This has been a fun food Hanukah. Since my son was sick in bed all week, food was our main excitement (after a fun first night party at a friends house). Tonight we are having a potato and corn latke sandwich based on a recipe by Navab Ebrahimi. I will share how I make that with you below, but first, a look at the days so far…

Greek Spinach Latkes with Tzatziki – these were delicious, and that tzatziki sauce was the best I have made.

Aruk – Iraqi Potato and Herb Latkes. These may be how I make my potato latkes from now on! Einat Admony serves them with a red pepper sauce; I used a paprika-based sauce I had made for something else and that was delicious with it as well.

Feta and Bulgur Latke Crumbles. These were a failure that turned into something really good. The latkes fell apart while I was cooking them, so I decided to serve them as a topping for the salad. The flavor was great, so family was very happy. BTW, that is the paprika sauce, used here as a salad dressing.

Potato Latkes topped with Egg. Breakfast for Dinner, Hanukah-style. Yum!

Fank – Hungarian Sufganiot, made with Tayberry Jam. My first attempt at sufganyiot, and I am very happy with the outcome!

And now for tonight’s Latke – my take on Potato and Corn Patties. I so loved the texture of the Aruks, I used that potato technique here as well. For Navab’s original video, click here.

1 cup frozen corn, defrosted

4 small-medium potatoes, grated and liquid squeezed out

½ cup parmesan cheese, grated

1 clove garlic, minced

Kosher salt and freshly ground black pepper, to taste

2 eggs

Vegetable or grapeseed oil for frying

½ head red cabbage, thinly sliced

2 carrots, grated

1 dill pickle, grated

1 – 2 tablespoons mayonnaise

4 burger or kaiser rolls

Directions

Poke the potatoes with a fork, several times each. Place on a paper towel in the microwave, cover with another paper towel, and cook for 5 minutes. Turn the potatoes over and cook another 5 minutes. Continue to cook a few extra minutes until they a cooked and soft throughout. Let cool until you can comfortably handle them.

Cut the potatoes in half and scrape the insides into a large bowl. Add the corn, garlic, cheese, salt, pepper and eggs. Mix well with your hands and form into four burger-sized patties.

Add the oil to a depth of ¼ in a large skillet. Heat over medium or medium-high heat until a small piece of the mixture starts to bubble and fry immediately when dropped in. Add the patties and cook until well browned on both sides.

While the patties cook, mix the cabbage, carrots, and pickle in a large bowl. Add the mayonnaise, 1 tablespoon at a time, until you reach a texture you like. Season with salt and pepper to taste.

Serve the patties on the rolls, topped with the salad.

Serves 4