Hanukkah may be over, but that shouldn’t mean you’re all done with latkes. After all, there’s nothing better than a freshly fried hot latke, than a freezer-full of latkes that can be reheated to crispy perfection at a moment’s notice. Oh, you didn’t make any extra this year? Well, I give you permission to go ahead and make another big batch to stow away. Yes, you read that correctly. The girl who fries but once a year and typically reserves these delicacies for enjoying only during Hanukkah officially says it’s ok to enjoy them one some of the other 357 nights of the year. A few here and there won’t do much damage, especially if you balance them out with leafy greens and lean protein like I did to make this benedict.
Yes, hummus. The basis of this “special sauce” if you will.
Scratching your head on that one? It came to me a while ago through somewhere in the blogging universe, and probably not from its original source, as is the nature of this game. So while I can’t give credit for this idea I can certainly pay it forward. Try it, love it, and consider it my belated Hanukkah gift to you, along with the rest of this surprisingly delightful combination.
Latke Benedict (or, the reason to keep a freezer stash of leftover latkes)
4 latkes, freshly cooked or reheated*
10 oz package of spinach, thick stems torn off
4 tablespoons hummus
1 teaspoon dijon mustard
2 tablespoons water
In a large nonstick skillet, saute the spinach until wilted. Season with salt and pepper.
Meanwhile, poach the eggs. Fill a wide, shallow saute pan with water and bring to a boil. Crack each egg into a ramekin. When the water is boiling, turn off the heat, add one tablespoon one white wine vinegar, and quickly pour the eggs into the water. Cover and let stand for three minutes.
Stir together the hummus, mustard and water until smooth.
Top each latke with some of the spinach, a poached egg, and a drizzle of the hummus sauce.
* To freeze latkes, place them on a baking sheet in a single layer just after frying and draining. Move them to the freezer, and freeze for several hours or until firm. At this point you can transfer them to a large freezer bag to save space. To reheat frozen latkes, place a baking sheet in the oven while pre-heating to 425F. When the oven is hot, place frozen latkes on the sheet and cook for 10-20 minutes, until piping hot and crisp. (Baking time will depend on the size and thickness of your latkes.)
PS – Latkes can be made with your choice of gluten-free flour instead of regular all-purpose. And if you do that, you can proudly serve this to all your gluten-free friends. So, I’m sharing this recipe with the Breakfast and Brunch edition of A Gluten Free Holiday, hosted by Ginger Lemon Girl.