Latkes (potato pankes ) you say? try zucchini ones that are baked

Most people know about potato fritter/ latkes. But the sweet potato ones are really different. I had already tried the sweet potato baked ones which were awesome. However I wanted to try the zucchini ones that I did a few years ago to compare them. I also wanted to bake them not frying them to cut down the calories and the frying. First I found one from the Food Network. ut I wanted a pure one without potato in it. The next one was more what I wanted. For the matzo meal, substitute panko or bread crumbs. You can also add a finely chopped onions.
**

Zucchini Latkes
Recipe courtesy Esther Weiner
http://www.foodnetwork.com/recipes/calling-all-cooks/zucchini-latkes-recipe/index.html
Ingredients

* 4 cups zucchini, grated
* 1 medium white potato, grated
* 1 medium onion, chopped
* 3 eggs
* 3 tablespoons flour
* 2 tablespoons seasoned bread crumbs
* Pepper, to taste
* Garlic powder, to taste
* 1/4 teaspoon salt
* 3 tablespoons vegetable oil

Directions

Mix together the zucchini, potato and onion. Whisk the eggs together and add to the vegetable/potato mixture. Mix together the flour, bread crumbs, pepper, garlic powder and salt and combine with the egg/vegetable mixture. Heat large nonstick frying pan with 3 tablespoons vegetable oil. Drop batter by spoonfuls into hot oil and fry until crisp, turning to fry on the other side.


**

Zucchini Latkes
Recipe #14724 | 30 min | 20 min prep | add private note
http://www.recipezaar.com/Zucchini-Latkes-14724

By: Mirj
Nov 25, 2001
Ingredients

* 1 lb zucchini
* salt
* 2 eggs
* 1 teaspoon sugar
* 1/4 teaspoon baking powder
* 1/4 cup matzo meal (substitute panko or bread crumbs)
* oil

Directions

1.
1
Wash zucchini and cut off ends, but do not peel.
2.
2
Grate zucchini into a bowl, sprinkle with 1/4 teaspoon salt and set aside for 10 minutes.
3.
3
Drain or squeeze out the liquid.
4.
4
In a large bowl: Mix zucchini, eggs, sugar, baking powder, matzoh meal and 1 Tablespoon oil and blend well.
5.
5
Add salt to taste.
6.
6
Heat oil in skillet: Drop zucchini mixture by Tablespoonfuls into pan.
7.
7
Brown on both sides.
8.
8
Serve with applesauce, if desired.

Round the World Cookbook goes full circle

This 48 page gem is not only for the recipes but for much more. The attractively illustrated recipes have nice step by step instructions involving 22 countries/ sections of the globe.Children will be able to follow the recipes by themselves or can be used as tutorials with their parents helping. Easy to read information "why people eat what they eat?" give youngsters a better understanding about eating in general. The small maps also highlight the geographic nature of the world and so this culinary book is also a geographic lesson. One section highlights Jewish cooking and the historical reminders are interesting (I did not know cheesecake has a biblical connection).The recipes reflect recipes that those of all the countries/ areas and are well done, many that might reflect what you find in other cookbooks or the food channel. The index is well done and fairly specific. Parents will find the attractive nature of the book a good one to give for a gift or for any family or child , to learn further about food, cooking and recipes. If you need a culinary oriented gift or just want to a one of kind cookbook, this is a good one to get now and in the future.

Potato Pancakes recipe (Latke) delicious and good with many meals

You can make potato pancakes any time of the year. However these are usually eaten during Hannuka which is usually in December sometime ( this year later then usual). Traditional Hanukkah Latkas - Potato Pancakes are usually made " Parve" which means they don't have meat or dairy items included in the ingredients which makes them edible for any meal.

However they are usually serves best with applesauce ("parve") or sour cream ( if you keep kosher then you can't have them with sour cream which you don't mix with if you have meat , chicken). But if you keep kosher you already know that already if you are Jewish and keep kosher!

Best fried, these delectable eats are usually fried in oil so low calorie they are not . However they can be baked too and they come out very nicely. To crisp them usually you can also have them under the broiler or oven . You can buy pre-made mixes ( add egg and water) in most grocery stores in the kosher section. But they are even better if you make them yourselves.

Here is one recipe from ask.com. There are also latka recipes using zucchini, sweet potato (to die for if you have not tried them), parsnip and other vegetables. I have my own with these vegetables and they give a new "twist" on latka jewish food themes.

For now I am posted this recipe but I will post other types soon.

Have a different take on one? please send and I will post
Thanks :)

Giora Shimoni
from ask.com
History of Jerusalem Hanukkah Kosher Recipes Recipes Foods Parve Recipes
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 Latkas in Yiddish and Levivot in Hebrew) are the hands-down, mouth-open holiday favorite.
Ingredients:

* 5 potatoes
* 2 onions
* 3 eggs
* 1 tsp. salt
* 1/4 tsp. pepper
* between 1/4 to 3/4 cup all-purpose flour
* 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 well.
3. Pour potato mixture into a large bowl. Add beaten eggs. Add salt and pepper. Add enough flour so that the mixture holds together.
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.

Turkey Cholent Crockpot

When it comes to cold, winter weather, this Jewish type hearty stew is really good . This is a version I just made up but you can use any kind of poultry, lamb, turkey, beef etc.

Turkey Cholent Crockpot
by Eric Flescher
Kansas City Traveling Gourmet
http://cpmputergourmet.blogspot.com/

Turkey wings, pieces of turkey, turkey thighs (you can also use chicken, beef flanken etc)
1 onion, chopped fine
2 tablespoons oil
1 tbls Hungarian / Spanish or hot Paprika
1/2 cup medium barley ( is used Quick Barley from Quaker but you can use other)
15 bean prepackaged soup ( I used Hurst's but not the package flavoring that came in a little package)
5 or 6 beef marrow or neck bones
2 cloves garlic, chopped fine or put through a press cold water
2 teaspoons salt
1 teaspoon black pepper, freshly ground

1. Get crockpot or pan.
2. Rinse barley in a sieve under cold running water, until water runs clear. Pick over beans and rinse thoroughly.
3. Brown meat and onions in oil in wok, pan or crockpot.
4. Add barley, beans, turkey bones and garlic to meat and onions in the saucepan. Add enough to cover, and bring to a boil over high heat or if use crockpot let it simmer on low for overnight while covered. Season with salt and pepper.
5.A few hours before serving, check the cholent. If it's too dry, add some water. If it's too moist, uncover and leave it in the oven to dry.
6. Spoon into dishes or plate, add meat, Dash some exgtra salt or spices as needed or wanted and enjoy.

You say pesto the French say Pistou

Reading this word for the first time today, made me think it sounds like Pesto. Well very much so and it is another way to spice up soups and other dishes and taking meals to another level.

Pistou sauce, or just pistou, is a cold sauce made from cloves of garlic, fresh basil, and olive oil.
http://en.wikipedia.org/wiki/Pistou

France's Best Pistou is Provence's French version of pesto.
Typically this condiment is added to a vegetable-rich soup. The Roman poet Virgil described a sauce made by crushing herbs in a mortar with garlic, salt and olive oil. Over time, the sauce would become a pesto was re-sounded into pistou in Nice.

Here was another good one that I found that looked good and will try

soupe au pistou

http://www.epicurious.com/recipes/food/views/230161
A good-for-you French stew
Low fat, flavorful — this soup will bowl you over. In France, where foie gras rules, this soup stands out: It's low fat and vegetarian. Suzanne Goin, chef and co-owner of Lucques in Los Angeles, first tasted it on a vacation. Years later, she put it on her menu. With salad and a baguette, the bean and veggie stew makes a fiber-rich meal. "Pistou" is its basil-based topping; Italians call it pesto. We call it delicious.

Servings: Makes 6 servings.




Ingredients
Stock
1 1/2 tbsp olive oil
1 medium onion, thickly sliced
1 celery stalk, chopped
1 head fennel, chopped
1 carrot, chopped
2 plum tomatoes, quartered
4 cloves garlic, crushed
1/2 tsp red pepper flakes
3 sprigs fresh thyme
1 bay leaf
Soup
1 1/2 tbsp olive oil
1 cup diced onion
2 garlic cloves, peeled and minced
1/2 cup diced carrot
1 cup diced celery
1/2 cup chopped parsley
1 tbsp minced fresh thyme
1 1/2cups drained and chopped canned plum tomatoes
2 cans (15 ounces each) white cannelini beans, rinsed and drained
6 tsp prepared pesto or extra-virgin olive oil


Preparation
For the stock:
In a heavy-bottomed pot, heat oil over medium heat; stir in ingredients. Cover. Cook until vegetables are soft, about 30minutes. Add 8 cups water. Bring to a boil. Lower heat; simmer for 45 minutes. Strain, reserving broth and half the vegetables. Skim fat. Discard thyme and bay leaf. Puree reserved vegetables in a blender. Stir into stock.
For the soup:
Heat oil in the same pot. Sauté onion, garlic, carrot, celery, and herbs. Add reserved broth, tomatoes and beans. Bring to a boil. Lower heat; simmer 30 to 45 minutes. Ladle into bowls; drizzle with pesto or oil.



Nutritional Information

Nutritional analysis per serving: 314 calories, 10 g fat (1.5 g saturated fat), 43.5 g carbohydrates, 12.5 g protein


**

http://www.foodandwine.com/articles/frances-best-pistou

Making my pistou starts with adding tomatoes and olive oil to basil, garlic and salt, then crushing the mixture in a mortar with a pestle until it's smooth. (In the Provençal dialect, pistou means "pounded.") The pistou is then stirred into the soup, amplifying the flavors of both.
The Provençal also spend a lot of time discussing versions of the soup. Traditionally, it includes a homemade broth, fresh white beans, green beans, potatoes and macaroni. A recipe by Patricia Wells adds pumpkin; one by Richard Olney calls for carrots. Cooks in Provence often vary the pasta, too (some use vermicelli). Robert Lalleman, the chef at the esteemed Auberge de Noves in Avignon, enriches his recipe by sautéing pasta in butter before mixing it into the soup.
What follows is a classic recipe for the sauce plus two variations on the soup—one I recently concocted with pancetta and the other, the first soupe au pistou I ever loved.


Classic Pistou


TOTAL TIME: 20 MIN
MAKES 1 CUP
Pistou is an olive oil–based basil sauce from the south of France that closely resembles Ligurian pesto. There's only one way to make true pistou —by hand. Tear the basil leaves into pieces first, then grind the leaves against the side of a mortar with a pestle to puree them into a silky, creamy sauce. Like its Italian twin, pistou can also be served as an accompaniment to grilled meats, poultry, fish and vegetables. ingredients

• 1 tablespoon crushed garlic
• 1 teaspoon kosher salt
• 4 1/2 cups basil leaves, torn into pieces (2 ounces)
• 1/4 cup coarsely grated plum tomatoes
• 1/4 cup extra-virgin olive oil
• 1 cup finely grated Mimolette or slightly aged Gouda (3 ounces)



directions

1. In a large mortar, pound the garlic with the salt to a paste. Add the basil by the handful and grind the leaves against the side of the mortar until almost smooth. Stir in the tomatoes, then gradually stir in the olive oil until it's incorporated. Stir in the cheese and refrigerate until ready to serve.


NOTES Two Tablespoons 103 Calories, 10 gm Total Fat, 2.9 gm Saturated Fat, 1 gm carb, 0 gm Fiber.

**
This one was made with eggplant

Pistou de Marseille


ACTIVE TIME: 1 HR 15 MIN
TOTAL TIME: 3 HRS 15 MIN plus overnight soaking
SERVES: 10
This is the first version of soupe au pistou that Wolfert ever loved. She learned the recipe in the '70s from Claude Thomas, her neighbor in Tangier, who was writer Paul Bowles's French translator. Thomas's trick was to use a ratatouille-like mixture as a base for the hearty soup. Here the soup starts with a sautéed mix of eggplant, onions, garlic, peppers and zucchini.
ingredients

• 1 small eggplant (1/2 pound), peeled and cut into 1/2-inch dice
• Kosher salt
• 1/4 cup extra-virgin olive oil
• 2 medium onions, cut into 1/4-inch dice
• 3 garlic cloves, minced
• 1 Italian frying pepper, cut into 1/2-inch dice
• 1 pound medium zucchini, cut into 1/2-inch dice
• 7 roma or plum tomatoes— peeled, seeded and cut into 1/4-inch dice (2 1/2 cups)
• 3 quarts boiling water
• 1 1/4 cups dried cannellini beans (1/2 pound), soaked in cold water overnight and drained
• Bouquet garni made with 3 large basil leaves, 2 parsley sprigs, 1 thyme sprig and 1 bay leaf
• 2 carrots, cut into 1/2-inch dice
• 1/2 pound mixed green beans and yellow wax beans, cut into 1-inch lengths (2 cups)
• 1/4 teaspoon freshly grated nutmeg
• Freshly ground black pepper
• 1 pound Yukon Gold potatoes, peeled and cut into 1/3-inch dice
• 1 cup elbow macaroni
• 1 cup classic pistou
• Finely grated Mimolette or lightly aged Gouda, for serving



directions

1. In a colander, toss the eggplant with 2 teaspoons of kosher salt and let drain for 20 minutes. Rinse the eggplant well and squeeze out as much water as possible.
2. Heat the olive oil in a large soup pot. Add the onions and cook over moderate heat, stirring occasionally, until very soft but not browned, about 10 minutes. Add the garlic and cook for 2 minutes, stirring. Add the eggplant, frying pepper and half of the zucchini and cook until the vegetables begin to soften, about 5 minutes. Stir in the tomatoes. Cover and cook over moderately low heat, stirring occasionally, until the vegetables are very soft, about 30 minutes.
3. Pour the boiling water into the pot and add the drained cannellini beans. Cover and simmer gently over moderately low heat until the beans are tender, about 1 hour and 15 minutes.
4. Add the bouquet garni, carrots, mixed green and wax beans and nutmeg to the soup and cook until the beans are tender. Season the soup generously with salt and pepper. Stir in the remaining diced zucchini, the potatoes and the macaroni and cook until the potatoes and macaroni are tender, about 10 minutes. Remove from the heat and stir in the Classic Pistou. Ladle the soup into bowls and sprinkle with grated Mimolette; pass additional grated cheese at the table.

MAKE AHEAD The soup can be refrigerated overnight. Reheat and add the Classic Pistou shortly before serving.
NOTES One Serving 248 Calories, 14 gm Fat, 3.2 gm Saturated Fat, 26 gm Carbohydrates, 6.5 gm

compare that one with this kosherize passover one where I first actually heard the term Pistou but made with dill instead

Matzo Ball Soup with Dill-Horseradish Pistou


ACTIVE TIME: 1 HR
TOTAL TIME: 3 HRS 15 MIN
SERVES: 10
Instead of sprinkling his soup with the customary bits of chopped fresh dill, Adam Perry Lang makes a vibrant horseradish and dill pistou (typically a condiment of fresh basil, garlic and olive oil). A swirl of the flavorful pistou brightens up the soup enormously. ingredients
MATZO BALLS

• 8 large eggs, beaten
• 1/3 cup olive oil
• 1 cup seltzer or club soda
• 2 teaspoons kosher salt
• 1 teaspoon ground white pepper
• 1/2 teaspoon ground ginger
• 2 cups matzo meal (10 ounces)
•

PISTOU AND SOUP

• 1/2 cup extra-virgin olive oil
• 1 cup coarsely chopped dill
• 2 tablespoons finely grated fresh horseradish
• 1 garlic clove
• 1 teaspoon salt
• 1/2 teaspoon ground white pepper
• 1 medium turnip, peeled and finely diced
• 1 celery rib, finely diced
• 1 large carrot, finely diced
• 5 quarts chicken stock, preferably homemade
• 8 cups diced chicken (3/4 inch), from two 3 1/2-pound chickens
•



directions

1. Make the Matzo Balls: In a bowl, whisk the eggs with the olive oil, seltzer, salt, white pepper and ginger. Add the matzo meal and stir until moistened. Refrigerate until firm, at least 2 hours.
2. Line 2 baking sheets with wax paper. Scoop the matzo meal mixture into fifty 1-inch balls. Using lightly moistened hands, roll the matzo balls until smooth. Transfer to the baking sheets and refrigerate the matzo balls briefly.
3. Meanwhile, Make the Pistou: In a blender or food processor, pulse the olive oil with the dill, fresh horseradish, garlic, salt and white pepper until the dill is finely chopped and a sauce has formed.
4. Bring a medium saucepan of water to a boil. Add the turnip, celery and carrot and cook the vegetables until they are crisp-tender, about 5 minutes. Drain and refresh under cold water.
5. In a large pot of boiling salted water, simmer the matzo balls over very low heat, covered, until they are plump and cooked through, 25 to 30 minutes.
6. Meanwhile, in another large pot, heat the stock with the vegetables. Using a slotted spoon, transfer the matzo balls to the soup; simmer for 5 minutes. Add the chicken and cook until heated through. Serve the soup in bowls with a dollop of the dill pistou.




MAKE AHEAD The recipe can be prepared through Step 3; refrigerate overnight. WINE Sauvignon Blanc’s bright, gooseberry-inflected zestiness is a good match for this light but flavorful soup. Some of the best Sauvignons come from New Zealand’s Marlborough region, especially in the top-quality 2006 vintage; for a kosher choice, check out the aromatic 2006 Goose Bay.


another good recipe
http://www.globalgourmet.com/food/kgk/2000/0900/kgk090200.html

I decided to find a recipe for BAKED potato latkes

I decided to find a recipe for BAKED potato latkes (fritter) for the last two days of Hannukak. I wanted to cut down on grease, oil and cholesterol.
I found this real great recipes which I gave 9.5/10 on my scale. Sue likes them with applesauce and cinnamon which I do too. I also like sour cream (when we don't have meat for meal).

Potato Latkes, Baked (P)
Source: Mindy Hermann, Chicago Sun Times
Yield: 24 latkes

4 medium Yukon gold potatoes (My option : Shoe string potatoes in freezer -bag)
1 medium onion, peeled and finely chopped (my option : I added 2 onions)
1 large egg (my option : I added two whole eggs)
2 egg whites (my option : none)
1/2 tsp. salt
1/4 tsp. pepper
3 tbsp. flour

Using the coarse blade of a grater (or food processor), grate potatoes and onion alternately into bowl (mixing the potatoes and onion prevents the potatoes from browning).

By hand, squeeze out the excess moisture. Stir in egg, egg whites, salt, pepper and 2 tablespoons of flour. If the mixture is wet, add the additional flour.

Spray a cookie sheet with cooking spray.

Add potato mixture by 2 tablespoon measure. Flatten to 1/4" thick. Spray the tops of the latkes with cooking spray.

Bake in a preheated 400°F oven for 20 minutes. Remove, flip over, and bake another 20 minutes or until golden.

Posted by Hermione Becker

Nutritional Info Per Serving: 47 calories/latke

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.
FREE Newsletter. Sign Up Now!
Recipe Feedback:
User Rating
Be the first to write a review


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.

if you have not tried Sweet Potato pancakes you are really missing a treat

Whether you are Jewish or not try potato pancakes or better yet sweet potato pancakes asw well. Hannukah is coming up on Dec. 4. I love the Hanukkah recipes. Potato Latke (pancakes ) are great as is, as a side.

With sour cream (my favorite) or applesauce or cinnamon sugar makes it even better.
But if you have not tried Sweet Potato pancakes you are really missing another treat.
Recipes below.

• Potato Latkes
• Sweet Potato Latkes
• Applesauce
• Scallion Sour Cream
• Get more latkes and applesauce recipes

http://www.foodnetwork.com/food/et_hd_hanukkah/0,1972,FOOD_9837,00.html
The Traveling Gourmet blog
<http://cpmputergourmet.blogspot.com/>