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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