Better with Cheddar

LATKES ARE FANTASTIC, really. Crispy, oily perfection and acceptable to eat with your hands straight from the pan. They never get old. But we encourage you to also embrace the custom of eating dairy that Chanukah is known for. Open your menus to experience a different kind of Chanukah night, and you’ll find that creamy cheesiness complements traditional latkes oh so well.

Tip: Making the focaccia in a 9×13-inch pan results in a fluffy consistency. If you prefer your focaccia thinner and crispier, make it on a baking sheet.

Fried Eggplant Patties

For all you eggplant lovers, here’s a novel way to eat your eggplant and love it too.

YIELDS 18 LATKES

• 1 eggplant, peeled
• 1 medium onion, peeled
• ¼ cup flour
• ½ cup seasoned panko crumbs
• zest of 1 lemon
• 1 tsp kosher salt
• 2 eggs
• oil, for frying

Sour Cream Sauce

• 1 cup Mehadrin Sour Cream
• 3 Tbsp lemon juice
• ¼ cup snipped fresh chives or sliced scallions
• ¼ tsp smoked chipotle or cayenne pepper
• ¼ tsp salt
• 2 cloves garlic, crushed

Process the eggplant and onions in a food processor or grate on a box grater. Drain the liquid from the bowl. Add the remaining ingredients and mix to combine.