Latkes (pronounced “lah-d-kah-s") is Yiddish for potato pancakes. It is a typical Jewish dish that is usually eaten during Hanukkah, but they can be made and enjoyed all year long – as they are in my house. I don’t even come from a Jewish family and we make and eat latkes at my house more often than our Jewish friends’. So, I hope I do my Hebrew friends proud (& satisfied) with this following recipe:
Latke Recipe (Serves 6)
5 Pounds of (ideally Yukon gold) potatoes
3 medium sized (ideally yellow) onions
1 cup (or so) of flour
*Optional – Garlic powder
In a large mixing bowl, whisk the eggs. You can add a bit of water because you don’t want this too eggy.
Peel potatoes. Keep peeled potatoes in a bowl of cold water so that they do not turn brown.
Using a cheese grater, shred potatoes & place into egg mixture. Do the same with the onions. *Add garlic here, if desired.* Stir.
Stir in flour incrementally so that it has a consistency equal in ratio with egg and flour. (Add more egg or flour if necessary).
In a large frying pan, place enough olive oil to cover the surface of the pan. Heat the oil – but not too hot to avoid burning it. When the oil moves easily about the pan, place spoonfuls of potato-onion-egg mixture onto the pan. Cook and flip when golden.
Remove from pan and place onto paper towels so as to absorb the oil as the latkes cool.
Season with freshly ground pepper and salt.
Keep hungry family members away from pan until you are ready to serve them.
Serve with your preference of applesauce or sour cream.
Ingredients for dough:
1/4 cup browned butter
2/3 cup granulated sugar
1 tsp vanilla extract
2 large eggs
1 tsp baking powder
1/4 tsp salt
1 1/4 cups flour
Ingredients for hazelnut filling:
3/4 cup hazelnuts (or just a handful)
1 tbsp flour
1/3 cup granulated sugar
4-5 tbsp browned butter
1/4 tsp vanilla extract
1 tsp flavoring - orange liqueur
Making the browned butter: Take 1/4 cup of butter and melt in the a pan. Keep constantly stirring… Eventually, it will begin to smell more nutty – and the coloring will begin to turn a light and kind of pleasant hazelnut brown. At this point, you’ve done it! Success! Take that, and add it to your mixing bowl.
Waiting for the butter to cool… Okay. Then, whisk sugar, vanilla – then eggs, salt and baking powder. Add 2 1/4 cups of flour.
Divide the dough into two large disks and place it in the fridge for probably around an hour.
If you have a food processor, simply put the hazelnuts, salt and sugar in the machine and grinding them. Brown an additional 4-5 tbsp of butter at this point, and add it to your mixture.
Add your egg and the additional flavoring
Place it back in the fridge to cool, since it will be easier to scoop. THEN, you can make your chocolate filling, if you’re so inclined.
Preheat your oven to 350F/175C, and prep some baking sheets with parchment paper.
Flour your counter accordingly, and begin to roll out the dough. The thickness does actually matter here, because the dough is so flaky. Take a glass or a cookie-cutter, and begin to cut out little circles for your hamantaschens.
In the center, take a teaspoon of your filling, roll up the sides nearest to you and pinch the top of the dough into a triangle shape.
Put them on your baking tray, put them in the oven for 11 minutes, checking after that to see how they’re doing. Eat and Enjoy! But if don't have time....
The Quickest and Easiest Snack to Celebrate the Jewish New Year?
Cut up some apples into slices and dip them in honey. It’s one of the simplest ways and a classic treat that’s often served as synagogues for the children. Delicious and (somewhat) healthy.
chocolate covered matzah and matzo ball soup: traditional jewish-American Roots // Gabriella Gricius
Chocolate Covered Matzah
4-6 sheets of matzo (depending on how much space you have on your baking sheet)
1 1/2 stick butter
3/4 cup sugar (I know it seems excessive and it is… but it’s also delicious)
14 oz Semi sweet chocolate
14 oz milk chocolate
1. Preheat the oven to 400F, cover a baking sheet with aluminum foil
2. Lay the baking sheet with matzo – as much as you can!!
3. Melt the butter and sugar together on the stovetop – and spread it on top of the matzo
4. Pop it in the oven for 3 minutes, take it out and break the chocolate evenly over all the matzo
5. Watch the chocolate melt and add your own creativity to the mix. Crumble oreos, almonds, sea salt, or even some cayenne pepper!
Matzo Ball Soup
1 whole chicken (about 4 pounds)
2 large onions, diced
2 stalks celery, chopped
6 carrots, chopped
6 tbsp chopped fresh parsley
6 tbsp dill
salt and pepper
1 Manischewitz Matzo Ball & Soup Mix
2 tbsp vegetable oil
Here, there’s a slight dispute in my family about what’s best. Do you keep the extra vegetables and chicken in the soup? I personally like my matzo ball soup with vegetables and chicken, but others prefer to take them out and use them for other recipes and keep matzo ball soup pure and delicious. Either way, it’ll be delicious, so what are you waiting for? Go out and make a batch!
Apple Cinnamon Pie
1/2 cup chopped walnuts
1 1/2 cups sugar
3/4 tsp cinnamon
3/4 tsp nutmeg
3/4 tsp ginger
3 large eggs
1/3 cup vegetable cup
3/4 cpu matzo cake meal or 1 cup normal flour (if you aren’t observing religion)
5 medium apples (Golden Delicious – or sweet) – peeled, cored, halved and cut into 1/4 inch thick slices
1/3 cup raisins