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A new take on tradition

It's traditional to eat latkes, also called potato pancakes, during the Jewish holiday of Hanukkah. The eight-day candle-lighting festival begins this year on the night of Dec. 15.

By BY BETH J. HARPAZ
Published December 6, 2006

It's traditional to eat latkes, also called potato pancakes, during the Jewish holiday of Hanukkah. The eight-day candle-lighting festival begins this year on the night of Dec. 15.

Basic latke recipes generally involving frying patties made from shredded potatoes, onion, eggs, a little flour and salt. They are best eaten fresh from the skillet and served with applesauce or sour cream.

Of course, there are numerous interpretations of this traditional approach. Here are three variations - ricotta latkes, zucchini latkes and sweet potato latkes - in which the potato no longer has the starring role.

Any of these can be served as a main course or a side dish with soup and salad. Or make all three and enjoy one of each.

15- or 16-ounce container part-skim ricotta cheese

4 large eggs (or 1 cup egg substitute)

2 tablespoons sugar

1/2 to 1 teaspoon vanilla extract

2 tablespoons butter, melted and cooled

1/2 cup all-purpose flour

Butter, margarine or canola oil (for frying)

Jam, applesauce, plain or vanilla yogurt, and/or chopped fresh fruit

- In a food processor fitted with a chopping blade (or in a blender in batches if necessary), combine the ricotta cheese, eggs, sugar and vanilla. Process until just combined. Add the melted butter and process briefly to mix.

- Add the flour and process, stopping several times to scrape down the sides, until the batter is smooth and resembles thick cream. The batter will be thinner than most pancake batters.

- Preheat a nonstick griddle or skillet over medium heat. Use the butter, margarine or canola oil to lightly coat the griddle.

- For each latke, spoon 11/2 to 2 tablespoons of the batter onto the griddle. The batter will spread to form a 3-inch round. Space the latkes at least 1/2 inch apart.

- Cook for about 3 minutes, or until a few bubbles have risen to the surface, the tops are beginning to look dry and the bottoms are golden brown. The latkes will not rise.

- Use a spatula to carefully flip the latkes. Cook them briefly on the second side until golden brown. Repeat with remaining batter, adding additional fat to the griddle between batches.

Makes 30 latkes.

Source: The New Jewish Holiday Cookbook by Gloria Kaufer Greene (Imprint, 1999)

Zucchini Latkes

3 large zucchinis, peeled

1 medium potato, peeled

1 egg plus 2 egg whites, beaten

2 tablespoons soy or whole-wheat flour

Salt and freshly ground black pepper, to taste

2 tablespoons canola oil, for frying

- Using a hand grater or food processor, coarsely grate the zucchini and potato. Place the grated vegetables in a colander and squeeze well to drain. Transfer the grated vegetables to the center of a clean dish towel, wrap tightly and squeeze over the sink to remove more water.

- In a medium bowl, combine the vegetables, eggs, flour, salt and pepper. Mix well. Use your hands to form the batter into 12 patties. Set aside.

- Coat a large skillet with cooking spray, then add the oil and heat over medium-high heat. Once the pan is hot, fry the latkes, a few at a time, until golden brown on the bottom and slightly firm, about 2 to 3 minutes. Flip and fry 2 to 3 minutes, or until browned. Lower heat if needed.

Makes 12 servings.

Time: 30 minutes

Source: Enlitened Kosher Cooking by Nechama Cohen (Feldheim Publishers, 2006, $39.95)

Sweet Potato Latkes

4 cups shredded, peeled sweet potatoes (about 1 pound)

21/2 cups shredded peeled white potatoes (about 12 ounces)

1/4 cup grated shallots (about 2 medium)

1 slice white bread

1/2 cup all-purpose flour

1 tablespoon brown sugar

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 large egg, lightly beaten

1 tablespoon butter

1 tablespoon olive oil

- Line a colander with paper towels. Place shredded sweet potatoes, white potatoes and shallots in the colander and let stand for 15 minutes. Use your hands to squeeze out any additional moisture.

- Meanwhile, place the bread in a food processor and pulse 10 times or until it forms about 1/4 cup of coarse crumbs.

- In a large bowl, combine the potato mixture, bread crumbs, flour, sugar, salt, pepper and egg. Mix to combine. Divide into eight portions and form each into a 1/4-inch-thick patty.

- In a large nonstick skillet, melt 11/2 teaspoons of the butter over medium-high heat. Add 11/2 teaspoons of the oil to pan, then four of the patties. Cook the patties 3 minutes per side, or until golden brown. Repeat with remaining fat and patties.

Makes 8 servings.

Source: Cooking Light

[Last modified December 5, 2006, 12:47:25]