Get ’em while they’re hot!

suggestions for some alternative recipes for making latkes that are healthy and tasty.

(photo credit: PASCALE PEREZ-RUBIN)
Since there are still a few days left of Hanukkah, I would like to suggest some alternative recipes for making latkes that are healthy and tasty.
The first recipe is for making röschti, which are kind of a mix between a large omelette and a flat quiche. My mother used to prepare a similar dish whenever guests would arrive for a surprise visit and nothing else was prepared. She would poke around in the fridge for interesting things to add to the omelettes, such as herbs, eggplant, onion or zucchini.
My mother would cook the omelette first on one side, flattening it with the back of her spoon, and then, when it was brown, she would slide it onto a plate and then flip it back onto the frying pan to cook on the second side. By now, the aroma in the kitchen would be incredible, and it would be all we could do to wait until the omelette was ready to eat.
Another option is to make a number of different omelettes simultaneously in small frying pans and bring them to the table still in the pans. Everyone can then try a section of each omelette. You can make the omelettes dairy, vegetarian or even meat.
Below you will find two recipes for omelettes and one for green pea pancakes.
Hope you have a yummy Hanukkah!
GREEN PEA fritters
If you’re tired of frying latkes made from potatoes, here’s a healthier alternative. To prepare a vegan version, use raw tehina in place of the eggs (1 Tbsp. for each egg), plus one or two tablespoons of water.
Makes 12-15 Fritters
1 cup dried peas cooked in water
   until completely softened
1-2 eggs or 1-2 Tbsp. raw tehina
2 Tbsp. breadcrumbs or panko
1 large onion, chopped finely
Leaves from 5 sprigs of cilantro,
   chopped finely
5 sprigs parsley, chopped finely
½ packet baking powder
1 tsp. soy sauce
Salt and pepper, to taste
½ tsp. cumin
¼ tsp. hot paprika
Olive oil spray
1½ cups sesame seeds
Serving suggestion:
Mustard, mayonnaise, ketchup, sweet chili sauce, chimichurri, harissa and pesto
Drain the water from the peas and blend in a large cup with a hand blender. Add the rest of the ingredients and blend again. Taste and adjust seasoning.
Line a tray with baking paper and spray lightly with olive oil. Pour sesame seeds into a medium bowl. Take some of the pea mixture in your hands and form a patty.
Roll the patty in the sesame seeds and then place it on tray. Place all the patties evenly spaced on the tray and then spray olive oil on top.
Bake in an oven that has been preheated to 180° for 12-15 minutes. Check the patties after 10 minutes to make sure they’ve not dried out or overcooked, since each oven cooks differently. Serve hot with your favorite condiments.
Makes 2-3 omelettes
10 cilantro sprigs, chopped finely
10 parsley sprigs, chopped finely
15 dill sprigs, chopped finely
15 mint sprigs, chopped finely
4 medium onions, peeled and chopped finely
1-2 hot green peppers, chopped finely (change
   amount according to how spicy you want it to be)
3 slices of bread, soaked in water and then squeezed out
3-4 large eggs
½ tsp. salt
½ tsp. black pepper
1 tsp. cumin
¼ tsp. harissa or hot paprika
Canola or olive oil for frying
In a large bowl, add the cilantro, parsley, dill, mint and all the chopped vegetables. Mix well and then add the squeezed bread, eggs, and spices and mix again. Taste and adjust seasoning.
Heat the oil in two small frying pans or one large frying pan. Pour in some of the batter and flatten gently. Fry on both sides. Serve hot
Resembling large omelettes, röschti are traditionally served with sour cream.
Makes 4 servings
7 potatoes, peeled and grated
1 large onion, grated
2 zucchini, grated
2 eggs
2 Tbsp. corn flour
½ hot green pepper, chopped
Salt and pepper, to taste
2 Tbsp. butter
Serving suggestions:
8 cucumbers, peeled and sliced
1-2 tubs sour cream
Drain grated potatoes, onions and zucchini and then pour into a bowl. Add the eggs, corn flour, pepper, salt and pepper. Mix well.
Heat one or two medium 20-cm. frying pans and melt the butter. Pour in some of the batter and gently flatten so that the omelette is 2 cm. thick. You can play around with the edges to shape the omelette. Fry for 2-3 minutes on each side until golden brown.
Remove and place on paper towels. Continue to make more until all the batter has been used. Serve with a dollop of sour cream and cucumber slices.
Translated by Hannah Hochner.
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