Latkas

[Mystery345]

This is my first post after my intro. I hope I am in the right place. I am looking for a recipe for latkes. Hanukkah is around the corner and I usually do the potato Latkas. I need a replacement!

Laura

[atkinsgal08]

Re: Latkas

Yahoo! Groups

[Mystery345]

Re: Latkas

Thanks!

[kifl1981]

Re: Latkas

I saw a recipe in a magazine recently where they used zucchini. You still have to make sure you dry the shredded veggie pretty well with some paper towels.

[soon2bslim]

Re: Latkas

In addition 2 zuccinni or instead of it, U can shred cauliflower or kolrahbi plus diced onions and follow the potato pancake recipes 2 figure uot how many eggs and how much oil to add. U may want to drain the grated vegetables in a strainer since all the vegetables are much more watery than potatoes and the pancakes might stick together better if you drain off as much water as possible. If u want 2 get creative use pumpkin - only, OR w/ other grated veggies and/or add cheese to your pancake batter OR make cheese pancakes.

Good Luck! Happy Hanukkah!

[Mystery345]

Re: Latkas

Thanks all! I tested the zuccinni today. I didn't follow a receipe pretty closly but it work somewhat well. A bit too soggy but very tasty. I will definatly do vege letkas next week..

Now what to do about Blintzes...

[mizski]

Re: Latkas

Now what to do about Blintzes...

Blinis are hard to do while on Induction. When you get to the Dairy rung you can make a blini (beaten egg with a pinch of SF sweetener in it cooked very thin...similar to crepes) and filled with cottage or ricotta cheese. And when you get to the Berry rung you can top that with some fresh blueberries, strawberries or SF jam. And of course, sour cream.

Potato pancakes are very popular Lithuanian fare. I make zucchini ones, shredding the zuke on paper towels and patting dry with a paper towel on top. Drying out the zuke makes for a better pancake.

[soon2bslim]

Re: Latkas

Blintzes are easy!
>beaten eggs - heat oil or butter in a pan - drop about 2-3 tbs of the beaten egg depending on the size of the frying pan and spread to all edges, fry quickly and flip when the egg gets bubbly - essentially u are naking a thin crepe - place in a flat plate and stack them as you finish the eggs. ( u can add some baking powder and if your blintzes are savory, add some spices or garlic to the eggs)
>Induction friendly fillings can be sauteed mushrooms and onions or cream cheese + cinnamon + touch of nutmeg, or sautee: onions + zucchinni + peppers, even sauteed 'riced' cauliflower + sauteed chopped onions will work. Use herbs/spices that appeal to you and put 2-3 spooonfuls of filling and wrap - depending on the diameter of the crepe - warm in buttered or oiled pan - low flame and covered turn blintz at least once so that both sides are evenly heated.