12/11/2006

A new take on traditional Hanukkah latkes

They're not just for potatoes anymore

By BETH J. HARPAZ

Associated Press Writer

The Associated Press
Zucchini latkes, from the cookbook "Enlitened Kosher Cooking," is a variation on the potato latkes that are traditionally served during the Jewish holiday of Hanukkah.

It's traditional to eat latkes, also called potato pancakes, during the Jewish holiday of Hanukkah. The eight-day candle-lighting festival begins this year on the night of Dec. 15.

Basic latke recipes generally involve frying patties made from shredded potatoes, onion, eggs, a little flour and salt. They are best eaten fresh from the skillet and served with applesauce or sour cream.

Of course, there are numerous alternative interpretations of this traditional approach. Any of these can be served as a main course or side dish with soup and salad. Or make all of the recipes and enjoy one of each.

Ricotta Latkes

• 15- or 16-oz. container part-skim ricotta cheese
• 4 large eggs (or 1 cup egg substitute)
• 2 T. sugar
• 1/2 to 1 t. vanilla extract
• 2 T. butter, melted and cooled
• 1/2 c. all-purpose flour
• Butter, margarine or canola oil (for frying)
• Jam, applesauce, plain or vanilla yogurt, and/or chopped fresh fruit

In a food processor fitted with a chopping blade (or in a blender in batches if necessary), combine the ricotta cheese, eggs, sugar and vanilla. Process until just combined. Add the melted butter and process briefly to mix.

Add the flour and process, stopping several times to scrape down the sides, until the batter is smooth and resembles thick cream. The batter will be thinner than most pancake batters.

Preheat a nonstick griddle or skillet over medium heat. Use the butter, margarine or canola oil to lightly coat the griddle.

For each latke, spoon one-and-a-half to two tablespoons of the batter onto the griddle. The batter will spread to form a three-inch round. Space the latkes at least half-inch apart.

Cook for about three minutes, or until a few bubbles have risen to the surface, the tops are beginning to look dry and the bottoms are golden brown. The latkes will not rise.

Use a spatula to carefully flip the latkes. Cook them briefly on the second side until golden brown. Repeat with remaining batter, adding additional fat to the griddle between batches.

Makes 30 latkes.

— Gloria Kaufer Greene's "The New Jewish Holiday Cook Cookbook”

Zucchini Latkes

• 3 large zucchini, peeled
• 1 medium potato, peeled
• 1 egg plus 2 egg whites, beaten
• 2 T. soy or whole-wheat flour
• Salt and freshly ground black pepper, to taste
• 2 T. canola oil, for frying

Using a hand grater or food processor, coarsely grate the zucchini and potato. Place the grated vegetables in a colander and squeeze well to drain. Transfer the grated vegetables in the center of a clean dish towel, wrap tightly and squeeze over the sink to remove more water.

In a medium bowl, combine the vegetables, eggs, flour, salt and pepper. Mix well. Use your hands to form the batter into 12 patties. Set aside.

Coat a large skillet with cooking spray, then add the oil and heat over medium-high heat. Once the pan is hot, fry the latkes, a few at a time, until golden brown on the bottom and slightly firm, about two to three minutes. Flip and fry an additional two to three minutes, or until browned. Lower heat if needed. Makes 12 servings.

— Nechama Cohen's "Enlitened Kosher Cooking”

Sweet Potato Latkes

• 4 c. shredded peeled sweet potatoes (about 1 pound)
• 2&1/2 c. shredded peeled white potatoes (about 12 ounces)
• 1/4 c. grated shallots (about 2 medium)
• 1 slice white bread
• 1/2 c. all-purpose flour
• 1 T. brown sugar
• 1 t. salt
• 1/4 t. freshly ground black pepper
• 1 large egg, lightly beaten
• 1 T. butter, divided
• 1 T. olive oil, divided

Line a colander with paper towels. Place shredded sweet potatoes, white potatoes and shallots in the colander and let stand for 15 minutes. Use your hands to squeeze out any additional moisture.

Meanwhile, place the bread in a food processor and pulse 10 times or until it forms about 1/4 cup of coarse crumbs.

In a large bowl, combine the potato mixture, bread crumbs, flour, sugar, salt, pepper and egg. Mix to combine. Divide the mixture into eight portions and use your hands to form each into a 1/4-inch thick patty.

In a large nonstick skillet, melt 1&1/2 teaspoons of the butter over medium-high heat. Add 1&1/2 teaspoons of the oil to pan, then add four of the patties. Cook the patties three minutes per side, or until golden brown. Repeat with remaining fat and patties. Makes eight servings.

—November issue of Cooking Light magazine

Maxine's Latkes

• 5 large russet potatoes
• 2 medium sized onions
• 2 eggs, lightly beaten
• 4 T. toasted bread crumbs
• 2 t. salt
• 2 t. baking powder
• Dash pepper
• A combination of schmaltz (rendered chicken fat) with vegetable oil for frying, or just vegetable oil or schmaltz

Grate the potatoes and onions by hand, using the large holes of a box grater. Place the grated potatoes and onions in a dish towel and wring out the excess liquid. Set aside.

In a large bowl, combine the eggs, bread crumbs, salt, baking powder and pepper. Stir in the potatoes and onions and mix well. Heat schmaltz and/or vegetable oil in a large skillet over medium heat. Drop the mixture by spoonfuls into the pan. Flatten latkes slightly while cooking, and turn only once.

Remove from the pan when latkes are crisp and golden. Serve hot with apple sauce or sour cream.

— Epicurious, December 1998, winner of the James Beard Foundation Fourth Annual Latke Cook-Off