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Friday December 8, 2006
Three different takes on latkes
by beth j. harpaz
the associated press
new york | Latkes may be a Chanukah tradition, but there are numerous alternatives to the potato-based approach. Here are three variations in which the potato no longer has the starring role.
Ricotta Latkes | Makes 30 latkes
15 or 16-oz. container part-skim ricotta cheese
4 large eggs (or 1 cup egg substitute)
2 Tbs. sugar
1/2 to 1 tsp. vanilla extract
2 Tbs. butter, melted and cooled
1/2 cup all-purpose flour
butter, margarine or canola oil 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 butter, margarine or canola oil to lightly coat the griddle.
For each latke, spoon 1 1/2 to 2 Tbs. 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 coating to the griddle between batches.
Recipe from Gloria Kaufer Greene’s “The New Jewish Holiday Cookbook” (Imprint, 1999).
Zucchini Latkes | Serves 12
3 large zucchinis, peeled
1 medium potato, peeled
1 egg plus 2 egg whites, beaten
2 Tbs. soy or whole-wheat flour
salt and freshly ground black pepper, to taste
2 Tbs. 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 an additional 2 to 3 minutes, or until browned. Lower heat if needed.
From Nechama Cohen’s “Enlightened Kosher Cooking” (Feldheim Publishers, 2006).
Sweet Potato Latkes | Serves 8
4 cups shredded peeled sweet potatoes (about 1 lb.)
2 1/2 cups shredded, peeled white potatoes (about 12 oz.)
1/4 cup grated shallots (about 2 medium)
1 slice white bread
1/2 cup all-purpose flour
1 Tbs. brown sugar
1 tsp. salt
1/4 tsp. freshly ground black
pepper
1 large egg, lightly beaten
1 Tbs. butter
1 Tbs. 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 the mixture into eight portions and use your hands to form each into a 1/4-inch-thick patty.
In a large nonstick skillet, melt 1 1/2 tsp of the butter over medium-high heat. Add 1 1/2 tsp. of the oil to pan, then add four of the patties. Cook the patties 3 minutes per side, or until golden brown. Repeat with remaining fat and patties.
From Cooking Light magazine (November 2006).
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