Latke RecipesAPPLE LATKES(serves 4) 4 tart or sweet apples pinch of salt 2-3 Tbsp. sugar 1 cup flour 3 Tbsp. brandy, dark rum or fruit liqueur 7/8 cup (200 ml) water 2 Tbsp. light vegetable oil 2 eggs, separated oil for frying (preferably sunflower oil) superfine sugar for sprinkling afterward Core and peel the apples and cut each into four thick slices. Place them 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 the apple slices occasionally so that they absorb the spirit. For the batter, beat the yolks with the oil and salt, then stir in the flour and mix well. Beat the water in gradually and vigorously, squashing any lumps. Leave for an hour, then fold in stiffly beaten egg whites. Heat 3/4-inch of oil in a large frying pan. Dip the apple slices in the batter about five at a time, making sure they are well covered. Lift each one out carefully and lower into the hot oil. The oil must be sizzling but not too hot, or the fritters will brown before the apple is soft inside. Fry in batches, and turn the slices over to brown both sides. Lift out with a slotted spatula and drain on kitchen paper before serving. Pass the superfine sugar for guests to sprinkle on. This recipe is from "The Book of Jewish Food" by Claudia Roden (Alfred A. Knopf, New York). SWEET POTATO LATKES 4 medium sweet potatoes, grated seasoned salt 2 eggs beaten pepper to taste matzo meal or unbleached flour canola oil for frying Mix together grated potatoes and eggs. Add enough matzo meal or flour so that the mixture is neither too wet nor too dry. Season to taste with salt and pepper. Fry in enough oil to almost cover each latke. Check frequently, as sweet potatoes burn easily. Garnish with sour cream or applesauce. (Recipe can be modified by using two grated Russet potatoes and two grated sweet potatoes, or two grated Russet potatoes and two grated zucchinis.) This recipe is from Ken Smith, vice president of Smith Investments in Phoenix and president of the Hillel Advisory Council. CARROT-NOODLE LATKES (Yields 12-14 pancakes) 8 ounces fine noodles 2 eggs, beaten 1 bunch scallions, thinly sliced 1/2 tsp. ground ginger 5 carrots, peeled and grated 4 Tbsp. flour salt and white pepper to taste sesame oil for frying Prepare noodles according to package instructions. Drain and place in a large bowl. Add remaining ingredients, mixing well. If batter is loose, gradually add more flour until a moist batter forms. Pour 1/4-inch of oil into a large, non-stick skillet, flattening with the back of a spoon. Add more oil if needed. Turn pancakes only when bottoms are browned. (A few noodles may break off when turning the first time). Turn until both sides are crisp, not burnt. Drain on two layers of paper bags or paper towels. Serve with soy sauce. This recipe is from Jewish Telegraphic Agency. RICOTTA LATKES (Yields 16-18 pancakes) 1 cup part skim ricotta cheese 1 Tbsp. sugar 3 Tbsp. flour 1 tsp. vanilla extract 1 Tbsp. vegetable oil, plus oil for frying 2 eggs 1/4 cup pignoli nuts or blanched silver almonds Place all ingredients, except nuts, in a food processor using a steel blade. Process until lumps disappear and mixture swells to a creamy batter. Scrape sides of bowl with a spatula. Add nuts and process briefly until well-blended. Pour 1/4-inch of oil into a large, non-stick skillet over medium heat. Drop heaping tablespoons of batter onto skillet. Add oil as needed. When pancakes bubble and bottom sides are brown, gently turn and brown opposite sides. Sprinkle confectioner's sugar on top. Serve with sour cream or applesauce. This recipe is from Jewish Telegraphic Agency. |
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