Potato Latkes for Chanukah

Chanukah Still Life

Ingredients:

1 pound potatoes
1/2 cup finely chopped onion
1 large egg, lightly beaten
1/2 teaspoon salt
1/2 to 3/4 cup olive oil

Accompaniments: sour cream and applesauce

Preparation:

Preheat oven to 250°F.

Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.

Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg and salt.

Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven.

Servings: 10 pieces
Preparation Time: 0:45

Ingredients:

3 medium potatoes, peeled (18 oz unpeeled)
1 medium onions, peeled (4 oz)
1 clove garlic small
2 eggs large
2 tbl parsley chopped
1 tbl chicken fat melted-optional
1/2 cup matzo meal, medium
salt and pepper to taste
oil to fry

Preparation:

Peel and grate the potatoes, onion and garlic. I chop the potatoes with the onion and garlic and grate in a blender. This quantity will give 2 batches in a blender, do one fine and one coarse. Fill the blender 1/2 full of water, grate half the potatoes and onions, strain dry, but save the drained water to use in the blender for the second batch. Press the grated potato and onion to get out as much water as you can. Or you can, as my grandmother did, use a hand grater. If you do, watch your fingers.
Add the eggs and beat in till well blended.
Add the chopped parsley. If you are planning to serve the potato pancakes with a pot roast or such, add a tablespoon of melted chicken fat for flavor. (The combination of garlic, parsley and chicken fat is a great flavor enhancer.) You can taste the raw mixture (I do, but you may not care for it) or just add a teaspoon or two of salt and a pinch of black pepper, and then taste the sample pancake.
Add enough matzo meal to bind. The mixture should hold its shape in a spoon when tapped against the side of the bowl.
Fry a small sample pancake in 1/4 inch of 375-400 degree F oil. Peanut oil tastes especially good to me for this. When one side is done, flip it over, using a slotted spatula and a fork. When both sides are crisp and brown remove it to a tray with absorbent paper towels. Adjust the seasoning based on the sample. Fry subsequent pancakes lighter than you want them to be served. You can do the whole batch (makes 10 pieces medium size) and then finish them all at once at serving time. They can also be finished in a hot oven or a deep fryer. Be sure to blot them well. These can be done ahead, and held for a few hours, unrefrigerated, and served in the evening as part of the dinner meal, or as a Hanukkah treat.

These make nice hors d'oeuvres when made in tablespoon size.

Serve with apple sauce and/or sourcream.

Ingredients:

4 cups shredded peeled baking potato (about 1 1/2 pounds)
1 cup grated fresh onion (about 2 medium)
1/4 cup all-purpose flour
1 teaspoon chopped fresh thyme
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large egg
1 large egg white
3 tablespoons olive oil, divided

Preparation:

Combine potato and onion; squeeze moisture from potato mixture over a sieve. Lightly spoon the flour into a dry measuring cup; level with a knife. Combine potato mixture, flour, and next 5 ingredients (through egg white) in a large bowl. Divide mixture into 12 equal portions; squeeze out any remaining liquid. Shape each into a 1/4-inch-thick patty.

Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium heat. Add 6 patties; cook 5 minutes on each side or until golden. Repeat procedure with remaining oil and patties.

Yield 12 servings (serving size: 1 patty)

Horseradish Sour Cream

Ingredients:

1/2 cup sour cream
2 tsp horseradish
1/8 tsp black pepper
Splash lemon juice

Directions:

Mix all ingredients together.

Makes 8 servings

Ingredients:

2 baking potatoes (about 1 1/2 lb.), peeled
1 small sweet onion
2 large eggs, lightly beaten
1/3 cup unsalted matzo meal
1 teaspoon kosher salt
1 teaspoon coarsely ground pepper
3/4 cup canola oil
Kosher salt to taste (optional)
Salmon-Olive Relish
Garnish: green onion curls

Preparation:

1. Grate potatoes and onion through large holes on a box grater. Pat grated potatoes and onion dry with paper towels.

2. Place potatoes and onion in a large bowl. Stir in lightly beaten eggs and next 3 ingredients.

3. Drop potato mixture by heaping tablespoonfuls into hot canola oil in a large, deep skillet over medium-high heat; cook 2 to 4 minutes on each side or until golden brown. Drain latkes on paper towels, and sprinkle with kosher salt to taste, if desired. Top each latke with 1 tsp. Salmon-Olive Relish. Garnish, if desired. Serve immediately.

Menorah with Candles

Cooking Time: About 20 minutes

Ingredients:

8 medium apples
5 medium pears
3 tsp. lemon rind
1 tsp. cinnamon (or to taste)

Preparation:

Core and cut apples and pears. Cover well with water and cook until soft. Stir occasionally to prevent sticking. Put through foley food mill (I see them often in second hand stores) or force through colander to remove skins and seeds. Mix in lemon rind and cinnamon.

Serves: 6 (12 patties)

Ingredients:

1 cup peeled and grated Yukon Gold potato
1 cup peeled and grated sweet potato
1 cup grated carrot
1/2 cup finely chopped onion
1 cup finely chopped fresh kale, Swiss chard, arugula, or spinach
1/2 cup whole wheat flour
1 tablespoon minced fresh sage leaves
1 tablespoon minced fresh thyme leaves
1 teaspoon minced fresh savory leaves
2 garlic cloves, minced
1 small fresh red or green chile pepper, seeded, minced
1 large egg, lightly beaten, or
1/4 cup egg substitute
1 teaspoon salt
1/4 teaspoon ground black pepper
Canola oil or
olive oil or
non stick oil spray

Preparation:

Combine all ingredients in a large bowl.

Form 1/4 cup of the mixture into 3"-diameter patty. Place on a large baking sheet. Repeat with remaining mixture. Refrigerate for 1 hour.

In a large non stick skillet, heat a small amount of oil or oil spray over medium heat. Cook vegetable patties about 5 minutes per side, or until golden. If all the patties do not fit in the skillet, cook them in batches. Serve immediately.

Ingredients:

1 lb sweet potatoes, peeled and coarsely grated
2 scallions, finely chopped
1/3 cup all-purpose flour (or matzoh meal)
2 large eggs, lightly beaten1 teaspoon salt
1 tsp. cinnamon (optional, this will add an extra kick)
1/2 teaspoon black pepper
3/4 cup vegetable oil

Preparation:

Stir together potatoes, scallions, flour (matzoh meal), eggs, salt, cinnamon, and pepper.

Heat oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4, spoon 1/8 cup potato mixture per latke into oil and flatten to 3-inch diameter with a slotted spatula. Reduce heat to moderate and cook until golden, about 1 1/2 minutes on each side. Transfer latkes with spatula to paper towels to drain.

Serve with sour cream or yogurt.

Makes about 26 pancakes.

Ingredients:

2 lbs. sweet potatoes or yams
1 apple
1/4 cup milk or soymilk
1/3 cup matzoh meal or flour
3 eggs
1 tsp. baking powder
1 tsp. curry
1/4 tsp. cayenne
1/4 tsp. cumin
1/8 tsp. fresh ginger
1/4 tsp. garlic
peanut oil

Preparation:

Grate sweet potatoes and apple. Remove any excess moisture (can put in dish towel or cheesecloth and squeeze out moisture). Beat eggs and add one at a time, mixing well (see note above for separating eggs for fluffier pancakes). Add milk. Add matzoh meal or flour and baking powder. Add spices and mix well. Heat oil until hot and put large spoonful for each pancake. Cook until brown and flip.

Makes about 18 - 20 pancakes.

Ingredients:

2 medium zucchini
1 large potato
1 small onion
3 Tbs. matzoh meal or flour
1 tsp. baking powder
2 eggs
1/2 tsp. salt or soy sauce
1/2 tsp. pepper
peanut oil

Preparation:

Grate zucchini and potato. Remove excess water (can put in dish towel or cheesecloth and squeeze out moisture). Beat eggs and add one at a time, mixing well (see note above for separating eggs for fluffier pancakes). Add matzoh meal or flour and baking powder. Add spices and mix well. Heat oil until hot and put large spoonful for each pancake. Cook until brown and flip.

Makes about 12 - 18 pancakes.

Ingredients:

1 zucchini, grated
1 yellow squash, grated
1 1/2 teaspoons kosher salt, divided
1 teaspoon canola oil
1 small leek, sliced
1 large baking potato, peeled
1/2 sweet potato, peeled
1/4 teaspoon white pepper
1/2 small red onion, minced
3 tablespoons all-purpose flour
2 tablespoons matzo meal
1 large egg, beaten
1/2 teaspoon baking soda
1/2 teaspoon garlic salt
1/4 teaspoon hot sauce
canola oil
4 ounces thinly sliced cold smoked salmon (optional)
sour cream
caviar (optional)

Directions:

Arrange grated zucchini and squash on a large baking pan; sprinkle with 1 teaspoon kosher salt.
Let vegetables rest 15 minutes.
Drain well, pressing between paper towels, and set aside.
Heat 1 teaspoon canola oil in a small sauté pan, and sauté leek 3 minutes or until soft; set aside.
Grate potatoes, and press between paper towels to remove excess water.
Place potatoes in a large bowl; add zucchini, squash, leek, remaining 1/2 teaspoon salt, and 1/4 teaspoon white pepper, and stir gently.
Add red onion and next 6 ingredients, stirring gently to combine.
Heat 2 to 4 tablespoons oil in a large nonstick skillet over medium-high heat.
Spoon heaping tablespoons of latke mixture, if you have one use a scoop, squeeze out extra liquid, and form into flat patties.
Fry latkes, in batches, 1 to 1 1/2 minutes on each side or until golden.
Remove from skillet, and drain on paper towels.
Top each with a piece of smoked salmon, a dollop of sour cream, and caviar.
Serve immediately.

5 servings (serving size: 2 latkes)

Ingredients:

2 1/2 cups shredded peeled baking potato (about 1 large)
1 1/4 cups shredded parsnips
1 1/4 cups shredded peeled sweet potato
1 teaspoon salt
1 1/4 cups chopped onion
1/4 cup all-purpose flour
1/2 teaspoon black pepper
2 large egg whites
2 tablespoons vegetable oil, divided

Preparation:

Combine first 4 ingredients in a colander lined with paper towels; let stand 20 minutes. Drain and squeeze excess moisture from potato mixture. Transfer potato mixture to large bowl; add onion, flour, and pepper. Toss well; stir in egg whites.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Spoon 1/3 cup batter for each of 5 latkes into pan; cook 4 minutes on each side or until browned. Repeat procedure with 1 tablespoon oil and remaining batter.

Ingredients:

2 potatoes
2/3 pound of farmer's cheese, dry cottage cheese, or dry feta cheese
2 eggs
2-1/2 Tbs. matzoh meal or flour
1/4 tsp. baking powder
1/4 tsp. salt or tamari (eliminate if using feta cheese)
1/2 tsp. pepper
1 tsp. garlic or 2 garlic cloves
peanut oil

Preparation:

Peel, cube, and boil potatoes. Mash. Add cheese. Beat eggs well and add. Add matzoh meal or flour, baking powder, and spices. Heat oil until hot and put large spoonful for each pancake. Cook until brown and flip.

Variation: Use one potato and 10 oz. package of spinach (frozen or cooked), well drained and chopped. This is especially tasty if you're using feta.