DECEMBER 22 • 2022 | 41

Sauce Directions
Zest the lemon (with a microplane, if 
you have one) into a bowl easily able 
to hold at least 3 cups. Once fully zest-
ed, juice the lemon and strain out any 
seeds or large chunks of pulp. Add 
that to the bowl with the zest. Add the 
dill, a pinch of salt and a bit of pepper, 
then mix well. Once these ingredients 
are combined, add the yogurt, stir well 
and season to taste with more salt and 
pepper.
5. Serve latkes on a platter, sprinkled 
with almonds as garnish and with the 
yogurt sauce.

WHITE BEAN AND KASHA LATKES 
WITH FRESH HERB OIL
Yield: about 16-20 latkes and about 1¼ 
cups oil

Latke Ingredients

1 cup kasha (groats)

1 Tbsp. oil

2 oz. Just Egg (or an amount of your preferred 

egg substitute equal to 1 egg)

2 cups water

Salt and pepper

2 cups cooked white beans, some liquid 

reserved (canned is fine)

½ cup onion, grated into a bowl, juice retained

½ cup matzah meal 

4 oz. Just Egg (or an amount of your preferred 

egg substitute equal to 2 eggs)

Salt and pepper

Herb Oil Ingredients 

1 cup olive oil

1 Tbsp. fresh parsley, chopped

1 Tbsp. fresh chives, chopped

1 Tbsp. fresh garlic, minced

Zest of 1 lemon

½ tsp. black pepper, ground

Oil for frying

Directions
1. Bring 2 cups of water to a boil, turn 
off the heat and cover tightly to have 
hot water ready when needed.
2. Pour your “egg” into a bowl and add 
the kasha. Mix well to coat the groats 
and allow the mix to sit for a moment to 
allow for maximum absorption.
3. Meanwhile, heat a medium-sized, 

heavy-bottomed saucepan over medi-
um-high heat. Add 1 Tbsp. oil and swirl 
to coat the pan. Allow it to heat for a 
moment, then mix up the kasha well 
again before pouring it into the hot 
pan. Cook, stirring constantly, until 
the egg cooks off, the grains look dry, 
and your kitchen smells toasty and 
like the signature smell of buckwheat. 
Immediately pour the hot water over 
the kasha, stir well and cover tightly. 
Reduce the heat to the lowest simmer 
possible and cook for 25-30 minutes, 
until the kasha is cooked through but 
not completely mush. Check periodical-
ly to make sure the liquid is absorbing, 
and the kasha isn’t overcooked. If need 
be, some liquid may be strained off the 
finished kasha.
4. For the herb oil: Combine chopped 
herbs, garlic, lemon zest, black pep-
per and olive oil in a blender. In the 
shortest amount of time possible, 
blend thoroughly until the herbs are 
as chopped down as they’ll get in your 
blender. Don’t let this go so long that it 
heats up, you should only need 20-30 
seconds of blending. Pour the oil into a 
container, cover tightly and refrigerate 
for 2-3 days. (After this, the flavor will 
be much different.)
5. Once cooked, uncover the kasha, 
allow it to sit for 10 to 15 minutes undis-
turbed, and then fluff it up and allow it 
to cool off somewhat. Meanwhile, mash 
the white beans with a potato masher 

or other similar implement. You don’t 
need to completely destroy their tex-
ture, but you’re looking to make a fairly 
even mash. Add some liquid as need-
ed to ease the process, but we’re not 
making soup here, so be careful.
6. Combine the cooked kasha, mashed 
beans, onion and matzah meal and fold 
together a few times. Pour the 4 oz. 
“egg” over the latke mix, season with 
a good pinch of salt and pepper, and 
continue mixing until evenly combined.
7. Heat about ½ inch of oil in a skillet 
to 350-365°F. Scoop in about ¼ cup 
of latke mix and flatten down slightly. 
Repeat until the skillet is about half 
full, and don’t overload it. As the latkes 
become browned and crispy, flip them 
over and continue to cook until they’re 
done: brown on the outside, crispy and 
fully cooked inside with no visible wet 
mixture in the very center. 
 Remove finished latkes from the 
skillet, drain off excess grease back 
into the skillet and transfer to paper 
towels or clean brown paper bags. 
Season with salt and pepper before 
the oil dries completely, as it’ll adhere 
better that way. Repeat with remaining 
latke mix, frying in as many batches as 
needed.
8. Serve latkes drizzled with the herb 
oil; let the oil come to room tempera-
ture before serving and shake well to 
get lots of fresh herbs onto the plate. 

