Modern Hanukkah

2hr 28min prep 1hr 19min cook 1hr 9min  |  Created by: Amy Kritzer of What Jew Wanna Eat

A healthier twist on fried potato latkes with sophisticated, modern blintzes make for a tasty Hanukkah dinner.

Ingredients

  • Apples (3 Cups)

  • Garlic (1 Clove)

  • Lemon (1)

  • Onions (2 Tablespoons)

  • Sweet Potatoes (1 Pound)

  • Brie Cheese (5 Ounces)

  • Butter, Unsalted (3 Tablespoons)

  • Eggs, Large (5)

  • Sour Cream, Optional (1/2 Cup)

  • Whole Milk (1 Cup)

  • Pecans, Raw And Crushed (1/2 Cup)

  • Brown Sugar (5 Tablespoons)

  • Flour (1 Cup, 2 Tablespoons)

  • Ground Cinnamon (1 Teaspoon)

  • Kosher Salt (1 1/8 Teaspoons)

  • Sugar (1 Tablespoon)

  • Apple Sauce, Optional (1/2 Cup)

  • Balsamic Vinegar (1 Cup)

  • Canola Oil (1/2 Cup)

  • Extra Virgin Olive Oil (1 Tablespoon)

Equipment

  • Paper Towels

  • Parchment Paper

  • Stove Top

  • Chef's Knife

  • Cutting Board

  • Grater

  • Ladle

  • Measuring Cups

  • Measuring Spoons

  • Mixing Bowl, Large

  • Peeler

  • Saucepan, Small (1 1/2 QT or Smaller)

  • Saute Pan, Large (12" or Larger)

  • Saute Pan, Medium, Non-Stick

  • Spatula

  • Whisk

Notes

  1. Fuji apples are great for this recipe. Feel free to substitute walnuts instead of pecans, if you prefer.
     
  2. Getting the moisture out of the sweet potatoes is really key for this recipe. That way they absorb the good flavors and fry up more crispy.

    A wide-tooth grater works well, although you can also grate your potatoes with a food processor if you prefer.
     

Prep Steps

  • 1

    Combine flour, sugar and salt in a large mixing bowl. Then add the eggs, milk and olive oil and whisk until no lumps remain. You can use a mixer if you like, but by hand works great too. Let batter rest for at least 1 hour at room temperature to let the gluten relax.

  • 2

    Cut the apples into a small dice to measure the indicated amount.

  • 3

    Peel the sweet potatoes, then shred on a wide-tooth grater. After shredding potatoes, wring with a cheesecloth or towel, removing all moisture.

  • 4

    Cut onion into small dice. Place in a large mixing bowl.

  • 5

    Smash garlic under the side of your chef's knife to remove the peel. Mince garlic, then add to the onion.

Cook Steps

  • 6

    Melt butter in a medium saute pan over medium-high heat, then add the apples and cook until soft, about 5 minutes. Stir often.

  • 7

    Once apples are soft, add the brown sugar and cinnamon. Squeeze all juice from the lemon and toss to coat. Remove from heat and let cool.

  • 8

    To make the balsamic glaze, place the balsamic vinegar and brown sugar in a small saucepan and place over medium-high heat. Bring to a boil.

  • 9

    Once boiling, reduce heat and simmer until the liquid is reduced to 1/4 volume, about [25-35 minutes]. It should be thick enough to coat the back of a spoon. Adjust with more sugar if you want it sweeter.

  • 10

    Once batter has set for at least 1 hour, start making your blintzes. Butter your non-stick pan with a thin coat of butter and get it nice and hot. Then, pour just enough batter into the pan to coat the bottom with a very thin layer. A small ladle is helpful. Swirl your pan quickly to get the batter to coat evenly.

  • 11

    After about a minute, you will see the ends begin to curl up―your blintz is done! Do not flip. Put blintzes on parchment paper to allow them to cool. Don't layer blintzes together or they will stick.

  • 12

    Repeat with remaining batter until you have at least 2 blintzes per serving. Add more butter between batches if necessary. If blintzes start to cook too quickly, let pan cool between batches. Once all blintzes are cooked, save the pan.

  • 13

    Mix sweet potatoes, eggs, flour and salt together in the bowl with the onions and garlic.

  • 14

    Prepare a plate with layers of paper towels. Set plate near the stove for the cooked sweet potato latkes.

  • 15

    Heat oil in a large saute pan over high heat until the oil is hot but not splattering.

  • 16

    Drop large spoonfuls of the potato mixture into the oil, and flatten them down to form 1/2 inch patties. Brown on one side, then flip and brown the other, about 1-2 minutes per side. Do not crowd the pan. Work in batches if necessary. Transfer the browned latkes to the plate of paper towels.

  • 17

    Slice the Brie thinly so you have at least 1 slice per blintz.

  • 18

    After all your blintzes are cooked, place a small amount of Brie toward the bottom of each blintz. Then, layer with small amounts of the cooled apple mixture and pecans.

  • 19

    Fold the bottom of the blintz up to cover the filling, then fold the sides in. Roll up like a little Jewish burrito!

  • 20

    Place the blintz pan back over medium-high heat and add more butter.

  • 21

    Once the butter is nice and hot, place each blintz in the pan with the seam side down. Cook until golden brown, then carefully flip and cook until golden brown on the other side, about 2 minutes per side. Work in batches if necessary.

  • 22

    Once all the blintzes are golden brown, transfer 2 to each plate. Top with remaining apple mixture and pecans, if desired, and drizzle with balsamic reduction. Serve warm!

  • 23

    Transfer the sweet potato latkes to dinner plates or a serving platter. If desired, serve with apple sauce and sour cream on the side. Serve warm!

Produce

  • Apples (3 Cups)

  • Garlic (1 Clove)

  • Lemon (1)

  • Onions (2 Tablespoons)

  • Sweet Potatoes (1 Pound)

Cheese & Lunchmeat

  • Brie Cheese (5 Ounces)

Dairy & Eggs

  • Butter, Unsalted (3 Tablespoons)

  • Eggs, Large (5)

  • Sour Cream, Optional (1/2 Cup)

  • Whole Milk (1 Cup)

Dry Goods & Packaged Goods

  • Pecans, Raw And Crushed (1/2 Cup)

Spice & Baking

  • Brown Sugar (5 Tablespoons)

  • Flour (1 Cup, 2 Tablespoons)

  • Ground Cinnamon (1 Teaspoon)

  • Kosher Salt (1 1/8 Teaspoons)

  • Sugar (1 Tablespoon)

Condiments, Oils & Dressings

  • Apple Sauce, Optional (1/2 Cup)

  • Balsamic Vinegar (1 Cup)

  • Canola Oil (1/2 Cup)

  • Extra Virgin Olive Oil (1 Tablespoon)

Kitchen Supplies

  • Paper Towels

  • Parchment Paper

Appliances

  • Stove Top

Cooking Equipment

  • Chef's Knife

  • Cutting Board

  • Grater

  • Ladle

  • Measuring Cups

  • Measuring Spoons

  • Mixing Bowl, Large

  • Peeler

  • Saucepan, Small (1 1/2 QT or Smaller)

  • Saute Pan, Large (12" or Larger)

  • Saute Pan, Medium, Non-Stick

  • Spatula

  • Whisk

Prep Steps

  • 1

    Combine flour, sugar and salt in a large mixing bowl. Then add the eggs, milk and olive oil and whisk until no lumps remain. You can use a mixer if you like, but by hand works great too. Let batter rest for at least 1 hour at room temperature to let the gluten relax.

  • 2

    Cut the apples into a small dice to measure the indicated amount.

  • 3

    Peel the sweet potatoes, then shred on a wide-tooth grater. After shredding potatoes, wring with a cheesecloth or towel, removing all moisture.

  • 4

    Cut onion into small dice. Place in a large mixing bowl.

  • 5

    Smash garlic under the side of your chef's knife to remove the peel. Mince garlic, then add to the onion.

Cook Steps

  • 6

    Melt butter in a medium saute pan over medium-high heat, then add the apples and cook until soft, about 5 minutes. Stir often.

  • 7

    Once apples are soft, add the brown sugar and cinnamon. Squeeze all juice from the lemon and toss to coat. Remove from heat and let cool.

  • 8

    To make the balsamic glaze, place the balsamic vinegar and brown sugar in a small saucepan and place over medium-high heat. Bring to a boil.

  • 9

    Once boiling, reduce heat and simmer until the liquid is reduced to 1/4 volume, about [25-35 minutes]. It should be thick enough to coat the back of a spoon. Adjust with more sugar if you want it sweeter.

  • 10

    Once batter has set for at least 1 hour, start making your blintzes. Butter your non-stick pan with a thin coat of butter and get it nice and hot. Then, pour just enough batter into the pan to coat the bottom with a very thin layer. A small ladle is helpful. Swirl your pan quickly to get the batter to coat evenly.

  • 11

    After about a minute, you will see the ends begin to curl up―your blintz is done! Do not flip. Put blintzes on parchment paper to allow them to cool. Don't layer blintzes together or they will stick.

  • 12

    Repeat with remaining batter until you have at least 2 blintzes per serving. Add more butter between batches if necessary. If blintzes start to cook too quickly, let pan cool between batches. Once all blintzes are cooked, save the pan.

  • 13

    Mix sweet potatoes, eggs, flour and salt together in the bowl with the onions and garlic.

  • 14

    Prepare a plate with layers of paper towels. Set plate near the stove for the cooked sweet potato latkes.

  • 15

    Heat oil in a large saute pan over high heat until the oil is hot but not splattering.

  • 16

    Drop large spoonfuls of the potato mixture into the oil, and flatten them down to form 1/2 inch patties. Brown on one side, then flip and brown the other, about 1-2 minutes per side. Do not crowd the pan. Work in batches if necessary. Transfer the browned latkes to the plate of paper towels.

  • 17

    Slice the Brie thinly so you have at least 1 slice per blintz.

  • 18

    After all your blintzes are cooked, place a small amount of Brie toward the bottom of each blintz. Then, layer with small amounts of the cooled apple mixture and pecans.

  • 19

    Fold the bottom of the blintz up to cover the filling, then fold the sides in. Roll up like a little Jewish burrito!

  • 20

    Place the blintz pan back over medium-high heat and add more butter.

  • 21

    Once the butter is nice and hot, place each blintz in the pan with the seam side down. Cook until golden brown, then carefully flip and cook until golden brown on the other side, about 2 minutes per side. Work in batches if necessary.

  • 22

    Once all the blintzes are golden brown, transfer 2 to each plate. Top with remaining apple mixture and pecans, if desired, and drizzle with balsamic reduction. Serve warm!

  • 23

    Transfer the sweet potato latkes to dinner plates or a serving platter. If desired, serve with apple sauce and sour cream on the side. Serve warm!

Modern Hanukkah

2hr 28min prep: 1hr 19min cook: 1hr 9min

A healthier twist on fried potato latkes with sophisticated, modern blintzes make for a tasty Hanukkah dinner.

Notes:
  1. Fuji apples are great for this recipe. Feel free to substitute walnuts instead of pecans, if you prefer.
     
  2. Getting the moisture out of the sweet potatoes is really key for this recipe. That way they absorb the good flavors and fry up more crispy.

    A wide-tooth grater works well, although you can also grate your potatoes with a food processor if you prefer.
     

Ingredients

Produce

  • Apples (3 Cups)
  • Garlic (1 Clove)
  • Lemon (1)
  • Onions (2 Tablespoons)
  • Sweet Potatoes (1 Pound)

Cheese & Lunchmeat

  • Brie Cheese (5 Ounces)

Dairy & Eggs

  • Butter, Unsalted (3 Tablespoons)
  • Eggs, Large (5)
  • Sour Cream, Optional (1/2 Cup)
  • Whole Milk (1 Cup)

Dry Goods & Packaged Goods

  • Pecans, Raw And Crushed (1/2 Cup)

Spice & Baking

  • Brown Sugar (5 Tablespoons)
  • Flour (1 Cup, 2 Tablespoons)
  • Ground Cinnamon (1 Teaspoon)
  • Kosher Salt (1 1/8 Teaspoons)
  • Sugar (1 Tablespoon)

Condiments, Oils & Dressings

  • Apple Sauce, Optional (1/2 Cup)
  • Balsamic Vinegar (1 Cup)
  • Canola Oil (1/2 Cup)
  • Extra Virgin Olive Oil (1 Tablespoon)

Equipment

Kitchen Supplies

  • Paper Towels
  • Parchment Paper

Appliances

  • Stove Top

Cooking Equipment

  • Chef's Knife
  • Cutting Board
  • Grater
  • Ladle
  • Measuring Cups
  • Measuring Spoons
  • Mixing Bowl, Large
  • Peeler
  • Saucepan, Small (1 1/2 QT or Smaller)
  • Saute Pan, Large (12" or Larger)
  • Saute Pan, Medium, Non-Stick
  • Spatula
  • Whisk

Prep Steps

  1. [ Brie and Apple Blintzes with Balsamic Reduction ] Combine flour, sugar and salt in a large mixing bowl. Then add the eggs, milk and olive oil and whisk until no lumps remain. You can use a mixer if you like, but by hand works great too. Let batter rest for at least 1 hour at room temperature to let the gluten relax.
  2. [ Brie and Apple Blintzes with Balsamic Reduction ] Cut the apples into a small dice to measure the indicated amount.
  3. [ Sweet Potato Latkes ] Peel the sweet potatoes, then shred on a wide-tooth grater. After shredding potatoes, wring with a cheesecloth or towel, removing all moisture.
  4. [ Sweet Potato Latkes ] Cut onion into small dice. Place in a large mixing bowl.
  5. [ Sweet Potato Latkes ] Smash garlic under the side of your chef's knife to remove the peel. Mince garlic, then add to the onion.

Cook Steps

  1. [ Brie and Apple Blintzes with Balsamic Reduction ] Melt butter in a medium saute pan over medium-high heat, then add the apples and cook until soft, about 5 minutes. Stir often.
  2. [ Brie and Apple Blintzes with Balsamic Reduction ] Once apples are soft, add the brown sugar and cinnamon. Squeeze all juice from the lemon and toss to coat. Remove from heat and let cool.
  3. [ Brie and Apple Blintzes with Balsamic Reduction ] To make the balsamic glaze, place the balsamic vinegar and brown sugar in a small saucepan and place over medium-high heat. Bring to a boil.
  4. [ Brie and Apple Blintzes with Balsamic Reduction ] Once boiling, reduce heat and simmer until the liquid is reduced to 1/4 volume, about [25-35 minutes]. It should be thick enough to coat the back of a spoon. Adjust with more sugar if you want it sweeter.
  5. [ Brie and Apple Blintzes with Balsamic Reduction ] Once batter has set for at least 1 hour, start making your blintzes. Butter your non-stick pan with a thin coat of butter and get it nice and hot. Then, pour just enough batter into the pan to coat the bottom with a very thin layer. A small ladle is helpful. Swirl your pan quickly to get the batter to coat evenly.
  6. [ Brie and Apple Blintzes with Balsamic Reduction ] After about a minute, you will see the ends begin to curl up―your blintz is done! Do not flip. Put blintzes on parchment paper to allow them to cool. Don't layer blintzes together or they will stick.
  7. [ Brie and Apple Blintzes with Balsamic Reduction ] Repeat with remaining batter until you have at least 2 blintzes per serving. Add more butter between batches if necessary. If blintzes start to cook too quickly, let pan cool between batches. Once all blintzes are cooked, save the pan.
  8. [ Sweet Potato Latkes ] Mix sweet potatoes, eggs, flour and salt together in the bowl with the onions and garlic.
  9. [ Sweet Potato Latkes ] Prepare a plate with layers of paper towels. Set plate near the stove for the cooked sweet potato latkes.
  10. [ Sweet Potato Latkes ] Heat oil in a large saute pan over high heat until the oil is hot but not splattering.
  11. [ Sweet Potato Latkes ] Drop large spoonfuls of the potato mixture into the oil, and flatten them down to form 1/2 inch patties. Brown on one side, then flip and brown the other, about 1-2 minutes per side. Do not crowd the pan. Work in batches if necessary. Transfer the browned latkes to the plate of paper towels.
  12. [ Brie and Apple Blintzes with Balsamic Reduction ] Slice the Brie thinly so you have at least 1 slice per blintz.
  13. [ Brie and Apple Blintzes with Balsamic Reduction ] After all your blintzes are cooked, place a small amount of Brie toward the bottom of each blintz. Then, layer with small amounts of the cooled apple mixture and pecans.
  14. [ Brie and Apple Blintzes with Balsamic Reduction ] Fold the bottom of the blintz up to cover the filling, then fold the sides in. Roll up like a little Jewish burrito!
  15. [ Brie and Apple Blintzes with Balsamic Reduction ] Place the blintz pan back over medium-high heat and add more butter.
  16. [ Brie and Apple Blintzes with Balsamic Reduction ] Once the butter is nice and hot, place each blintz in the pan with the seam side down. Cook until golden brown, then carefully flip and cook until golden brown on the other side, about 2 minutes per side. Work in batches if necessary.
  17. [ Brie and Apple Blintzes with Balsamic Reduction ] Once all the blintzes are golden brown, transfer 2 to each plate. Top with remaining apple mixture and pecans, if desired, and drizzle with balsamic reduction. Serve warm!
  18. [ Sweet Potato Latkes ] Transfer the sweet potato latkes to dinner plates or a serving platter. If desired, serve with apple sauce and sour cream on the side. Serve warm!
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