Our home is full of different cultures.
Each one of us brought flavors from their childhood home.
And so it is that I’m cooking countless kinds of kitchens.
Ones that intrigue me,
Ones that sweeps me away,
Ones that combine marvelous ingredients,
And especially ones that give us all sweet memories.
When I first made these insane latkes I fell in love in an instant.
It’s a different and indulging bite and it reminds my Noi of his childhood home.
I finished taking pictures of the latkes,
They were still warm and vivacious.
Noi and Michaeli spent time together in the front yard,
I served them a plate filled with warm latkes and went back inside.
Then I heard Noi telling Michaeli what those latkes ment for him.
He was telling about his emotions and memories from them,
He was telling about how his grandma Fira would make him and uncle Adam latkes just like thgose,
And that in their family they were called “Syrniki” and how they loved eating them when they were little.
I melted there and then,
I was so moved by the thought that the food I just made sparked such loving and sweet memories in Noi.
Unfortunately I didn’t get to meet his grandma Fira, but I heard so many touching stories about the grandma
who gave her grandchildren an ocean of memories.
The meaning of the name Fira is Esther just like my grandma Esther who I’m named after.
I feel very privileged to sparkle sweet and loving memories in Noi through my food.
These are my sweet cheese latkes for Hanukkah,
And now they have a bigger meaning for me and for our home.
They tell a story, a story of a sweet and embracing memory of a woman who gave so much to the other half of my heart,
And we probably share the same name for a reason.
I would like to thank all the women named Esther in my life,
And thank you for the privilege to sparkle sweet and loving memories through marvelous food, filled with good intentions.
Sweet moments, filled with happy memories for us all 🙂
Ingredients: suitable for between 15-20 latkes
- 1 cup non-liquid cheese such as tbopor / ricotta / heavy cream cheese / goat cheese (For other options, have a look at “A little extra From Me”)
- 2 eggs (For the vegan version have a look at “A little extra From Me”)
- ⅓ cup maple syrup
- ⅓ – ½ cup oat flour, depends on how thick the cheese you choose is (For alternatives, have a look at “A little extra From Me”)
- ½ teaspoon baking powder
- Pinch of salt
- In a bowl put all liquid ingredients, cheese, eggs and maple syrup and mix well.
- To the bowl add oat flour, baking powder and salt and mix well until forming a rather thick and sticky mixture. Begin by adding ⅓ cup of flour and mix, if the mixture isn’t thick enough add more flour until reaching the wanted texture (Have a sneak peek at the pictures below). If you choose a less thick cheese, you’ll probably have to add more flour.
- Heat up a pan on a low-medium flame and oil it. Make mounds of latkes on the pan and wait until they become tanned and pretty looking on the bottom. Flip them and cook the other side as well until they’re tanned and pretty.
Place on a serving dish and gobble with joy 🙂
A little extra from me:
- Can be kept in a sealed box in the fridge for up to 4 days.
- Vegan Version: cheese can be substituted for smooth vegan cheese spread (like soy cheese) and the eggs can be substituted for a small can of applesauce (112g) + 3 tablespoons of oat flour.
- Can also use cream cheese / sour cream and add 2-4 more tablespoons of flour according to how thick we want the mixture.
- Click here to see how to grind oat flour at home.
- Oat flour can be substituted for almond flour / teff flour / coconut flour / spelt flour (contains gluten). Oat flour and almond flour will provide the latkes the best texture (Almond flour will provide slightly more softness to the latkes).
- My berries and chia jam can be served next to the latkes, they complement each other (Click here to see the recipe).
How to grind oatmeal at home 🙂
Cheese Latkes. image: Essy Roz