A latke journey from breakfast to dessert | Recipes

Observe the recipes beneath and subsequent modifications for breakfast, snacks and desserts.

My brother-in-law requested me a stunning query: “What number of various kinds of bread do you make for Chanukah?”

“Simply the potato type,” I stated. “Why?”

“Because you made eight totally different Easter carols, I assumed you’ll make quite a lot of bizarre ones too,” he stated.

Whereas Robbie meant this as a praise, it stunned me. Since he is aware of I take pleasure in cooking and creating recipes, he units the bar excessive. However his query obtained me considering.

Why are latkes often made out of potatoes? Why is it served nearly solely at Hanukkah events or dinners? What’s flawed at different instances of the day?

Everybody loves latkes, so I assumed it could be enjoyable to create a brand new latke recipe for every day of Hanukkah. For years I’ve had a secret want to eat latkes all through the day, beginning with breakfast. I questioned why nobody had ever created clocks for cocktail hour. I’ve had latkes, however nothing value consuming once more.

One chilly weekend in October, I made a decision to revamp my signature Hanukkah dish, experimenting with substances like banana, salmon, and chocolate.

Nonetheless, with Jewish guilt, I questioned if it was proper to take the potato away from its roots, the standard potato?

In Yiddish, the phrase latke means pie. The definition doesn’t embrace a reference to potatoes. After consulting Webster’s Dictionary, I ascertained {that a} pie is a skinny, flat cake of dough fried on each side on a griddle or in a frying pan.

Though Ashkenazi Jews are well-known for getting ready latke dough with grated potatoes, the tuber is a comparatively latest addition to their culinary repertoire.

Potatoes originated in South America, and weren’t identified in Europe till the sixteenth century, when explorers introduced again tuber sprouts from their voyages. As soon as planted, these shoots grew abundantly all through Japanese and Central Europe, the place manufacturing was sparse throughout harsh winters. Potatoes turned a cheap crop to develop and emerged as a staple of the Ashkenazi weight loss program.

It did not take lengthy for Jewish housewives to find the wonders of shredded potato dough in hen schmaltz. At Hanukkah, the shortening of selection was goose fats. The crispy result’s now historical past.

Though potatoes have confirmed to be a superb latke ingredient, I made a decision to see if different meals may improve the kind of Jewish pancakes. success. Observe the recipe beneath and subsequent modifications for breakfast, snacks, and dessert.

Breakfast or lunch

Yield: 8 slices, 4 inches in diameter

Fundamental flour latex


3 tablespoons. Butter for the dough, plus 2 tbsp. Or extra for frying

1 overwhelmed egg

1 teaspoon. Plain yogurt

¼ cup low-fat milk 2%

12/3 Cups of flour

2½ teaspoons. baking powder

½ teaspoon. salt

to organize:

1. In a small bowl, soften 3 tablespoons of butter. Cool briefly.

2. In a big bowl, whisk the eggs, yoghurt, milk and melted butter till foamy.

3. Sift the flour, baking powder, and salt into the egg combination.

4. Utilizing a wood spoon, stir the substances till properly blended.

5. Soften 2 tablespoons butter in a big (12-inch diameter) skillet, ideally nonstick, till the butter sizzles however doesn’t burn.

6. Pour half a soup ladle of the combination at a time into the recent skillet. When the combination bubbles and the underside floor turns golden brown, flip the pancakes. Flip solely as soon as. Progressively add extra milk to the combination if it turns into thick whereas cooking the primary batch. Add extra butter to the pan, if vital.

7. Serve the pancakes instantly. If making a number of batches, place the pies on an ovenproof plate and preserve heat in a 200 diploma oven till able to serve.

Banana latkes

Mash one banana (ideally extra ripe) with a fork till gentle. Add bananas to Step 3 of this primary flour latke recipe and observe the remaining directions. Served with maple syrup and chopped walnuts.

Creamy lemon latte

To Step 3 of this primary flour latke recipe, add 1/2 cup of whipped cream cheese, 1/2 teaspoon vanilla, 1/2 teaspoon lemon peel, and 1 teaspoon sugar. Observe the remaining instructions. Sprinkle confectioners’ sugar over the latkes and serve with black cherry jam.

Latex tex-mex

To Step 3 of this primary flour latke recipe, add ½ cup canned creamed corn, 2 minced garlic cloves, 1 tablespoon chopped roasted pink pepper (from jar), ½ teaspoon floor cumin, and ½ teaspoon chili powder. Fry steaks in peanut oil and observe remaining directions. Sprinkle recent chopped cilantro over the latkes. Served with bitter cream.

Appetizers or gentle bites

Yield: 10 latkes

Salmon latkes


2 kilos salmon, skinless, boneless and floor. (For comfort, ask your fish

Supplier for grinding salmon.)

1 small onion, finely chopped

2 tablespoons. Finely chopped dill

1 / 4 cup of flour or matzah flour

1 overwhelmed egg

Kosher salt to style

Floor pepper to style

3 tablespoons. olive oil

to organize:

In a big bowl, use a wood spoon to combine the salmon, onion, dill, flour, eggs, salt, and pepper till properly mixed. Form salmon combination into patties about 3 inches in diameter. Warmth the oil in a big frying pan over medium warmth. Fry the slices in oil till the underside floor is browned, then flip the slices and brown on the opposite aspect. Fry for six minutes per aspect or till steaks are cooked. Serve instantly with bitter cream.

Hen’s nest zucchini


12 ozpackage of sentimental egg noodles

4 tablespoons. Coconut oil, or extra if vital

1 chopped onion

3 zucchini, grated. If you happen to grate it in a meals processor, squeeze it to eliminate the surplus liquid that types

2 overwhelmed eggs

4 tablespoons. exact

Kosher salt to style

Floor pepper to style

to organize:

Put together noodles in line with package deal instructions. Drain and place in a big bowl. Combine a tablespoon of peanut oil. Cool briefly. Combine in remaining substances. Form the dough into 3-inch slices. Warmth 3 tablespoons of oil in a big frying pan. Fry the latkes in a frying pan. Flip when the underside floor is properly browned. Proceed frying till the highest is properly browned as properly. Drain on paper towels and serve instantly.


Pumpkin lattes

To Step 3 of this primary flour latke recipe, add ½ cup canned pumpkin, 1 tablespoon brown sugar, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon floor cloves, and ¼ teaspoon cardamom. Observe the remaining instructions. Served with butter pecan ice cream.

Chocolate latkes

To Step 3 of this primary flour latke recipe, add 1/2 cup chopped semi-sweet crumbs and 1 tablespoon granulated sugar. Observe the remaining directions, however fry over medium-low warmth so the chocolate would not burn. Serve with heat chocolate sauce (or melted semi-sweet crumbs) and vanilla ice cream.

    (tags for translation) Recipes

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