HANUKA RECIPES
From Naama Hayet
Fast Cheese Latkes
4 spoons white cheese (5% fat)
2 eggs
2 spoons flour
1 spoon sugar
Mix all the ingredients in a bowl
Heat a pan to medium-low
Apply with a spoon to a slightly oiled pan (I use a paper towel to oil the pan with a very thin layer of oil)
Turn the latkes when they are light brown and take out
Serve right away.
Fried Cauliflower
Clean 2-3 cauliflowers
Steam in a pot with a little bit of water 20-30 minutes
After the cauliflower cools down – cut to eatable pieces
Mix 6 eggs with 4-5 spoons flour and 1 teaspoon salt.
Dip the pieces off cauliflower in the mix so they are covered from all sides and fry in deep oil until they are brown from all sides.
Put on a paper towel to absorb some of the oil.
Serve with lemon.
Sweet Potatoes Latkes
• Start 6-8 hours before serving
2.75 Pounds Sweet Potatoes (Before peeling!)
1 spoon soy sauce
1 spoon silan (date-honey) or honey
Half teaspoon salt
Black pepper
1 cup flour
Oil
Peel the sweet potatoes, cut to medium-sized cubes
Steam in a pot with a little bit of water for about 40 minutes. Until they are very soft
Put in a strainer for at least two hours to drain the liquids
In warm weather - cool in the fridge for another hour
Mash the sweet potatoes, add the soy sauce, silan, salt and pepper.
Add the flour and mix (but not too long).
Heat 0.5 inch of kanola oil in a pan. The temperature should be medium-low.
Apply with a spoon (The mix is very sticky) flatten the latkes a little bit and fry for approximately 10 minutes, until both sides are brown.
Put on a paper towel to absorb some of the oil. Put in the fridge for a few hours and heat in the oven before serving.
Serve with a dip made of 1 cup sour cream (15% fat) + 2 spoons of finely chopped chives
Potato Latkes
• Start 6-8 hours before serving
3 big (or 5 medium) peeled potatoes
1 big onion
1 egg
2 spoons flour
1 teaspoon salt
Black pepper
Grate the potatoes and onion with a fine grater (use the smallest holes).
Do not drain the liquids!
Add the rest of the ingredients and mix.
Heat 0.5 inch of Canola oil in a pan
Apply with a spoon (the mix is very fluid, mix from time to time)
Fry until the latkes are brown and Put on a paper towel to absorb some of the oil. Put in the fridge for a few hours and heat in the oven before serving.
