Here is the easiest recipe for Latkes…my “It’s Easy to Keep the Tradition…Latkes”
Latkes ( potato pancakes) are traditionally eaten on Chanukah. They are fried in oil, an important component in the Chanukah story.This is so easy. You can make it in just a few minutes!Happy Chanukah, Chag Sameach!
Makes 10-12 latkes (Reduce the ingredients by half if you only need 5-6 latkes)
4-5 medium potatoes, cut into large chunks
1 large onion, grated with its juice
2 tsp. salt
½ cup matzo meal (or few more tbls. if needed)
½ tsp. garlic powder
½ tsp. onion powder
Canola oil and/or olive oil
In food processor or by hand, finely process potatoes. (If you like a more shredded texture, use the shredding blade of the processor) Drain in a strainer for a few minutes, discarding the starch.
Grate onion in a bowl, keeping the juice. Add drained potatoes and all other ingredients except oil. Mix well. (If mixture a little too wet, add a few more tbls. matzo meal)
Heat ½ cup of oil (canola or olive or a mixture of both) on medium high heat.
When oil is hot, measure a large spoonful of potato mixture and place in oil. Flatten slightly with back of spoon. Don’t overcrowd the pan; five or six latkes will fit at a time.
Fry until golden, flip and continue on second side until brown. Drain on paper towels. Keep warm in 350 degree oven or toaster oven until ready to eat. Enjoy!
Latkes make the perfect bed for dips and spreads.
Suggested toppings: Nicky’s Pepper Spread, Israeli Avocado Dip, Mediterranean Carrot Dip, humus,lox with chive cream cheese spread, or any of your favorite toppings.
Happy Purim!! Here is a re-post of one of my favorite recipes, and perfect on Purim. It gives a nod to Queen Esther, who is believed to have been a vegetarian. It’s so easy to make and can be part of your year-round recipe rotation. Chag Sameach, Enjoy!
I’m guessing that your Jewish grandmother, “Bubbie” never made vegetarian chopped liver, only the kind made with real chicken or beaf liver. Many of us today would never even look at the real thing, let alone taste it! Here is my take on a traditonal Eastern European Jewish appetizer (noshable), served on every major Jewish holiday. It is vegetarian, delicious, and very healthy. It uses nuts as the protein so just warn any of your guests who are alergic to nuts to keep their distance. It is also pareve (neutral) so you can serve it with a meat or dairy meal if you are keeping Kosher. You can pull this together in a flash, using a food processor. Feel free to adjust the seasonings as you like: spice it up or spice it down. I add lemon juice to brighten up the flavors. Make sure to chill it for several hours in the fridge. It pairs well with crackers and veggie sticks or with matzah (on Passover). The Recipe
Here is something different for Tu B’Shevat which begins tonight, a departure from fruit dishes usually served on the holiday. It incorporates one of the seven species of Israel: fig, pomegranates, grapes, dates, wheat, barley and olives, foods traditionally eaten on Tu B’Shevat. It packs a double dose of olives: olives and olive oil. You can make it in under five minutes and is perfect to serve on cheese and crackers, as a topping for fish, as a sandwich spread or combined with avocado as a dip. Pair with my “Fruits of Israel Fizz” and you you will have a great Tu B’Shevat celebration! Chag Sameach! The Recipe
These easy and delicious zucchini treats are perfect to serve on Chanukah or at anytime. They are so easy to make and a good way to get your veggies! They are perfect for dipping (see Roasted Red Pepper dipping sauce below) and make a great pareve appetizer. You can even make them gluten-free!
Smoked fish dishes are popular with Ashkenazi Jews. A family member served this easy pareve(neutral, non-dairy) spread at a backyard BBQ this summer and I loved it. It’s so easy, great to serve all year round, would be great as an “noshable” (appetizer) for the upcoming Jewish holiday of Rosh Hashanah. You can add or reduce the seasonings based on your taste.
Just in time for Shavuot, also known as the Festival of Weeks, which celebrates the giving of the Torah on Mt. Sinai. It is traditional to eat dairy foods on Shavuot and this delicious savory dairy strudel is perfect to serve as part of the festive meal. It is light and pairs well with different types of salads. You can make this with basic pantry items and it pulls together very quickly. Enjoy this throughout the year, a real winner! Chag Sameach! The Recipe
Here is a great recipe that is so easy, perfect for the weekday nights of Chanukkah when you are too tired to grate the potatoes. They are light, crunchy on the outside, soft on the inside and really delicious. No leftovers on this one, too yummy! The Recipe