I know I just posted about Latkes (Potato Pancakes) here, but since it is Hanukkah I made some more last night.
These Latkes have parsnips and green onion in the batter which add sweetness and some bite. They were perfectly crisp on the outside and tender inside.
The mixed green salad is a light accompaniment and interesting with the addition of dried cherries and pumpkin seeds. The raspberry vinaigrette is lovely, too.
Latkes
Ingredients:
5 1/2 cups peeled and shredded Yukon Gold potatoes (4 or 5 medium potatoes)
2 3/4 cups peeled and shredded parsnips, about 2 large parsnips
2/3 cup thinly sliced chives or finely chopped scallions
4 large egg whites
3 tablespoons cornstarch
Kosher salt and freshly ground black pepper
5 tablespoons unsalted butter, divided
6 tablespoons or more canola oil or sunflower oil, divided
Sour cream and applesauce, to serve if you like
Directions:
1. Rinse potatoes in large bowl of cold water. Drain and squeeze out excess water. Spread potatoes out on clean kitchen towel to dry completely.
2. In large bowl, mix potatoes, parsnips, chives, egg whites, cornstarch, 1 teaspoon salt and plenty of black pepper.
3. In large nonstick skillet, melt half the butter in half the oil over medium heat. With hands, one at a time, pick out a heaping 2 tablespoons latke mix; squeeze firmly to remove some liquid and shape into patties. Carefully place as many as can comfortably fit in the hot pan, push down gently and level with back of spoon. Fry 3 minutes on each side or until completely brown on outside. Remove fried latkes from oil, place on paper towels and keep warm while cooking the rest. Add remaining butter and oil as needed. Serve at once with sour cream and/or applesauce on the side.
Makes 12 to 14 latkes
Recipe from “Jerusalem: A Cookbook” by Yotam Ottolenghi and Sami Tamimi
Crunchy Mixed Green Salad With Raspberry Vinaigrette
Ingredients:
5 ounces mixed greens
1/2 cup dried cherries
1/2 cup roasted pumpkin seeds
1/4 cup diced red onion
Raspberry Vinaigrette (recipe follows)
Directions:
1. In a large bowl, toss together all of the salad ingredients and drizzle with vinaigrette.
Serves 5
Raspberry Vinaigrette
Ingredients:
1/2 cup raspberry jam
2 Tbs balsamic vinegar
2 Tbs Dijon mustard
1/4 tsp black pepper
1/4 cup olive oil
2 Tbs water
Directions:
1. Whisk together the first four ingredients. Gradually whisk in the oil and then the water. Store any remaining dressing in the refrigerator.
Makes 1 1/4 cups
Recipe from Mr. Food Christmas Made Easy Cookbook
Israeli singer Yael Naim released a new album this year. Go To The River is easy on the ears and thankfully not as much of an earworm as New Soul.
Check out Yael Naim on her Website, where you can also buy the music.
Cheers!
