Cooking Class: A rainbow of latkes

Bored with the standard old brown latkes? Try these colorful baked versions.

By JERUSALEM POST STAFF
December 13, 2012 15:12
3 minute read.
Latkes

Rainbow latkes. (photo credit: Boaz Lavi)

 
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A few days into Hanukka, and some of us begin to feel a little guilty about eating all that fried and sweet food. Chefs Rosella Jonas and Amir Porat from Biscotti bakeries offer their colorful versions of baked patties that can be served long after the holiday is over.

RED
Makes about 20

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✔ 2 medium red potatoes, peeled and grated
✔ 1 red onion, chopped
✔ 1 large egg, whipped
✔ 1 Tbsp. matza meal or 2 Tbsp. bread crumbs
✔ 1 medium beet, peeled and grated
✔ 50 gr. Bulgarian style feta cheese, crumbled
✔ Salt and pepper to taste

Sprinkle the grated and chopped vegetables with a little salt and place in a colander.

Leave for 1 hour and squeeze out excess liquid.

Heat oven to 200º. Mix together egg, flour and cheese. Add the strained vegetables and mix well. Season with salt and pepper.

Line a baking sheet and spray with oil. Using a spoon, form patties and arrange them on the baking sheet. Spray the patties with oil, reduce heat to 170º and bake for 15 minutes.

ORANGE

Makes about 20



✔ 1 potato (about 200 gr.), peeled and grated
✔ 1⁄2 sweet potato, peeled and grated
✔ 2 carrots, peeled and grated
✔ 2 Tbsp. flour
✔ 1 medium onion, chopped
✔ 2 medium eggs
✔ Salt and pepper
✔ 1⁄2 Tbsp. thyme or rosemary leaves, chopped (optional)

Sprinkle the grated and chopped vegetables with a little salt and place in a colander.

Leave for 1 hour and squeeze out excess liquid.

Heat oven to 200º. Add flour and eggs to the vegetables, season and add chopped herbs.

Line a baking sheet and spray with oil. Using a spoon, form patties and arrange them on the baking sheet. Spray the patties with oil, reduce heat to 170º and bake for 15 minutes.

GREEN
Makes about 20

✔ 1 large potato (about 300 gr.), peeled and grated
✔ 2 medium onions, finely chopped
✔ 1 cup chopped spinach leaves
✔ 1 cup chopped green onion
✔ 1 cup chopped parsley leaves
✔ 50 gr. ricotta cheese
✔ 2 Tbsp. flour
✔ 1 large egg
✔ Salt and pepper to taste

Sprinkle grated potato with a little salt and place in a colander. Leave for 1 hour and squeeze out excess liquid.

Heat oven to 200º. Place chopped greens in a bowl. Add flour, cheese and eggs and mix well. Squeeze the potato and add to the mixture.

Line a baking sheet and spray with oil. Using a spoon, form patties and arrange them on the baking sheet.

Spray the patties with oil, reduce heat to 170º and bake for 15 minutes.

YELLOW
Makes about 20

✔ 1 medium potato, peeled and grated
✔ 1 cup corn mash (thaw frozen or canned corn kernels and blend them in a food processor) ✔ 1 cup corn kernels
✔ 1 large egg
✔ 1 medium onion, chopped
✔ 1 Tbsp. corn flour
✔ 1 Tbsp. wheat flour
✔ 1 Tbsp. sugar

Sprinkle grated potato with a little salt and place in a colander. Leave for 1 hour and squeeze out excess liquid.

Heat oven to 200º. In a bowl, mix together squeezed potato, two flours, egg and sugar. Season with salt and pepper.

Line a baking sheet and spray with oil. Using a spoon, form patties and arrange them on the baking sheet.

Spray the patties with oil, reduce heat to 170º and bake for 15 minutes.

Recipes and photos courtesy of Biscotti Bakery, 67 Hayarkon Street Bnei Brak, Call for orders (03) 5704015/8.




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