Posts

Adventures in Latke-Making with JDub’s Events Director

In the second installment of his new cooking video series here on Jewcy, JDub’s Director of Events Adam Teeter shows you how to make delicious latkes – one batch out of traditional potatoes, and the other out of zucchini and … Read More

By / December 15, 2009

In the second installment of his new cooking video series here on Jewcy, JDub’s Director of Events Adam Teeter shows you how to make delicious latkes – one batch out of traditional potatoes, and the other out of zucchini and squash. This post includes special cameos from The Macaroons and, of course, Hanukkah Harry.

 

 

TRADITIONAL LATKES 4 medium baking potatoes, peeled and shredded On large onion peeled and shredded 2 eggs Salt and Pepper Half a cup of Bread Crumbs/Matzoh Meal 1. Combine shredded potatoes and onion, place in a paper towel and wring out all the liquid. 2. Combine Potato and onion with 2 eggs, salt, pepper and Bread Crumbs/Matzoh Meal 3. Heat 1 tablespoon of oil in a skillet over medium high heat until oil smokes or a pinch of flour sizzles. 4. Roll balls of Latke mixture and flatten into discs, fry discs in oil on both sides until golden brown. APPLE LATKES 2 eggs, well beaten 1 1/2 cups of milk 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/4 cup sugar 3 medium apples, peeled and coarsely grated (I used yellow delicious, but will use a more tart variety next time) Tablespoon of Vanilla Extract Vegetable oil, for frying Confectioner’s sugar, for dusting

1. Mix the eggs with the milk and vanilla in a small bowl. 2. In a smaller bowl, whisk the flour, baking powder, salt and sugar together. 3. Combine the wet and the dry ingredients and stir in the apples and whatever other flavorings you see fit. 4. Heat a thin layer of oil in a skillet over low to medium heat. Drop large spoonful of batter into the pan and flatten it out a little (otherwise, you might have trouble getting them to cook in the center) and cook until golden brown underneath. Flip the pancakes and cook them for an additional two or three minutes. 5. Either dust with powdered sugar and serve immediately, or keep on a tray in a warmed oven until you are ready to serve them. ZUCCHINI LATKES 3 lb of a combination of Zucchini and Yellow Squash 1 1/3 cups plain fine dry bread crumbs 2 large eggs, lightly beaten 1 teaspoon dried marjoram

Grate zucchini using medium shredding disk of a food processor. Transfer to a bowl and toss with 2 tsp salt. Let stand 30 minutes. Squeeze zucchini in batches in a kitchen towel to remove as much liquid as possible. Transfer zucchini to a large bowl and stir in bread crumbs, eggs, marjoram, 1/2 tsp salt, and 1/4 tsp pepper. Preheat oven to 200°F. Heat 1 tablespoon oil in a 12-inch heavy skillet over medium heat until it shimmers. Scoop 2 Tbsp mixture per latke into skillet (6 to 8 per batch). Flatten with a fork to form 21/2- to 3-inch pancakes. Fry until golden brown, about 2 minutes per side (adding more oil as necessary). Drain on paper towel and then transfer to a baking sheet and keep warm in oven at 170 degrees.

Do you have any other great Latke Recipes?! Please share!

Full disclosure: Jewcy is a project of JDub Records, which means that Adam’s desk is really close to mine. Also, he said if I didn’t post this video he would beat me up. True story.

Tagged with: