Metro

Lotsa Latkes!

Young women gather for Chanukah cooking demonstration.

Shirley Cetner of Birmingham, Tiffany Fleischer of West Bloomfield and Carl
Fayne of Pleasant Ridge

W

hether you like them crunchy or extra crispy,
chances are there's a traditional latke recipe you've
already tried.
"Everyone has a lathe recipe, either
from a cookbook or one that's been hand-
ed down in their family,' says Chef Joan
Melnick of Brighton. "There's no need
to reinvent the wheel, but there are other
things besides potatoes and onions that
can be turned into pancake."
Melnick, the new owner of Bonnie's
Kitchen in Bloomfield Hills, put on a
Chanukah cooking demonstration Dec. 2
at the catering facility. A group of young
women, ages 21-40, with Temple Israel's
IMAGINE young adult group from West
Bloomfield took part in the class.
"The secret to making great lathes is to drain the extra water
out of the shredded potatoes;' Melnick said. "Also, use a pan that's

higher on the sides to avoid making a mess with the oil."
The menu for the event included sweet potato latkes (see
recipe), vegetable latkes with eggplant, zucchini, carrots and
potatoes, rosemary garlic chicken skewers and green bean salad
vinaigrette.
"The recipes were truly a unique twist on the everyday potato
latke," said Tracie Fineman of Bloomfield Hills, Temple Israel's
director of programming.
Participants watched and learned as Melnick whipped up her
dishes. Afterward, the group mingled and enjoyed coffee and
dessert.
Melnick, a graduate of the Culinary Institute of America, was a
chef at Bonnie's Kitchen for 17 years before she purchased the busi-
ness from Bonnie Fishman in August. Fishman is now retired.
Spotted in Lotsa Lathes cooking crowd were: Shirley Cetner
and Sarah Szirtes, both of Birmingham; Jayme Cohen of Royal
Oak, Julie Eisman and Emily Weiss, both of Waterford; Cari
Fayne of Pleasant Ridge; Tiffany Fleischer of West Bloomfield;
and Jennifer Schumer of Farmington Hills. 17

Julie Eisman of West Bloomfield and

Jennifer Schumer of Farmington Hills

Tracie Fineman of Bloomfield Hills

and Sarah Szirtes of Birmingham

14

December 17 • 2009

Joan Melnick of Brighton teaches the art of cooking latkes.

Jayme Cohen of Royal Oak and Emily
Weiss of Waterford

Sweet Potato Latkes

2 large eggs, beaten
1 Tbsp. brown sugar
3 /4 tsp. cinnamon
1 1/4 tsp. kosher salt
1 /2 tsp. black pepper
1 /4 tsp. vanilla
41/2 cups shredded sweet potatoes
(approximately 2 large potatoes)
1 /2 cup matzo meal
Vegetable oil for frying

In a food processor fitted with a
steel blade, puree eggs, brown sugar,
cinnamon, salt and pepper until
smooth. Add 2 cups shredded sweet
potatoes and matzo meal; pulse-puree
for 15-20 seconds.
Transfer mixture to a medium-
sized bowl. Form into scoops and
flatten. Coat both sides with remaining
shredded sweet potatoes.
Heat vegetable oil in a large skillet
over medium-high heat.
Form IA cup potato mixture into
pancakes and slide gently into oil.
Let cook 6-8 minutes or until golden
on one side. Flip pancakes and cook
an additional 6-8 minutes on second
side. Drain on paper towels. Serve
immediately.

