Adapted from Joan Nathan’s Jewish Cooking in America.
You should also check out the website PBS has for her show of the same title. There’s a whole index of recipes. Enjoy!
1 lb sweet potatoes, peeled
1/2 c. matzo meal
2 tsp sugar
1 tsp baking powder
1 tsp brown sugar
1/2 tsp cayenne
2 tsp curry powder
1 tsp cumin
salt and freshly ground pepper to taste
2 large eggs, beaten
1/2 c. soy milk (or coconut milk)
Coarsely grate the sweet potatoes. In a separate bowl, mix the flour, sugar, grown sugar, baking powder, and all spices.
Add the eggs and just enough milk to the dry ingredients to make a stiff batter. Add the potatoes and mix. the batter should be moist, but not runny; if too stiff, add a little more milk.
Heat 1/4 inch of peanut oil in a frying pan until it is barely smoking. Drop batter in by tablespoons, flatten with soon. turn when latkes are golden, but keep turning often. Fry over med heat several minutes on each site until golden. Drain on paper towels and serve.
Makes about 16 3 inch pancakes.
Check out Pesto Latkes –
Winner of the Multicultural Category – Latke Festival 2000 and 2001
Turns out, every year there is a Latkes Festival in Long Island – hosted by Robert Mummert (pictured below), the festival organizer.The festival has been going on for over 20 years – and they’ve featured latkes influenced by every culinary flavor under the sun. Check out the NPR article here, for more on the festival, and more recipes. In the interim, below is the recipe for participant (and two-time winner) Scott Saunders.
Winning Recipe: Multicultural Category, Latke Festival 2000 and 2001
Winner of the Culinary Engineer’s Golden Dreidel Award
1 large onion
4 med. shallots
1 bunch of scallions, greens only.
8-10 russet potatoes
Salt and pepper
1/2 – 1 cup white corn meal
1/2 cup pesto sauce
1/2 cup pignoli nuts
1/4 cup grated Romano Locatelli cheese
1) Mix all ingredients well and check that the consistency is a “batter” and not too liquid.
2) Form into small, thick pancakes and squeeze any excess liquid out as you are forming each latke.
3) Fry to a golden brown, not dark brown color.
4) Spoon over a teaspoonful of pesto sauce and top with a few pignoli nuts and grated Romano Locattelli cheese.
Recipe created by Scott Saunders.
This is one I’ve never seen before: cabbage in latkes?!! But it actually sounds like it could be good – especially if you’re looking to switch it up a bit.
This is a recipe from Rabbi Rachel Berenblat – you can find her blog here. Her recipe was featured in The Boston Globe, in 2006.
- 1/2 cup soy sauce – LOW SODIUM
- 1/2 cupe mirin (sweet rice wine)
- 1 teaspoon Asian-style chili/garlic sauce
- 1 piece (1 inch) fresh ginger, peeled & grated
- 1 bunch scallions (white part only) – chopped; reserve the green for the latkes
1. In a bowl, combine the soy sauce, mirin, chili sauce, ginger, and scallions.
2. Stir well and set aside.
- 1 large sweet potato – peeled
- 5 small russet potatoes, peeled
- 2 carrots
- 1/4 green cabbage – cut into thin strips
- 1/4 purple cabbage – cut into thin strips
- 1 bunch of scallions – green part only
- 8 eggs
- 3 tbsp. sesame oil
- 1 piece (4 inches) gingner – peeled & grated
- 3 teaspoons kosher salt
- 1/3 cup black sesame seeds
- 10 ounces Matzo meal
- Canola oil for frying
In a food processor with the grating disk, grate the sweet and white potatoes, carrots, and onion. Transfer to a mixing bowl. Add the green and purple cabbages and scallions. Toss to mix.
2. In a separate mixing bowl, beat the eggs with 2 tablespoons of the sesame oil. Add the ginger.
3. Stir the egg mixture into the potato mixture. Add salt, sesame seeds, and matzo meal. Mix thoroughly. Use your hand to gauge the texture. A handful of the batter should just stick together but not be too dry. If it’s too dry, add more beaten egg; if it’s too thin, add a little more matzo meal.
4. In a large skillet, heat enough oil to make a 1/4-inch layer. Add the remaining 1 tablespoon sesame oil to the pan. Heat until the oil is hot.
5. With a spoon, pick up enough batter to make 2-inch pancakes and gently ease them into the hot oil. Do not crowd the pan. Fry about 4 minutes or until golden on the bottom. Turn and fry on the other side until golden. Drain on paper towels. Serve with dipping sauce. Adapted from Rachel Barenblat Notes:
Filed under Holidays, Links