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What’s Cookin’
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| Chanukah may not be the healthiest of holidays, as traditional foods are fried in oil. But the oil used in frying is symbolic—it reminds Jews of the miracle of the rededication of the Temple, when a small bit of oil burned for eight days.
A favorite treat during Chanukah, and — for many people—throughout the year, is the latke, or fried pancake. The most common type is the potato latke, but there are many delicious varieties of latkes. We’ve found two different types of latkes that we think everyone will enjoy. The first recipe is adapted from Bon Appetit magazine’s December 1995 issue. The second is from “The (Almost) No-Fat Holiday Cookbook,” by Bryanna Clark Grogan (Book Publishing Company, $12.95).
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POTATO, SPINACH, AND
FETA CHEESE LATKES
Makes About 12 Latkes
INGREDIENTS:
- 1 1/2 lbs. red-skinned potatoes
- 1 package frozen spinach, thawed, chopped, patted dry
- 2/3 cups chopped leek (white and green parts only)
- 1/2 cup grated Parmesan cheese
- 1 large egg, beaten
- 2 tbsp. chopped fresh mint
- 2 tsp. dried oregano
- 1 tsp. salt
- 1/2 tsp. pepper
- 6 ounces feta cheese, diced
- 1 1/2 cups (approximately) breadcrumbs
- 8 tbsp. olive oil (or more, as needed)
DIRECTIONS:
- Cook potatoes in pot of boiling, salted water until just tender,
about 20 minutes. Drain. Cool completely and peel.
- Using hand grater, coarsely grate potatoes into large bowl. Add spinach and leek. Mix Parmesan, egg, mint, oregano, salt, and pepper in a small bowl. Add to potato mixture. Stir in feta and enough breadcrumbs to form mixture that will hold together.
- Firmly press 1/2 cup mixture into a 3 1/2-inch round pancake.
Repeat with remaining mixture.
- Heat 6 tbsp. oil in large skillet over medium heat. Place 4 pancakes into skillet. Cook until brown, flipping sides. Repeat with remaining pancakes, adding
more oil as necessary.
- Serve hot.
LOW-FAT LATKES
INGREDIENTS:
- 9 medium russet potatoes,
peeled and grated
- 1 large onion, peeled and grated
- 3/4 cup whole wheat flour
- 1/3 cup nutritional yeast
- 1 tbsp. baking powder
- 1/4 tsp. white pepper
DIRECTIONS:
- Mix the onion and potatoes together well in a large bowl. Add the other ingredients and mix well.
- Cook latkes on a large, heavy non-stick or lightly oiled skillet. Place 1/4 cup of the potato mixture onto the preheated pan. Flatten into thin pancakes
and cook until bottoms are golden brown. Flip them over and cook until the second side is golden brown as well.
- Serve hot with applesauce or
fat-free sour cream.
Did You Know?
In Israel, a customary Chanukah food is sufganiot, small jelly doughnuts fried in oil, which remind us of the miracle of oil burning for eight days.
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