Stuffing Filled Latkes with Cranberry Aioli
I bet you’d never guess how I came up with the recipe for these stuffing filled latkes.
It was several years ago (this recipe actually used to be on my site, but with far less appetizing photos). I had some extra potatoes on hand, Hanukkah was approaching so latkes were on the brain and I also just so happened to have some stuffing leftover from Thanksgiving. Of course, latkes really need no assistance when it comes to being delicious, and yet, my brain couldn’t help but think how much more epic they would be if they were, wait for it….STUFFED! I know, you totally didn’t see that one coming, did ya?! So, short story short, that’s how these stuffing filled latkes came to be. I know, I know, totally groundbreaking. Finding ways to use up leftovers. Who would have guessed?!
Now, while I’ll never turn down a latke of any kind, these really have become a (very non-traditional) favorite in our household. I mean, they’re basically carbs, stuffed with more carbs, then fried. What’s not to love??! I mean, we will go out of our way to buy stuffing mix specifically for the purpose of whipping up a batch of these. That’s how good these are.
They have all the factors and taste you want and expect in a latke, but amplified, because, ya know, stuffing. They’re also extra crispy on the outside thanks to the addition of the bread crumbs (again, not traditional but I promise it really does make a difference in the crunch factor). And while these are pretty amazing all on their own, don’t sleep on the cranberry aioli. It’s the fun, festive seasonal twist that nobody asked for but everyone needs.
STUFFING FILLED LATKES WITH CRANBERRY AIOLI
YIELDS 8
INGREDIENTS
For the latkes:
2 medium russet potatoes, peeled
1/2 a large onion
1 egg
3 tablespoons of bread crumbs
3 tablespoons of flour
1 teaspoon of baking powder
1 1/2 teaspoons of salt
1/4 teaspoon of ground pepper
1/2 cups of very moist stuffing (see notes)
Vegetable oil for frying
For the cranberry aioli:
1 cup fresh cranberries
3 tablespoons of mayonnaise (regular or vegan both work great)
2 teaspoons of sugar
½ an orange
For serving:
Greek yogurt, sour cream or crème fraîche
DIRECTIONS
First, make your aioli by blending together the cranberries, mayonnaise, sugar and orange in a food processor. Blend until the cranberries are finely chopped and everything is well blended. If you would like it to be thicker, add a little more mayonnaise. If you would prefer your aioli to be thinner, you can add a splash of orange juice. Once your aioli is done, transfer to a serving dish and set aside.
Next, make latkes. Attach the grater disk to your food processor, or, alternatively, you can use a box grater for this next step. Grate the potatoes and onion, then place them on a large kitchen towel. Twist the towel up tightly and squeeze out as much liquid as possible. Add the potato mixture to a medium-sized bowl, then toss with the egg, bread crumbs, flour, baking powder, salt and pepper. Mix until well combined and everything is sticking together (note: you don’t want the mixture to be too soupy, if it is just add a little more flour to thicken it up).
To assemble the latkes, take 2 heaping tablespoons of the potato mixture in your hand and form it into a ball, squeezing out any extra liquid in the process. Place 1 packed tablespoon of stuffing in the middle and then firmly form the potato mixture around the stuffing, squeezing it a few times to make sure it’s all stuck together. Repeat this process until you have used up your potato mixture and stuffing.
Line a tray or plate with paper towels and set aside. Then, in a deep pan, begin heating your oil over medium heat. You want the oil to be about 1/8 of an inch deep, so you may need more oil depending on the diameter of your pan. After about 5 minutes, test your oil with a small piece of leftover potato or stuffing to make sure it sizzles and is hot enough. Once the oil is hot, gently place in a few of the latkes (I do 3-4 at a time). Cook about -6 minutes on each side (10-12 minutes total) or until it is golden brown on both sides. Remove from the oil and place on the paper towel. Repeat until all latkes are cooked.
To keep the latkes warm while you cook the remaining latkes, after you’ve drained the grease off of them, transfer them from the paper towel lined plate to a baking sheet and keep them in a 325 degree oven.
Serve immediately with the cranberry aioli sauce and Greek yogurt, sour cream or crème fraîche.
NOTES
These can be prepared and cooked in advance. Simply keep them refrigerated in an airtight container until you are ready to serve. Then heat them on a baking sheet for 12-15 minutes at 325 degrees.
The more moist and sticky the stuffing is the better these will work. Whether you use homemade recipe or one from a package, I recommend something with a consistency similar to a Stovetop Mix. If you need to make your stuffing stickier, you can always add a little splash of chicken broth.
Don’t want to aioli? Just serve with cranberry sauce or applesauce instead.
