You don't have to be Jewish to eat and love Latkes (potato pancakes)

Enjoy
Eric Flescher


Hannukah starts tonight. You don't have to be Jewish to eat and love Latkes (potato pancakes) Eat lots of Latkes (potato pancakes) .
Try Potato Latkes recipes & different awesome Sweet Potato latkes!!!

"Fried food is traditionally eaten on Hanukkah in commemoration of the oil that miraculously burned for 8 days when the Maccabees purified and rededicated the holy Temple in Jerusalem. Fried Potato Pancakes (called Latkes in Yiddish and Levivot in Hebrew) are the holiday favorite."
Great as meal, side or appetizer or snake.
Best with sugar, sour cream or apple sauces.

http://kosherfood.about.com/

http://kosherfood.about.com/od/latkespotatopancakes/Latkes_Potato_Pancakes.htm

Sweet Potato Pancakes Recipe courtesy of Joseph's
Show: $40 a Day
Episode: Charleston, SC


1 cup all-purpose flour
1 cup whole wheat flour
4 teaspoons baking powder
2 tablespoons brown sugar
1 teaspoons cinnamon
Pinch nutmeg
2 cups milk
4 teaspoons melted butter, plus more for greasing skillet
2 whole eggs
1 sweet potato, cooked until tender, peeled and pureed
Pecan butter, recipe follows
Maple syrup, for serving

In a large bowl, combine all ingredients. Mix together and whisk until
smooth. Cook batches in buttered skillet on medium high temperature
until bubbles form on the surface, then turn over and cook until dark
golden brown. Serve with pecan butter and maple syrup.

Pecan Butter:
1/4 cup finely chopped pecans toasted and cooled
1/2 pound butter, softened
1/2 teaspoon cinnamon
1 teaspoon vanilla
1 tablespoon brown sugar
1 tablespoon honey

Mix all ingredients together (use rubber gloves). Roll in parchment
paper and freeze. Cut into slices and top sweet potato pancakes.
Yield: 10 servings

**
Sweet Potato Pancakes with Spiced Pecans and Peach Butter Recipe
courtesy Tupelo Honey Cafe
Show: $40 a Day
Episode: Asheville, NC





2 3/4 cups all-purpose flour
1 teaspoon salt
5 1/2 tablespoons sugar
1/2 tablespoon baking soda
1 tablespoon baking powder
3 cups buttermilk
3 large eggs
2 tablespoons butter, melted
1 large sweet potato, roasted and cooled
2 tablespoons honey
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Spiced Pecans, recipe follows
Peach Butter, recipe follows


In a large bowl, combine the flour, salt, sugar, baking soda, and
baking powder. In a separate bowl, whisk together the buttermilk, eggs,
and melted butter, and then add this to the dry mixture. Peel and mash
the sweet potato, place it in a bowl, and then add the honey, cinnamon,
and nutmeg and mix it well. Add this mixture into the pancake batter.
Let the batter stand for 1 hour (or you can make it a day ahead of
time).
Heat a skillet over medium heat. Add batter by the ladleful and cook
the pancakes, in batches, until golden brown on each side. Serve
immediately with Spiced Pecans and Peach Butter.



Spiced Pecans:
1 cup pecans, chopped
1/2 tablespoon butter
1/2 tablespoon tupelo honey
1/4 teaspoon cayenne pepper
1/4 teaspoon sea salt


Heat a medium skillet over medium heat. Add all the ingredients and
cook until the pecans are lightly brown and caramelized, about 8 to 10
minutes. Remove from heat, cool, and store in an airtight container.
Yield: about 1 cup



Peach Butter:
1/2 cup peaches, peeled and diced
1/2 pound butter, softened
1/4 cup brown sugar
Pinch sea salt




In a medium bowl, combine all ingredients and mix well until smooth.
Cover and refrigerate until you are ready to serve.
Yield: about 1 1/2 cups


This recipe was provided by professional chefs and has been scaled down
from a bulk recipe provided by a restaurant. The Food Network Kitchens
chefs have not tested this recipe, in the proportions indicated, and
therefore, we cannot make any representation as to the results

***
Sweet Potato Cake Recipe

Related Categories:
--Sweet Potato Pancake Recipes
--Sweet Potato Pie Recipes


Ingredients:
2 1/2 pounds sweet potatoes
2 large eggs
1/4 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/2 cup pecan halves
1 cup light brown sugar
3 tablespoons margarine
2 tablespoons maple syrup
1/4 teaspoon maple extract


Turn this recipe into a puzzle! [click]

Directions:

Cook potatoes until tender. Drain. Place in mixing bowl and mash
slightly. In another bowl, combine eggs, salt, pepper, nutmeg, cinnamon.


Beat until light. Add to mashed sweet potatoes.

Generously grease 9-inch round cake pan. Arrange pecan halves on bottom
and sprinkle brown sugar over nuts. In small pan melt butter and add
maple extract. Pour over brown s
ugar layer. Do not stir. pack potatoes
over top. Cover with foil. Bake in 350 degree oven 1 hour or until done.
Knife inserted should come out clean. Invert onto plate and serve.

***
Sweet Potato Pancakes curry
SUBMITTED BY: Eric

"This is an alternative to the traditional potato pancake. Sweet potato
pancakes, exotically spiced with cinnamon, curry powder and cumin. Great
for Thanksgiving."

PREP TIME 15 Min
COOK TIME 30 Min
READY IN 45 Min
SERVINGS & SCALING
Original recipe yield: 15 pancakes
US METRIC

About scaling and conversions

INGREDIENTS
1 pound sweet potatoes, peeled
1/2 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons white sugar
1 teaspoon brown sugar
2 teaspoons curry powder
1 teaspoon ground cumin
2 eggs, beaten
1/2 cup vegetable oil for frying
1/2 cup milk


READ REVIEWS (3)

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DIRECTIONS
Shred the sweet potatoes, and place in a colander to drain for about 10
minutes. In a large bowl, stir together the flour, baking powder, white
sugar, brown sugar, curry powder and cumin. Make a well in the center,
and pour in eggs and milk. Stir until all of the dry ingredients have
been absorbed. Stir in sweet potatoes.
Heat oil in a large skillet over medium-high heat. Drop the potato
mixture by spoonfuls into the oil, and flatten with the back of the
spoon. Fry until golden on both sides, flipping only once. If they are
browning too fast, reduce the heat to medium. Remove from the oil, and
keep warm while the other pancakes are frying.

**
Traditional Hanukkah Latkas - Potato Pancakes (Parve)
From Giora Shimoni,
Your Guide to Kosher Food.
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Recipe Feedback:
User Rating 5 out of 5
(1 review)

1 of 1 users would make it again Write a review

Fried food is traditionally eaten on Hanukkah in commemoration of the
oil that miraculously burned for eight days when the Maccabees purified
and rededicated the holy Temple in Jerusalem. Fried Potato Pancakes
(called Latkes in Yiddish and Levivot in Hebrew) are the hands-down,
mouth-open holiday favorite.
INGREDIENTS:
5 potatoes
2 onions
3 eggs
2-4 Tbsp. all-purpose flour
1 tsp. salt
1/4 tsp. pepper
oil for frying (canola is recommended)
PREPARATION:
1. Peel potatoes. Place in a bowl of cold water so they won’t turn
brown.
2. When ready to prepare the latkas, drain the potatoes. Place potatoes
and onions in a food processor fitted with a knife blade.
Pulse until smooth. Drain mixture.
3. Pour potato mixture into a large bowl. Add beaten eggs. Add flour.
Add salt and pepper.
4. Pour 1 inch of oil into a large, deep frying pan. Heat the oil over
medium-high heat.
5. Carefully drop 1/4 cup of the potato mixture into the hot oil.
6. Flatten the pancake slightly so the center will cook.
7. Fry for several minutes on each side until golden brown and cooked
through.
8. Drain on paper towels.

SERVING SUGGESTION: Serve the latkes with applesauce.
User Reviews

Overall Rating: 5 out of 5

Vanilla?, November 30, 2007

By EmilyFife
(read all my reviews)
"I reread this recipe a couple of times, and see vanilla in the list of
ingredients, but not in the preparation. I've never added vanilla to my
potato pancakes, and was wondering if this was a mistake? I didn't add
the vanilla, and the recipe was great. One of our all time favorite
comfort foods, at any time of year!"

Sweet Potato Pancakes nutmeg
From Diana Rattray,
Your Guide to Southern Food.
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Scroll down to see more sweet potato recipes.
INGREDIENTS:
1 1/2 cups sifted all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 1/4 cups mashed cooked sweet potatoes
2 eggs, beaten
1 1/2 cups milk
1/4 cup butter, melted
PREPARATION:
Sift dry ingredients into a mixing bowl. Combine remaining ingredients; add to flour mixture, stirring just until dry ingredients are moistened. Drop by tablespoons onto hot greased griddle or skillet and fry, turning once, until browned on both sides.
Makes about 24 pancakes.