This is a mash-up of a bunch of latke recipes we found during the holidays with a Masi Masa twist. You can make it in a skillet as per the recipe or you can make individual latkes (but the skillet version is faster and less mess).
Side Dish/Holiday Dish
You’ll love this scrumptious mash-up of a bunch of latke recipes we found during the holidays with a special Masi Masa twist.
1 lb root veggies (carrots, parsnips, turnips, beets) peeled and quartered
1/2 lb Yukon Gold or red potatoes, scrubbed & cut into quarters
1 medium yellow onion, peeled & cut into quarters (leave root end intact)
1/4 C thinly sliced fresh chives, plus more for garnish (optional)
1 tsp grated lemon zest (optional)
2 eggs, lightly beaten
1/3 cup panko (Japanese breadcrumbs) or unsalted matzo meal
1 tsp salt (optional)
1/4 C + 2 TBSP vegetable or olive oil
1/3 cup crème fraîche or sour cream (for topping, optional)
1 bunch lacinato (dino) kale, stems removed, leaves sliced into thin ribbons (about 4 packed cups)
1 medium red onion, thinly sliced
1 TBSP balsamic vinegar
2 TBSP olive oil
1/2 tsp salt (kosher best, but any salt is fine or optional)
Heat 2 TBSP oil in a large (12-inch) cast-iron skillet over medium.
Add red onion and 1/2 tsp salt; cook, stirring occasionally, until softened and lightly browned, 7-10 minutes.
Add kale and 1 tsp water, fold kale into onion mixture until kale wilts, about 2 minutes.
Add 1 TBSP balsamic vinegar and cook, stirring constantly, until evaporated, about 30 seconds. Remove from heat.
Working in batches, grate veggies and yellow onion on large holes of a box grate—OR—grate with grating blade in food processor.
Transfer mixture to a large bowl. Add eggs, panko, chives, lemon zest, 1 TBSP Masi Masa Ras El Hanout Spice Blend and 1/2 tsp salt; stir until combined.
Add 1/4 cup oil to cleaned skillet. Swirl to coat and heat over medium-high until oil shimmers.
Brush top of latke with 2 TBSP oil.
Top latke with kale mixture and, if desired, dollops of crème fraîche or sour cream. Garnish with additional chives and serve.
NOTE: We find that we often don’t have enough room to store kale in our fridge. If this is the case for you, you can make the kale topping up to 48 hours in advance. Just bring to room temperature (or heat in the microwave) before serving.