There was an article in Bon Appetit this month about someone who makes 400 latkes - her tip re
odors was to place bowls of vinegar around the house. I will try it next time. I just open windows since we are having a heat wave anyway.
REC: EAsy Vegetable Latkes
This recipe is from Faye Levy who is the author of International Jewish Cookbook. I doubled it.
100-175 gram mushrooms. (I used one box}
4-5 tbs. vegetable oil
1 med. onion finely chopped
1 c. coarsely grated carrot (1) (I used 2 large and one small)
1/2 c, canned chickpeas, drained and coarsely chopped) Short time - I did not chop.
1/2 cup frozen green peas, thawed
2 large eggs or 3 egg whites, slightly beaten(I used 3 large eggs)
salt and freshly ground pepper
1 TBS. snipped fresh dil or 1 tsp. dried
2-3 tbsp. matza meal or dry bread crumbs (used grissini crumbs)
Halve mushrooms and slice thinly.
Heat 1 tbs. oil over med. heart for 3 minutes. Add mushrooms & saute for 2-3- minutes till veggies are tender. Transfer to a bowl
Add carrot, chickpeas, and green peas and mix well. Add eggs, salt, pepper, dill and 2 tbs. matza meal.
Heat 3-4 tbsp. oil in deep heavy large skillet, preferably non stick. For each latke, drop 1-2 heaping tbs. mix into pan. Flatten slightly with back of spoon.
Saute over med. heart about 2-3- minutes till golden brown. Turn carefully using 2 spatulas.
Drain on paper towels. Stir mixure before sauting each batch. Add oil if necessary.
Serve hot - Serves 2-3 as main course or 4-5 as an appetizer.
She says to serve either on their own or with
sour cream, yogurt, chunky tomato sauce or your favorite salsa.
These were so good - they will now be with us every Hanukah. The menu also included potato latkes and curried lentil spinach soup - I believe this is from Pat NOCal.
Dessert - jelly donuts - see Haukah post above.
odors was to place bowls of vinegar around the house. I will try it next time. I just open windows since we are having a heat wave anyway.
REC: EAsy Vegetable Latkes
This recipe is from Faye Levy who is the author of International Jewish Cookbook. I doubled it.
100-175 gram mushrooms. (I used one box}
4-5 tbs. vegetable oil
1 med. onion finely chopped
1 c. coarsely grated carrot (1) (I used 2 large and one small)
1/2 c, canned chickpeas, drained and coarsely chopped) Short time - I did not chop.
1/2 cup frozen green peas, thawed
2 large eggs or 3 egg whites, slightly beaten(I used 3 large eggs)
salt and freshly ground pepper
1 TBS. snipped fresh dil or 1 tsp. dried
2-3 tbsp. matza meal or dry bread crumbs (used grissini crumbs)
Halve mushrooms and slice thinly.
Heat 1 tbs. oil over med. heart for 3 minutes. Add mushrooms & saute for 2-3- minutes till veggies are tender. Transfer to a bowl
Add carrot, chickpeas, and green peas and mix well. Add eggs, salt, pepper, dill and 2 tbs. matza meal.
Heat 3-4 tbsp. oil in deep heavy large skillet, preferably non stick. For each latke, drop 1-2 heaping tbs. mix into pan. Flatten slightly with back of spoon.
Saute over med. heart about 2-3- minutes till golden brown. Turn carefully using 2 spatulas.
Drain on paper towels. Stir mixure before sauting each batch. Add oil if necessary.
Serve hot - Serves 2-3 as main course or 4-5 as an appetizer.
She says to serve either on their own or with
sour cream, yogurt, chunky tomato sauce or your favorite salsa.
These were so good - they will now be with us every Hanukah. The menu also included potato latkes and curried lentil spinach soup - I believe this is from Pat NOCal.
Dessert - jelly donuts - see Haukah post above.