Let's make latkes

Get your pans ready, forget the diet and just enjoy Hanukka.

By JERUSALEM POST STAFF
Latkes 521 (photo credit: MCT)
Latkes 521
(photo credit: MCT)
Which kind of potato is good for frying? According to Dod Moshe potato growers in the Negev, the best kinds sold in Israel are Desire, Rodeo and Rosanna. They have a higher percentage of starch and will soak up less oil, resulting in tastier, better-looking latkes. These potatoes also become more golden than brown, due to a lower percentage of sugar, which is the main reason that fried potatoes turn brown.
To make recognizing them easier, these potatoes are packed in red bags.
Baking potatoes are packed in yellow, while soup and cooking potatoes are packed in green bags. More info at the site: www.dodmoshe.co.il.
MASHED POTATO LATKES
Courtesy of Dod Moshe
✔ 600 gr. potato, cooked and mashed ✔ 125 gr. yellow cheese ✔ 2 Tbsp. flour ✔ 1 egg, beaten ✔ Salt, pepper and allspice to taste ✔ Olive oil for frying
Mix mashed potato with cheese, add egg and seasoning. Mix until smooth. Heat 2- 3 Tbsp. olive oil in a non-stick pan. Place a heaping spoon of the mixture and flatten with fork. Repeat until pan is full.
Fry on both sides over medium heat. Serve warm.
POTATO DOUGHNUTS
Courtesy of Dod Moshe
Mix both of the holiday’s traditional foods in one.
✔ 4 cups flour ✔ 3 tsp. baking powder ✔ 2 tsp. salt ✔ 1⁄2 tsp. allspice ✔ 1⁄4 tsp. baking soda ✔ 2 large eggs ✔ 1⁄4 cup sugar ✔ 1⁄4 cup melted butter or vegetable oil ✔ 1 cup mashed potato (without salt) ✔ 1 Tbsp. lemon zest ✔ 1⁄3 cup milk ✔ Frying oil ✔ Cinnamon and powdered sugar for garnish
Sift together dry ingredients except the sugar. Beat eggs with sugar and butter. Add mashed potato and lemon zest. Mix. Add flour mixture in parts, kneading until a dough is formed. Flatten dough on a floured work surface and roll until 2⁄3 cm thick. Cut out discs using a glass. Heat oil in a deep frying pan and fry doughnuts until golden.
Remove from oil and place on a paper towel to absorb excess oil. Roll in a mixture of sugar and cinnamon or powdered sugar.
SWEET POTATO AND SMOKED SALMON
Micky Swissa, of the Luna Restaurant in Ashkelon, suggests new versions for Hanukka guests. These are ideal for a brunch or a light dinner. Luna is located in the old part of Ashkelon, Khan Square (08) 672-2220.
✔ 1 kg. peeled sweet potato ✔ 1 bunch chives ✔ 1 cup flour ✔ 2 eggs, beaten ✔ 200 gr. salmon, chopped
✔ Salt and pepper
Cut potato into cubes and cook in water until tender. Mash and leave in a strainer for an hour to get rid of excess water. In a large bowl mix mashed potatoes with the rest of the ingredients and season to taste. Heat a non-stick pan, add 2-3 Tbsp. olive oil and, using two spoons, make patties. Flatten a little and fry until golden. Finish in a pre-heated 180º oven for 5 more minutes. Serve with crème fresh or sour cream.
POTATO AND EGGPLANT
✔ 4 potatoes, grated ✔ 1 open-fire roasted eggplant, peeled and chopped (or 1 cup store-bought roasted eggplant salad; choose the “natural” flavor) ✔ Bunch of basil, chopped ✔ 200 gr. feta; use Bulgarian, grated ✔ 1 cup flour ✔ 3 eggs, beaten ✔ Salt and pepper ✔ Pinch nutmeg
Mix together potato and eggplant and place in a strainer for 10 minutes. Place in a large bowl and add the rest of the ingredients. Season with salt, pepper and nutmeg. Heat a non-stick pan, add 2-3 Tbsp. olive oil and form patties, using two spoons.
Fry until golden. Place in a pre-heated 180º oven for 5 more minutes.
Garnish with grated Parmesan cheese.
KOHLRABI ROSCHTI
Courtesy of Tnuva White Chef
Makes 4 large or 8 small patties
✔ 3 medium potatos, peeled ✔ 2 kohlrabi ✔ Oil
Grate potato and kohlrabi and strain excess liquid. Heat oil in a frying pan, form thin patties and fry over medium heat. Fry at least 3 minutes before turning to other side. Turn and fry 3-4 minutes more. Season with salt and pepper. Serve with cheese dip (see recipe below).
CHEESE DIP
✔ 500 gr. 5% Canaan cheese, crumbled ✔ 1 cup (250 gr.) 9% white cheese ✔ 1 parsley root, peeled and grated ✔ 2 Tbsp. chopped parsley ✔ 1 tsp. lemon juice ✔ Salt and pepper
Mix ingredients, season and serve with warm latkes.
TUNA LATKES WITH YOGURT AND HERB DRESSING

Courtesy of Starkist Tuna
Makes 4-8 servings
✔ 3 cans tuna, strained ✔ 3 medium potatoes, grated ✔ 1 onion, chopped ✔ 2 eggs ✔ 3 Tbsp. bread crumbs ✔ 1⁄2 cup parsley, chopped ✔ 1⁄4 cup chives, chopped ✔ Salt and pepper ✔ 1 cup flour ✔ Oil
For the dressing: ✔ 2 cups yogurt (use sheep’s or goat’s) ✔ 1 cup sour cream ✔ 3 cloves garlic ✔ 4 Tbsp, olive oil ✔ 3⁄4 cup chopped herbs (chives, thyme, dill or another favorite) ✔ 1 flat Tbsp. sugar ✔ 1 Tbsp. pickled lemon, chopped (optional) ✔ Salt to taste
To prepare dressing: Mix all ingredients and refrigerate. Fry the onions in oil until golden. Place strained tuna in a bowl and crumble. Add the rest of the ingredients and mix well. Add onions and mix. Add more oil to frying pan and heat. Form round, flat patties. Place flour in a shallow plate and dip patties in flour. Shake to remove excess flour and fry until golden. Using paper towels, soak excess oil. Serve 2-3 patties to each guest, with dressing on the side.