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Potato latkes are a staple of the Chanukah holiday. Though many reasons are given for their significance, the bottom line is they are a delicious treat --- and making them can be a fun experience that, no doubt, will result in precious memories for your children or grandkids. Below are three tested recipes. Enjoy, dearies.
Traditional
Yields: About 24 pancakes
1. In large bowl, mix potatoes with onion. Wrap mixture in clean tea towel or paper towels
and squeeze out all liquid over large measuring cup. Potato starch will settle to bottom of
measuring cup. Slowly pour off and discard liquid in measuring cup, reserving potato
starch.
2. In large bowl, combine potato mixture, green onions, egg, salt and pepper to taste, and
reserved potato starch.
3. Coat nonstick 12-inch skillet or griddle with a thin layer of oil, heat skillet over medium-high
heat. With hands, press together about 2 tablespoons potato mixture, place in skillet and
flatten with wide metal spatula. Repeat to make 5 more pancakes.
4. Cook pancakes about 8 minutes, turning once, until browned on both sides. (Reduce heat
if pancakes are browning too quickly.) Transfer pancakes to platter lined with paper towels
to drain. Cover loosely with foil, keep warm. Repeat with remaining potato mixture.
Each pancake: About 50 calories, 1 g protein, 6 g carbohydrate, 3 g total fat (0 g saturated),
1 g fiber, 9 mg cholesterol, 50 mg sodium.
Variation: If you want a thicker pancake, you can add an extra egg plus 1/3 cup matzoh
meal to the batter.
Editor's note: We used 1/2 teaspoon salt and 1/4 teaspoon pepper in the recipe, and fried
pancakes in 2 tablespoons oil per batch. The author suggests that Yukon Gold potatoes can
be substituted for the baking potatoes.
Curried Sweet-Potato Latkes
Yields: About 16 latkes
1. In large bowl, mix flour, granulated sugar, curry powder, cumin, brown sugar, baking
powder, ground red pepper, and salt and black pepper to taste.
2. Add eggs and just enough milk to make a stiff batter. Stir in sweet potatoes until
combined. The mixture should be moist but not runny, if too stiff, add more milk.
3. In 12-inch skillet, heat 1/4 cup oil over medium-high heat until barely smoking. Drop a scant
1/4 cup of sweet-potato mixture into oil in skillet and flatten with wide metal spatula. Repeat
to make 3 more latkes.
4. Cook latkes 6 to 8 minutes, until golden. (Reduce heat if latkes are browning too quickly.)
Transfer latkes to platter lined with paper towels to drain. Cover loosely with foil, keep
warm. Repeat with remaining sweet-potato mixture.
Each latke: About 80 calories, 2 g protein, 10 g carbohydrate, 4 g total fat (1 g saturated), 1
g fiber, 28 mg cholesterol, 70 mg sodium.
Editor's note: We used 1/2 teaspoon salt and 1/4 teaspoon pepper in the recipe.
Carrot & Parsnip Latkes
Yields: About 16 latkes
1. In large bowl, toss carrots and parsnips with flour. Add eggs, chives or green onion,
parsley, and salt and pepper to taste. Mix until evenly moistened.
2. In 12-inch skillet, heat 1/4 inch oil over medium-high heat until barely smoking. With hands,
press together about 1/4 cup vegetable mixture, place in skillet and flatten with wide metal
spatula. Repeat to make 3 more latkes.
3. Cook latkes about 5 minutes, turning once, until browned on both sides. (Reduce heat if
latkes are browning too quickly.) Transfer latkes to platter lined with paper towels to drain.
Cover loosely with foil; keep warm. Repeat with remaining vegetable mixture.
Each latke: About 65 calories, 1 g protein, 8 g carbohydrate, 3 g total fat (1 g saturated), 2 g fiber, 27 mg cholesterol, 45 mg sodium.
Editor's note: We used 1/2 teaspoon salt and 1/4 teaspoon pepper in the
Lotsa latkes
By A. Balabusta
Work Time: 30 minutes
Total Time: 1 hour
Work Time: 25 minutes
Total Time: 55 minutes
Work Time: 30 minutes
Total Time: 50 minutes
JWR contributor A. Balabusta is a nom de plume of an expierenced bubbie. Despite repeated requests by her grandchildren, she has yet to write a cookbook.