Leah Koenig’s creative, Mexican-inspired elotes latkes recipe is the perfect addition to your Hanukkah festivities!
When I think of Jewish food writers, the very first person that comes to mind is Leah Koenig.
Leah is the author of more than half a dozen cookbooks on Jewish food, including her series of Little Book of Jewish Appetizers and feasts and sweets, Modern Jewish Cooking, The Jewish Cookbook, and her newest release, Portico: Cooking & Feasting in Rome’s Jewish Kitchen. She also writes The Jewish Table newsletter on Substack, which boasts more than 10,000 subscribers.
So when I realized our Hanukkah section was a little thin, she’s the first person I reached out to help remedy the situation.
To speak of Hanukkah food is, firstly, to speak of latkes. There are other dishes associated with the holiday, to be sure. As I told Leah earlier today, I just ordered some chocolate babka from Russ & Daughters because it’s the best I’ve tasted, despite it not being a Hanukkah-specific food. The idea is to make things fried in oil — the symbolism of which Leah explains in more detail below.
In my household, we have a tradition of untraditional latkes. Nothing too far afield, mind you, but my mom has been making a version of the same sweet potato latkes recipe since the mid-90s, and now I’m continuing the tradition for my kid.
But there’s always room for more latke variations, and Leah’s mouthwatering twist inspired by elotes is the perfect place to start!
The following is the recipe headnote provided by Leah, reproduced here verbatim:
“On Hanukkah, Jewish communities around the world eat foods fried in oil in commemoration of the Hanukkah’s miracle of oil. (As the story goes, after the Maccabees defeated the ancient Greeks, they returned to their Holy Temple in Jerusalem to rededicate it. They only found enough oil to light the Temple’s menorah (candelabra) for 1 night but, through a miracle, the oil lasted for 8 full nights.)
Fried potato latkes are the best known Hanukkah dish, but communities across the Jewish diaspora enjoy a wide variety of sweet and savory fritters and doughnuts. This recipe is inspired by one of my all-time favorite corn dishes. I did not grow up eating elotes, the classic Mexican street food of grilled corn on the cob that gets slathered with mayo or crema, then topped with crumbled Cotija cheese, chili powder, and a squeeze of fresh lime. But once I tasted it, I was hooked. It is hard to imagine a more delicious combination of sweet, tangy, creamy, bright, rich, and smoky flavors. It is the maximalist treatment that sweet corn doesn’t need, but deserves.
Go bold and make them for the first night of Hanukkah. Or save this recipe for night 3 or 4 when you have had your fill of potato latkes and jelly doughnuts. I have a feeling they will become an annual tradition.”
Elotes Latkes Ingredients
You’ll need the following ingredients to make this recipe:
- 3 cups (445 g) corn kernels, patted dry if necessary
- 1 jalapeño, seeded and finely chopped
- 1 medium garlic clove, grated or pushed through a press
- 3/4 cup (80 g) plain breadcrumbs
- 4 large eggs, lightly beaten
- 1/2 cup (10 g) fresh cilantro, finely chopped, plus more for serving
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- Neutral vegetable oil (like sunflower or grape seed), for frying
- Sour cream, crumbled Cotija cheese, chili powder, and lime wedges, for serving
Directions to Make Elotes Latkes
Follow these steps to make your own delicious sweet corn elotes latkes!
- Combine the corn kernels, jalapeño, garlic, breadcrumbs, eggs, cilantro, baking powder, salt, oregano, and smoked paprika in a large bowl and stir to fully combine.
- Heat about 1/2 inch of oil in a large frying pan set over medium heat until shimmering. Meanwhile, line a large plate or baking sheet with paper towels and set aside.
- Working in batches of 4 or 5, scoop out 1/4 cup (about 55 g) of the mixture, form it into a rough disk-shape with your hands, and gently transfer it to the oil. (Rinse and dry your hands as needed to keep the mixture from sticking.)
- Fry, flipping once halfway through, until golden brown on both sides, about 2 minutes per side. (Nudge the heat up or down as needed.) Transfer the latkes to the plate or baking sheet to drain.
- Serve the latkes hot and topped with sour cream, cotija cheese, and a sprinkle of chili powder, as well as lime wedges on the side for squeezing.
Sweet Corn Elotes Latkes Recipe
Ingredients
- 3 cups corn kernels patted dry if necessary
- 1 jalapeño seeded and finely chopped
- 1 medium garlic clove grated or pushed through a press
- 3/4 cup plain breadcrumbs
- 4 large eggs lightly beaten
- 1/2 cup fresh cilantro finely chopped, plus more for serving
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- neutral vegetable oil like sunflower or grape seed, for frying
- sour cream, crumbled Cotija cheese, chili powder, and lime wedges, for serving
Instructions
- Combine the corn kernels, jalapeño, garlic, breadcrumbs, eggs, cilantro, baking powder, salt, oregano, and smoked paprika in a large bowl and stir to fully combine.
- Heat about 1/2 inch of oil in a large frying pan set over medium heat until shimmering. Meanwhile, line a large plate or baking sheet with paper towels and set aside.
- Working in batches of 4 or 5, scoop out 1/4 cup (about 55 g) of the mixture, form into a rough disk-shape with your hands, and gently transfer to the oil. (Rinse and dry your hands as needed to keep the mixture from sticking.)
- Fry, flipping once halfway through, until golden brown on both sides, about 2 minutes per side. (Nudge the heat up or down as needed.) Transfer the latkes to the plate to drain.
- Serve the latkes hot, topped with sour cream, cotija cheese, and a sprinkle of chili powder, and with lime wedges on the side for squeezing.