So naturally I had no time to actually write about what we’ve been eating and now I’ll try to make amends.
Hanukkah is not Hanukkah without latkes (fried pancakes) – always potato in our family, but I also do zucchini and curried sweet potato ones to add a little color to the table (and they’re delicious, of course). My family comes from Eastern Europe and my food memories don't go beyond the latke. In fact I never heard of Safganiot (jelly doughnuts) until I was an adult and had Israeli friends. So here are my special treats...
My trilogy - zucchini, sweet potato & potato
All from Every Kitchen Tells Its Stories
Potato Latkes
Hands-on time: 30 minutes
Cooking time: 45 minutes – 1 hour
Makes 25-30 latkes
Ingredients
6 large potatoes, peeled, and grated (3 lb)
1 small onion, grated
3 eggs
1 tsp salt
¼ tsp pepper
¼ cup flour
1 tbsp Nyfat or vegetable oil
2 tsp baking powder
oil for frying
Directions
1. To grate potatoes, either use hand grater on large holes or food processor using grater blade but cut potatoes in quarters first. Rinse and drain well before next step. For finer consistency, add this step: Pat dry and using steel blade, process by using “pulse” (on/off) several times. Do not fill the bowl more than halfway. You will probably need to do two or three batches.
2. Combine rest of ingredients except for oil for frying until well blended.
3. Using large serving spoon, drop batter into 2 tbsp hot oil in frying pan on medium high heat. Flatten the batter with the back of a spoon for even thickness and brown on both sides, turning only once. If the edges brown much quicker than the center turn the heat down to medium. (3-4 minutes per side)
4. Drain latkes on paper towels to eliminate excess oil.
5. Continue the process adding oil as needed. There should only be a slight film of oil in the pan. The latkes will absorb as much oil as you give it.
Tips & Variations
To keep potatoes looking white:
1. Keep them in cold water to remove starch;
2. Rinse and drain grated potatoes;
3. Grate onion after first batch of potatoes are grated, rinsed and drained and toss.
The trick to knowing when to turn the latke - it will be almost dry in the center.
To keep latkes warm, but not dried out or burnt while frying remaining batches, place in a oven at 200°F/100°C on a wire rack over a lipped baking sheet. This will allow excess oil to drain.
Zucchini Latkes
Hands-on time: 15 minutes
Cooking time: 45 minutes – 1 hour
Makes 18-20 latkes
Ingredients:
3 zucchinis grated
1 small onion, grated (optional)
3 eggs
salt & pepper to taste
½ cup flour
1 tbsp vegetable oil
oil for frying
Directions:
1. To grate zucchini, either use hand grater on large holes or food processor using grater blade but cut to fit in the tube first. Should measure 2 cups after grating.
2. Combine rest of ingredients in a separate bowl (except for oil for frying), add the zucchini and onions and toss well.
3. Using large serving spoon, drop batter(2-3” diameter) into hot oil in frying pan and brown on both sides, turning only once. If the edges brown much quicker than the center turn the heat down to medium. Usually takes 3-5 minutes depending on how big the spoonful of batter is.
4. Drain on paper towels to eliminate excess oil.
Tips & Variations
Same as for potato, the trick to knowing when to turn the latke - it will be almost dry in the center.
You can substitute broccoli for zucchini.
These do freeze well and when I’m making a big party, I actually prepare these the week before. Just defrost before reheating. Place latkes on foil lined cookie sheet and bake uncovered at 450°F/230°C for 8-10 minutes.
I love to serve a variety of latkes. For color, and flavors, my favourite combo is potato, curried sweet potato and zucchini or broccoli.
Curried Sweet Potato Latkes
Hands-on time: 15 minutes
Cooking time: 45 minutes – 1 hour
Makes 18-20 latkes
Ingredients:
1 lb sweet potatoes, peeled
½ cup flour
2 tsp sugar
1 tsp brown sugar
½ tsp cayenne powder
2 tsp curry powder
1 tsp cumin
1 tsp baking powder
2 eggs, beaten
½ c milk
oil for frying
Directions
1. To coarsely grate sweet potatoes, either use hand grater on large holes or food processor using grater blade, but cut in large chunks to fit in the tube first.
2. In separate bowl mix flour, sugars, baking powder, cayenne, curry powder, cumin.
3. Add eggs and jus enough milk to dry ingredients to make a stiff batter. Add sweet potatoes and mix. The batter should be moist but not runny. If too stiff add more milk.
4. Using large serving spoon, drop batter (2-3” diameter) onto hot oil in frying pan. Flatten latke and brown on both sides, turning only once. If the edges brown much quicker than the center turn the heat down to medium. Usually takes 3-5 minutes depending on how big the spoonful of batter is.
Drain on paper towels to eliminate excess oil.
Tips & Variations
For those who love sweet potato, but not curry, change the recipe by removing cayenne, curry and cumin and add ¼ tsp nutmeg and some dried cranberries or currants
I usually serve them with either my BBQ Brisket recipe or boneless chicken breasts, marinated in a herb mustard and broiled.
I apologize for the less than stellar photo - but everyone was in a hurry to eat!!!
And, because my mother always said you need a green vegetable ...
I do up asparagus or broccoli gremolata. That’s just a fancy way of saying I steam the vegetables until they are slightly under done and then dunk them in cold water to stop the cooking process. Okay, obviously that’s not the gremolata part – this is….heat 2 tbsp olive oil in a skillet, add grated lemon peel, lemon juice, minced garlic, stir until you get that wonderful smell (1-2 minutes) add the vegetables, toss and season with salt and pepper and sprinkle with parsley. How hard is that? And so yummy, people actually eat it!!!
But now I have to get beautiful…so have a fabulous New Year’s Eve – and if you’re driving, be safe!! Tomorrow starts, what I hope will be an excellent year for all of us.
Happy 2006!!!
Related link: Food and Drink Recipes
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