Soul Gourmet Recipe Blog

Source: Kasheringyourlife.co.za

Latke's by Master Chef Alan Bender

Alan Bender and his family have shared decades of friendship and simcha tables with the author, from a pidyon haben through barmitzvah and bat mitzvah celebrations. With Alan now based in North Shore, St Ives, Australia and leading Soul Gourmet, this latke method remains a trusted classic.

The recipe below follows the original festival-tested version and includes adjustment notes while frying so you can balance texture, sweetness, and structure in real time.

Ingredients

• 6 large potatoes, peeled and left in water
• 1 large onion, peeled
• 4 eggs
• 1 tablespoon salt
• 1/2 cup sugar (more or less to taste)
• 1/2 to 1 cup flour (or potato flour / coconut flour)
• 1 heaped teaspoon baking powder
• Oil for frying

Method

1. Fill a large pan one-third full with oil and heat to a medium temperature.
2. Grate the potatoes and onion into a bowl and add the remaining ingredients.
3. Fry one tablespoon of mixture as a test and adjust sugar, salt, or flour as needed.
4. If latkes disintegrate, add a little more flour. If they are heavy and oily, add a little more baking powder and increase heat slightly.
5. Fry carefully, turning away from you once golden. Drain on absorbent paper.

Cook's Tips

• Use a slotted spoon to reduce splashes and drain excess oil while turning.
• Work slowly and safely around hot oil and wear long sleeves.
• Sweet potato works well in this recipe as a variation.
• For this variation, use potato, coconut, or another suitable flour.

Source: Parshot/Festivals | Published December 8, 2016

Festival Benchmark: Alan Bender's Signature Latkes and Creative Toppings

Alan Bender, fellow of the SA Chef Association and former master chef at Feigel's in Johannesburg, built a strong reputation with a latke recipe that balances crisp edges and soft centres while leaving space for inventive toppings.

Alan Bender's Latke Base

• 6 large potatoes peeled and left in water
• 1 large onion peeled
• 4 eggs
• 1 tablespoon salt
• 1/2 cup sugar (more or less)
• 1/2 to 1 cup flour
• 1 heaped teaspoon baking powder
• Oil for frying

Method

1. Fill a large pan one third with oil and heat to medium.
2. Grate potato and onion, mix with all remaining ingredients, and fry one test spoonful before adjusting seasoning and texture.
3. If the mix falls apart, add a little more flour. If the latke is oily and heavy, add a little more baking powder and raise oil temperature.
4. Fry carefully and drain cooked latkes on absorbent paper.

Cooking Tips

• Turn with a slotted spoon to reduce splash and improve draining.
• The potato mix will release water quickly; separate mix from liquid instead of adding extra flour.

Latke Variations

• Fried fish fingers in the mix, topped with melting cheese.
• Cooked wors in the middle, topped with chakalaka.
• Biltong powder mixed with mayo as a dip.
• Smoked salmon and cream cheese.
• Pulled beef in sticky sauce.
• Corn flakes sprinkled before frying for extra crunch.
• Alternative bases: grated butternut, sweet potato, tinned corn, or other vegetables.

Source: Parshot/Festivals | Published September 27, 2016

Rosh Hashanah Sweet Pie Collection: Apple Cobbler and Free Form Slab Pie

For the High Holy Days, Alan Bender's sweet pie collection focuses on warm spice, layered fruit textures, and practical baking methods suited to festive service.

Spiced Apple Cobbler

Crumb Topping

• 1/2 cup treacle sugar
• 1/2 cup white sugar
• 3/4 cup flour
• 3/4 cup oats
• 1/4 cup flaked almonds
• 1/2 tsp nutmeg
• 1 tsp cinnamon
• 1/2 tsp salt
• 100g margarine or butter

Fruit Filling

• 1/4 cup treacle sugar
• 1/4 cup white sugar
• 1/2 cup flour
• 2 tsp cinnamon
• 1/2 tsp salt
• 1/2 cup cranberries or raisins
• 1.25kg apples, peeled and sliced
• 1 heaped tablespoon maizena
• 50g butter or margarine for dotting

Apple Cobbler Method

1. Preheat oven to 180C.
2. Combine crumb ingredients and fruit filling ingredients separately.
3. Place fruit in a suitable oven dish and top with half the crumble.
4. Bake uncovered for 25 minutes.
5. Add remaining crumble, reduce oven to 160C, and bake another 30 minutes.

Cobbler Tips

• Use other firm fruit such as tinned peaches or tinned apples.
• Make individual cobblers in glasses or tea cups.
• Prepare crumble and fruit separately in advance, then assemble and warm before serving.

Free Form Slab Pie

• 1 batch sweet pie dough
• 750g depitted stone fruit
• 3/4 cup light brown sugar
• 1 lemon zest and juice
• 2 tbsp maizena
• 1 tbsp vanilla essence
• 1/4 tsp salt
• 1 tray blueberries
• 2 tbsp butter or margarine
• 1 large egg

Slab Pie Method

1. Preheat oven to 180C and spray a baking sheet with non-stick spray.
2. Divide dough into two equal rectangles; place one on the tray.
3. Mix fruit, sugar, lemon zest and juice, maizena, vanilla, and salt.
4. Spread filling on pastry leaving a 3cm border; brush border with egg.
5. Top with second pastry sheet, seal edges, cut steam gashes, dot butter/margarine, and brush with egg.
6. Bake 20 minutes, then loosely cover with foil to prevent over-browning until fully baked.

Tip: For a more decorative version, cut the top pastry into strips and create a lattice.