Guest guest Posted December 8, 2000 Report Share Posted December 8, 2000 These all all from the Epicurious site: Cauliflower Latkes Curried Sweet Potato Latkes Garden Vegetable Latkes Yam Latkes with Mustard Seeds & Curry Zucchini Parmesan Latkes * Exported from MasterCook * Cauliflower Latkes Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Hanukkah Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cauliflower -- cooked 2 tablespoons matzo meal 2 eggs salt and pepper Chop cauliflower. Combine with rest. Form into pattties, and fry. Source: " http://soar.Berkeley.EDU/recipes/ " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 123 Calories; 5g Fat (34.0% calories from fat); 8g Protein; 12g Carbohydrate; 3g Dietary Fiber; 187mg Cholesterol; 86mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1/2 Fat. Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Curried Sweet Potato Latkes Recipe By :Jewish Cooking in America, Joan Nathan Serving Size : 8 Preparation Time :0:00 Categories : Hanukkah Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound sweet potatoes -- peeled 1/2 cup all-purpose flour 2 teaspoons sugar 1 teaspoon brown sugar 1 teaspoon baking powder 1/2 teaspoon cayenne powder 2 teaspoons curry powder 1 teaspoon cumin salt and freshly ground pepper to taste 2 large eggs -- beaten 1/2 cup milk -- (approximately) peanut oil for frying Grate the sweet potatoes coarsely. In a separate bowl mix the flour, sugar, brown sugar, baking powder, cayenne pepper, curry powder, cumin, and salt and pepper. Add the eggs and just enough milk to the dry ingredients to make a stiff batter. Add the potatoes and mix. The batter should be moist but not runny; if too stiff, add more milk. Heat 1/4 inch of peanut oil in a frying pan until it is barely smoking. Drop in the batter by tablespoons and flatten. Fry over medium-high heat several minutes on each side until golden. Drain on paper towels and serve. Yield: 16 three-inch pancakes Source: " http://www.epicurious.com/e_eating/e04_hanukkah " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 105 Calories; 2g Fat (16.4% calories from fat); 3g Protein; 19g Carbohydrate; 2g Dietary Fiber; 49mg Cholesterol; 89mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. NOTES : The New Prospect Café, a health-oriented restaurant and catering company in Park Slope, Brooklyn, includes these curried sweet potato fritters on their Hanukkah menu. Add some fresh grated ginger to the pancakes for an Asian touch. Sweet potatoes need the flour to give the pancakes body. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Garden Vegetable Latkes Recipe By : Bon Appétit, December 1995 Serving Size : 12 Preparation Time :0:00 Categories : Hanukkah Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces Yukon Gold potatoes -- peeled, cut into 1 " pieces 8 ounces carrots (about 2 large) -- peeled, cut into 1 " pieces 8 ounces parsnips (about 2 large) -- peeled, cut into 1 " pieces 1/4 cup all-purpose flour 1/4 cup chopped fresh dill 1/4 cup chopped green onions 1/2 teaspoon salt 1/2 teaspoon pepper 2 large eggs -- beaten to blend 10 tablespoons vegetable oil -- (about) Preheat oven to 325°F. Place baking sheet in oven. Using food processor fitted with medium grating disk, shred potatoes, carrots and parsnips. Place towel on work surface. Spread vegetables over. Roll up towel; squeeze tightly to absorb moisture from vegetables. Blend flour, dill, onions, salt and pepper in large bowl. Add vegetables; toss to coat. Mix in eggs. Heat 6 tablespoons oil in large skillet over medium heat. Working in batches, drop 2 heaping tablespoons batter per pancake into hot oil. Using spoon, spread to 4-inch rounds. Cook until brown, about 3 minutes per side. Transfer to sheet in oven. Repeat with remaining batter, adding more oil to skillet by tablespoonfuls as necessary. Serve hot. Source: " http://www.epicurious.com/e_eating/e04_hanukkah/main.html " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 156 Calories; 12g Fat (69.1% calories from fat); 2g Protein; 10g Carbohydrate; 2g Dietary Fiber; 31mg Cholesterol; 107mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 2 1/2 Fat. NOTES : Carrots, parsnips, green onions and dill make the difference in these colorful pancakes. Mix some chopped dill and green onions into sour cream to pass alongside. Nutr. Assoc. : 4608 260 1039 0 3360 0 0 0 0 0 * Exported from MasterCook * Yam Latkes with Mustard Seeds and Curry Recipe By : Bon Appétit, December, 1995 Serving Size : 12 Preparation Time :0:00 Categories : Hanukkah Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups coarsely grated peeled yams -- (packed) (red-skinned sweet potatoes, about 8 ounces) 1/2 cup chopped red bell pepper 3 tablespoons cornstarch 1 15-16 oz can garbanzo beans -- well drained 1 egg 2 teaspoons curry powder 1 teaspoon salt 1/4 cup chopped cilantro 2 teaspoons mustard seeds 8 tablespoons vegetable oil -- (about) Combine yams and bell pepper in large bowl. Add cornstarch; toss to coat. Puree garbanzo beans in processor to coarse paste. Add egg, curry powder and salt and blend. Transfer mixture to small bowl. Mix in cilantro and mustard seeds. Stir garbanzo mixture into yam mixture. Preheat oven to 325°F. Place baking sheet in oven. Heat 6 tablespoons oil in large skillet over medium heat. Working in batches, drop 1 heaping tablespoon batter per pancake into hot oil. Using back of spoon, spread to 3-inch rounds. Cook until brown, about 3 minutes per side. Transfer to baking sheet in oven. Repeat with remaining batter, spooning off any liquid from surface of batter and adding more oil to skillet by tablespoonfuls as necessary. Serve hot. Source: " http://www.epicurious.com/e_eating/e04_hanukkah " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 225 Calories; 12g Fat (45.5% calories from fat); 7g Protein; 24g Carbohydrate; 6g Dietary Fiber; 16mg Cholesterol; 191mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 Fat. NOTES : These innovative latkes are great as a first course, side dish or entrée. Complement them with chutney and yogurt. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Zucchini Parmesan Latkes Recipe By :Jewish Cooking in America, Joan Nathan Serving Size : 12 Preparation Time :0:00 Categories : Hanukkah Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds zucchini 1/2 pound russet potatoes -- peeled 1/2 tablespoon lemon juice 1 cup chopped scallions 1/2 cup grated Parmesan cheese 1 teaspoon chopped garlic 3/4 cup chopped parsley 1 teaspoon salt 1/2 tablespoon pepper 2 teaspoons sugar 1/3 cup flour 2 medium eggs peanut oil for frying Grate the zucchini and potatoes and toss in the lemon juice to prevent browning. Squeeze the zucchini and potatoes through towels or a sieve. It is imperative that you get almost all the moisture out of the vegetables. Add the scallions, cheese, garlic, 1/2 cup of the parsley, salt and pepper, sugar, flour, and eggs and toss to make sure that the ingredients are well mixed. Heat a 1/2 inch of peanut oil in a pan until hot and add thin silver dollar-size pancakes, frying over high heat until golden brown and crispy. When serving, sprinkle with a little more salt and the remaining chopped parsley. Yield: 24 pancakes (12 servings) Source: " http://www.epicurious.com/e_eating/e04_hanukkah " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 72 Calories; 2g Fat (23.3% calories from fat); 4g Protein; 10g Carbohydrate; 2g Dietary Fiber; 34mg Cholesterol; 256mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates. NOTES : This recipe was created at the first of Mrs. Rose's sons' restaurants, 209 1/2, on Capitol Hill in Washington, D.C. This recipe appeared in the " You Asked for It " column in Gourmet magazine in 1977. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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