Fry-up

Delectable variations on the heated subject of latkes.

By JERUSALEM POST STAFF
November 24, 2010 18:47
4 minute read.
Latkes

Latkes 521. (photo credit: Shay Ben Ephraim)

Latkes are tasty, and hard as we try to avoid eating fried potatoes in all shapes and forms, they are one of the most comforting foods there are. Come Hanukka, all Israeli chefs become creative and offer their version of latkes, made from anything and everything.

Here are a few of the nicest suggestions we got.

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POTATO, HERBS AND APPLES
Courtesy of Chef Oren Becker of Bleecker Bakery,
(www.bleecker.co.il)

Makes 10-12 latkes

✔2 green apples
✔1⁄2 kg. white potatoes
✔Bunch parsley, leaves only, chopped
✔1 Tbsp. fresh thyme, chopped ✔1 Tbsp. fresh rosemary, chopped
✔3⁄4 cup flour
✔2 eggs
✔1⁄2 Tbsp. salt
✔1⁄2 Tbsp. pepper
✔1 Tbsp. brown sugar
✔1⁄2 Tbsp. ground nutmeg
✔Oil for frying

Grate potatoes and apples and squeeze to get as much liquid out as you can. Add eggs, salt, pepper and sugar, add herbs and mix. Gradually add flour. Put a little frying oil in a frying pan and heat. Lower heat to medium and place heaped tablespoons of the batter in the pan. Fry 2-3 minutes and turn. When ready place on paper towels. Serve warm as is or with sour cream.

SPINACH AND PARMESAN
Courtesy of Oren Becker of Bleecker Bakery

Makes 10-12 latkes Spinach and Parmesan Latkes
✔1 kg. fresh spinach
 ✔1 large yellow onion
✔150 gr. ground Parmesan cheese (or local Kashkaval)
✔2 eggs
✔1 1⁄2 cups flour
✔Nutmeg
✔Salt, pepper
✔Oil for frying Blanch the spinach, chop and place in a sieve for an hour to let all excess liquid out.

Meanwhile chop the onion and fry in a little oil until golden. Cool to room temperature. Beat eggs in a large bowl, add spinach, onion and cheese, add flour and season with nutmeg, salt and pepper. Heat oil in a frying pan and place heaped tablespoons of the batter in the oil. Fry over medium heat 2-3 minutes on each side. Remove from pan and place on paper towels.

SWEET POTATOES AND ALMONDS
Courtesy of Oren Becker of Bleecker Bakery

Makes 10-12 latkes Sweet Potatoes and Almods Latkes
✔1⁄2 kg sweet potatoes
✔1⁄2 cup sliced blanched almonds
✔1 cup raisins ✔1⁄2 Tbsp. salt
✔1⁄2 Tbsp. pepper
✔1⁄4 Tbsp. cinnamon
✔1 cup bread crumbs
✔2 eggs
✔50 gr. butter

 Grate sweet potatoes, chop almonds and resins and mix in a bowl. Add beaten eggs, bread crumbs and seasoning. Heat butter in a frying pan. Using a spoon, shape the latkes in the frying pan and fry 2 minutes on each side. Place fried latkes on paper towel to remove excess fat.

ROOT VEGETABLES AND PORCINI MUSHROOMS
Courtesy of Ruthie Karniel from Spices, A one-stop gourmet center.
Lately Spices added a new Center within the shop dedicated to Newpan appliances for home gourmet-cooks, for all you Master- chef wannabes. (11 kehilat Saloniki, Hadar-Yosef, www.spices-center.com)

✔2 parsley roots, peeled
✔1 large celery root peeled
✔4 potatoes, peeled
✔1-2 eggs
✔5 porcini mushrooms, soaked in water, squeezed and chopped
✔Salt and pepper
✔1⁄2 cup flour
✔Oil for frying

Grate the roots and mix with seasonings, squeeze with hands to rid of excess liquid from vegetables. Add mushrooms, beaten eggs and flour.

Add more flour if needed.

Heat oil in frying pan, spoon batter into the pan and fry on both sides until done.

JERUSALEM ARTICHOKE AND DIJON MUSTARD
Courtesy of Ruthie Karniel from Spices Jerusalem Artichoke Latkes

✔1 kg. Jerusalem artichoke, peeled and cooked in salt water
✔1⁄2 cup flour ✔1 Tbsp. smooth Dijon mustard
✔1 Tbsp. mustard with seeds ✔1 sprig thyme, leaves only
✔1 clove garlic, crushed
✔1 egg yolk
✔Salt & pepper
✔Butter for frying Mash artichokes by hand, not in a food processor.

Add the rest of ingredients. Taste and season.

Melt butter in frying pan. Shape latkes with wet hands and carefully place in the pan. Fry both sides until golden.

RICE LATKES
Courtesy of Ruthie Karniel from Spices (cover picture Daniel Layla ) ✔1 cup cooked long rice.

✔1 medium size sweet potato, peeled and grated
✔4-5 Portobello mushrooms
✔1 bunch scallions
✔2-3 eggs, beaten
✔2 Tbsp. miso
✔Salt & pepper
✔1 heaped Tbsp. Moroccan spice blend (Ras al hanut)*

Mix all the ingredients and fry latkes in oil. Serve with white sauce (recipe below)

WHITE SAUCE
✔1 Tbsp. chopped parsley
✔1 Tbsp. chopped coriander
✔1⁄2 bunch chopped chives
✔3 Tbsp. sour cream
✔3 Tbsp. mayonnaise
✔Salt & pepper Mix together and serve on the side.

 NOTE:
*Ras el Hanut mixture is very popular in most North African cuisines. It usually contains cardamom, cloves, coriander, allspice, black pepper, cumin, ginger and more. It is available in spice shops in the market.


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