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A huge collection of all types of recipes in a user friendly format. This page contains Chanukah Recipes for your Feast of Light Celebration. From Challah to Latkes, to doughnuts, apple sauce, and cheesecake!! Enough for all 8 days!

Chanukah Recipes Disk 132 

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INDIAN VEGETABLE LATKES

ISRAELI MUSHROOM RAGOUT

ISRAELI SOOFGANIOT

ISRAELI VEGETABLE LATKES

ITALIAN EGGPLANT CROQUETTES FOR HANUKAH

ITALIAN HANUKKAH CONFECTION 1

ITALIAN HANUKKAH CONFECTION 2

JELLY DOUGHNUTS

JUDITH’S CHEESE PASTRIES

LACY GOLDEN LATKES

LATKES 1

LATKES 2

LEEK FRITTERS KEFTIKES DE PRASSA

LEEK LATKES

LENTIL LEVIVOT

LOW-FAT POTATO LATKES 1

LOW-FAT POTATO LATKES 2

LOW-FAT POTATO PANCAKES

MANDELBROT 1

MANDELBROT 2

MENORAH CAKE

MILANESE CHICKEN BREASTS

MOCK CHOPPED LIVER

MUSHROOM NOODLE LATKES

MUSHROOM PECAN LATKES

NOODLE-APPLE-RAISIN LATKES

NORWEGIAN LOX LATKES

PEAR CHUTNEY

PEAR COMPOTE WITH PEAR BRANDY

PEPPERMINT CRISPS

PICKLED HERRING

PINEAPPLE BREAD PUDDING

PINEAPPLE FRITTERS A LA CELESTINE

PONCHKES

POTATO-CARROT-ONION LATKES

POTATO CHEESE LATKES

POTATO LATKES, PAR-BOILED

POTATO LATKES, OVEN "FRIED"

POTATO LATKES 1

POTATO LATKES 2

POTATO LATKES 3

POTATO LATKES 4

POTATO LATKES 5

POTATO LATKES 6

POTATO LATKES 7

POTATO LATKES 8

POTATO LATKES 9

 


 

INDIAN VEGETABLE LATKES – PAKORAS (P)      > Back to Top <

1 cup chickpea flour; see notes
1 teaspoon salt
1/4 teaspoon baking powder
1 Tablespoon cumin
1 Tablespoon black mustard seeds; see notes
1/2 teaspoon coriander
1/2 teaspoon turmeric
Optional: pinch of cayenne pepper
3/4 cup water
1 teaspoon vegetable oil, plus several cups for frying
3 to 4 cups vegetables: use a variety, such as cauliflower florets, broccoli
florets, bell peppers seeded and cut into strips, mushrooms and carrots,
parsnips or potatoes, cut into 1/2-inch slices

Notes: Chickpea flour and black mustard seeds can be found at Eastern Mediterranean markets, as well as Indian markets.

Prepare the batter: Combine the chickpea flour, salt, baking powder and spices in a large bowl. Stir in the water and 1 teaspoon oil; the consistency should be like pancake batter. Add a little more water if necessary. Let stand for 15 minutes before using.

Pour about 3 inches of vegetable oil into a large, deep pot and heat to 350° F; a cube of bread tossed in will brown quickly. Dip the vegetable pieces into the batter, making sure they are coated on all sides. Drop them one at a time into the hot oil. Fry, turning, until they are golden brown. Remove with a slotted spoon and drain on paper towels.

Makes 6 servings.

 


 

ISRAELI MUSHROOM RAGOUT (D) (P)      > Back to Top <

1/4 cup olive oil or butter
1 medium onion, chopped
1 pound fairly small mushrooms, quartered
Salt
Freshly ground black pepper
1 teaspoon dried thyme
1/2 teaspoon paprika
1 teaspoon ground cumin
Cayenne pepper
1 tablespoon chopped parsley

Heat oil in large skillet over medium heat. Add onions; sauté about 7 minutes or until tender.

Add mushrooms, salt and pepper to taste, thyme, paprika and cumin. Sauté, stirring often, 15 to 20 minutes, or until mushrooms are well coated with spices and any liquid that accumulated in pan has evaporated. Reduce heat toward end of cooking time if necessary. Add cayenne. Taste and adjust seasonings. (Mushrooms can be kept, covered, 2 days in refrigerator. Reheat over medium heat.) Add parsley and serve.

Makes 6 to 8 servings as topping.

 


 

ISRAELI SOOFGANIOT (D)      > Back to Top <

25 grams yeast
1 Tablespoon sugar
1 Tablespoon water
1 Tablespoon flour
3 cups flour
50 grams melted margarine
dash salt
3 Tablespoons sugar
2 egg yolks
1-1/4 cups water and milk mixed together or all water (room temperature)
oil
powdered sugar
 
Making the Dough:
Combine yeast, 1 Tablespoon sugar, 1Tablespoon water and 1 Tablespoon flour in a bowl. Mix well, cover, and wait until it rises. In another bowl, mix flour, melted margarine, salt, sugar and egg yolks. Add yeast mixture to this and mix. Slowly add water/milk while stirring. When batter is smooth, cover the bowl with a towel and let it sit and rise.

Making the Doughnuts:
After the batter has risen, pour it onto a floured surface and roll it out. Use a glass with a small opening to cut out circles of the dough. Place a drop of jelly in the middle of each circle, and then cover with another circle of dough. Make sure that 2 circles attach well to form a closed ball with jelly in the middle. Cover the doughnuts with a towel and let rise.

Frying the Doughnuts:
Heat oil in a deep pot until very hot. Drop the doughnuts into the oil and fry on both sides until brown. Remove with a slotted spoon and sprinkle with powdered sugar.

Fresh is Best:
The soofganiot are only good fresh. After you make the dough, only fry a few at a time. Store the rest of the dough in the refrigerator.

 


 

ISRAELI VEGETABLE LATKES (P)      > Back to Top <

1 pound zucchini, grated
1 pound potatoes, peeled and grated
1 onion, grated
2 pounds fresh spinach or arugula, washed, dried thoroughly and finely
chopped
2 large eggs, lightly beaten
2 tablespoons chopped parsley
2 tablespoons chopped fresh dill
1 cup matzo meal or flour
1 tablespoon salt or to taste
2 teaspoons ground white pepper
Vegetable or olive oil for frying

Combine zucchini, potatoes and onion in large mixing bowl. (Alternating onion will help keep potatoes from discoloring as you work.) Squeeze out as much liquid as possible. This is very important.

Add spinach, eggs, parsley, dill, matzo meal, salt and white pepper and mix thoroughly.

Heat about 1/2-inch oil in skillet until hot. For each plump patty, use about 2 tablespoons batter. Without crowding, fry patties 3 to 4 minutes on each side until golden. Drain on paper towels and serve. 

Makes about 20 patties.

 


 

ITALIAN EGGPLANT CROQUETTES FOR HANUKKAH (P)      > Back to Top <

3 to 4 Italian eggplants
Olive oil for frying
3/4 cup onions, diced
1/4 cup flat-leaf Italian parsley, minced
1/4 cup bread crumbs
1/4 cup Parmesan cheese
1 egg, beaten
1/2 teaspoon dried basil
1 to 2 cloves garlic, minced finely
Salt and pepper to taste
Olive oil for frying

Roast whole eggplant in 450° F oven for 40 minutes or until skin collapses. Scoop out interior flesh and mash.

Sauté onions over very low heat until translucent and light golden. About five minutes before you declare the onions to be done, add the garlic to the sauté pan.

Combine all the ingredients. Fashion into 1-inch balls.

Fry in very hot olive oil until golden brown. Serves 6.

Lower-fat version: Follow recipe, adding 1-tablespoon olive oil to batter.  Place on cookie sheets sprayed with non-stick spray; bake at 450, turning often, until crispy.

NOTE:  When roasting the eggplant, go by the state of collapse of the eggplant rather than the timing in the recipe. When I skimp on the time of roasting and take the eggplant out when it is merely soft to the touch instead of wholly collapsed, the resulting dish is never as good. This hint applies to any recipe which calls for roasting an eggplant until it
collapses.

NOTE: The original version of this recipe did not call for the onions to be sautéed before assembling the croquettes for final frying. Those of you who like a sharper taste of onion, may want to return to the original recipe and use raw onion in the mix.

 


 

ITALIAN HANUKKAH CONFECTION 1: PRECIPIZI (P)      > Back to Top <

for each egg use:
1 tablespoon plain flour
1 tablespoon castor sugar
1 tablespoon olive oil
1 tablespoon liquor of your choice
honey
extra olive oil

Mix all the ingredients together until you have a smooth pastry. Then form little balls, each the size of a walnut. Heat the oil and fry the pastry balls until golden brown. Remove and drain well on paper towels.

Prepare an oiled, heat-resistant working surface. In a saucepan, heat enough honey to coat the balls. Put the fried balls into the hot honey and stir carefully until all the balls are covered. Then pour the whole mass onto the oiled surface. Spread the mass so that the balls are tight against each other and they are not on top of each other.

With an oiled knife, cut into sticks about 30-mm wide and 60 to 80mm long. As you cut, transfer each stick onto another oiled surface, leaving space between the sticks so that they do not stick to each other, and leave until the sticks are cold and hard.

 


 

ITALIAN HANUKKAH CONFECTION 2: CECIARCHIATA (P)      > Back to Top <
 
3 large eggs, slightly beaten
2 cups unbleached all-purpose flour
1/2 teaspoon salt
1 cup olive or vegetable oil
1 cup honey
1/2 cup toasted and coarsely chopped hazelnuts*
2 teaspoons grated lemon peel
1 teaspoon lemon juice
1 cup toasted and coarsely chopped almonds*

Toast whole hazelnuts and almonds by preheating the oven to 550° F and placing the nuts on a cookie sheet on the middle rack. Roast for 4-5 minutes, shaking the pan a couple of times. Watch them carefully, so they don't burn. Allow the nuts to cool for at least 10 minutes before chopping them very briefly in a blender or food processor.

Put the eggs, flour, and salt in a bowl and stir to make a soft dough. Turn out on a floured working surface and knead the dough 1 to 2 minutes. Shape it into a ball, flatten it with your hands, and sprinkle it lightly with flour.

Roll the dough out to a rectangle about 1/4-inch thick. With a sharp knife or a pizza cutter, cut into 1/4-inch-wide strips and dredge these long strips in flour. Then cut them into chickpea-size bits, and again dredge with flour to prevent them from sticking to each other. Scoop up the bits in a large sifter to remove the excess flour.

Heat the oil in a small saucepan or wok and fry a handful of the bits at a time until lightly golden, stirring so they are an even color. Drain on paper towels and cool. You can also bake them, one third at a time, on an ungreased cookie sheet on the middle rack of a preheated 400° F oven for 7 minutes.

Bring the honey to a boil in a 6-cup heavy casserole and simmer over moderately high heat for 3 minutes. Add all the dough balls, the toasted and chopped hazelnuts, and the lemon peel and juice; cook over lower heat 7 minutes.

Spread the toasted almonds over an oiled round serving platter and pour the hot mixture on top. Let it settle for a few minutes. When the mixture is cool enough to be handled, shape it into a circle with the help of a spoon and your moistened hands. Let it cool thoroughly at room temperature. It will harden a little. Either break off pieces with your fingers or cut into 2-inch segments.    

Makes 8-12 Servings.

 


 

JELLY DOUGHNUTS (P)      > Back to Top <

1 ounce fresh yeast
1/2 cup lukewarm nondairy creamer
1/2 cup flour
Pinch of salt
1/2 cup margarine
3 egg yolks
1-1/2 Tablespoons sugar
1/2 cup lukewarm nondairy creamer
2-3/4 cups flour

FILLING
Jam or Italian Pastry Cream
1 pound solid shortening
1/2 cup confectioners' sugar


USE: Double boiler 4-quart pot

In a small bowl, dissolve yeast in 1/2 cup lukewarm nondairy creamer. Pour 1/2 cup flour in a large bowl. Make a well in the flour and pour in dissolved yeast and a pinch of salt; mix well. Cover bowl with a towel and let stand in a warm place until sponge is double in bulk, about 1 hour.

While dough is rising, melt margarine in top of double boiler over boiling water. Remove from flame and pour margarine into a large bowl and allow to cool 15 to 20 minutes. When cool, add egg yolks one at a time and mix. Add sponge to egg yolk mixture and beat well for 10 to 15 minutes.

Add sugar and 1/2 cup of lukewarm nondairy creamer, stirring continuously. When completely mixed, add 2-1/2 cups of flour a little at a time, continuing to stir mixture. Once all the flour has been added, continue kneading until dough detaches from sides of the bowl. Cover bowl with a towel and let rise in a warm place until double in bulk, about 1-1/2 hours.

Sprinkle remaining 1/4 cup of flour over board and place dough on it. Gently roll out with a rolling pin to 1/4-inch thickness. With 2-inch cookie cutter cut out twenty-eight circles.

On fourteen circles, place 1 teaspoon of jam or pastry cream. Moisten edges with finger dipped in a glass of water. Cover pastry with remaining fourteen circles. Press edges together tightly. Cover doughnuts and let rise 1 hour.

In a 4-quart pot, melt 1 pound solid shortening. Deep-fry each doughnut 1/2 minute on each side. Remove with slotted spoon and drain on paper towels. Once cool sprinkle with confectioners' sugar.

Makes 18 to 24 doughnuts.

 


 

JUDITH’S CHEESE PASTRIES (D)      > Back to Top <

Pastry dough:
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup sugar
2 teaspoons baking powder
1 cup unsalted butter, chilled, cut into pieces
1 cup farmers cheese or well-drained ricotta cheese (see note)
2 teaspoons lemon zest, finely minced
1 teaspoon fresh lemon juice
1 teaspoon pure vanilla

Filling:
8 ounces cream cheese
8 ounces farmer cheese or well-drained ricotta cheese (see note)
1/2 cup sugar
1 egg
Pinch of salt
1/2 teaspoon vanilla
1 tablespoon all-purpose flour

Finishing:
Unsalted butter, melted (about 2 to 4 tablespoons)
Confectioners' sugar

Makes about 2-1/2 dozen pastries.

To prepare the dough: In a large  bowl, mix together the flour, salt, sugar and baking powder. Cut in the butter to make a crumbly mixture.

Blend in the cheese, lemon zest, lemon juice and vanilla until a soft dough forms. Wrap and chill 1 to 3 hours or overnight. If using a food processor, follow the same instructions but use the pulse function.

To prepare the filling: In a large bowl, cream the cream cheese, farmer or ricotta cheese and  sugar until blended.

Add in the egg, salt, vanilla and flour to make a thick filling. Chill if not using right away.

To finish: Divide the chilled dough in half and roll each into a rectangle, 12 inches by 8 or 10 inches.

Brush each section with melted butter and spread half of the cheese filling on each portion, leaving a 1-inch border all around.

Roll up each section halfway and then cut away from the rest of the dough. Then roll up the remaining section. Repeat with the other large rectangle (you will have four rolls in the end). Brush the top of each roll with melted butter. Chill 10 to 15 minutes.

Meanwhile, preheat the oven to 350° F. Line a large sheet with parchment paper. Place the pastries on the baking sheet and bake until golden, about 25 to 30 minutes.

Cool, then dust them with confectioners' sugar. Slice into desired sizes and serve  warm with sour cream or plain as tea pastries.

Note: Drain the ricotta by placing it in a colander lined with cheesecloth or several layers of coffee filters. Allow to drain at least 24 hours; the cheese will be thick.

The following explanation accompanies this Marcy Goldman recipe:

"We all know that part of Hanukah. Oil-fried latkes are the standard symbol of the holiday. But did you know cheese dishes are also symbolic?

"According to the Apocrypha, Judith, a Jewish woman of noteworthy valor, requested to dine with the Holofernes, an enemy general. Demure yet seductive, Judith plied the powerful soldier with cheese dishes, the better to bring on thirst, which he in turn quenched with copious goblets of wine. When he passed out, she promptly slew him and thereby averted the disaster that would have been directed toward her people.
Judith's valor is said to have inspired Judah the Maccabee and his followers.

"In Judith's honor, specialty cheese dishes, such as cheese latkes and blintzes are as welcome and appropriate as potato pancakes, and aptly celebrate the Festival of Light."

 


 

LACY GOLDEN LATKES (P)      > Back to Top <

5 Baking potatoes (2-1/2 pound/1.25 kilogram)
2 Small onions, quartered
3 Eggs
3 Tablespoon All-purpose flour 50 milliliter
3/4 teaspoon Salt 4 milliliter
1/4 teaspoon Pepper 1 milliliter
Vegetable oil for cooking
Sour cream and/or applesauce

Tips: Because of low moisture content, long oval baking potatoes, such as Russet Burbank, Norgold Russet and Shepody, are ideal for latkes. The potatoes can also be pureed to make smooth, dense latkes. You can substitute 1/4 cup (650 milliliter) matzo meal for all-purpose flour.  

Makes about 22 latkes, or 4 to 6 servings.

VARIATIONS:
Sage and Parsley Latkes: Add 1/2 teaspoon (2 milliliter) dried sage and 1/2 cup (125 milliliter) chopped fresh parsley to batter along with eggs.

Carrot Latkes: Substitute 1 cup (250 milliliter) grated carrots (about 4) for 1 of the potatoes. Add to shredded potato and onion mixture.

Peel potatoes. By hand, or in food processor using shredder blade, alternately shred onion quarters and potatoes. (Shredding alternately with onions prevents potatoes from discoloring.)

Transfer potato mixture to colander. With hands, squeeze out as much moisture as possible and discard liquid. Transfer mixture to large bowl.

Mix in eggs, flour, salt and pepper; let stand for 5 minutes. Pour out any liquid. In large skillet, heat 1/4 inch (5 mm) oil over high heat until hot but not smoking.

To skillet, add 1/4 cup (50 milliliter) mixture per latke, leaving about 1 inch (2.5 cm) between each latke. Flatten slightly with back of spoon.

Fry latkes for 3 minutes or until well browned and crisp around edges. With slotted spatula, turn latkes over and fry for 2 to 3 minutes longer or until crisp and golden brown.

Transfer latkes to paper towels and drain well. Repeat with remaining mixture, removing any cooked bits from skillet and adding more oil as necessary. (Latkes can be frozen for up to 2 weeks. Partially thaw and reheat in 450° F/230° C oven for 5 to 8 minutes.) Serve immediately with sour cream or applesauce.

 


 

LATKES (POTATO PANCAKES) FOR CHANUKAH (P)       > Back to Top <

6 large potatoes, scrubbed clean
1 large onion
3 eggs
1/2 cup matzah meal
2 teaspoons salt
1 teaspoon pepper dried parsley
1 teaspoon pepper garlic powder
1/2 teaspoon pepper
canola oil

Chop onion finely in food processor or by hand. Grate potatoes in food processor or by hand. (You can leave the potato skins on if you like, as long as you scrub the potatoes well.) Combine all ingredients in a large bowl.

Heat canola oil in frying pan.

Form potato pancakes with your hands, keeping them thin and approximately 3 to 4 inches in diameter. Fry latkes at medium-high heat until each side is golden brown. Drain on layers of newspaper covered with paper towel. Serve with applesauce and sour cream.

 


 

LATKES 2  (D)       > Back to Top <

2 potatoes peeled
1 small onion peeled
2 eggs
3 Tablespoon milk
2 Tablespoon melted butter
1/4 cup flour
1/2 teaspoon salt
black pepper
butter, for frying
sour cream

Grate potatoes and onions into a medium-sized mixing bowl. In another bowl add eggs, milk and melted butter and blend. Then add flour, salt and pepper and process to mix. Pour over potatoes and onions and stir to mix. Drop by quarter cupfuls on a prepared griddle or skillet. Spread to make a 4-inch pancake. Cook until brown on both sides, turning. Serve with sour cream.

 


 

LEEK FRITTERS KEFTIKES DE PRASSA (P)      > Back to Top <

2 pounds leeks (whites and first 2 inches of green)
2 large eggs
1-2 cups mashed boiled potatoes
1/2 cup matzo meal
1 teaspoon salt
Freshly ground black pepper
Oil for sautéing
Optional: 1 pound ground beef or turkey (omit oil in this case)

Trim and carefully wash leeks, going between the layers to remove all sand and dirt. Slice the leeks thinly.

Bring 2 quarts of salted water to boil. Parboil the leeks 3 minutes. (Leeks can also be parboiled in the microwave in just enough salted water to come to the top of the vegetables. Cook, covered, 2 minutes.) Drain, chop and place leeks in mixing bowl.

Combine leeks with all remaining ingredients except oil, adding enough potato and matzo meal until batter is thick enough to form patties.

Heat 1/2 inch oil in 12-inch skillet. Form a patty out of cup of the leek mixture. Place in sizzling oil; repeat until you have three or four patties cooking.

Sauté on both sides until golden, turning only once during cooking.

Remove from oil and drain on paper towels; repeat until leek mixture is used.

Makes 8 to 10 servings.

 


 

LEEK LATKES (P)       > Back to Top <

6 leeks (about 2 pounds)
2 tablespoons extra virgin olive oil, plus more for frying
1 large onion, peeled and diced
6 cloves garlic, or to taste, peeled and diced
4 shallots, peeled and diced
1/3 cup pine nuts
1/2 bunch cilantro (about 1 cup), diced
2 large eggs
1/3 cup Parmesan cheese
Salt and freshly ground pepper to taste
1/2 cup bread crumbs or matzoh meal, plus one-third cup for coating.

Cut leeks lengthwise, and wash them well to remove any grit. Dice the leeks, and either steam them or place them in boiling salted water for about 5 to 7 minutes, or until they are tender. Drain leeks well, pressing them in a dish towel to remove any excess water.

Heat oil in nonstick frying pan, and add onion, garlic and shallots. Sauté until soft, about 5 minutes.

Heat oven to 350° F. Place pine nuts on a baking pan, and toast for a few minutes until evenly browned.

Place leeks, onion, garlic, shallots, pine nuts, cilantro, eggs and cheese in a mixing bowl, and blend well, adding salt and pepper to taste. Add about 1/2 cup bread crumbs, or enough to bind.

Take about 1/4 cup of the leek mixture, and make a patty 2 inches in diameter. Coat patty with bread crumbs, and repeat with remaining mixture.

Coat a nonstick frying pan thinly with remaining olive oil, and fry the patties for a few minutes on each side. (For cocktail-size patties, use 1 teaspoon of mixture.) Drain on paper towels.

Makes 16 large latkes or 50 small ones.

 


 

LENTIL LEVIVOT (pancakes) (D)       > Back to Top <

3 tablespoons extra virgin olive oil
1 cup diced onion
1 cup cooked lentils ( 1/2 cup uncooked)
1 cup precooked rice (any kind will do)
1/4 teaspoon cumin
1/8 teaspoon ground coriander
Salt and freshly ground pepper to taste
2 large eggs
1/2 cup plain yogurt
1/4 cup finely chopped cilantro or parsley
One-third cup all-purpose flour
Peanut or canola oil for frying.

Heat oil in nonstick frying pan, and sauté onion until translucent. Remove, and set aside.

In a bowl, place lentils, rice, cumin, coriander, salt and pepper to taste, eggs, yogurt, cilantro and flour. Fold in the onion, and mix well. Set aside.

Heat a nonstick frying pan with a film of oil. Take heaping tablespoons of mixture, and fry for a few minutes on each side. Drain on paper towel. Serve as is or with a dollop of labneh (strained yogurt), topped with a confit of onions and a sprig of cilantro.

Makes about 20 pancakes.

 


 

LOW-FAT POTATO LATKES 1  (P)      > Back to Top <

3 teaspoons vegetable oil, preferably canola
2 pounds russet (Idaho) potatoes (4 to 5), peeled
3/4 cup finely chopped red onion (about 1 medium onion)
1/4 cup all-purpose white flour
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large egg, lightly beaten
1 large egg white, lightly beaten

Set oven racks at middle and lower positions of the oven. Preheat oven to 450° F. Prepare 2 baking sheets by brushing with 1 teaspoon oil on each sheet.

Grate potatoes using hand grater or shredding blade of food processor. Place in a large bowl; add onions, flour, salt and pepper; toss to mix well.  Add egg, egg white and remaining 1 teaspoon oil; toss to mix.

Drop onto prepared cookie sheets by rounded tablespoonfuls and press lightly to form cakes. Bake for 10 minutes, or until golden brown on the bottom.  Turn latkes over, switch position of baking sheets, and bake about 5 more minutes, or until golden brown.

Transfer to a platter, arranging browned-side up, and serve with no-fat sour cream or applesauce, or both. May be made ahead and stored overnight in fridge.  Reheat at 350° F for 10 minutes. Makes about 24 latkes.

NOTES:
Use the grater attachment of a food processor to simultaneously grate both the potatoes and the onion. Set the shredded material in a colander over a bowl to catch the dripping liquid. When the grated potato-onion mixture stops squishing combine with the egg, egg white and remaining teaspoon of oil as above. Carefully pour out the liquid collected from under the grated potatoes and onions, taking care to save the white cake which has formed at the bottom of the bowl (the potato starch). Add this white stuff to the latke mixture and mix well. Complete the above recipe as written.

 


 

 

LOW-FAT POTATO LATKES 2 (P)      > Back to Top <

1 pound Idaho or russet potatoes, scrubbed but not peeled
1/4 cup chopped onion
3 large egg whites
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon all-purpose flour
Nonstick vegetable oil cooking spray
3 to 4 tablespoons olive oil (not extra-virgin) or
vegetable oil

Preheat the oven to 350° F.

Grate the potatoes using a box grater or the grating disk of a food processor. Transfer the potatoes to a colander over a bowl and let rest for 30 minutes, until the potatoes have darkened.

Rinse well in cold water to remove the starch and the potatoes turn white again. Drain very well. If the potato strands are very long (longer than an inch or so) chop them slightly in the food processor or by hand.

Place the potatoes, onion, egg whites, seasonings and flour in a medium bowl and stir well to combine. Cover with plastic wrap and let sit for 15 minutes before cooking.

Spray a baking sheet with nonstick cooking spray; set aside.

Heat 2 tablespoons of the olive oil in a large, nonstick skillet over medium heat until very hot. Stir the potato mixture and, working in batches if necessary, drop the potato mixture by spoonfuls onto the hot skillet and shape them into circles (the pancakes will not be uniform in shape). Let the latkes brown on one side, then turn them over to brown on other side.

Place the browned pancakes on a cookie sheet that has been sprayed with nonstick cooking spray. When the tray is full, bake the latkes, uncovered, for another 10 to 15 minutes until the potatoes are cooked through. Place on paper towels to absorb any fat and eat them while they're hot, with regular, low-fat or nonfat sour cream and regular or sugar-free applesauce, if desired.

Makes about 16 to 18 latkes. Analysis based on one latke.

Note: The trick to making these pancakes lower in fat is to use a skillet with a nonstick surface and to finish them in the oven. Serve with low-fat or nonfat sour cream and sugar-free applesauce.

 


 

LOW FAT POTATO PANCAKES (LOW-FAT LATKAS)  (P)      > Back to Top <

9 medium russet potatoes -- peeled and grated
1 large onion -- peeled and grated
3/4 cup whole wheat flour
1/3 cup nutritional yeast
1 tablespoon baking powder
1/4 teaspoon white pepper

Mix the onion and potato together well in a large bowl. Add the other ingredients and mix well. Cook latkes on a large, heavy non-stick or lightly oiled skillet or on a non-stick, electric pancake griddle. Place 1/4 cup of the potato mixture for each latke onto the preheated griddle or skillet.

Flatten into thin pancakes with a spatula. Cover them with lids or foil (or an inverted cookie sheet over the griddle) and cook until the bottoms are golden brown. Flip them over and cook, uncovered, until the second side is golden brown.

Serve hot with applesauce and tofu sour cream.

 


 

MANDELBROT 1 (P)       > Back to Top <

3 eggs
3/4 cup sugar
1 teaspoon almond extract
1 teaspoon vanilla extract
3/4 cup oil
Dash salt
2-1/2 cup flour
1 teaspoon baking powder
2 cup broken nuts (walnuts or pecans)

Mix eggs, sugar, extracts and oil in blender all together. In dry bowl, put flour and baking powder. Add egg mixture to flour. Add heaping 2 cups broken nuts (bigger than chopped). (Batter may be extreme sticky)

Spray cookie sheets with Pam.

Divide batter into thirds, place 3 rows of batter on sheets. Bake 20 to 25 minutes in 350° F oven. As soon as possible, slice 1/2 inch thick on 2 cookie sheets, sprinkle both sides on mandel slices with cinnamon and sugar. Put back in 250° F oven 1 hour to dry. Will keep in tins forever!

 


 

MANDELBROT 2  (P)      > Back to Top <

(JEWISH BISCOTTI)

1 cup sugar
2/3 cup vegetable oil
8 ounces egg substitute
1 tablespoon grated orange peel
1 teaspoon vanilla
4-1/2 cups all-purpose flour
1/2 cup toasted almonds, finely ground
1-1/2 tablespoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground coriander
1/4 teaspoon ground nutmeg
cooking spray
Orange Marmalade Frosting (optional)
2 cups sifted powdered sugar
2 tablespoons orange marmalade
1 teaspoon orange juice

Preheat oven to 350° F. Combine first 5 ingredients in a large bowl; beat at medium speed of a mixer until well blended. Combine flour and next 7 ingredients (flour through nutmeg); gradually add to sugar mixture, beating until well-blended.

Turn dough out onto a lightly floured surface; knead lightly. Shape dough into 2 (12-inch long) rolls. Place rolls on a baking sheet coated with cooking spray; flatten to 1-inch thickness.

Bake at 350° F for 20 minutes. Remove rolls from baking sheet, and let cool 10 minutes on a wire rack. Cut each roll into 24 (1/2-inch) slices. Place slices, cut sides down, on baking sheet. Bake at 350° F for 10 minutes. Turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove cookies from baking sheet, and let cool completely on wire rack. Drizzle each cookie with Orange Marmalade Frosting.

Makes 4 dozen cookies (serving size: 1 cookie).

Star of David Mandelbrot:
To construct the Star of David, you'll need varying lengths of biscotti. For this, divide dough into 3 equal portions, then shape each portion into a quadrilateral that is 9 inches at the bottom, 4 inches at the top, and 12 inches on each side. Bake as directed above. Beginning at the 9-inch bottom, cut each portion into 1/2-inch thick slices, then bake as directed above. Frost and let stand 10 minutes. To assemble the star, begin with the 3 longest pieces of biscotti, and form a triangle, which is the base of the star. Continue to stack biscotti, using the longest pieces first. You will have enough biscotti to make 1 large star with 6 layers. Serve remaining biscotti on a tray. Make biscotti up to three weeks ahead and freeze.

Orange Marmalade Frosting:
Place all ingredients in a food processor; process until smooth. Place frosting in a zip-top bag. Snip a tiny hole in one corner of bag; drizzle frosting over biscotti.

Makes 1 cup.

 


 

MENORAH CAKE (D)       > Back to Top <

Use large (2 cake mix boxes size) round cake pan.

Prepare the cake mixes together, and pour into the prepared pan. Bake according to directions. You may have to bake a few minutes longer due to size. (Hint:  I add 2 Tablespoons of flour when I am using a large pan, it keeps the cake together better.)

When cool, turn cake out on a large square cardboard cake board. Allow cake to cool all the way.

When cool, cut the circle in half. Then turn the half circles so that the cut ends are not together. Frost the cake and decorate following the shape of the half circles.

Use the top half to "draw" in the candleholders of the Menorah. (Using a star tip and yellow frosting always looks nice). Use the bottom half of the cake to "draw" the base of the menorah. Add all the candles at the top of each candleholder and light.

 


 

MILANESE CHICKEN BREASTS TOPPED WITH TOMATOES AND ARUGULA (F)      > Back to Top <

2 whole chicken breasts, skinned, split, boned and excess fat trimmed
3 eggs
Coarse salt and freshly ground pepper to taste
2 cups bread unseasoned bread crumbs
2 teaspoons minced fresh rosemary leaves
3 ripe tomatoes, chopped
2 large bunches arugula, stems removed & torn into bite-sized pieces
2 tablespoons extra virgin olive oil
Salt and pepper to taste
Olive oil for frying
Lemon wedges

Mix tomato and arugula together with extra virgin olive oil and salt and pepper to taste.  Set aside.

Gently pound chicken flat between pieces of wax paper or plastic wrap. They should be about the same thickness as veal scaloppini. Lightly beat eggs in a shallow bowl; season with salt and pepper. Combine breadcrumbs and rosemary in small bowl; spread them out on a plate.

Dip chicken in egg, then in breadcrumbs, coating both sides.

Pour enough oil into a skillet to come to a depth of 1/2-inch. When oil is hot, fry breaded chicken until golden brown on both sides and just cooked through, approximately 4 minutes. Place chicken on paper towels to drain as you lift them out of frying pan.

Arrange on a serving platter; top with tomato-arugula mixture. Garnish with lemon wedges.

 


 

MOCK CHOPPED LIVER (P)       > Back to Top <

1 cup dried lentils
2 cups vegetable broth
1 medium sweet onion, chopped
1 tablespoon vegetable oil
1 cup walnuts, lightly toasted
1/4 teaspoon salt
1/2 teaspoon pepper
Garnishes: chopped green onions walnut halves, baby leaf lettuce

BRING lentils and broth to a boil in a large saucepan over medium heat; cover, reduce heat, and simmer, stirring occasionally, 30 minutes or until lentils are tender. Drain lentils, if necessary.

SAUTÉ chopped onion in hot vegetable oil in a large skillet over medium-high heat for 5 minutes or until onion is tender.

PROCESS one-third of lentils, one-third of onion, and one-third of walnuts in a food processor, in 3 batches, until mixture is smooth, stopping to scrape down sides.

STIR together lentil mixture, salt, and pepper. Line a 3-cup mold with plastic wrap. Spoon lentil mixture into mold. Cover and chill 8 hours.

UNMOLD onto a serving plate. Garnish, if desired. Serve with celery sticks and crackers. 

Makes 3 cups

 


 

MUSHROOM NOODLE LATKES (P)       > Back to Top <

4 tablespoons butter or peanut oil
1/2 pound thinly sliced fresh mushroom caps, preferably crimini
8 scallions including 3 inches of green top, sliced into long ovals
4 large eggs
1 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons snipped or chopped fresh parsley
1/2 teaspoon garlic powder (I'd recommend fresh garlic minced)
1/2 pound fine egg noodles (cooked according to the directions on the package and drained)

On high heat, heat 2 tablespoons of butter or oil. Add mushrooms and scallions, and cook until the mushrooms release all of their juices and are browned. Beat the eggs with the salt, pepper, parsley and garlic powder, and combine with the noodles and cooked mushrooms. Heat the remaining two tablespoons of oil in non-stick pan until it is very hot and drop the noodle mixture in 1/4-cup amounts in the pan, flattening each pancake down. Cook 4 to 5 minutes on each side until brown and crispy. Blot with paper towels.

Makes 14 servings.

 


 

MUSHROOM PECAN LATKES (D)       > Back to Top <

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 large egg
3 tablespoons matzoh meal
3 tablespoons snipped 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.

Heat oil in nonstick frying pan, and sauté mushrooms. Add thyme and salt and pepper to taste. Place in food processor, and pulse just 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. Mix well.

Coat a nonstick frying pan with oil, and heat. Take heaping tablespoons 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.

Makes about 10 latkes.

 


 

NOODLE-APPLE-RAISIN LATKES (D) (P)      > Back to Top <

1 package (8 ounces) fine egg noodles
2 Tablespoon Unsalted butter or margarine melted
2 Eggs; lightly beaten
1/4 teaspoon Salt
1 small Apple; peeled & finely diced
1/2 cup Golden raisins, plumped in apple juice
Oil for frying
1/2 cup Sugar
1/2 teaspoon Ground cinnamon

Cook noodles according to package directions. Then drain well. Transfer to large bowl, add butter and mix well. Cool, slightly. Blend in eggs, salt, apple and raisins.

In large, heavy skillet heat 1/4-inch oil over medium heat. Drop noodle mixture by tablespoon into hot oil, flattening each spoonful with back of spoon to form thin latke. Fry on both sides until golden brown and crisp, about 3 minutes on each side. Do not turn latkes until first side is golden and top is set.

Drain on paper towels. Combine sugar and cinnamon in shallow bowl and dip latkes in sugar mixture on both sides. 

Makes about 30 latkes.

 


 

NORWEGIAN LOX LATKES (P)      > Back to Top <

1 pound potatoes, cooked and mashed (about 3 cups)
2 egg whites
2 tablespoons matzo meal
3 to 4 ounces smoked salmon (diced)
1/4 cup chopped fresh dill
Salt and freshly ground pepper to taste
Oil for frying

Thoroughly mix potatoes, egg whites and matzo meal. Add salmon pieces, blending well.  Repeat process and add dill. Season with salt and pepper.

Divide mixture into twelve equal portions.  Use your hands to shape the mixture into latkes.  Heat oil in large skillet.  Place latkes in skillet carefully to maintain shape.

Cook over medium-high heat until crisp and golden. Flip and repeat procedure.

Drain on paper towels.

Serve at room temperature. 

Makes 12 latkes.

 


 

PEAR CHUTNEY (P)       > Back to Top <

2 cups sugar
1-1/4 cups white vinegar
1/4 cup white wine or apple cider
2 oranges, diced with rind
1 lemon, diced with rind
1 lime, diced with rind
1 medium onion, diced
1 clove garlic, minced
1 cup white raisins
2 3/4 ounces crystallized ginger, diced
2-1/2 pounds pears, unpeeled and diced

Bring sugar, vinegar and wine to a boil and simmer for 15 minutes. Add all remaining ingredients and simmer for 40 minutes. Cool; refrigerate in covered jars for as long as 6 to 8 weeks. 

Makes more than 1 quart.

 


 

PEAR COMPOTE WITH PEAR BRANDY (D)      > Back to Top <

2 pounds ripe pears
1/4 cup (1/2 stick) butter
6 to 7 tablespoons granulated sugar
1/4 cup pear brandy or Grand Marnier [substitute kosher orange liqueur]

Peel pears. Halve, core and slice them. Heat butter in very large skillet. Add pears and turn slices over so both sides are coated with butter. Cook, uncovered, over low heat, stirring often, 15 to 20 minutes or until soft and some of pears have fallen apart. Continue cooking over medium heat to evaporate some of liquid.

Add 6 tablespoons sugar; cook over medium-high heat, stirring, until mixture is thick and dry.

Remove compote from heat; stir in brandy. Taste and add more sugar if desired.

Makes 4 to 6 servings.

 


 

PEPPERMINT CRISPS  (D)       > Back to Top <

1/4 cup soft butter or margarine
1/2 cup honey
2 ounces semi-sweet chocolate chips, melted
1 egg
1 tablespoon milk
1-1/3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup crushed peppermint stick candy

In mixing bowl, cream butter and honey until fluffy. Add melted chocolate. Mix well. Blend in egg and milk. Sift together flour, baking powder, soda and salt. Add to creamed mixture and mix well. Chill dough at least 30 minutes. Drop by teaspoonfuls onto a greased cookie sheet about 2 inches apart. Press each cookie with bottom of glass coated with flour to flatten. Sprinkle each cookie with crushed peppermint stick candy. Bake at 350° F 8 to 10 minutes until done. Cool slightly before removing from cookie sheet. Cool on rack.

Microwave:

Follow recipe directions. Drop by teaspoonfuls onto waxed paper or microwave baking sheet. Cook on HIGH: 6 cookies - cook for 1 minute, 15 seconds. 12 cookies - cook for 2 to 2-1/2 minutes. Cool cookies slightly before removing.

 


 

PICKLED HERRING (P)       > Back to Top <

3 mild herrings
1 large Spanish onion sliced
1 teaspoon mixed pickling spices
1 lemon sliced or 2-1/2 Tablespoon lemon juice
2 bay leaves
10 peppercorns or scant 1 teaspoon cracked pepper
1 cup water
1/4 cup vinegar
1 tablespoon brown sugar

Wash herrings, removing head, tail and fins.  Soak in cold water to cover for several hours. Combine spices, lemon, bay leaves, peppercorns with water, vinegar and brown sugar. Bring to boil, set aside to cool. Slice fish into 1 inch slices. Place in sterilized pickling jar.  Add sliced onions and cooled liquid to jar and cover. Shake to mix contents. Set in refrigerator for 2 to 3 days. Check occasionally to shake and push down onions. Bring up bottom pieces of fish to get top pieces down into liquid.

 


 

PINEAPPLE BREAD PUDDING  (D)      > Back to Top <

7 slices whole-wheat bread, crusts removed, cut into cubes
20-ounce can crushed, unsweetened pineapple, with juice
1 cup packed light brown sugar
4 eggs, beaten
2 teaspoons fresh lemon juice
1/2 teaspoon grated fresh nutmeg
6 Tablespoons unsalted butter, melted

Preheat oven to 325° F and grease a 2-quart soufflé dish. In a large bowl, combine bread and pineapple and place in soufflé dish. Using the same bowl, mix together brown sugar, eggs, lemon juice, nutmeg and butter, and pour over bread mixture. Bake until puffed and golden, about 40 minutes.

Makes 6 to 8 servings.

 


 

PINEAPPLE FRITTERS A LA CELESTINE (P)      > Back to Top <

1 large fresh pineapple or 1 large can pineapple, in slices sugar as required
about 1/4 cup kirsch liqueur
2-1/4 cups flour, sifted
1 cup warm water
2/3 cup beer
1 Tablespoon vegetable oil
1 Tablespoon brandy
pinch of salt
2 egg whites, beaten stiff
about 1 cup thick apricot jam
deep oil for frying

Dip the pineapple slices in sugar and then sprinkle them generously with the kirsch. Let the slices stand in a warm place to steep for 30 to 40 minutes.

Make a batter by mixing together the flour, beer, oil and brandy with 1 cup of warm water. Add the salt and just before frying the fritters, fold in the beaten egg whites.

Dry the pineapple slices on absorbent toweling, coat them with a thin layer of apricot jam and put them together in pairs. Dip each pair into the batter and then fry in hot, deep oil until golden brown on both sides. Serve hot.

Makes 4 to 6 servings.

 


 

PONCHKES (D) (P)       > Back to Top <

1 teaspoon active dry yeast
1/4 cup lukewarm milk or water
2 tablespoons sugar
1 whole egg
1 egg yolk
3 tablespoons sour cream or vegetable oil
1/8 teaspoon salt
1/4 teaspoon vanilla extract
1-2/3 cup flour (more if necessary)
Oil for frying
Jam or jelly (redcurrant, apricot, or raspberry work well)
Confectioners' sugar for dusting

In a medium bowl, dissolve the yeast in the warm milk or water with 1 teaspoon of the sugar and leave for 10 minutes, until frothy. In a separate bowl, beat the rest of the sugar with the egg and the yolk. Add the sour cream or oil, the salt, vanilla, and yeast mixture, and beat thoroughly. Fold the flour in gradually, and continue beating until the dough is soft and smooth.

Knead by hand for five minutes, adding more flour if the dough is too sticky.

Add several drops of oil to a large bowl. Add the dough, then coat it with the oil by turning in the bowl. Cover the bowl with the dough in plastic wrap, and let rise for 2 hours in a warm place, until doubled in bulk.

Knead the dough by hand for a few minutes on a lightly-floured surface. Roll or pat out the dough to a thickness of 1/4-inch. With a biscuit cutter or clean tuna can, cut into 2-inch rounds.

Put a teaspoon of jam on half the rounds. Brush the edges with water to make them sticky, then cover with a plain round. Press the edges together to form a tight seal.

Arrange the assembled rounds on a floured tray, and let them rise for 30 minutes, until puffy and springy to the touch.

Heat 1-1/2 inches of oil in a medium saucepan or wok to 365° F. With the lid on, fry two or three doughnut at a time for 3 to 4 minutes on one side (until golden brown). Fry the other side until golden brown, 1 to 2 minutes. Drain on paper towels and sprinkle with confectioners' sugar.

 


 

POTATO-CARROT-ONION LATKES (P)       > Back to Top <

6 medium baking potatoes, peeled
1 carrot
2 onions
2 eggs
1/2 cup flour
Salt and pepper to taste
Vegetable oil
salt and pepper to taste
sour cream and/or applesauce (optional)

Grate potatoes and onions with grater blade of food processor. Place a colander large enough to hold the grated potato-onion mixture over a pot or bowl.  Remove the grated potato-onion mixture from the food processor bowl and put in the colander.  Let stand for five minutes.

Press down on the mixture to hasten the draining process.  Repeat this pressing step two-three more times at five minute intervals.  The ingredients will be ready when the mixture no longer squishes when pressed (in approximately 15 minutes).

Using the grater blade of the food processor, grate the carrot.  Mix the drained potato and onion shreds with the carrots. Add eggs, flour, salt, and pepper.

Carefully, pour the liquid out of the bowl/pot which was placed under the colander during the draining step.  At the bottom of the bowl, you will find a thick, starchy paste (potato starch).  Scrape this paste out of the bowl and add to the potato-carrot-onion-egg mixture, blending well.

Drop by the spoonful into hot oil and fry until golden and crisp on both sides. Drain on paper towels.

Serve with salt and pepper or sour cream or applesauce.

 


 

POTATO CHEESE LATKES (D)      > Back to Top <

4 cups peeled, grated potatoes (See directions)
1 medium onion, finely chopped, about cup (See directions)
4 finely chopped cloves garlic
1 Tablespoons finely chopped cilantro leaves
1 cup ricotta cheese (nonfat or low-fat is fine)
1/2 cup grated carrot
1 teaspoon cumin or more, to taste
1 teaspoon salt
Freshly ground pepper to taste
2 lightly beaten eggs
1/2 cup matzo meal or breadcrumbs
Olive-oil vegetable spray
Olive oil

Grate the potatoes along with the onions. Place the grated vegetables in a colander set over a bowl. Let the vegetables drain until they no longer squish when you press down.

Pour the liquid out of the bowl, taking care not to pour out the potato starch which has accumulated at the bottom of the bowl. Scoop out the starch and add back to the grated vegetable shreds.

Mix all ingredients in a bowl. Spray a fry pan (an electric one works well) with the olive-oil spray and heat to medium-hot (350° F on electric).  Add a teaspoon of olive oil and spread it around the pan. Use about cup batter for each pancake and use a spatula to flatten the batter to about inch thick. Fry until well browned, then flip pancake and brown other side. Add a teaspoon of additional oil for each additional four pancakes.

This batter should make about 16 pancakes. The cooked ones can be kept warm on a baking sheet in a 300° F oven until all pancakes are ready.

The directions in this recipe call for a cup of batter to form latkes about an inch thick. In my experience, that is too thick. I find forming thinner latkes avoids the tendency to sogginess (as does draining the potatoes). Perhaps the cheese makes the batter behave in ways other than what I'm used to. As a precaution, I'd recommend experimenting with different thicknesses for the first two or three latkes.

 


 

POTATO LATKES, PAR-BOILED (P)      > Back to Top <

5 to 6 medium to large red-skinned potatoes unpeeled (1-1/2 to 1-3/4 pounds)
1 medium onion, finely grated
4 large eggs, lightly beaten
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon baking powder
vegetable oil for frying

Place potatoes in a medium saucepan and just cover with cold water. Turn heat to high and allow to come to boil. As soon as potatoes are boiling, put a kitchen timer on for 10 minutes. When timer rings, remove potatoes from stove and cover with cold water. Drain immediately, then cover again with cold water. Let sit five minutes. Remove potatoes and pat dry.

Using a hand shredder or food processor fitted with a medium disc, shred potatoes (with skins on). The potatoes should be slightly softened, but still firm enough to produce shreds. If the peel separates from the potato, discard it. If the peel gets grated in with the potatoes, incorporate it into the mixture. I like the hand grater best. When I use the processor, I use 2/3's of shredded - then pulverized - potatoes and 1/3 shredded potatoes for a mixture than is bulky but still has shreds. Worth the trouble.

In a large bowl, blend shredded potatoes, grated onion, beaten eggs, oil, flour, salt, pepper and baking powder. Place newspaper on work surface (near frying area) and cover with a few paper towels. In a large deep skillet (you can use a Dutch oven), pour in enough vegetable oil to fill about two thirds. If using an electric fry pan, set the temperature to 350° F or 375° F (depending on how fast you want the pancakes to cook).

Drop potato batter by teaspoons (for small ones) or soup spoonfuls in dollops, flattening slightly with a metal spatula if desired. I use large metal tongs for dropping and turning. Brown one side, turn once, and complete cooking on other side. These cook remarkably quickly so take care not to over-brown them. You're looking for a puffy center while retaining some crisp shreds of potato on edges.

Serve immediately or freeze. To reheat, place latkes on a large wire cake rack on a cookie sheet. Warm at 250° F. until crisp.

For freezing purposes, fry them a little underdone to allow for browning in the re-heating stage.

Makes 30 to 36 small latkes.

 


 

POTATO LATKES, OVEN" FRIED" (D)       > Back to Top <

2 large Russet potatoes; peeled & chopped
Salt, pepper
2 Tablespoons Oil
1 cup Sour cream
1/2 cup Cucumbers; diced

Cut potatoes into long thin julienne strips. Do not rinse or soak in water. Season to taste with salt and pepper.

Heat oil in large nonstick skillet over medium-high heat. Sauté layer of julienne potatoes until tender. Cool and place on large sheet of plastic wrap and cover with another sheet of plastic wrap. Flatten with bottom of heavy pot until about 1/8- to 1/4-inch thick.

Remove top sheet and cut potatoes with 3-inch round cookie cutter to make about 16 latkes. Carefully place each potato round on oiled baking sheet. Bake at 325° F 20 to 30 minutes or until golden brown. Serve with 1 tablespoon sour cream and about 1 teaspoon diced cucumbers.

Each latke contains about: 52 calories; 27 mg sodium; 6 mg cholesterol; 4 grams fat; 3 grams carbohydrates; 1 gram protein; 0.12 gram fiber.

 


 

POTATO LATKES 1 (P)      > Back to Top <

Larry's latkes
4 medium to large red skinned potatoes coarse shredded or coarse grated
(These are not the new or tiny red potatoes but the larger red ones )
1 small onion grated
2 large eggs
Flour to bind
salt and pepper

Peel potatoes, set in cold water
Coarse grate or shred them into a bowl.
Grate in onion
Stir in eggs, salt and pepper
Bind mixture with flour

Heat 1-inch of oil in heavy duty skillet . Drop mixture from heaping Tablespoons spoon  into hot oil and flatten with back of spoon. Fry till deep golden on each side. Drain on paper toweling.

Makes 12 large latkes.

I have also found out that red skinned potatoes also don't turn dark. We had the batter sitting on the counter a good 45 minutes and the mixture was fresh and bright as ever.

These reheated very well in the micro and still stayed as white.

 


 

POTATO LATKES 2 (P)       > Back to Top <

1-1/2 pounds potatoes, grated
2 small onions, minced
3 tablespoons cornstarch
1 tablespoon fresh parsley, finely chopped
1 dash black pepper, freshly ground
2 tablespoons soy sauce
non-stick cooking spray

Mix all the ingredients in a bowl. Coat a skillet with non-stick cooking spray. Form 3-inch patties and cook over medium heat until crisp on both sides.

Makes 4 servings.

 


 

POTATO LATKES 3  (P)       > Back to Top <

2 pounds (about 8) potatoes, peeled if desired
1 medium yellow onion
2 large eggs, beaten
1/3 cup matzo meal
2 teaspoons kosher salt, or 1 teaspoon regular salt
1/2 teaspoon freshly-grated black pepper
Vegetable oil for frying

Preheat oven to 200° F.
Grate the potatoes in a food processor, using the shredding blade (or grate by hand if you prefer.)

Grate the onions separately and reserve them. For crispy potato pancakes, use the potatoes' natural starch as follows: Place the potatoes in a clean, thin dishcloth. Over a small bowl, wring the cloth with the potatoes out, letting the liquid collect in the bowl. Reserve the liquid. Allow the liquid to settle for a few minutes, then discard the water, reserving the starch that collects in the bottom of the bowl.

Place the drained potatoes in a medium bowl. Add the onions, eggs, matzo meal or flour, salt, pepper, and the reserved potato starch, and mix well.

Heat oil over medium flame in a heavy skillet. The oil should be about one inch deep. Use about 1/4 cup potato mixture for each pancake. Let cook until golden on one side (about six minutes), then flip and continue cooking on the other side.

As soon as one batch is fried, place them on cookie sheets and keep warm in the preheated oven.

Drain pancakes on paper towels or brown paper shopping bags and serve immediately. If you must hold the latkes, be forewarned: they don't keep long!

Fortunately, latkes freeze very well. Cook them according to the recipe, then allow them to cool to room temperature. Wrap well and freeze until needed, then reheat at 400° F for 10 to 12 minutes. Serves four as a main dish, eight as an appetizer. Double at will.

NOTE: It's traditional to use matzoh meal, rather than bread crumbs or flour, in potato latkes. If you wish to substitute, 1/4 cup flour or 1/2 cup breadcrumbs should do the trick--just watch the mixture carefully to make sure you've added enough flour to bind the potatoes together.

Variations:
1) For fluffier, more cake-like pancakes, add 3/4 teaspoon baking powder to the potato mixture along with the eggs, matzo meal, and seasonings. Omit the potato starch for maximum puffiness.

2) To add a new twist to your latkes, substitute 1/2 pound of a second root vegetable, such as parsnip, carrots, or celery root, for a quarter of the potatoes.

3) Add some flavor to the mixture: consider stirring in 1 teaspoon of fresh, chopped rosemary, or 1/2 teaspoon dried rosemary. Parsley also makes a nice addition--use no more than 1/4 cup.

 


 

POTATO LATKES 4 (P)       > Back to Top <

2 Russet potatoes
1 med yellow onion
1/2 teaspoon salt
pepper to taste
1 egg
2 or 3 Tablespoons of matzo meal
1/2 teaspoon dill
lots of oil

I grated the onion in 3 parts; someone suggested it, and it does work to keep the potatoes from turning brown. Mom always used an electric frying pan set to 350° F, but I used the electric stove just below medium-high heat.

 


 

POTATO LATKES 5 (P)      > Back to Top <

4 baking potatoes, peeled
1 large onion, grated
1 tablespoon lemon juice
4 eggs
3 tablespoons flour
Pinch baking soda
1 teaspoon salt
Freshly ground black pepper
Oil

Grate potatoes using food processor or fine shredder. Immediately transfer to large bowl, and add onion, lemon juice, eggs, flour, baking soda, salt and pepper to taste. Mix well.

Heat 1/8 inch oil in 4-inch nonstick skillet over medium heat. Ladle batter into hot oil with large spoon, and flatten latkes with back of spoon. Cook on 1 side just until golden brown, 3 to 5 minutes, then turn and cook other side. Turn once only. Drain well on paper towels, and serve immediately, plain or with topping of choice.

Makes 1 dozen.

 


 

POTATO LATKES 6 (P)       > Back to Top <

2-1/2 pounds Idaho's; or Russet potatoes - don't bother to peel
1 large Onion; quartered
2 Eggs
1/4 cup Matzo meal
1 teaspoon Salt
1/4 teaspoon Fresh grated black pepper
Oil; for frying
Applesauce; homemade is best

If you are not peeling the potatoes, it is important to SCRUB them well; with a  veggie brush or a scotch brite pad.

Place the onions and the eggs in a Food Processor. ZAP the mixture a few times until the onion is diced into crunchy bits, OR gone. Pour the contents of the Food Processor bowl into a large bowl for mixing.

Cut the potatoes lengthwise to fit in the FP feed tube. I use the medium grating blade and shred the potatoes. When the potatoes are shredded put them in a colander over the sink and squeeze. Let the mixture drip for a few minutes.

Pour the contents of the colander into the bowl with the onion and egg mixture.  Add the matzo meal, and salt and pepper.

In a large cast-iron skillet, pour in 1/4-inch of the oil. Over high heat get the oil VERY HOT. Use a 1/4 cup measure or a long-handled serving spoon, start spooning the batter into the SKILLET. Flatten each with a metal spatula to a diameter of 3 to 4 inches.

Cook the latkes until golden brown on one side. Then turn over and fry them some more. When crispy on the outside and most inside, about 5 minutes per side, remove and place on several thickness of paper towels or old supermarket bags (of course they should be clean). Keep doing this until you run out of batter.

Serve the latkes immediately. WITH APPLESAUCE or apple butter.

Makes 4 servings.

NOTE: I can't make these fast enough.  The children wait all year for a bite! I only make them on Pesach and Chanukah.

 


 

POTATO LATKES 7 (P)       > Back to Top <

2 eggs
1 small onion, chopped or finely grated
3 large BAKING potatoes, peeled
1 teaspoon salt
1/4 teaspoon freshly ground pepper
3 Tablespoon matzo meal or corn flake crumbs
Oil for frying (I always use vegetable oil)

Combine the eggs with the onion.

Grate the potatoes into the egg mixture and stir well to prevent discoloration. (If you are doing this in a food processor simply chop the onion with the steel knife, blend in the eggs and add the potato chunks. Process until the potatoes are finely chopped.)

Add the salt, pepper and matzo meal.

Heat enough oil in a large skillet to measure 1/2 inch deep. Add the batter to the oil by the spoonful and flatten each pancake with the back of the spoon. Cook until crisp, then turn and cook the second side.

Drain the pancakes on paper towels as they are ready. (When you cook each batch, add more oil if necessary, but add the oil between batches, and not while the pancakes are cooking.)

I always serve my latkes with bowls of applesauce and sour cream. I serve bagels with cream cheese and smoked salmon (lox) and I round out the meal with a fruit salad, tossed salad and a Caesar salad. For dessert-doughnuts, kosher style.

 


 

POTATO LATKES 8 (P)       > Back to Top <

4 large baking potatoes, peeled, cut into chunks
2 medium onions, peeled, cut into chunks
1/4 cup dark raisins
1/3 cup flour
2 large eggs, beaten
oil
1/2 cup sugar mixed with 1 teaspoon cinnamon

Grate potatoes and onions and drain well. Combine with remaining ingredients, except sugar-cinnamon mixture. Heat oil in frying pan and fry latkes until golden brown and crisp around edges. Drain on paper towels. Keep finished latkes in warm oven until batter is used. Just before serving, dip latkes in cinnamon-sugar mixture on both sides. Serve hot with applesauce or sour cream. 

Makes 16 to 20

 


 

POTATO LATKES 9 (P)       > Back to Top <

6 medium Yukon gold potatoes, peeled
1 small to medium onion, peeled
2 eggs, beaten
3 tablespoons flour or matzo meal
2 teaspoons salt
1/3 teaspoon baking powder
1/2 teaspoon freshly ground black pepper

Preheat oven to 400° F. Place several layers of paper towels or brown paper on a cookie sheet then on top of that place an oven rack (like you would use to cool a cake). By placing cooked latkes on the rack, so they are completely surrounded by hot air, they stay as crisp as possible.

Grate the potatoes using the coarse grating blade of a food processor. Transfer immediately to a bowl full of cold water and swish them around a bit to remove starch. Grate the onions and put in a second bowl. Drain the potato shreds in a colander then, one handful at a time, wrap them in a clean kitchen towel and squeeze out as much of the moisture as possible. Add to the onions and mix. Add other ingredients and mix. Cook in 1/4-inch hot oil (375 to 400° F) until brown, turning once. Remove to oven rack to stay warm until all the batter is cooked.



SHALOM FROM SPIKE & JAMIE


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