Cheese Latkes with Fresh Persimmon Sauce

Preparation info
  • Yield:

    3 to 4

    • Difficulty


Appears in
Jewish Holiday Cooking

By Jayne Cohen

Published 2008

  • About

Crisp potato latkes are the taste of Hanukkah for most Ashkenazi Jews. But the first latkes, according to many food historians, were probably made of cheese. Today, latkes based on sweet curd cheeses–farmer, pot, and cottage–are still popular for Hanukkah and Passover as well, for they are usually thickened with a bit of matzoh meal, not flour.

Delicate and dairy-clean tasting, this version begs for a fresh complement of bright-tasting fruit. Instead of the traditional syrup or pres