24 | DECEMBER 7 • 2023
large (12-inch diameter) skillet, pref-
erably the no-stick variety, until but-
ter sizzles but doesn’t burn.
6. Pour half a soup ladle of batter at
a time into hot pan. When bubbles
appear in batter and bottom surface
turns golden brown, flip pancakes.
Turn only once. Gradually add more
milk to batter if it thickens while first
batch cooks. Add more butter to pan,
if needed.
7. Serve pancakes immediately. If
making several batches, pile pan-
cakes onto an ovenproof dish and
keep warm in a 200-degree oven
until ready to serve.
BANANA LATKES
Mash 1 banana (preferably over-ripe)
with a fork until mushy. Add banana
to step 3 of Basic Flour Latke reci-
pe and follow remaining directions.
Serve with maple syrup and chopped
walnuts.
CREAMY LEMON LATKE
To step 3 of Basic Flour Latke recipe,
add ½ cup whipped cottage cheese,
½ teaspoon vanilla, ½ teaspoon
lemon zest and 1 teaspoon sugar.
Follow remaining directions. Sprinkle
confectioner’s sugar over top of
latkes and serve with black cherry
preserves.
TEX-MEX LATKES
To step 3 of Basic Flour Latke recipe,
add ½ cup canned cream-style corn,
2 minced garlic cloves, 1 tablespoon
minced roasted red pepper (from
jar), ½ teaspoon ground cumin and
½ teaspoon chili powder. Fry latkes
in peanut oil and follow remaining
directions. Sprinkle freshly minced
cilantro on latkes. Serve with sour
cream.
HORS D’OEUVRES OR
LIGHT BITE
Yield: 10 latkes
SALMON LATKES
Ingredients:
2 pounds salmon, skinned, boned and
ground. (For convenience, ask your fish
monger to grind the salmon.)
1 small onion, chopped fine
2 Tbsp. dill, finely minced
¼ cup flour or matzah meal
1 egg, beaten
Kosher salt to taste
Ground pepper to taste
3 Tbsp. olive oil
Preparation:
In a large bowl, use a wooden spoon
to mix together the salmon, onion,
dill, flour, egg, salt and pepper until
well combined. Form salmon mixture
into latkes, 3 inches in diameter. Heat
oil in a large skillet on a medium
flame. Fry latkes in oil until bottom
surface browns, then turn latkes and
brown the other side. Fry for about
6 minutes per side or until latkes are
cooked through. Serve immediately
with sour cream.
ZUCCHINI BIRD’S NEST LATKES
Ingredients:
12-ounce package fine egg noodles
4 Tbsp. peanut oil, or more, if needed
1 onion, chopped
3 zucchinis, grated. If grating with a food
processor, squeeze out excess liquid that
forms
2 eggs, beaten
4 Tbsp. flour
Kosher salt to taste
Ground pepper to taste
Preparation:
Prepare noodles according to package
directions. Drain and place in a large
bowl. Mix in 1 tablespoon of peanut oil.
Cool briefly. Mix in remaining ingredi-
ents. Form batter into 3-inch latkes. Heat
3 tablespoons of oil in a large skillet. Fry
latkes in skillet. Turn over when bottom
surface is well browned. Continue frying
until top is well browned, too. Drain on
paper towels and serve immediately.
DESSERT
PUMPKIN LATKES
To step 3 of Basic Flour Latke rec-
ipe, add ½ cup canned pumpkin, 1
tablespoon brown sugar, ½ teaspoon
cinnamon, ¼ teaspoon nutmeg, ¼
teaspoon ground cloves and ¼ tea-
spoon cardamom. Follow remaining
directions. Serve with butter pecan
ice cream.
CHOCOLATE LATKES
To step 3 of Basic Flour Latke reci-
pe, add ½ cup chopped semi-sweet
morsels and 1 tablespoon granulated
sugar. Follow remaining directions,
but fry on a medium-low flame so
chocolate doesn’t burn. Serve with
warm chocolate sauce (or melted
semi-sweet morsels) and vanilla ice
cream.
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