Hello The Jewish Table Readers,
This week’s newsletter is free for all readers, and includes a killer Hanukkah recipe for corn latkes inspired by the flavors of Mexican street corn/elotes. (They are so good!) And below the recipe, you’ll find a little gift of gratitude from me.
But first, I hope you had restful long weekends filled with cozy naps (or adventures!), lots of family and friends (or much-needed alone time!), and an abundance of delicious food (with leftovers!). We spent a lazy Thanksgiving day with my in-laws, then rounded out the weekend by hiking in a new-to-us forest, getting the kids long overdue haircuts, enjoying an extended brunch with our downstairs neighbors, and finding a lovely indoor pool in Brooklyn for a late afternoon swim.
It was, by all accounts, very merry (despite a quick-but-unpleasant stomach virus for Yoshie.) But it was impossible to feel fully present. I, like so many of us, spent more time than I would have liked glued to the news as some of the Israeli hostages were freed from Hamas’ control.
I wept watching (and rewatching) the heartbreaking videos of families reuniting—falling into each others’ arms with grief and relief. I wept thinking about the horrors the hostages endured over the past weeks, and that those still in captivity continue to endure. I wept thinking about the quiet skies over Gaza, and the uneasy relief that must bring to the hearts of Palestinian civilians. And I wept thinking about the children and families in Gaza who have had their homes and lives utterly destroyed in the wake of this conflict.
As Hanukkah approaches, I am praying extra hard for light in the darkness. I am praying for organizations like Standing Together, that look hate in the face and steadfastly choose peace, communication, and coexistence anyway. (If you aren’t familiar with the organization, this recent NY Times profile offers an inspiring introduction.)
I believe deep in my bones that the future of Israelis and Palestinians is bound up together. These are two peoples who connect powerfully—historically, religiously, culturally—to the same piece of land. These are two peoples who are essentially cousins, and in another reality could thrive side-by-side, but who have been taught to view one another as enemies.
There are a million obstacles standing in the way to peace, and it is hard to see a path forward from where things stand now. But the only way forward is together. I pray that out of this period of unimaginable suffering, we begin to forge that path.
Sweet Corn Elotes Latkes
This recipe for Sweet Corn Elotes Latkes 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’s the maximalist treatment that sweet corn doesn’t need, but deserves.
This recipe, which infuses crunchy corn fritters with an elotes-inspired flavor profile, is straight forward and customizable. (Don’t like cilantro? Leave it out. Want more smoked paprika? Go for it!) You can start with fresh corn kernels, thawed frozen corn, or even well-drained canned corn. And if you can’t find kosher-certified Cotija cheese, crumbled feta makes a tasty stand-in.
Go bold and make them the first night of Hanukkah. Or save this recipe for night 3 or 4 when you have had your fill of potato latkes and sufganiyot. I have a feeling they will become an annual tradition in my kitchen, and I hope you love them too.
Makes about 16 latkes
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
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 scant 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.
Hanukkah Subscription Discount!
As Hanukkah approaches, I am feeling a big heap of gratitude towards this community. I’m grateful that you’re here, grateful that so many of you open and read the newsletter every week, and grateful when you share your thoughts and experiences in the comments or in our Friday Kibbitz threads. And of course, I love when you make and enjoy the recipes. That—and you!—are just the absolute best.
As a token of my gratitude, I am offering a special Hanukkah subscription discount. Use this link by December 14th to get 20% off a paid annual subscription. You will receive recipes and stories to your inbox once/week, have access to the full recipe archive, and opportunities to interact with me and the larger community through chat threads and occasional virtual cooking classes.
If you have been meaning to upgrade to a paid subscription, now is the perfect time. And if you have a Jewish food lover on your holiday gift giving list, a subscription to The Jewish Table might just make their (holi)day.
Thank you for being a part of The Jewish Table!
The latke recipe sounds delicious. Will definitely try it!
A heartfelt sentiment from you to me. I agree with you. There will be a shadow, of sorts, over Hanukkah this year. Thank you for the latke recipe, I am going to try it! Thinking of you, kiddo!