Jewish Recipes

Crisp Fried Potato Latkes

Yield: 10 Servings

BATTER
2 1/2 lb Potatoes; pref. baking type such as Russet or Idaho peeled
1 lg Onion
3 lg Eggs; lightly beaten
1 ts Salt; or to taste
1/8 ts Black Pepper, fresh ground or to taste
1/4 c Matzo meal or 2 tb All-Purpose Flour, or more Pref. unbleached

FOR FRYING --- TO SERVE
Vegetable Oil Applesauce Sour Cream or Plain Yogurt

Shred or grate the poatoes althernately with the onion to keep the 
potatoes from darkening. (The size of the shreds is a matter of 
personal taste.) Coarse shreds produce lacier latkes with rough 
edges. Fine shreds or grated potatoes produce denser, smoother 
latkes.) Squre the excess liquid from the potato and onion shreds. 
Mix in the eggs, salt, pepper and matzo meal (or flour). Let the 
mixture rest for about 5 mins., so that the matzo meal can absorb 
some moisture. If the mixture still seems very wet, add a bit more 
matzo meal. 
In a very large skillet, over med.-high heat, heat oil that is about 
1/8-1/4" deep until it is very hot but not smoking. To form each 
latke, use a large spoon to transfer some of the potato mixture to 
the oil; then flatten the mixture slightly with the back of a spoon. 
The latkes will be irregularly shaped. An alternative method (which 
makes more evenly shaped latkes) is to press some of the potato 
mixture into a large serving spoon; then carefully slide it off the 
spoon into the hot oil.
Continue making latkes until the skillet is full, leaving a little 
room between each one. Fry the latkes until they are well browned on 
both sides and crisp around the edges. Drain them well on paper 
towels. Repeat the process until all the latkes are fried. Serve the 
latkes as soon as possible for the best taste and texture. Accompany 
the latkes with applesauce, sour cream, and/or yogurt, as desired. 

ISRAELI CHOCOLATE-COATED ORANGE PEELS

Jewish holiday candy

INGREDIENTS:

3 Oranges
2 cups Sugar plus extra for rolling
2 tbl Fresh lemon juice
5 oz Bittersweet chocolate finely chopped (not unsweetened)
2 tsp Vegetable oil

Line a baking sheet with wax paper. Set aside.

Scrub oranges well, and cut in half. Scoop out the
flesh and reserve for another use. Place the shells
in a medium-sized bowl and cover with cold water,
keeping them under water with a small plate or lid.
Let soak for about 4 hours or overnight, replacing the
water once.

Cut each shell in half; place in a large heavy
saucepan. Add water to cover and bring to a boil over
medium high heat. Boil for 15 minutes. Drain and
repeat the process. When oranges are cool enough to
handle, cut into strips about 1/4 by 2". Return the
strips to the saucepan; add sugar and 1 cup water.
Bring to a simmer over low heat. Cook gently, stirring
occasionally, until liquid is almost gone, about 1 1/2
to 2 hours. (Watch closely toward the end of cooking.)

Add the lemon juice; stir to coat the strips. Drain
the strips in a sieve. When they are cool enough to
handle, spread on the prepared baking sheet.

Put all but 1/4 c. of the chocolate and the oil in the
top of a double boiler set over barely simmering
water. Stir just until melted, remove double boiler
from heat, and add the remaining chocolate, stirring
until melted. Roll each orange strip in sugar, then
dip half of each peel into the chocolate and return to
the baking sheet. Place in the freezer for a minute
or two to let the chocolate set. Remove from the
freezer and let them sit for several hours until they
are firm. (Store in an airtight container for up to 3
months.)

Yield: About 80 candies.

Nutritional information per serving: 30 calories each;
0 g protein; 1 g fat; 6 g carbohydrates; 0 mg
cholesterol.

Hanukkah Eggplant Latkes 
Similar to a traditional Jewish Romanian recipe, this 
version of Hanukkah's ubiquitous fried side dish has 
been spiced up to suit eclectic palates. 
1 large eggplant, about 1 pound (500g) 
2 eggs, beaten 
1/2 teaspoon each ground cumin and coriander 
1/4 teaspoon each salt and pepper 
2 green onions (shallots), finely chopped 
1/4 cup dry bread crumbs or matzo meal 
2 tablespoons vegetable shortening (approx.) 
Roasted red pepper sauce (optional) or sour cream 
Peel and dice eggplant into 1/2 inch cubes. Cook in 
boiling salted water for 10 minutes or until very tender. 
Drain well. combine eggs with spices, salt and pepper, 
onion and bread crumbs until well combined. Stir in 
the eggplant and toss to combine well. Heat a griddle 
or heavy skillet over medium-high heat. Add 1 tablespoon 
vegetable shortening and melt. Shape eggplant mixture 
into disks, about 1/4 cup (50ml) each, add to pan in two 
batches, adding more shortening as necessary. Cool, 
turning, for 5 to 6 minutes or until golden on each side 
and cooked through. Serve with roasted red pepper 
sauce or sour cream. Makes 8 latkes. 
Per latke: 91 calories, 5g fat, 9g carbohydrates, 
3g protein, 2g fibre, 187 mg sodium.

Potato Pancakes

Delicious onion and potato pancakes, also known as latkes, are a 
favorite in special Jewish meals.

Prep time: 20 minutes

Cooking time: 15 minutes

2 medium-size Russet potatoes, peeled (1 pound)
1/2 small yellow onion, peeled
1 large egg, beaten
1 tablespoon plain dry bread crumbs
2 tablespoons minced parsley
1 1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons unsalted butter or margarine

1. Preheat the oven to 200°F and place a large baking sheet in the 
oven to warm. Using the shredding disc of a food processor or the 
coarse side of a hand grater, grate the potatoes and place in a bowl 
of ice water. Grate the onion.

2. In a large bowl, combine the egg, bread crumbs, parsley, thyme, 
salt and pepper. Transfer the potatoes and onion to a strainer, press 
them gently with your hand to squeeze out any excess liquid and 
discard the liquid. Add the potatoes and onion to the egg mixture and 
toss until thoroughly coated.

3. In a 12-inch nonstick skillet, melt 1 tablespoon of the butter 
over moderate heat. Using a scant 1/4 cup of the batter for each 
pancake, drop the potato mixture into the skillet, flattening each 
cake with a spatula to form 4-inch rounds.

4. Cool the pancakes for 3 to 4 minutes on each side or until golden 
brown, then transfer to the baking sheet in the oven while you bake 
the remaining cakes. Add the remaining tablespoon of butter to the 
skillet when needed. Serve piping hot with applesauce or sour cream. 
This recipe may easily be doubled.

Makes eight 4-inch pancakes.

Per pancake: Calories 94, Saturated Fat 2 g, Total Fat 4 g, Protein 2 
g, Carbohydrates 13 g, Fiber 0 g, Sodium 151 mg, Cholesterol 35 mg