Latkes
לביבות5 large potatoes, peeled
1 large onion
3 eggs
1/3 cup flour
1 tsp. Salt
¼ tsp. pepper
¾ cup oil for frying
Use: 10-inch skillet
Yields: 4 to 6 servings
Grate potatoes and onion on the fine side of a grater, or in a food processor; or put in a blender with a little water.
Strain grated potatoes and onion through a colander, pressing out excess water. Add eggs, flour, and seasoning. Mix well.
Heat ½ cup oil in skillet. Lower flame and place 1 large tablespoon batter at a time into hot sizzling oil and fry on one side for approximately 5 minutes until golden brown. Turn over and fry on other side 2 to 3 minutes.
Remove from pan and place on paper towels to drain excess oil. Continue with remaining batter until used up, adding more oil when necessary.
Serve with applesauce on the side.
Variation: Zucchini or Carrot Latkes: Substitute 5 medium zucchini or 5 medium carrots for potatoes.
Rumanian Zucchini Potato Latkes2 pounds zucchini
2 large potatoes
1 medium onion
3 eggs
1 teaspoon vegetable oil
¾ cup matzah meal
Salt and pepper to taste
Vegetable oil for frying
Makes 18 large pancakes to serve 6-8.
Peel the zucchini and grate down to the seeds (discard the seeds). Squeeze out the liquid.
Peel the potatoes and grate into the zucchini. Once more, remove the liquid. This is important!
Grate the onion and add to the zucchini mixture. Add the eggs, oil and matzah meal, starting with ½ cup matzah meal and continuing to add more if necessary, until there is body to the mixture. Season with salt and pepper to taste and blend well.
In a large, heavy frying pan, heat some vegetable oil until almost smoking. Using a large tablespoon, spoon a round portion of zucchini mixture into the pan and brown on both sides. Serve hot with sour cream or applesauce.
Note: You can also add carrots, parsley and dill to this recipe.
Cheese Latkes3 eggs
1 cup milk
1 cup cottage cheese, drained
1 1/2 cups flour
1 tsp baking powder
1/2 teaspoon salt
5 Tbsps. sugar
1 tsp. vanilla extract
1/2 cup oil for frying
Place all the ingredients except oil together in a large bowl. Mix until smooth.
Heat 1/2 cup oil in a skillet. Using a large spoon, drop the batter into hot oil. Fry 2 to 3 minutes on each side, until lightly browned. Continue until batter is used up, adding oil when necessary.
The latkes may be served topped with sour cream, applesauce, or maple syrup.
Apple Latkes2 eggs, well beaten
1 ½ cups orange juice, yogurt or milk
2 cups all-purpose flour
1 teaspoon baking powder
Dash of salt
¼ - ½ cup sugar depending on taste
3 medium apples, peeled and coarsely grated
Vegetable oil for frying
Confectioner's sugar
Makes approximately 36 latkes.
Mix eggs with orange juice, yogurt, or milk in a bowl.
In a separate bowl combine the flour, baking powder, salt and sugar. Add dry ingredients to the egg mixture along with the grated apples. Heat a thin layer of oil in a skillet. Allowing 1 large tablespoon of batter per latke or pancake, drop into the hot oil. Cook about 2 minutes on each side, or until slightly golden.
Drain on paper towels, sprinkle with confectioners' sugar, and serve.
chanukah jewish
Also:
Uma dieta balanceada
