c

uide

From classic potato
pancakes to veggie latkes,
here are new recipes to try
with some cooking tips.

NAOMI ARBIT SPECIAL TO THE JEWISH NEWS

hanukah, the eight-day Festi-
val of Lights, is a family cele-
bration of love and tradition. To
commemorate the historic
struggle for religious freedom, Jewish
families around the world light one new
candle on the menorah each evening dur-
ing the holiday.
Eating latkes fried in oil has become a
part of the tradition. They are delicious
served at breakfast, lunch or dinner. To-
day we are concerned with a healthier
diet, and we can improve our methods of
preparation of these delicious, crisp, ten-
der, golden-brown pancakes. Here are
LJ
a some tips.
1. Cholesterol and saturated fat con-
tent can be reduced by replacing eggs
with egg substitute, or using 2 egg whites
r u
for each egg required.
2. Larger potatoes are easier to handle
using a vegetable peeler to remove the
Lu thinnest peel possible.
3. Potatoes will not discolor if shred-
ded coarsely into ice water.
4. The secret of crisp-every-time latkes
is to extract moisture from the potatoes.

Wring
out the shredded potatoes
and onions in a kitchen towel. This also
prevents the batter from becoming wa-
tery and sticking to the pan while frying.
5. Use a nonstick skillet and 1/2 tea-
spoon oil per batch.
Make sure the skillet is very hot. Us-
ing a pancake turner, lightly flatten
latkes, browning on both sides, turning
only once.
6. To freeze lathes, drain on paper tow-
els. Freeze in single layers on baking
sheets lined with foil. Once frozen, re-
move from baking sheets and store in
plastic bags. To reheat, place latkes in
one layer on foil-lined baking sheets and
bake in a preheated 400-degree oven un-
til crisp and brown, five-10 minutes.
7. Latkes can be served with yogurt or
sour cream of choice — light, low-fat or
nonfat — and unsweetened applesauce.

CLASSIC POTATO LATKES

4 large potatoes (3 pounds), peeled
1 onion
2 eggs
1/3 cup flour or 1/4 cup matzah meal
2 teaspoons salt
dash of pepper
vegetable oil

Shred potatoes and onion with a coarse
hand grater or with the food processor
into a bowl of ice water. (One tablespoon
fruit protector may be added to 1 quart of
water if desired.) When ready to fry, drain
in a colander, and then into a cheesecloth
or kitchen towel and wring out all moisture.
In a mixing bowl, lightly whisk eggs, salt
and pepper; add potato mixture and flour.
Stir until well mixed. Heat oil in skillet un-
til very hot, spoon in 1/4 cufuls of mixture,
flattening each to make one 4-inch pancake.
Fry until golden brown on one side, about
four minutes; turn and brown other side.
Keep warm on a cookie sheet in a low tern-

perature oven. Stir potato mixture and con-
tinue frying about four at a time, adding
112 teaspoon oil to a hot skillet each time.
Makes 16 latkes

VEGETABLE MELANGE
LATKES

(zucchini, carrot and potato)

3 eggs
2 1/2 cups peeled shredded zucchini
(about 2 medium)
1 cup shredded potatoes (about 2
medium)
1 cup shredded carrots (about 2 medium)
1/2 cup shredded onion
1/2 cup snipped parsley
1/2 teaspoon salt; 1/8 teaspoon pepper
3/4 cup matzah meal
vegetable oil

Drain all vegetables in a colander, then
place in a cheesecloth or kitchen towel
and wring out all moisture. In a large
bowl whisk eggs lightly, add vegetables,
salt and pepper. Stir in matzah meal.
Shape vegetable mixture into small cakes
using 1-2 tablespoons mixture for each.
Fry a few at a time in a hot, lightly oiled