Hanukkah Latkes > Recipes III

Posted On December 16, 2009

Filed under Hanukkah
Tags: , ,

Comments Dropped leave a response

Apple Latkes >
Ingredients >
2 eggs, beaten
1-1/2 cups orange juice, yogurt or milk
2 cups all-purpose flour
1 teaspoon baking powder
Salt to taste
1/4 to 1/2 cup sugar to taste
3 medium apples, peeled and coarsely grated
Vegetable oil for frying
Confectionery sugar

Procedure >
Mix eggs with orange juice, yogurt, or milk in a bowl. In a separate bowl combine the flour, baking powder, salt and sugar. Add dry ingredients to the egg mixture and grated apples. Heat a thin layer of oil in a skillet. Drop about 1 heaping tablespoon of batter into the hot oil. Cook about 2 minutes on each side, or until slightly golden. Drain on paper towels, sprinkle with confectionery sugar, and serve.

Sweet Potato Latkes with Cinnamon >
Ingredients >
15 oz can of pumpkin, sweet potato puree
2 eggs
1 tsp. baking powder
¼ cup sugar
2 tsp. cinnamon 
¼ tsp. nutmeg
¼ tsp. cloves
¼ tsp ginger
¼ tsp allspice

Procedure >
Mix pureed sweet potato or pumpkin with flour, spices and sugar. Drop spoonfuls into pre-heated oil. Fry each side for about three minutes, or until light brown. Lightly lift out of the hot oil with a slotted spatula and place on a pan or tray lined with paper towels. The latkes can then be eaten right away or kept in a 300 degree oven to stay warm.

Cauliflower and Potato Latkes >
Ingredients >
1 cup cauliflower florets
1-1/2 cups mashed potatoes
3 tablespoons matzoh meal
2 teaspoons minced garlic
1 teaspoon salt
1/4 teaspoon white pepper
1 egg, beaten
2 tablespoons kasha
4 to 6 tablespoons margarine or butter

Procedure >
In a large pot of salted boiling water, cook cauliflower until very soft, about 10 to 15 minutes. Drain and pat dry. In a mixing bowl, mash cauliflower to small bits. Add mashed potatoes, matzoh meal, garlic, salt, pepper, and egg, and blend thoroughly. Shape into 12 patties 3 inches in diameter and about 1/2 inch thick. Sprinkle with kasha, pressing into both sides. Melt 3 tablespoons butter/margarine in a large skillet over medium-high heat. Fry latkes, adding more butter/margarine as necessary, until they are browned and crust is crisp, about 3 minutes per side. Drain on paper towels. Serve hot.

Mushroom and Pecan Latkes >
Ingredients >
3 tablespoons extra virgin olive oil
10 ounces white mushrooms, sliced
1 teaspoon thyme
Salt and freshly ground pepper to taste
1/2 cup cooked wild rice
1/2 cup toasted chopped pecans
1 tablespoon sour cream
1 egg
3 tablespoons matzah meal
3 tablespoons dill
3/4 teaspoon lemon zest
1 teaspoon ground cardamom
1/2 teaspoon nutmeg
Canola or other vegetable oil for frying
Smoked salmon (for garnish)
Pickled ginger (for garnish)

Procedure >
Heat oil in nonstick frying pan, and sauté mushrooms. Add thyme and salt and pepper to taste. Place in food processor, and pulse until mushrooms are chopped. Place mushrooms in a mixing bowl. Add rice, pecans, sour cream, egg, matzoh meal, snipped dill, lemon zest, cardamom and nutmeg and mix well. Coat a nonstick frying pan with oil, and heat. Take heaping tablespoonfuls of mixture, and fry for a few minutes on each side. Drain on paper towels. Garnish with strips of smoked salmon and pickled ginger, and serve.