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.
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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.

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.

So how was your Passover?

Passover is a holiday I don't mind at all including the Sedars and matzoh. I just try different recipes and try new meals.
Most people know that Charleton Heston (sorry Moses) led the Hebrews out of Egypt and were pursued by Yul Brenner (sorry King Pharoah) and were saved when the waters crashed in demolished the The Egyptians).

The Sedar plate has the bitter herb ( on the top right) that symbolize the life in Egypt when the Hebrews were slaves.

After the traditional prayers, reading of the Hagadah book and drinking of wine, we eat usually something green like parsley . We dig into the haroses, bitter horseradish ( I like the one use that looks red as it has Beet Juice in it). On matzoh, it is supposed to burn a little in the throat. Then trying some with charoses (nuts, fruit and more mixture) calms things down.

Some people don't like gefilte fish but I really like it as a side, snack or with meal especially with the horseradish. There are sweet kinds and less sweet.
Then we have chicken soup with the venerable matzoh balls. We break ours up and add some matzoh.
The rest of the meal consists of vegetables (like asparagus), sweet salmon (reddish), roasted vegetables ( eggplant, peppers and more), brisket, jello mold, fried potatoes. But my favorite is the sweet sour meat cabbage rolls. I finally made them myself this year and they came out pretty well but I am still experimenting.



































Since I began dating my wife, we always went to the first sedar to her friend's house in Overland Park. We still do and it always super . However this time I could not taste a lot because I had a cold but I still ate.

Book review: Jewish Cooking around the world

This book " Jewish Cooking around the World : gourmet and holiday recipes" was one of the first cookbooks I got to use and start cooking so many years ago. Since my family usually only had fish, Italian and mostly jewish meals (I am from New England) there were many things I never tried. I think the first one I tried was a Persian chopped lamb dish (very good) . I was hooked to try more. Choosing from the holiday or country recipes I tried a few more.I just tried the chopped chicken livers but it was a little bland so I took it to another level. Greece, North Africa and other countries are represented and they are good to getting started with.Each chapter also has some jewish oriented fact and information that relates to the holiday or the country. Good solid jewish recipes here. Looking for out of the way different from the ordinary well this might not be the one for you. But it is a good start like it was for me to get to know cuisines and jewish food from other countries.

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.
FREE Newsletter. Sign Up Now!
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/>