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December 15, 2000/Kislev 18, 5761, Vol. 53, No.12
Lively latkes add flavor to Festival of Lights
TAMI BICKLEY
Associate Editor
As we illuminate our menorot, sing Hanukkah songs, spin the dreidel and celebrate Hanukkah, the Festival of Lights, many of us also anticipate with great delight that certain delicacy - latkes.
Latkes are like children - everyone thinks their own family's are the best. Who hasn't boasted about their mother's or grandmother's recipe? How many of us have attempted - often motivated by nostalgia - to recreate that recipe?
Sometimes, though, a bit of variety and something new can be appealing as well. Here are some holiday dishes, including a few alternative latke recipes.
Who knows? With a little experimenting, perhaps you'll initiate a new family tradition.
Lower East Side Latkes (Pareve)
Seasoning mix
- 4 tsp. Chef Paul Prudhomme's Vegetable Magic
- 1 tsp. sugar
- 1/2 tsp. dry mustard
- 1/2 tsp. ground ginger
- 1/4 tsp. allspice
- 1/8 tsp. ground nutmeg
Latkes
- 2 large potatoes, peeled
- 1 large onion, peeled
- 1 egg
- 1 Tbsp. plus 2 tsp. matzo meal
- 1 cup vegetable oil
Combine the seasoning mix ingredients thoroughly in a small bowl. Set aside. Place a colander over mixing bowl. Using a hand grater, grate the potatoes into the colander. Grate the onion directly onto the potatoes and blend together with a spoon. Let drain about 3 minutes. Transfer mixture to large bowl. Add the egg, matzo meal and seasoning mix. Whip with a wire whisk. Heat oil in a 10-inch skillet over high heat. When oil is very hot, drop in large spoonfuls of the latke mixture. Don't crowd the pan. Fry about 3 minutes, turning once or twice until browned on both sides. If oil is too hot, latkes will brown too quickly or burn. Eat latkes immediately. Serve with Chunky Northwest Pear and Fig Sauce (recipe below). Note: Chef Paul Prudhomme's Vegetable Magic is certified kosher.
Chunky Northwest Pear and Fig Sauce (Pareve)
- 2 pounds Northwest Pears, peeled and cored
- 1 (9-ounce) package Blue Ribbon orchard or Sun-Maid Mission or Calimyrna Figs
- 1/2 cup orange juice
- 1/8 tsp. salt
- 3-4 Tbsp. brown sugar or honey flavoring (see suggestions below)
Cut pears into 3/4-inch pieces. Remove stems and cut figs into 1/2-inch pieces. Combine pears, figs, orange juice and salt in a large saucepan. Cover and bring to a boil over high heat, then reduce heat to low and simmer for 25-30 minutes, stirring occasionally. Stir in brown sugar or honey and flavoring. Serve warm over latkes or at room temperature.
Flavoring suggestions: Stir in 1/8 tsp. ground cloves and 1/2 tsp. ground cinnamon; or stir in 2-3 Tbsp. finely chopped candied ginger.
Recipes from Family Features.
Apple Latkes
- 4 tart or sweet apples
- 2-3 Tbsp. sugar
- 3 Tbsp. brandy, dark rum or fruit liqueur
- 2 eggs, separated
- 2 Tbsp. light vegetable oil
- pinch of salt
- 1 cup flour
- 7/8 cup water
- vegetable oil for frying, preferably sunflower
- superfine sugar for sprinkling
Core and peel apples and cut each into four thick slices. Place apple slices in a shallow dish with the sugar and brandy, rum or liqueur, and turn them so they are well coated. Leave for at least one hour, turning slices occasionally. For the batter, beat the yolks with the oil and salt, then stir in flour and mix well. Beat in water gradually and vigorously, squashing any lumps. Leave for one hour, then fold into stiffly beaten egg whites. Heat at least 3/4 inch of oil in large frying pan. Dip the apple slices into the batter, about five at a time, making sure they're well covered. Lift each one out carefully and lower into hot oil. The oil must be sizzling but not too hot, or the fritters will be done on the outside and soft inside. Fry in batches and turn slices to brown both sides. Lift out with slotted spatula and drain on kitchen paper before serving. Sprinkle on superfine sugar.
Recipe from NewsUSA
Rootkes (latke alternative) (Pareve)
- 1 potato, grated
- 1 small sweet potato, grated
- 1 medium beet, grated (grate separately and rinse until water is clear)
- 1 small red onion, chopped
- 1/2 cup matzo meal
- 2 eggs
- salt and coarse pepper to taste
Drain vegetables well and keep beets separate. Mix together all ingredients except beets. Add beets just before frying. Do not overstir. Fry Rootkes in hot oil until crispy. If making them ahead, reheat in 375-degree oven for 8-10 minutes until crispy. Serve with Spice Sour Cream (recipe below).
Spicy Sour Cream (Dairy)
- 1 cup sour cream
- 1/2 minced garlic clove
- 1 Tbsp. chopped chives
- 1 Tbsp. chopped basil
- 1 Tbsp. chopped sage
- salt and coarse pepper to taste
- pinch of cayenne pepper
Mix all ingredients together. Serve with Rootkes.
Recipes from Dvorah Buhr, certified pastry chef and student at Jewish Theological Seminary's H.L. Cantorial School.
Pear Endive Salad (Pareve)
- 1 head of endive, separated into leaves, rinsed, patted dry
- 1 pear, peeled, cored and sliced thin
- 1 tangerine, peeled and cut into sections
- 1/4 cup walnuts, chopped
- 1/4 tsp. garlic powder
- 2 tsp. sunflower oil
- 2 Tbsp. apple cider vinegar
Arrange endive on serving plate. Cover with pear and tangerine slices. Sprinkle with walnuts. Mix garlic powder, oil and vinegar in a jar. Pour over salad.
Sliced Tomatoes Drizzled With Lime Juice (Pareve)
- 2 large tomatoes, sliced thin
- 1 tsp. fresh parsley, minced
- 1/4 tsp. garlic powder
- 2 lime wedges
Place tomatoes on a serving plate. Sprinkle with parsley and garlic powder. Squeeze lime over tomatoes. Serve at room temperature one hour later.
Recipes from Linda Morel, Jewish Telegraphic Agency.
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