LATKES FROM AROUND THE WORLD : TRADITIONAL POTATO LATKES.Byline: Leslye Michlin Borden Special to the Daily News When the sun goes down next Thursday, Hanukkah begins across the world. Jews everywhere will light the first candle on a menorah menorah Multibranched candelabra used by Jews during the festival of Hanukkah. It holds nine candles (or has nine receptacles for oil). Eight of the candles stand for the eight days of Hanukkah—one is lit the first day, two the second, and so on. to commemorate Judah the Maccabee's victory 2,000 years ago over the Assyrians. The holiday celebrates a great miracle that occurred in the Temple after the military conquest. When the ancient Jews were cleaning out the Temple, preparing for its rededication Noun 1. rededication - a new dedication; "the rededication of the Temple of Jerusalem" dedication - a ceremony in which something (as a building) is dedicated to some goal or purpose , they needed special, consecrated con·se·crate tr.v. con·se·crat·ed, con·se·crat·ing, con·se·crates 1. To declare or set apart as sacred: consecrate a church. 2. Christianity a. oil to light the menorah. They found only enough for one day. The miracle was that this little bit of oil lasted the entire eight days, the time it took to prepare new holy oil. As a result, this holiday and all its food traditions emphasize oil - including the preparation of latkes, or potato pancakes Potato pancakes, also known as kartoffelpuffer or latkes or latkas (Yiddish: לאַטקעס), are shallow-fried cakes of grated potato and egg, often flavoured with grated onion. , which are served for Hanukkah around the world. Ashkenazic Jews from Germany and Eastern Europe Eastern Europe The countries of eastern Europe, especially those that were allied with the USSR in the Warsaw Pact, which was established in 1955 and dissolved in 1991. celebrate by frying what have become traditional latkes for most Americans. Sephardic Jews The following is a list of Sephardic Jews. See also List of Iberian Jews. A list of Jews of Sephardic ancestry:
The food processor is a must for making Eastern European-style latkes - no more hand-grating the potatoes. The food processor also has speeded up latke preparation so much that the potatoes don't have time to turn dark. French ``galettes'' - crisp, golden pancakes made from shredded potatoes - are another variation on traditional latkes. The key to making the best galettes is baking the potatoes before shredding them. Unfortunately, these potatoes still require hand-grating because they become gluey in the food processor. On the other hand, this is one latke you can brown in advance and recrisp in a hot oven at party time. Gnocchi gnoc·chi pl.n. Dumplings made of flour, semolina, or potatoes, boiled or baked and served with grated cheese or a sauce. [Italian, pl. , Italian potato dumplings, offer another opportunity for advance preparation. After you shape and boil the gnocchi, you can set them aside until almost serving time, then heat them in the oven and serve with any number of sauces. Marinara ma·ri·na·ra adj. Being or served with a sauce of tomatoes, onions, garlic, and spices: spaghetti marinara. n. Marinara sauce. , Gorgonzola and pesto sauces each enhance their flavor. If you don't want to bother with a sauce, sprinkle them with freshly grated Parmesan cheese a kind of cheese of a rich flavor, though from skimmed milk, made in Parma, Italy. See also: Parmesan . Gnocchi preparation has inspired intense debt. Some cooks favor including egg yolks, saying they make the dough easier to handle. Others argue against the yolks, saying the finished dumpling is much lighter without them. In India, hot mashed potatoes n. pl. 1. Potatoes which have been boiled and mashed to a pulpy consistency, usu. with sparing addition of milk, salt, butter, or other flavoring. It is a popular accompaniment to a meat course [U.S., 1900's], providing bulk and calories to a meal. are shaped into patties and fried. Seasoned with onions, ginger, bell peppers and chopped cashews, these ``aloo vadai'' are a spicy way to celebrate Hanukkah, and you can make the batter and shape the patties in advance. At party time, all you have to do is fry and serve. You even can make potato pancakes from sweet potatoes. This popular North African-style recipe is eaten with a hot pepper sauce Noun 1. pepper sauce - for venison: brown sauce with sauteed vegetables and trimmings and marinade and plenty of pepper Poivrade sauce - flavorful relish or dressing or topping served as an accompaniment to food , such as Tabasco, and a cooling yogurt-and-vegetable raita rai·ta n. An Indian salad made with yogurt and chopped vegetables or fruits, such as cucumbers, spinach, or bananas. [Hindi r . Preparation is easy because the food processor does the grating. To make party preparation easier, refrigerate re·frig·er·ate tr.v. re·frig·er·at·ed, re·frig·er·at·ing, re·frig·er·ates 1. To cool or chill (a substance). 2. To preserve (food) by chilling. the batter up to four hours before frying the pancakes. 6 medium potatoes (about 2 1/2 pounds), rinsed thoroughly and cubed 1/2 medium onion, cut up 3 tablespoons flour 2 eggs 1 1/2 teaspoons salt OR to taste 1/4 teaspoon freshly ground pepper Oil for frying Mix all ingredients except oil. Place 1/4 of mixture in a food processor and process until mixture is coarsely chopped. Repeat until all ingredients are combined. Work quickly so mixture does not darken dark·en v. dark·ened, dark·en·ing, dark·ens v.tr. 1. a. To make dark or darker. b. To give a darker hue to. 2. To fill with sadness; make gloomy. 3. . Heat 1 scant tablespoon oil in a nonstick non·stick adj. Permitting easy removal of adherent food particles: a frying pan with a nonstick surface. nonstick Adjective skillet. Use a 1/4-cup measure to pour potato batter into heated skillet and form patties. Fry until crisp and brown; turn and repeat. Drain on paper towels to remove excess oil. Keep latkes warm until all batter is fried. Makes 26 pancakes. NUTRITION INFORMATION PER SERVING: 62 calories; 1 gram fat; 16 milligrams cholesterol; 118 milligrams sodium. FRENCH POTATO GALETTES 6 medium baking potatoes (about 2 1/2 pounds), rinsed Salt and pepper
2 eggs, lightly beaten Oil for frying Bake potatoes in preheated 400-degree oven 1 hour. Cool thoroughly. Peel cold potatoes. Grate through a grater with large holes. Season to taste with salt and pepper. Add eggs. Toss lightly. Heat enough oil to cover bottom of a nonstick skillet. Using a 1/4-cup measure, ladle potato mixture into pan for patties. Do not crowd. Cook over medium-high heat until pancakes brown and crisp; turn and repeat. Keep latkes warm while preparing rest of batter. Repeat until all batter is fried. To make ahead, brown potato pancakes and set aside. Keep at room temperature. Recrisp by heating in preheated 425-degree oven. Makes 22 pancakes. NUTRITION INFORMATION PER PANCAKE: 50 calories; 3 grams fat; 19 milligrams cholesterol; 152 milligrams sodium. INDIAN POTATO PATTIES (ALOO VADAI) 2 large potatoes (about 1 pound), rinsed and cut into pieces 1/4 cup chopped onions 1/4 cup chopped cashew cashew (kăsh`  , kəsh`), tropical American tree (Anacardium occidentale nuts 1/4 cup chopped fresh parsley 2 tablespoons chopped red bell pepper 2 tablespoons chopped green bell pepper 1/4 cup chopped tomatoes, including liquid 1 teaspoon ground ginger 1 teaspoon salt 1/4 cup flour Oil for frying Combine all ingredients except oil in a mixing bowl. Mix well. Shape into patties, keeping hands wet with cold water to prevent batter from sticking. Place in a single layer on a platter. Cover and refrigerate until frying time. Heat enough oil to cover bottom of a large nonstick skillet. Place as many patties in skillet as will fit without crowding. Cook on one side until crisp and brown; turn and repeat. Keep latkes warm while cooking remaining batter. Serve at once. Makes 16 patties. NUTRITON INFORMATION PER PANCAKE: 50 calories; 3 grams fat; no cholesterol; 135 milligrams sodium. SWEET POTATO PANCAKES 2 1/2 pounds sweet potatoes, peeled 1 1/2 teaspoons salt OR to taste 1/2 teaspoon white pepper 5 eggs, lightly beaten Oil for frying Grate sweet potatoes in a food processor, using a blade with large holes. Place in a medium mixing bowl and toss with remaining ingredients except oil. Mix well. Cover and refrigerate (up to 4 hours) until frying time. Heat enough oil to cover bottom of a large nonstick skillet. Using a 1/4-cup measure, ladle into skillet but don't crowd. Cook until crisp and brown on one side; turn and repeat. Keep latkes warm while cooking remaining batter. Makes 26 pancakes. NUTRITION INFORMATION PER SERVING: 71 calories; 3 grams fat; 41 milligrams cholesterol; 141 milligrams sodium. CAPTION(S): Photo Photo: (color) Sweet Potato Pancakes are wonderful with a hot pepper sauce and a cooling yogurt-and-vegetable raita. Juan Garcia/Dallas Morning News |
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