Founded by the late Daniel Rogov, welcoming foodies to discuss the dining scenes in Israel and abroad, along with all things related to kosher food.
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lewis.pasco

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Hanukah Tips on making Latkes

by lewis.pasco » Thu Dec 06, 2012 2:45 am

Since it's almost Chanuka, it's time to share a few tips about making latkes.

1st of all, they can be made with low carb vegetables like zucchini, jerusalem artichokes, turnips, or yams rather than potatoes if you have issues with carbohydrates in your diet. My wife even incorporates some gently mashed or even whole small cooked chickpeas in her zucchini based "latkes."

2nd I've always found that a bit of matzoh meal is preferable to plain white flour, texture wise, as a starchy additive to help bind them. Again you can use chick pea (hummus) or soy flour or buckwheat flour in place of white flour or matzoh meal as a binder, and each "flour" or flour substitute offers a different flavor, as well as different nutritional value to the latke.

3rd - duh, the fresher the eggs the better thy will bind the shredded vegetable/onion mix.

4th fresh herbs add a wonderful zest to any latke. Chives are great, a fines herbs mix too, finely shredded mint, basil, or sage, chopped fresh oregano, marjoram... just be gentle at first pending the strength of the particular herb.

5th fresh ground pepper is a must rather than pre-ground, in particular the whole peppercorn mix that includes black, white, green and red peppercorns from Trader Joes is excellent. Another welcome spice addition is a touch of freshly grated nutmeg.

6th, shredded fresh carrot, at about 20% by weight, is terrific in basic potato latkes.

7th, and most important of all, is that good EVOO is a superior oil to any other in which to fry latkes. For flavor reasons.

Happy Chanuka to all.
Life is too short to drink bad wine.
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Robin Garr

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Re: Hanukah Tips on making Latkes

by Robin Garr » Thu Dec 06, 2012 11:39 pm

Very interesting and delicious tips. Thanks, Lewis!

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