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Potato Latkes
5 large potatoes, peeled and cut up
1 onion
2 eggs, beaten
1½ teaspoons baking powder
3 tablespoons
flour
Salt to taste
Chop potatoes in a food processor. Put in drainer and run cold water over them for 1 minute. Drain. Chop onion in processor
and place in mixing bowl. Add all the other ingratiates to onions and mix well. Heat ½ inch oil in a large frying pan over
medium heat. Drop a tablespoon of batter into hot oil for each latke. Flatten and fry for 3 minutes on each side until they
are brown and crisp.
Sweet Potato Latkes (Pancakes)
From
Susie's "Kosher by Design Entertains."
2 pounds (about 3 large) sweet potatoes, peeled
3 large eggs
2 tablespoons plus 1 teaspoon Cajun spice
blend
1/3 cup chopped cilantro
peanut oil
sour cream
Using the coarse grating disc of a food processor, grate the sweet potatoes. Transfer to a large bowl. In a small bowl, whisk the eggs. Sprinkle the Cajun spice blend into the eggs and whisk. Mix in the cilantro. Add egg mixture to the grated potatoes. In a large skillet, heat the peanut oil until very hot
but not smoking. If you are using a thermometer, get the oil to 375 degrees. Add the sweet potato mixture
1/4 cup at a time. Fry until golden, flip and fry until golden on the other side. Drain on paper towels. Repeat until all
the potatoes are used. Serve with sour cream. Yields 14-18 latkes
Lite Latkes (Potato Pancakes)
From
Weight Watchers
Servings ~ 5
Preparation Time ~ 5 min
Cooking Time ~
7 min
Ingredients:
1 1/4 pound potato(es), peeled and shredded
2 medium egg white(s)
3 Tbsp all-purpose flour
2 medium
scallion(s), minced
3/4 tsp table salt
4 tsp vegetable oil
Instructions:
Soak the potatoes in cold water 30 minutes; drain and blot dry. Preheat the oven to 375° F. In
a medium bowl, combine the potatoes, egg whites, flour, scallions and salt. Form into 12 pancakes. In
a large nonstick skillet over medium heat, heat one third of the oil. Cook the pancakes, 4 at a time, until just golden, about
2 minutes on each side; transfer to a baking sheet. Repeat with the remaining oil and pancakes. Bake until crisp and cooked
through, 5-7 minutes.
~ Recipes taken from http://www.sharaka.org/
Fried Beignets
1 envelope active dry yeast
1 1/2 cups
warm water
1/2 cup granulated sugar
1 teaspoon
salt
2 eggs, beaten
1 cup evaporated milk
7 cups all-purpose flour
1/4 cup shortening, softened
oil for deep
frying
powdered sugar
In large bowl, sprinkle yeast over the warm water; stir to dissolve and let stand for 5 minutes. Add sugar, salt, beaten
eggs, and evaporated milk. Whisk or use electric mixer to blend thoroughly. Add 4 cups of the flour; beat until smooth. Add
shortening; gradually blend in remaining flour. Cover with plastic wrap and chill at least 4 hours or overnight. Roll out
on floured board to 1/8-inch thickness. Cut into 2 1/2 to 3-inch squares. Deep fry at 360° for 2 to 3 minutes until lightly
browned on both sides. Drain on paper towels and sprinkle generously with powdered sugar. Makes 4 to 5 dozen.
Sufganiot - Fried Doughnuts
1½ tablespoons
dry yeast
2 cups of warm milk
1 cup plus 2 teaspoons of sugar
5 cups of all-purpose flour
salt
6 egg yolks
1
teaspoon vanilla extract
rind of small orange, grated
¾ cup soft butter
¾ cup jam of choice
Vegetable Oil for
frying
Powder Sugar for topping
Mix yeast with
½ cup milk and 2 teaspoons of sugar. Put aside for 10 minutes. Mix flour, salt and rest of sugar in a large bowl. Pour in
the yeast mixture and flour. Cover the bowl with a towel and let it stand for 20 minutes. Add the egg yolks, vanilla, orange
rind and butter. Knead into soft dough using the remaining milk. Cover and let stand in a warm place for 2 ½ hours. Roll out
the dough ½ inch thick and cut into 3-inch circles. Let circles rise for 1 hour. Heat 3 inches of oil in a deep saucepan to
360 degrees using a candy thermometer, or use a deep fryer. Deep fry in oil on both sides, 4 at a time until lightly brown.
Remove from oil and drain on paper towels. When cool enough to handle, make a small cut on the side and spoon 1 teaspoon of
jam in. Sift powered sugar over the Sufganiot. (Makes 3 dozen)
Blintzes
Use the Crepe recipe below, then
add the following for filler:
1 cup dry cottage cheese
1½ cup sour cream
2 tablespoons sugar
1 teaspoon vanilla extract
½
teaspoon grated lemon peel
¼ cup butter
1 can (21 oz) cherry pie filling
Prepare Crepes, but only brown one side. Mix the cottage cheese, ½ cup sour cream, sugar, vanilla and
lemon peel. Spoon 1½ tablespoons of the cheese mixture onto the browned side of each crepe. Fold sides of crepe up over the
filling and overlap the edges, then roll them up. Heat butter in a frying pan over medium heat until it bubbles. Place blintzes
in the pan, seam sides brown. Cook, turning once, until golden brown, top each blintz with a tablespoon of sour cream and
3 tablespoons of cherry pie filling. (Makes 12 blintzes)
Crepes for Chanukah
1½ cups all-purpose flour
1 tablespoon sugar
½ teaspoon baking powder
½ teaspoon salt
2 cups
milk
2 tablespoons melted butter
½ teaspoon vanilla extract
2 eggs
Put all ingredients into a mixing bowl. Beat with a hand beater until smooth. Lightly butter an 8-inch frying
pan over medium heat until butter bubbles. For each crepe: pour ¼ cup of the batter into the frying pan and immediately rotate
pan until a thin film covers the bottom. Cook until light brown. Run a wide spatula around the edge to loosen. Turn it over
and cook until the other side is light brown. Stack the crepes by placing wax paper between each one. Keep covered until ready
to use. You can then spread jam, jelly etc on each one and then roll up. Powder sugar may be sprinkled on top. Makes 12 crepes.
Kosher Turkey And
Mushroom Sauce
3-tablespoons olive oil
8 chopped mushrooms
1
small onion chopped
Salt and pepper to taste
1 1/3 -lbs ground turkey
2-tablespoons chopped fresh sage
1-tablespoon
Worcestershire sauce
½-cup breadcrumbs
1 beaten egg
2-tablespoons flour
2-tablespoons butter
1-2 cups chicken
stock
Poultry seasoning
Heat oil in frying pan and sautי mushrooms and onions with salt and pepper for about 5 minutes.
Remove to a bowl. To this mixture add the turkey, sage, Worcestershire sauce, breadcrumbs and the egg. Mix well and make 4
large patties (or 8 smaller ones) 1-inch thick. Cook in pan (add more oil if needed) about 6 minutes on each side or until
done and brown. Remove to a serving plate and keep warm. Add to the pan the butter and flour and cook for 2 minutes until
brown. Add chicken stock and season with poultry seasoning, salt and pepper to taste. Simmer the gravy until it reaches the
desired thickness. Pour some over the patties and put the rest in a gravy boat. Serve with applesauce and latkes.
Lemon-Fried Chicken
1 Chicken – cut up
1/8 - cup fresh lemon juice
1/8 - teaspoon garlic salt
Cooking Oil
¼ - teaspoon
salt
1/8 - teaspoon dried thyme
1/8 - teaspoon dried marjoram
1/8 - teaspoon pepper
3/8 - cup flour
½ - teaspoon
grated lemon rind
½ - teaspoon paprika
Wash the chicken, dry. Place in a shallow dish and cover with lemon juice, ¼ cup oil, garlic salt, salt,
thyme, marjoram, pepper. Marinade in refrigerator for 2 hours. Remove and drain. Roll chicken in flour, lemon rind and
paprika. Heat ½ cup oil in frying pan. Brown the chicken on all sides. Place in baking dish. Bake uncovered in a preheated
350-degree oven for 45-50 minutes, or until tender.
Funnel Cakes
2
½ cups all-purpose flour
4 tablespoons granulated sugar
2 teaspoons baking soda
1½ teaspoons baking powder
½ teaspoon
salt
2 eggs
1½ cups milk
Combine
dry ingredients. Beat egg and add milk. Add liquid to flour mixture and beat until smooth. Have hot oil ready for deep frying.
Put 1/4 cup batter in funnel, blocking open end with finger. Hold over oil and let batter drizzle in oil, moving around in
circular pattern. Repeat, making as many as will comfortably fit in fryer. Cook, turning over once until they are lightly
browned. Drain on paper toweling, then sprinkle with cinnamon sugar or powdered sugar.
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