Rep. Debbie Wasserman Schultz — South Florida congresswoman, chair of the Democratic National Committee, mother of three school-age children — is also, apparently, something of a maven in the kitchen. Wasserman Schultz (aka @cleancookingcongresswoman) maintains an Instagram account devoted to her culinary adventures, and was tweeting over the weekend about, what else, latkes.
“Was flipping through old recipes and came across this — only 3 days to Hanukkah and more of these!” she tweeted, along with a photo of golden brown potato pancakes.
Getting latkes just right can present something of a challenge: forget to squeeze the water out of the potatoes and you’re likely to get a patty that’s heavier than it is crispy; fail to flip at precisely the right time, and the product may be more burnt than golden.
So we decided to ask Wasserman Schultz for her formula for the perfect latke. In an email, she explained her decision to include grated sweet potato and parsnip, in addition to traditional baking potatoes.
“My New Year’s resolution last year was to eat healthier without giving up my favorite ‘Jewish soul foods’! So, throughout the year, I set out to adapt our favorite traditional Jewish recipes to a ‘clean cooking,’ healthier version. During Passover I made pizza with a matzo farfel crust and I didn’t want to give up latkes at Hanukkah, so I found this root vegetable recipe, which I adapted a bit for my family’s tastes.”
But because latkes are a favorite in the Wasserman Schultz household, she’ll be serving up traditional ones in addition to the “lower-guilt” option.
“Less guilt in a Jewish household, who knew it was possible!” the congresswoman said.
It is possible — and here’s the recipe, which Wasserman Schultz adapted from MyRecipes.com.
Debbie Wasserman Schultz’s Healthy Root Vegetable Latkes
Makes about 18 latkes
2 cups grated, peeled sweet potato
2 cups grated, peeled baking potato
1 cup grated, peeled parsnip
3 oz. all-purpose flour (about 2⁄3 cup)
1⁄2 tsp. ground cumin
1⁄2 tsp. kosher salt, divided
2 large eggs
1 cup grated onion
2 Tbs. olive oil, divided
1 Tbs. chopped dill (optional)
3 Tbs. water
1 Tbs. extra-virgin olive oil
1⁄4 tsp. kosher salt
1⁄8 tsp. ground red pepper
Preheat oven to 325 degrees. Place first 3 ingredients on paper towels; squeeze until barely moist. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cumin, 1⁄4 tsp. salt, eggs and onion in a bowl; beat with a mixer at medium speed until blended. Add potato mixture; beat with a mixer at low speed until combined.
Heat a large nonstick skillet over medium heat. Add 2 tsp. oil; swirl. Heap 3 Tbs. potato mixture into pan to form a patty; flatten slightly. Repeat procedure 5 times to form 6 patties. Reduce heat to medium-low; cook 6 minutes on each side or until golden brown. Place latkes on a baking sheet; keep warm in oven. Repeat procedure twice with remaining oil and potato mixture. Sprinkle latkes with 1⁄4 tsp. salt. Garnish with dill, if desired.