Let There Be Latkes

The Party

Celebrate the most delicious of Hanukkah miracles—crispy potato pancakes, obviously—with a spirited cocktail party.


By Alison Roman
Photos by Jeremy Liebman

You don't have to be Jewish to love a holiday that lets you feast on perfectly wispy, golden potato pancakes. With our handheld Silver Dollar Latkes, there's always an excuse to eat one more. These were made to be mixed and matched with a smorgasbord of bright, unexpected accompaniments, from horseradish labneh to soft-cooked eggs to a crunchy apple salad—all of which are delicious on their own too. Just add some yutz-proof Manischewitz cocktails (believe it), the best smoked fish you can find, and a few dreidels (why not?), and you have all the cause you need for celebration.

THE MENU

  • Silver Dollar Latkes
  • Fresh Dill Cucumbers
  • Eggs with Pickled Shallot
  • Apple Salad with Herbs
  • Horseradish Labneh
  • Manischewitz Spritz

Silver Dollar Latkes

MAKES ABOUT 24. Sure, this recipe can make standard-size latkes, but the minis are just right for noshing while chatting.

  • 1/4 cup fine plain dried breadcrumbs
  • 1 Tbsp. kosher salt
  • 2 tsp. baking powder
  • 1/8 tsp. finely ground black pepper
  • 3 lb. russet potatoes (3 or 4), peeled
  • 1 lb. onions (about 3 medium)
  • 1 large egg
  • 2 Tbsp. (or more) schmaltz (chicken fat), duck fat, or vegetable oil
  • 2 Tbsp. (or more) vegetable oil

1. Place a wire rack in a rimmed baking sheet; line with 2 layers of paper towels. Combine breadcrumbs, salt, baking powder, and pepper in a small bowl.

2. Using the large holes of a box grater or a food processor, grate potatoes and onions. Transfer to a large kitchen towel. Gather ends of towel in each hand and twist over sink, wringing out as much liquid as possible. Open towel; toss mixture to loosen. Wring out again (excess moisture will lead to soggy latkes).

3. Transfer potato mixture to a large bowl; add breadcrumb mixture and egg. Toss with your hands to thoroughly combine.

4. Preheat oven to 425°. Heat 2 Tbsp. schmaltz and 2 Tbsp. oil in a large skillet over medium-high. Drop a small amount of latke mixture into skillet. If the fat sizzles around the edges, it's ready (do not let it smoke). Working in 5 batches and adding more schmaltz and oil to skillet as needed to maintain about 1/8″ fat, drop small spoonfuls of mixture into pan, pressing gently with the back of the spoon or a spatula to flatten slightly. Cook latkes, occasionally rotating pan, until golden brown and cooked through, about 2 minutes per side. (You may occasionally need to pick out stray potato bits from oil if they start to burn.)

5. Transfer latkes to prepared rack and let drain. Remove paper towels and bake latkes in oven until all are warmed through and recrisped, about 5 minutes.


THE DRINK:

MANISCHEWITZ SPRITZ

Combine 1 oz. Manischewitz wine and 4 dashes Peychaud's bitters in a coupe glass. Top with 4 oz. chilled Prosecco or other sparkling white wine and garnish with a thin lime wheel.
Makes 1.


THE ACCOMPANIMENTS

Fresh Dill Cucumbers with Lemon

Combine 1 lb. Persian or kirby cucumbers, thinly sliced lengthwise into ribbons on a mandoline, 1/4 cup chopped fresh dill, and 1 tsp. kosher salt in a medium bowl. Season with pepper and toss to combine. Cover and chill 30 minutes.

Drain cucumbers and place in a clean bowl. Toss with 1 Tbsp. finely grated lemon zest and 1 Tbsp. fresh lemon juice.

DO AHEAD:

Cucumbers can be salted 4 hours ahead. Keep chilled.

8 servings


Eggs with Pickled Shallot and Parsley

Gently lower 8 large eggs into a medium pot of boiling water and cook 8 minutes. Drain; transfer eggs to a bowl of ice water and let cool.

Meanwhile, combine 1 finely chopped small shallot and 2 Tbsp. fresh lemon juice in a small bowl and let sit 10 minutes.

Drain shallot and toss in a small bowl with 1 cup finely chopped fresh parsley; season with flaky sea salt.

Carefully peel eggs and slice crosswise 1/2″ thick. Arrange on a platter and top with shallot mixture.

8 servings


Apple Salad with Toasted Mustard Seeds and Herbs

Toast 1/2 cup mustard seeds in a small saucepan over medium heat, shaking pan, until they begin to pop, about 2 minutes. Add 3/4 cup apple cider vinegar, 2 Tbsp. honey, and 1 Tbsp. kosher salt and bring to a simmer, swirling occasionally. Cook until pan is almost dry, about 5 minutes. Let cool.

Toss 2 large Pink Lady or Gala apples, cored, very thinly sliced, in a small bowl with 1/4 cup parsley leaves, 2 Tbsp. chopped fresh chives, 2 Tbsp. apple cider vinegar, 2 Tbsp. olive oil, and 2 Tbsp. toasted mustard seeds; season with salt and pepper. Serve with remaining mustard seeds alongside.

8 servings


Horseradish Labneh

Mix 2 cups labneh (Lebanese strained yogurt) or plain Greek yogurt, 1/2 cup freshly grated horseradish or 1/4 cup drained prepared horseradish, and 1 Tbsp. fresh lemon juice in a medium bowl to combine; season with salt, plenty of pepper, and more lemon juice, if desired.

DO AHEAD:

Horseradish labneh can be made 4 days ahead. Cover and chill.

Makes about 2 cups