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Lemony Latkes

Lemony Latkes

This cheesy, lemony twist on traditional latkes was created by Missy Robbins, chef/owner of Lilia in Brooklyn. Watch her and editor in chief Adam Rapoport compete to see whose latke is truly the best here.

Ingredients

  • 6 Yukon Gold potatoes (about 2½ pounds), peeled
  • 2.5 ounces finely grated Parmesan (about 1¾ cups)
  • 1 tablespoon finely grated lemon zest
  • ¾ cup plus 2 tablespoons canola oil
  • 1 cup ricotta (preferably Calabro)

Recipe Preparation

  • Grate potatoes and onion on the large holes of a box grater into a large bowl. Squeeze out excess liquid from potatoes and onions with a dish towel into a medium bowl; reserve liquid. Add egg yolks, garlic, Parmesan, and lemon zest to potatoes and onion and mix well; season with salt. Gently fold in flour, adding reserved liquid if needed, until mixture is loose but still holds together.

  • Heat ¼ cup oil in a medium nonstick skillet over medium. Squeeze about ⅓ cup potato mixture into a rough ball with your hands to get rid of excess liquid. Press ball down to make a 3½"-diameter flat round. Working in batches, cook latkes, turning occasionally and adding 1–2 Tbsp. oil between batches, until both sides are golden and crunchy, about 4 minutes per side. Transfer to paper towels to drain.

  • Process ricotta in a food processor until super smooth and silky. Serve alongside latkes.

Recipe by Missy Robbins, Lilia, NYCReviews SectionRe cheese: 2.5 oz does not equal 1 3/4 cups. I believe the latter is correct.other than adding lemon zest, fresh-ground black pepper, + fresh mint to the ricotta before processing, i wouldn't change a thing.hollis5Vero Beach, FL03/29/19

Some Not So Traditional Latkes Ideas

The unofficial state motto of Oregon is “Things look different here,” and it’s true. More to the point, people who live here look at things differently. So when the Portland Tuv Ha’Aretz steering committee met to talk about upcoming events a few months ago, we decided to take a fresh look at (or taste of) latkes.

We all love latkes. But let’s face it after years of potato-oniony goodness, we decided it be more interesting to try some alternative recipes that would give everyone some new ideas for their own upcoming Hanukkah celebration. More importantly, this event was an opportunity to get together, cook and eat what more could you ask from a gathering of Jews?

On Nov. 14, we hosted a non-traditional latke party at the home of two of our members. Six different kinds of latkes were represented (some recipes below). Our hosts also made a delicious white bean/butternut squash soup. I fried up a variation of my friend Andrine’s latkes, using the last zucchini from my garden, along with butternut squash, carrots, parsnips and plenty of onion. Others brought sweet potato latkes, yam/ginger latkes, and veggie-feta renditions. With hot-spiced cider and plenty of sour cream and homemade applesauce, we were swimming in latkes.

While all the varieties tasted good, we discovered that frying tends to obscure more subtle flavors. For example, the ginger in the yam/ginger latkes was not as pronounced as it could have been. One solution, is simply to use more ginger, but another (more non-traditional one) is to cook your latkes on a griddle, rather than frying them in oil. Griddle frying is also less messy, and it doesn’t leave your whole house smelling like oil for a week. It can be applied to any of the recipes below.

The feta in the veggie-feta latkes provided an added zing, and the cheese chunks held their shape and flavor nicely during the frying process. The gluten-free options in Andrine’s latke recipe, which could be adapted to other recipes as well, make this a great alternative for those with gluten allergies. One thing I find helpful is that smaller and thinner is better, when it comes to forming your pancakes. A smaller, flatter latke cooks more quickly and more evenly.

We rounded out the event with a reading of Lemony Snicket’s, “The Latke Who Couldn’t Stop Screaming,” which, if you’re not familiar with it, is a hilariously funny and slightly twisted story, destined to become a contemporary Hanukkah classic. Everyone was afflicted by that well-known Hanukkah syndrome, otherwise known as “latke stomach,” and all went home with plenty of recipe ideas.

Check out Allrecipes.com and the Forward for some more non-traditional latke recipes. Chag sameach!

Veggie-Feta Latkes

1/2 cups grated zucchini
1 cup peeled and shredded potatoes
1 cup shredded carrots
1/2 teaspoon salt
3 eggs, lightly beaten
salt to taste
freshly ground black pepper
3/4 cup matzo meal
1/2 cup chopped fresh parsley
1/2 cup crumbled feta cheese
1/4 cup vegetable oil

1) Place the zucchini, potato and carrots in a colander, place paper towels or a cheesecloth over the top and squeeze out as much moisture as possible. Sprinkle salt over the vegetables and let them drain for 15 minutes. Squeeze vegetable again in paper towels.
2) In a large mixing bowl combine eggs, vegetables, salt and pepper. Mix well. Stir in matzo meal or flour. Then add the parsley and feta.
3) Heat vegetable oil in a large frying pan. Place vegetable mixture, formed into pancake sized cakes in hot oil and fry until golden brown on both sides. (Cook two to three minutes per side). Add more oil as needed to keep cakes frying up well. Drain fried latkes on paper towels.

Andrine’s Vegetable Latkes

Note: For those allergic to gluten, this recipe can be made with gluten free alternatives, which I’ve included.

Carrots, parsnips, butternut squash (peeled and seeded), zucchini, in whatever amounts you choose
1-2 onions
eggs (6ish) or sub egg-replacer or ground flax seed soaked in warm water
Matzo meal and/or potato starch (if you want gluten free latkes, use a gluten free baking mix or some mixture of gluten-free flours: rice, arrowroot, garbanzo, millet, quinoa you also can add baking soda or some gluten free baking powder)
salt & pepper to taste
lots of olive oil
apple sauce & sour cream for topping

1) Wash and/or peel all the vegetables according to your preference (save peels as desired for making vegetable broth later). Grate up all the veggies.
2) In a large bowl, combine all the grated veggies. Beat up some eggs and add them to veggies. Add more eggs until it looks right moist and gooey but not too wet. Sprinkle on some matzo meal and/or potato starch or gluten free baking mix until a handful holds together. Salt and pepper to taste.
3) Heat up some pans with olive or vegetable oil, enough to cover the bottom of the pan in a shallow pool. When the oil is hot, spoon in enough latke mixture to make a 4” patty and fry in the oil until browned, then flip and cook the other side. I press mine down so that they’re about 1/4-1/2” thick.
4) When fully cooked, remove latke to a baking sheet with absorbent paper to sop up the oil (paper towels work, as would newspaper in a pinch), and store in a warm oven until all the latkes are cooked. Keep adding oil as needed to keep the latkes cooking.

Greta’s Great Latkes

2-2.5 pounds of yams
1 med-large onion
big hunk of ginger (the more the better)
1 apple
3 eggs
1/4 cup matzo meal
1 teaspoon salt
1/8 teaspoon pepper
all beaten together

1) Grate yams, apples and ginger (by hand or in a cuisinart)
2) Mix it all together
3) Form patties
4) Fry in lots of oil
5) Drain on paper towels
6) Serve with applesauce

Liz Schwartz is a free-lance writer, researcher and food activist in Portland, Oregon. She is also an avid gardener, cook and eater.


Ina Garten Recipes / Ina Garten's Garlic Roasted Potatoes - Recipe Diaries

Ina Garten Recipes / Ina Garten's Garlic Roasted Potatoes - Recipe Diaries. 1 557 305 tykkäystä · 5 351 puhuu tästä. Ina garten shares her irish soda bread for st. Find the best of ina garten from food network. 73 recipes found in the dinner category more results for dinner. Recipe courtesy of ina garten.

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Here's how to make incredibly easy potato latkes and homemade applesauce.

Ina garten will help you host in style with these easy recipes that ensure entertaining is both effortless and delicious. Find the best ina garten recipes of all time, including chicken, soup, pasta, pumpkin pie, chocolate cake and more. Healthy raspberry cheesecake ina garten recipe. Ina garten is a living testament to the saying that anyone can cook. We've rounded up 17 of her most tempting options, including a chocolate layer cake. I know we say that a lot of ina recipes are ingenious around here (and they are!), but this tomato and eggplant soup recipe is actually ingenious. Ina garten's 7 best jewish recipes. Speaking of recipes, ina's are some of the best and most foolproof you'll find on the internet (or in one of her many cookbooks). Ina garten has the cure for r.d.s. (that would be repeat dinner syndrome). From savory beef stew to delicious mac and cheese, you too can wow your guests with these easy recipes from the barefoot contessa. Cauliflower toasts, chicken thighs with friends, i've rounded up my 10 favorite ina recipes below. It's my favorite holiday of the year because it's all about the food here, garten shares exactly what's on her thanksgiving menu for this year, along with recipes for.

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1 557 305 tykkäystä · 5 351 puhuu tästä.

Patrick's day — plus 62 more easy recipes and ina garten has been cooking up a storm while social distancing at home in east hampton, n.y. Food and wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. The consummate hostess, ina garten makes entertaining look easy, and her recipes have yet to fail us. When ina garten invites you over to her barn for dinner, you've climbed the social ladder to the point where you can show up in a black mercedes and throw. Speaking of recipes, ina's are some of the best and most foolproof you'll find on the internet (or in one of her many cookbooks). Lemon yogurt cake by ina garten from barefoot contessa at home, copyright 2006, clarkson. Ina garten roasted eggplant spreadsimple nourished living. Ina garten is a living testament to the saying that anyone can cook. 1 557 305 tykkäystä · 5 351 puhuu tästä. Here's how to make incredibly easy potato latkes and homemade applesauce. Find the best ina garten recipes of all time, including chicken, soup, pasta, pumpkin pie, chocolate cake and more. If there's one human who can coach the masses through an elegant thanksgiving affair, it's ina garten. We've rounded up 17 of her most tempting options, including a chocolate layer cake.

The consummate hostess, ina garten makes entertaining look easy, and her recipes have yet to fail us. Patrick's day — plus 62 more easy recipes and ina garten has been cooking up a storm while social distancing at home in east hampton, n.y. We've rounded up 17 of her most tempting options, including a chocolate layer cake. Cauliflower gratin by ina garten from barefoot in paris 2004 clarkson potter/publisher. Lemon yogurt cake by ina garten from barefoot contessa at home, copyright 2006, clarkson.

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Cauliflower toasts, chicken thighs with friends, i've rounded up my 10 favorite ina recipes below.

The consummate hostess, ina garten makes entertaining look easy, and her recipes have yet to fail us. Ina garten roasted eggplant spreadsimple nourished living. Ina garten is the author of the barefoot contessa cookbooks and host of barefoot contessa on food. Ina garten's thanksgiving recipes bring your turkey day to the next level — so get ready for the thanksgiving okay, so you may not get to enjoy meal cooked by ina garten this thanksgiving (we. Ina garten (the barefoot contessa). Ina garten will help you host in style with these easy recipes that ensure entertaining is both effortless and delicious. We've rounded up 17 of her most tempting options, including a chocolate layer cake. I've made ina garten's lemon chicken no fewer than a dozen times, and each and every guest has i have a special relationship with the lemony and schmaltzy croutons in this recipe that soak up all the. I know we say that a lot of ina recipes are ingenious around here (and they are!), but this tomato and eggplant soup recipe is actually ingenious. Ina garten is a living testament to the saying that anyone can cook. Our top 10 favorite ina garten soup recipes. Ina garten's 7 best jewish recipes. Whether you're cooking for thanksgiving, christmas or any old weeknight.

Source: images01.purewow.com

Find the best of ina garten from food network. Panna cotta with balsamic strawberries. Ina garten is the author of the barefoot contessa cookbooks and host of barefoot contessa on food. Ina garten roasted eggplant spreadsimple nourished living. Ina garten shares her irish soda bread for st.

Ina garten (the barefoot contessa). We've rounded up 17 of her most tempting options, including a chocolate layer cake. Whether you're cooking for thanksgiving, christmas or any old weeknight. Ina garten knows how to create a memorable feast. Patrick's day — plus 62 more easy recipes and ina garten has been cooking up a storm while social distancing at home in east hampton, n.y.

1 557 305 tykkäystä · 5 351 puhuu tästä. The consummate hostess, ina garten makes entertaining look easy, and her recipes have yet to fail us. Panna cotta with balsamic strawberries. There are a few recipes in ina garten's latest book, cook like a pro, that are calling my name: Ina garten's 11 best recipes for fall.

Ina garten's thanksgiving recipes bring your turkey day to the next level — so get ready for the thanksgiving okay, so you may not get to enjoy meal cooked by ina garten this thanksgiving (we. 73 recipes found in the dinner category more results for dinner. 11 ina garten recipes to channel your inner barefoot contessa. Ina garten's 11 best recipes for fall. Applesauce and plain yogurt are good fat substitutes in most recipes.

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Ina garten roasted eggplant spreadsimple nourished living. The consummate hostess, ina garten makes entertaining look easy, and her recipes have yet to fail us. Cauliflower gratin by ina garten from barefoot in paris 2004 clarkson potter/publisher. If there's one human who can coach the masses through an elegant thanksgiving affair, it's ina garten. Don't forget to check out her celebrity chef page!

Our top 10 favorite ina garten soup recipes. We've rounded up 17 of her most tempting options, including a chocolate layer cake. Patrick's day — plus 62 more easy recipes and ina garten has been cooking up a storm while social distancing at home in east hampton, n.y. With an arsenal of recipes developed by the barefoot contessa, herself, even the most. Cauliflower gratin by ina garten from barefoot in paris 2004 clarkson potter/publisher.

When ina garten invites you over to her barn for dinner, you've climbed the social ladder to the point where you can show up in a black mercedes and throw. Ina garten roasted eggplant spreadsimple nourished living. Our top 10 favorite ina garten soup recipes. 11 ina garten recipes to channel your inner barefoot contessa. I've made ina garten's lemon chicken no fewer than a dozen times, and each and every guest has i have a special relationship with the lemony and schmaltzy croutons in this recipe that soak up all the.

Source: blog.williams-sonoma.com

We may earn commission on some of the items you choose to buy. 1 557 305 tykkäystä · 5 351 puhuu tästä. Ina garten never gets too fussy with food trends or adds unnecessary ingredients—in fact, most of her recipes use staples that you probably have in your house at all times. Find the best ina garten recipes of all time, including chicken, soup, pasta, pumpkin pie, chocolate cake and more. Food and wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online.

Ina garten knows how to create a memorable feast.

Ina garten never gets too fussy with food trends or adds unnecessary ingredients—in fact, most of her recipes use staples that you probably have in your house at all times.

Whether you're cooking for thanksgiving, christmas or any old weeknight.

Don't forget to check out her celebrity chef page!

Ina garten never gets too fussy with food trends or adds unnecessary ingredients—in fact, most of her recipes use staples that you probably have in your house at all times.

73 recipes found in the dinner category more results for dinner.

Recipe courtesy of ina garten.

Ina garten (the barefoot contessa).

Ina garten is a living testament to the saying that anyone can cook.

Source: cdn.apartmenttherapy.info

Born february 2, 1948) is an american author, host of the food network program barefoot contessa, and a former staff member of the white house office of management and budget.

Source: d3d127vhjgkwcw.cloudfront.net

Take your cue from these ina garten recipes and recreate signature dishes by the barefoot contessa herself.

Source: images01.tastingtable.com

Find the best of ina garten from food network.

We've rounded up 17 of her most tempting options, including a chocolate layer cake.

Source: www.vodkaandbiscuits.com

Speaking of recipes, ina's are some of the best and most foolproof you'll find on the internet (or in one of her many cookbooks).

The consummate hostess, ina garten makes entertaining look easy, and her recipes have yet to fail us.

I've made ina garten's lemon chicken no fewer than a dozen times, and each and every guest has i have a special relationship with the lemony and schmaltzy croutons in this recipe that soak up all the.

Food and wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online.

Here's how to make incredibly easy potato latkes and homemade applesauce.

From savory beef stew to delicious mac and cheese, you too can wow your guests with these easy recipes from the barefoot contessa.

From easy ina garten recipes to masterful ina garten preparation techniques, find ina garten ina garten cooking tips.

What else is ina garten cooking up?

We've rounded up 17 of her most tempting options, including a chocolate layer cake.

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Ina garten's 7 best jewish recipes.

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Potato latkes, even better

It wouldn’t be Hanukah if I didn’t refresh my favorite, dead-simple potato pancake recipe. But it wouldn’t make for a very interesting story if I told the same one every year in fact, I think they get better with each try because I continue to tweak them ever so much.

This year, after finally making peace with my cast frying pan (coincidentally, over an “apple latke”) I cooked them in there, and will use no other pan for them as long as I live. It is a browning genius, and even small amounts of oil resulted in no sticking whatsoever. I also realized that I found them a bit on the salty side — something I noted last year and entirely forgot in the 12 months since — I hope to remember that next year.

In an ongoing, obsessive effort to create latkes that look precisely like the flying spaghetti monster/tiny piles of rope mops, I again attempted to create the longest strands of potato possible by placing them sideways in the feed tube of the food processor — the food processor not only saves a ton of time, it creates coarser, more visible strands.

Next, I at last retired the sieve-pressing for a cheesecloth-squeezing. My goodness, I don’t know why it took me so long to realize that cheesecloth does a much better job (seriously, just twist tighter and tighter until the excess liquid is gone) and is ten thousand times easier to hand-wash, uh, because you don’t have to. The smallest square does the trick.

Finally, if you think that latkes are just for Hanukkah, with all due respect, you’re totally missing out. I have yet to see a better “bed” to rest your poached or fried egg upon home fries, latkes distant, black sheep of a cousin, just weep with jealousy in their presence. And the fact that latkes are so easy to make in advance and reheat/recrisp in the oven means that they can be an especially schedule-forgiving brunch dish.

Or an appetizer. I can imagine these being great topped with anything from a garlicky aioli to an apple chutney, but as you can see, we chose to keep them in the “peasant food” mood with creme fraiche and caviar.

And with that, I’m off to reheat some leftovers. That I didn’t tell our families about when they were over last night. Because I’m nice, but apparently not that nice.

Potato Pancakes / Latkes

My formula is roughly this: a one-pound russet or baking potato to one small onion, a large egg, quarter-cup of flour, teaspoon of salt and a hefty pinch of black pepper. How many you yield has to do with how big you make them I aim for small ones (approximately three inches across) and get about a dozen per batch.

But, if you’re not a formula person, here is a more official-like recipe:

  • 1 large baking potato (1 pound), peeled
  • 1 small onion (4 ounces), peeled
  • 1/4 cup all-purpose flour or potato starch
  • 1 teaspoon baking powder (optional)
  • 1 teaspoon salt
  • A few grinds freshly ground pepper
  • 1 large egg
  • Peanut oil, for frying

In a large bowl, whisk the flour or starch, baking powder (if using), salt and pepper, and egg together. Stir in the potato onion mixture until all pieces are evenly coated.

Heat oven to 175 degrees and cover a large baking sheet with foil.

In a medium skillet, heat 2 tablespoons of oil until shimmering. Drop packed tablespoons of the potato mixture into the skillet and flatten them with the back of a spoon. Cook the latkes over moderately high heat until the edges are golden, about 1 1/2 minutes flip and cook until golden on the bottom, about 1 minute. Drain on paper towels and transfer to prepared tray, and transfer the tray to the oven to keep warm. Repeat with the remaining potato mixture, adding more oil to the skillet as needed.

Do ahead: Latkes are a do-ahead-er’s dream. Cooked, they keep well in the fridge for a day or two, or in the freezer, well wrapped, for up to two weeks. Reheat them in a single layer on a cookie sheet in a 350 degree oven until they’re crisp again. Bonus: If you undercooked them a bit or didn’t get the browning on them you’d hoped for, you can compensate for this in the oven.


Fry That Oil: Latke Recipes 5 Different Ways

Founded in 2010 by Elana Horwich, Meal and a Spiel is a private cooking school based on the philosophy that anyone can learn to cook. We offer cooking classes both online and in person, recipes, videos, guidance for healthy living, and of course, spiels.

As someone who has catered many Hollywood parties in Southern California, I know what people will and won’t eat. It’s important that people enjoy the art of indulgence, so I approach the table with a California mindset.

When it comes to hand-held appetizers, latkes are the perfect food for today’s conscious eaters. They deliver crunchy, salty, juicy goodness and can be made without gluten, grains or dairy. In a world where most hors d’oeuvres are made of frozen pastry dough and melted cheese, latkes offer an option for those seeking to avoid those food groups for allergy and other reasons.

But forget the health objectives for a moment. Latkes are a perfect food, particularly when made with lots of leeks, grated onions and only a touch of potato flour and egg to hold them together. The flavors remain pure and robust. Plus, I fry latkes in olive oil, the miracle oil of Hanukkah, the golden touch of the Mediterranean.

Potato Leek Latkes
2 pounds russet potatoes
1 yellow onion
2 leeks
2 tablespoons potato starch or potato flour
1 egg
1 teaspoon kosher salt, plus more for sprinkling
30 grinds of pepper mill
1 cup extra-virgin olive oil

Grate the potatoes into large mixing bowl using large holes of box grater. (Using a food processor won’t result in the same texture.) If potatoes start to turn brown, no one will notice after they’re cooked.

Grate onion using small holes of box grater. Add to bowl.

Remove outer layer of leeks and grate only white and light-green parts on small/medium holes of box grater. Add to bowl.

Add potato starch/flour, egg, salt, and pepper to bowl and mix with your hands.

Heat heavy-bottomed skillet over medium-high heat for 5 minutes or until quite hot. Add olive oil and let it get very hot. (Test temperature by dropping in piece of potato. If it sizzles and browns easily, oil is ready.)

Squeeze tablespoon-sized portion of potato mixture between your fingers to flatten and release liquid. Latkes should be thin and not perfectly circular. Frayed potato gratings along the sides will be the first to crisp. Pressing out water minimizes oil splatter.

Add each dollop to hot oil and fry until deep brown and crispy on each side. Transfer to paper towels.

Makes about 35 latkes.

Latkes, Lox and Cream Cheese
20 Potato Leek Latkes
4 ounces (wild) sliced smoked salmon, ripped into 1-inch pieces
4 ounces cream cheese
1 bunch fresh chives, chopped
Ground black pepper, to taste

Top each latke with piece of salmon, dollop of cream cheese and chives. Grind pepper if desired. Serve immediately.

Crispy Latkes with Spicy Tuna
1/4 pound sushi-grade ahi tuna
1 tablespoon (low sodium) tamari or soy sauce
1 tablespoon wasabi powder
Zest of 1/2 lime
Juice of 1/2 lime
1 tablespoon toasted sesame seeds
13 slices of serrano or jalapeno pepper

Either finely chop tuna with sharp knife or zip in food processor. Use knife if more texture is desired use food processor for sushi-style texture.

Add tamari, wasabi powder, lime zest and juice and sesame seeds. Mix.

Top latkes with mixture, and garnish each with slice of serrano or jalapeno.

Makes about 20 latkes.

Latkes with Creme Fraiche, Pomegranate and Chives
35 Potato Leek Latkes
8 ounces crème fraîche
1/2 cup pomegranate seeds
1 bunch fresh chives, chopped

Top each latke with dollop of crème fraîche, a few pomegranate seeds and chives. Serve immediately.

Lemony Latkes Avocado Toast
1 large avocado
1 green onion, white and green parts thinly sliced
Zest of 1 lemon, divided
Juice of 1 /2 lemon (about 1 tablespoon)
1/2 teaspoon kosher salt

In small bowl, smash peeled avocado with fork.

Add green onion, half lemon zest, lemon juice and salt.

Top each latke with dollop of avocado and garnish with extra lemon zest.

Brisket-Topped Latkes
Because brisket takes time to cook, I recommend you get two meals out of it. First serve it for dinner, then use leftovers for a latke party, or vice versa.

35 Potato Leek Latkes
Best Brisket Ever (recipe follows)
8 ounces crème fraîche (optional)
Fresh mint, chopped

Top each latkes with warm brisket, dollop of crème fraîche, if desired, and chopped mint.

Best Brisket Ever
1/4 cup extra-virgin olive oil
6 to 8 pound brisket
2 onions, chopped
2 to 3 celery stalks with leaves, chopped
2 to 3 carrots, chopped
2 to 3 garlic cloves
2 to 3 sprigs fresh rosemary
2 bay leaves
2 to 3 sprigs fresh thyme
5 to 6 fresh basil leaves
1 28-ounce can whole peeled tomatoes, crushed
1/2 bottle red or white wine
2 to 3 teaspoons kosher salt

One or two days before serving:

Heat large pot or Dutch oven over medium heat (let it get hot for a couple of minutes).

Add enough olive oil to cover bottom of pot. Add brisket, fat side up, and brown about 10 minutes on all sides. (In order to fit entire brisket in pot, it might need to be cut into two pieces, or squeeze it in pot with meat flaps up the side. Meat will shrink as it cooks.)

Remove brisket and set aside. If there is too much melted fat in pot for your taste, remove some before continuing.

Add onions and cook until translucent, about 5 minutes.

Return brisket to pot, fat side up.

Top with celery, carrots, garlic, rosemary, bay leaves, thyme and basil.

Add tomatoes including their juices and wine.

Sprinkle generously with salt.

Cover well and place in oven for 4 to 5 hours. It can cook for longer but at a lower temperature.

When brisket cuts using fork, it’s done.

Remove pot from oven and cool until it can be handled easily, about an hour. Remove brisket from pot and let it and juices cool completely.

Return the brisket to pot and refrigerate.

One day before or on the day of serving:

Place brisket on large cutting board. Use knife and/or fingers to remove all fat from brisket. Cut brisket against grain into 1/4-inch slices.

If brisket juice appears thick enough, place brisket slices back in pot. If juice should be thicker, boil it down uncovered on the stove. A portion of juices and veggies can be blended to add creaminess.

After brisket juices are desired thickness, place sliced brisket back in pot or in large casserole dish. Cover meat with sauce.

Cover and refrigerate until ready to serve.

When ready to serve, re-heat brisket in one of two ways.

If using casserole dish, cover it very well in heavy-duty foil or wrap it in two layers of regular foil, and bake at 350 F for almost an hour until brisket is well heated through.

If everything is in original pot, reheat it on stove over medium-low heat or place it in oven at 350 F for one hour.

After it’s heated through, place meat on a serving platter, top with remaining juice and serve.

Brisket serves 8 to 10. As topper for latkes, serves 35 or more.

Elana Horwich is the author of “Meal and a Spiel: How to Be a Badass in the Kitchen” and the founder of the Meal and a Spiel cooking school.


Thai Corn Fritters (Pareve)

This Thai Corn Fritter recipe can be made gluten free with rice flour (though all purpose can be used if you don't have a gluten concern). Have a bottle of Red Boat's fantastic kosher fish sauce? This is a great place to use it! (Vegetarians can omit the fish sauce or sub in a little salt.) Like the idea of corn latkes, but want a simpler recipe? If you can get your hands on ears of fresh corn, these 4-ingredient corn fritters also make for a tasty change of pace.


This is Not the Hanukkah for Baked Latkes or Low-Fat Sour Cream

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It&rsquos almost Hanukkah and, this year, I want pure comfort food: potato latkes. They will make me happy. Happier, anyway. But I don&rsquot want any old kind. I want latkes fried in lots of hot fat so they get rust-colored and crusty, that are properly salted, and served with real, thick, full-fat sour cream.

I don&rsquot want shredded zucchini, beets, or chopped spinach in my latkes. There&rsquos no need to justify eating latkes because they contain vegetables, which presumably make them healthier . I&rsquom seeking the high-carb comfort of potatoes. And I&rsquom not the only one, retail sales of potatoes have skyrocketed over the past several months.

And, please, don&rsquot give me this nonsense that oven-baked are just as delicious as fried. You need hot oil in order to make a good latke. Properly hot oil (a tiny piece of potato will sizzle when you add it to the pan) not only provides a richer flavor but keeps the latkes from becoming greasy, and ensures a brittle, crispy surface. Besides , we are celebrating Hanukkah, when the Maccabees found enough oil for one day but it lasted eight. That&rsquos why generations have celebrated the holiday by frying things.

Salt is also necessary for a good potato latke because, without salt, potatoes taste like a tulip bulb. There&rsquos a reason we Jews have always given salt special meaning in Leviticus (2:13), we are told to offer sacrifices with salt as part of our enduring relationship with God. And mensch means &ldquosalt of the earth.&rdquo It&rsquos not only ancient Jews who understood salt&rsquos value: the word &ldquosalt&rdquo forms the first part of the word &ldquosalary,&rdquo from the Roman salarium. Salt was considered so valuable that Roman soldiers got paid in salt crystals. So, please, be generous with the seasoning.

As for sour cream, I&rsquom in no mood for make-believe zero percent. It isn&rsquot rich and doesn&rsquot have that wonderful tang of the real thing.

Health experts say that you shouldn&rsquot use food as comfort when you&rsquore feeling down that it&rsquos unhealthy and senseless. That it leads to obesity and diabetes. I am not advocating a steady high-fat, high-carb diet, but let&rsquos face it: This pandemic has exhausted all of us. Things are stressful now, and will be for a while.

Old-fashioned, fried potato latkes will help me de-stress. The kind my mother used to make. The kind that bring me back to the days when she was the cook and sizzled the latkes &mdash which she always made with russet potatoes &ldquobecause they have the right amount of starch&rdquo &mdash in melted Crisco.

When I was a kid, our family celebrated the first night of Hanukkah with a dairy dinner: blintzes , which my grandmother stuffed with lemony farmer cheese and topped with melted butter and sour cream latkes kichels for dessert, the lightest, crispiest, so-thin-they&rsquore-almost-see-through cookies, fried to a puff and dusted with confectioner&rsquos sugar. Afterward, we played dreidel, with chocolate Hanukkah gelt as prizes.

For a few moments, it would be lovely to feel the comfort of being a kid, when I wasn&rsquot in charge of anything but my homework, and looking forward to latkes for dinner. It would be nice if someone else were the grown up right now and could tell me, &ldquoIt&rsquos OK&rdquo and &ldquoeverything will turn out all right.&rdquo

That&rsquos what it is really, isn&rsquot it? Yearning for the calm that comes from comfort food transports us to a time when our parents made the decisions, protected us, and made us feel safe.

I&rsquove spent a good part of my food writing endeavors on a mission to bring kosher food into the modern era. I want to help Jewish home cooks add more to their repertoire than brisket and babka. Over the years, I&rsquove created recipes using mangos and goat cheese, quinoa, and harissa &mdash ingredients that were unknown in an Ashkenazi kitchen a generation or so ago, certainly to my mother and grandmothers. But new ways and new foods are too much of a challenge now. Like so many others during this nerve-wracking time, I am experiencing &ldquo2020 exhaustion.&rdquo

Fortunately, we have those old-fashioned favorites. Foods that transport us to a time when we felt safe and untroubled. So, this Hanukkah , comfort me with fried, salty potato latkes.


Recipe Summary

  • ¾ cup cold water or milk
  • ½ teaspoon baking soda
  • ½ cup ricotta cheese
  • 1 tablespoon grated lemon zest (just the yellow part of the skin)
  • 1 tablespoon vegetable oil
  • 1 tablespoon white sugar
  • 1 large egg
  • ⅛ teaspoon vanilla extract
  • 2 tablespoons melted butter
  • 1 tablespoon lemon juice
  • 1 cup self-rising flour
  • 2 tablespoons self-rising flour

Whisk water and baking soda together in a mixing bowl. Add ricotta cheese, lemon zest, vegetables oil, sugar, egg, and vanilla. Whisk until smooth, breaking up lumps of cheese as you mix. Add melted butter, lemon juice, and 1 cup plus 2 tablespoons self-rising flour. Whisk together, stirring until most of flour disappears into the batter.

Let batter sit at room temperature about 15 minutes.

Heat lightly greased cast iron skillet or griddle over medium-high heat. Portion out 1/4 cup scoops of batter onto skillet (cook in batches). When bubbles begin to form on the surface and the edges of the pancakes start to look dry (2 to 3 minutes), flip and cook other side until cooked through, 2 to 3 minutes. Transfer to a warm plate.


27 Delicious Hanukkah Recipes You Need to Make This Year

Veggie latkes are one of our favorite Hanukkah foods!

With eight, delicious latke-filled nights, Hanukkah offers a whole slew of opportunities to make some delectable menus for your friends and family to enjoy. This year, Hanukkah begins on December 10 and ends on December 18, providing you with eight decadent nights for all of your favorite Hanukkah foods.

The celebration of Hanukkah recognizes the rededication of the Second Temple in Jerusalem during the second century B.C. The story goes, when a leader outlawed Judaism, a group of Jews revolted. But in order to rededicate the temple, they needed to burn a candelabra for eight days in succession. But they only had enough oil for one. Miraculously, the candles stayed lit for all eight days, which is why we celebrate the "festival of light" today. Many traditional Hanukkah recipes use oil to commemorate that same oil that kept the lights burning &mdash give us all of the latkes, please! But Hanukkah foods (some of our favorite holiday recipes!) go far beyond potato pancakes. These recipes are even better than Hanukkah gifts!

Make the most of your holiday by trying some of these snacks, appetizers and desserts that range from traditional preparations to unique twists on old favorites. From latkes to sufganiyot, you'll want to serve up all of these easy Hanukkah dishes to your family this year. We've gathered main dishes, appetizers and desserts to elevate your celebrations, with plenty of options so that you can celebrate every night with a different menu. From brisket to salmon, our go-to Hanukkah chicken recipes and delicious veggie side dishes, you can't go wrong with our favorite easy dinner recipes.


Lemony Fennel, Radish, and Kale Salad / May 17, 2017 by Lindsey | Dolly and Oatmeal

it's seems as though i left one spring behind in new york, and am experiencing a completely different one here in LA. when we left brooklyn the buds of trees were just beginning to bloom, and my raspberry and elderflower bushes were getting all bushy too. los angeles couldn't be more different. as many times as i've visited here, i think i haven't paid as much attention to the utterly diverse worlds that exist on each coast. when amesy and i take quint on his walks during the day i'm blown away by plants that i've never seen before, flowers that grow a foot high in NY but are gigantic bushes here, and the passion fruit that grows effortlessly on a neighbors fence. it's fascinating, while being entirely overwhelming - i want to get properly acquainted with each and every leafy thing here! in due time, i suppose.

we spent the weekend getting situated in our new apartment. our space is a 2-bedroom, which is huge for us - both literally and figuratively. we have a washer and dryer (. ), something that is inconceivable in nyc, a ton of natural light, and the babe has all the room to spread out and explore :) everything here feels airy and light, there's a feeling of ease in each day. it's kinda crazy how a new space can do that for you. but the clutter of our last place was something that was bothering both frank and i in a lot of ways. half of the year was great because we had our backyard to use, but the other half of the year felt cramped and tight. we only had 2 exposures and for people who vibe off natural light it felt like a big deal. in some ways i think that crept into our daily outlook on things which sometimes felt very limited. so for many reasons we are super grateful to be in sunny LA.

and another reason i'm thrilled to live in this new city is that i'm practically neighbors with the author of the recipe here today. if you're not already acquainted with lily diamond, she's the beautiful soul behind the blog, Kale & Caramel. her blog is an easy-breezy space filled with beautiful photography, and recipes that are textured, and playful, and filled with joy. her affinity for food and her wanting to share it with us beams through every recipe that occupies the pages on her site. her writing is a thing of beauty, they have a way of evoking feelings perhaps you didn't know were there, or thoughts you had never thought yourself. she is, if anything, an immensely inspiring woman.

her book, Kale & Caramel: Recipes For Body, Heart, and Table is a deeper look into her glorious mind and i'm so happy she's let us in - if only a little bit. the book is organized around herbs and flowers, think: basil, fennel, oregano, lavender, and rose petals. there are recipes for face masks, and salads, and beach-y spray for your hair. there are tarts, and chocolate mousse, and things that will care for your soul and make you smile in the process. it seems as though lily is there on each page encouraging you to nourish and care for yourself.


Watch the video: Φτιάχνουμε σπιτικό λικέρ λεμόνι και περγαμόντο (January 2022).