I can't believe that Chanukah starts this Saturday night!
So fast! I'm not quite ready for it.
I have two interesting latke recipes that I have been working on. They are a bit unusual and I hope you enjoy them and they work for you.
1 pound parsnips, peeled and coarsely grated
2 pounds Yukon gold potatoes, peeled and coarsely grated
1 teaspoons salt
3 extra large eggs
1/4 cup matzo meal
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cinnamon (optional)
1 teaspoon ground black pepper, or to taste
Grape seed or vegetable oil for frying.
Squeeze all liquid out of the grated parsnips and potatoes.
Place the parsnips and potatoes in a large bowl and mix together. Add the eggs, matzo meal, cumin, coriander, cinnamon, and pepper. Mix until well blended.
Place 1/4 inch of oil into a large saute pan and heat over medium heat. Drop potato-parsnip mixture into hot pan by tablespoonfuls. Fry about 5 minutes per side, until cooked and golden brown.
Drain on paper towels and keep warm in a preheated 200 degree oven until ready to serve.
Great with applesauce.
Makes 8 servings
4 cups shredded zucchini, about 3 medium
1/2 teaspoon salt
3 large potatoes, grated
3 eggs, beaten
1 Spanish onion, grated
1/4 cup panko bread crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon ground cumin
Grape seed or vegetable oil for frying
Place the zucchini in a colander. Sprinkle with 1/2 teaspoon of salt and allow to stand for 20 minutes. Press out all the liquid that accumulates.
Press all liquid from the potatoes. Combine with the zucchini in a large bowl. Add the eggs, onion, panko, salt, pepper, and cumin. Mix together until well blended.
Heat 1/4 inch of oil in a large skillet over medium heat. Drop the potato-zucchini mixture into the hot oil by tablespoonfuls. Fry for 3 to 4 minutes on each side, or until golden brown.
Drain on paper towels and keep warm in a preheated 200 degree oven until all the latkes are done. Serve with applesauce or sour cream. Makes about 32 latkes.