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December 15, 2011 - Image 75

Resource type:
The Detroit Jewish News, 2011-12-15

Disclaimer: Computer generated plain text may have errors. Read more about this.



1 1/2 lbs. peeled sweet potatoes
or yams (this is the after-peeled
1 cup chopped red or Bermuda
1 /3 cup all-purpose flour
3 eggs
1 tsp. kosher salt (or to taste)
1 /2 tsp. black pepper
vegetable oil for frying

Using a hand grater or a food pro-
cessor fitted with a shredding disk,
grate the potatoes (extra-long shreds
from the processor disk may be
chopped or pulsed in the processor.)
Transfer the potatoes to a bowl, and
stir in the onions, eggs, salt and pepper.
Make a test latke: Heat 1/s inch of
oil in a large nonstick skillet over
high heat until hot but not smok-
ing. Working in batches, spoon 2
tablespoons of the mixture into the
hot oil, spreading the mixture into
a round with a fork or the tip of a
spoon. Reduce heat to medium, and
cook until bottoms are golden (about
5 minutes). Turn latke over, and cook
until golden on the other side.
Transfer to a baking sheet lined
with several layers of paper towel
to drain. Taste the latke for season-
ing. Adjust salt and pepper to taste,
and fry the remaining batter. Serve
immediately, or keep latkes warm on
the paper towel-lined baking sheet
in a 250-degree oven.
Note: If the latke batter is too
watery (the egg mixture spreads
beyond the potato mixture), you may
need to add a little flour, matzah
meal or breadcrumbs to the batter to
soak up the extra moisture.
Makes 18-24 latkes.

An interesting and delicious twist on
the usual applesauce with latkes.

10 ripe pears (about 3 lbs.) peeled,
quartered and cored
1 cup pear or apple juice
3 Tbsp. lemon juice
1 Tbsp. fresh minced gingerroot
2 /3 cup sugar
3 Tbsp. pear liqueur (optional)


2 cups flour
1 tsp. baking powder
1 /2 tsp. salt
1 tsp. ground cinnamon
2 large eggs
11/2 cups milk
2 Tbsp. sugar
2 tsp. vanilla extract
canola or vegetable oil for frying
confectioner's sugar for garnish

Line a baking sheet with several
sheets of paper towel (a cooling rack
placed over a baking sheet also will
do). Set aside.
Sift together the flour, baking
powder, cinnamon and salt in a
medium bowl. Set aside.
In a large mixing bowl, whisk
together the eggs, milk, sugar and
vanilla. Whisk in the flour mixture
until smooth and the consistency of
pancake batter (alternately, you may
place all the ingredients in the bowl
of a food processor and pulse until
the mixture is uniform).
Heat oil in a large saucepan (or
deep fryer) until hot. Add a drop of
batter into the oil to test the consis-
tency and heat of the oil. The batter
should sizzle. If the batter is too
thin, whisk in more flour. If the bat-
ter is too thick, whisk in more milk.
When the batter is of correct
consistency, pour as much of the
mixture as possible into a squeeze
bottle (available at the supermarket
or at specialty stores). Cut the tip of
the squeeze bottle so that it is large
enough for the batter to easily flow
through the tip.
Hold the squeeze bottle next to
the surface of the oil, and squeeze
the batter into the hot oil, mak-
ing a circular squiggle motion. Fry
for about 30 seconds or until the
cake is golden on the bottom. Use a
chopstick or tongs to turn the fun-
nel cake and fry the other side until
Remove to the prepared baking
sheet and drain. Sprinkle with con-
fectioner's (powdered) sugar, and
serve hot or warm.
Makes 12 small or 6 large funnel

Cut the pears into large chunks.
Transfer the chunks to a large pot
over high heat, and add the remaining
ingredients. Bring the liquid to a boil,
reduce the heat and simmer, covered,
for 40 minutes or until the fruit is
very tender. Stir well to mash the ten-
der fruit. Cool to warm, or chill until
ready to use, up to 5 days ahead.
Makes 8 cups.

All recipes © Annabel Cohen 2011; annabelonthemenu@gmail.com .

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December 15 • 2011


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