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December 18, 2008
It’s worth noting that “traditional” latkes could not have been composed of potatoes, as potatoes are a “new world” food. The original pancakes were said to have been made of grated cheese combined with a bit of egg and fried.
It really doesn’t matter what you put in your latkes as long as they tastes great and fulfill the mitzva of using oil to fry them in.
CRISPY PASTA LATKES
2 cups (1/2 lb.) cooked spaghetti, cooled
and chopped into two-inch pieces
2 cups (1/2 lb.) shredded zucchini
3/4 cup sliced black olives
3/4 cup (3 oz.) shredded Swiss or gruyere
cheese
1/4 cup sliced green onions
1 egg, beaten
1 Tbsp. flour
1 tsp. tarragon
1/4 tsp. kosher salt
cayenne pepper to taste
2-4 Tbsp. olive oil
1 1/2 Tbsp. sour cream
In a large bowl, combine spaghetti, zucchini, olives, cheese, green onions, egg, and flour. Season with tarragon, salt, and cayenne pepper; set aside.
Heat two tablespoons oil in a large nonstick pan over medium-high heat. Scoop approximately three-quarters of a cup of pasta mixture into pan and tamp down lightly with tongs or a spatula to form a flat, even circle. Cook two-four minutes on each side until crisp and golden. Remove from pan with slotted spatula. Add more oil if necessary and repeat with remaining pasta.
Drizzle cakes with sour cream just before serving.
Yield: eight latkes
SCALLION LATKES
Submitted by Kayla Barrowstone
1 3/4 cups flour
3/4 cup self-rising flour
1 cup boiling water
2 tsp. sesame oil
2 spring onions (scallions, green onions), washed and finely diced
oil to brush on pancakes
pinch of salt
Combine flours in a large bowl. Stir in oil. Pour in half the boiling water and begin stirring immediately, then use hands to combine. Add remaining boiling water as needed. Cover and let rest for two hours.
While dough is resting, dice spring onions.
Turn dough out onto a lightly floured surface. Knead briefly, then cut into thirds and continue kneading until dough is smooth and elastic.
Roll each section of dough out into a flat piece approximately one-quarter-inch thick. Brush with oil and sprinkle with spring onion pieces. Roll up pancake and cut into seven or eight pieces. Use the palm of your hand to flatten each piece. Roll out again.
Heat a bit of oil in a large skillet. Fry until both sides are golden brown and sprinkle with a bit of salt.
Serve whole or cut into wedges, plain or with soy sauce or other dipping sauce if desired.
Yield: eight-10 latkes
BLACK BEAN POTATO LATKES
Submitted by Sarah Lasry for Manischewitz
1 box Manischewitz Mini Potato Knish Mix
1 can black beans
5 cups water
vegetable oil for frying
1 jar salsa
1 cup sour cream (optional)
Heat beans in a small pot. Drain liquid and set aside.
Prepare mix according to package directions. Add cooked black beans to batter; mix to combine.
In a large frying pan, bring oil to very high heat, then reduce. Shape into small patties and drop into hot oil. Let latkes fry until golden brown, two-three minutes. Remove and drain on paper towels. Serve with salsa and/or sour cream
Yield: eight-10 latkes
Recipes have not been tested by New Jersey Jewish News; therefore, the staff may be unable to answer readers’ questions. Eileen Goltz is a freelance writer specializing in articles about kosher foods and Jewish life in the Midwest. A graduate of the Cordon Bleu in Paris, she also runs a kosher consulting business.
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