0 (0)

Appetizers, Hanukkah, Sides, Stovetop, Vegetarian

Lentil latkes with chard yogurt sauce

Lentil latkes with chard yogurt sauce
Kirk McKoy / Los Angeles Times

Indulging in fried foods is traditional during the eight days of Hanukkah, which begins this year on the evening of Dec. 24 and concludes on Jan. 1. That’s because the customs of the Festival of Lights commemorate the miracle of ... Read more

Total time: 1½ hours, plus cooling time | Serves 4 to 6 as an appetizer

Chard yogurt sauce

  • 1 large bunch chard (about 8 large leaves), stems removed
  • 1 cup whole milk yogurt
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt, or to taste
  • Semi-hot pepper flakes such as Turkish Maras pepper or Aleppo pepper (optional, for garnish)

Step 1Bring a large pot of water to a boil. Add the chard leaves and blanch just until tender, about 2 minutes. Remove the leaves to an ice bath to chill, then drain and squeeze to remove excess water. Chop the leaves.

Step 2In a bowl, whisk together the yogurt, garlic and salt. Stir in the chard. Taste the sauce and adjust the seasoning if desired. This makes a generous cup of sauce.

Lentil latkes

  • 1 cup red lentils, rinsed
  • 2½ cups water
  • 1 cup fine bulgur (bulgur No. 1)
  • 1 cup minced onion
  • 2 garlic cloves, minced
  • 1/3 cup chopped parsley
  • 3/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1/2 teaspoon paprika
  • 1/2 teaspoon semi-hot pepper flakes such as Turkish pepper flakes or Aleppo pepper, or a pinch of cayenne pepper, or to taste, plus more for garnish
  • 1 egg
  • Olive oil, for frying
  • Prepared chard yogurt sauce

Step 1In a saucepan, combine the lentils and the water and bring to a boil, stirring a few times. Partially cover and cook over low heat until the lentils are soft, about 15 minutes, stirring only 2 to 3 times. Remove from heat. Using a slotted spoon, transfer the lentils to a large bowl, leaving the liquid in the pan. Measure cooking liquid — you will need 3/4 cup; add hot water if necessary. Add the bulgur to the liquid and mix well. Transfer the bulgur to the bowl of lentils and mix well. Set aside to cool until lukewarm, about 30 minutes.

Step 2Add the onion, garlic, parsley, salt, pepper, paprika and pepper flakes to the lentil mixture. Mix well. Taste and adjust seasoning, then add the egg and mix well.

Step 3To make small latkes, take 1 tablespoon-size spoonfuls and flatten them between your palms to make smooth patties about 1 1/4 to 1½ inches. To make larger latkes, use 2 tablespoons of mixture and flatten to 2-inch patties. Put the patties on a plate.

Step 4Heat a thin film of olive oil in a large skillet, preferably nonstick, over medium heat until hot. The oil is hot enough when it sizzles when you touch it with the edge of a patty. Add enough patties to make one layer, allowing room to turn them over. Fry them until browned on each side; small ones take 1½ to 2 minutes per side, and larger ones take 3 minutes on first side, and slightly less on the second side. Transfer them to a plate lined with paper towels. Wipe the pan if necessary, add additional oil, and repeat until all the latkes are fried.

Step 5Serve the latkes hot or warm, with chard garlic sauce and garnished, if desired, with pepper flakes.


Watercress mousseline
Watercress mousseline

Lentil salad with tomatoes, zucchini and arugula
Lentil salad with tomatoes, zucchini and arugula

Blueberry breakfast bread
Blueberry breakfast bread

Seared Scallops in Mediterranean Broth
Seared Scallops in Mediterranean Broth

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Appetizers

Ceviche with Sumac and Aleppo pepper
Tierra Sur's heirloom melon gazpacho
Warm Goat Cheese Bread With Tomatoes and Basil
Honey-glazed soybeans