When it comes to latkes, it’s the oil that matters. By eating fried foods on Chanukah, we celebrate the one-day supply of oil that miraculously lasted eight days in the rededicated Temple in Jerusalem.
For most American Jews, that means the delicious, traditional latke. The Israeli sufganiya (jelly doughnut) is joining the potato pancake on modern holiday tables.
But the possibilities are endless, and latke variations abound, including recipes with fresh combinations and colorful vegetables. The following choices, including one jelly doughnut, represent a sample of the season’s epicurean diversity.
Artichoke, feta, and potato latkes
1 1/2 pounds red-skinned potatoes
1 9-ounce package frozen artichoke hearts, thawed, diced, patted dry
2/3 cup chopped leek (white and pale green parts only), well washed and drained
1/2 cup freshly grated Parmesan cheese
1 large egg, beaten to blend
1 tablespoon fresh minced parsley
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon pepper
6 ounces diced or crum- bled feta cheese (about 1 1/3 cups)
1 1/2 cups (about) fresh French breadcrumbs
8 tablespoons (about) olive oil
Cook potatoes in pot of boiling salted water until just tender, about 20 minutes. Drain. Cool completely and peel.
Preheat oven to 275 degrees. Place baking sheet in oven. Using hand grater, coarsely grate potatoes into large bowl. Add artichokes and leek.
Mix Parmesan cheese, egg, parsley, oregano, salt and pepper in small bowl. Add to potato mixture. Stir in feta and enough breadcrumbs to form mixture that holds together.
Firmly press 1/2 cup of mixture into 3 1/2-inch round. Repeat with remaining mixture.
Heat 6 tablespoons oil in large skillet over medium heat. Place 4 pancakes into skillet. Cook until brown, about 6 minutes per side. Transfer to sheet in oven.
Repeat with remaining pancakes, adding more oil to skillet by tablespoonfuls as necessary. Serve hot. Makes about 12
Cheese latkes with sweet wine sauce
Latkes:
1 cup farmers cheese or ricotta cheese (well drained)
3 eggs, lightly beaten
1 cup all-purpose flour
3 tablespoons sugar
3/4 cup milk
1/2 teaspoon salt
1/2 cup golden raisins, plumped for 15 minutes in hot water or apple juice
oil for frying
In large bowl of electric mixer, beat farmers cheese or ricotta cheese until smooth. Add eggs, flour, sugar, milk and salt. Blend well. Fold in raisins.
In large, heavy, skillet heat 1/4 inch oil over medium heat. Spoon cheese mixture by tablespoon into hot oil and fry until golden brown. Turn latkes and cook until golden brown on second side. Drain well on paper towels.
Serve with Concord Grape Wine Sauce. Makes about 24 latkes.
Sweet wine sauce:
1 1/2 cup Concord grape wine
1/2 cup granulated sugar
1 tablespoon grated orange zest
In a heavy skillet, bring wine and sugar to boil, stirring until sugar dissolves. Add orange zest and simmer until sauce is reduced by a third. Makes about 1 1/3 cups. Serve hot or cold.
Romanian fried noodle pancake
1/2 lb. fine egg noodles
2 tablespoons butter or margarine
1 large onion, finely chopped
6 tablespoons vegetable oil, divided
2 eggs, beaten
salt and pepper to taste
ground nutmeg, optional
Cook the noodles in lightly salted boiling water according to package directions. Drain and toss with the butter or margarine.
In a large skillet, sauté onion in 2 tablespoons of the oil until golden. Add onions to the noodles and mix. Add beaten eggs, salt, pepper, and nutmeg (if using) to the noodles and mix well.
Heat the large skillet again and add remaining 4 tablespoons oil. Pour noodle mixture into pan and spread evenly. Cook pancake over medium heat until bottom and sides are golden brown. Slide pancake onto a large plate and invert back into the skillet. Cook on second side until golden; transfer to serving plate, cut into wedges and serve. Serves 4.
Apple latkes
2 eggs
1 1/2 cups orange juice, yogurt or milk
2 cups all-purpose flour
1 teaspoon baking powder
pinch of salt
1/3 cup sugar, or to taste
1/2 teaspoon cinnamon, optional
3 medium apples, peeled, cored, and coarsely grated
vegetable oil for frying
powdered sugar for serving
Beat the eggs in a large mixing bowl until foamy. Add the orange juice, yogurt or milk and mix well.
In a separate bowl, combine the flour, baking powder, salt and sugar (and cinnamon, if using). Add the dry ingredients to the egg mixture and stir until just combined. Add the apples and mix well.
Heat 1/4-inch of oil in a large heated skillet. Drop tablespoons of batter into the oil and spread with spoon to make a thin pancake. Cook for about 2 minutes per side, until golden. Turn latke and cook on second side until golden.
Drain latkes on paper towels. Serve hot, sprinkled with powdered sugar. Serves 6.
Lentil levivot
(pancakes) with onion-labneh confit
Celia Regev’s version of the latke might actually resemble the fried pancakes made centuries ago from lentils, barley or flour. Potatoes were not commonly used until the late 17th or early 18th century, when they arrived in Europe from the Americas.
Adapted from Celia Regev.
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
1/3 cup all-purpose flour
peanut or canola oil for frying
Heat oil in nonstick frying pan, and saute 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.
Yield: about 20 pancakes
* Two cups leftover lentil pilaf (Near East or other brand) can be used in place of these ingredients.
Confit of onions and labneh sauce
1/4 cup extra virgin olive oil
3 large onions, sliced in rings
2 teaspoons pomegranate concentrate (optional)
1/2 cup labneh (strained yogurt)
1/4 teaspoon ground coriander
salt and freshly ground pepper to taste
1 bunch fresh cilantro
Heat oil in nonstick frying pan, and add onions. Reduce heat to low, and cook very slowly, adding a little water if necessary, until onions become golden brown. This may take as long as 30 minutes. The longer you cook, the more flavor in your confit.
Remove onions to a bowl, and add pomegranate concentrate if desired, mixing well.
Place labneh in another bowl. Add coriander and salt and pepper to taste. Place dollop of labneh on each latke, and top it with the confit of onions topped with a fresh sprig of cilantro.
Yield: 1 cup confit.
Sour cream doughnuts
2 1/2 cups self-rising flour
2 eggs
1 1/2 cups sour cream
2 tablespoon sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
oil for frying
powdered sugar, cinnamon-sugar, or granulated sugar for coating doughnuts
Combine flour, eggs, sour cream, sugar, salt and vanilla in a bowl (batter will be soft).
Drop by the tablespoonful into hot oil and fry, turning until all sides are golden brown.
Drain on paper towels and sprinkle with either powdered sugar or a mixture of cinnamon and granulated sugar. Serve warm. Makes about 24 doughnuts.
Donna Glassman is owner and chef of Herbs and Spice LLC catering in Milwaukee. She also teaches cooking classes for adults through Milwaukee Area Technical College.
Loading ...