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.


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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.

It's a jewish food trip around the world and I am still touring.

This Jewish Cooking in America (book )by Joan Nathan (from my hometown of Providence RI) is a handsomely written book which not only has great recipes but is intertwined with the Jewish people, cultures and history. This masterfully written book is one I bought many years ago and the book has everything including very interesting recipes. The recipes come from all over the world and are not just your ordinary set of recipes.

I have tried many and these were some of the best (but they were all good); The chicken, lime and tortilla soup (9.6/10) comes from Mexico ; spinach and cheese kugel (9.4/10) ; cholent (beef barley stew (9.6/10). The index is very nice and I am still searching for more. I will also want try some of the more unusual recipes like spinach rubarb soup Poland, stuffed grape leaves, meat pies , and more.

It's a jewish food trip around the world and I am still touring.

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.