hanukka recipes and tablesettings, kosher appetizer recipes, kosher pareve recipes, kosher recipes, kosher vegetable recipes
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We are always on the lookout for a new twist on tradition. If you want to revive your Hanuka dinner menu, then this recipe is a great one to try!
Photo and recipe printed with permission by Viviane Bauquet Farre
Food & Style http://foodandstyle.com/ )
makes 36 medium latkes
- 1 1/2 tablespoons cumin seeds
- 12 oz butternut squash – peeled, seeded and coarsely grated (use medium hand-grater or food processor shredder attachment) (2 3/4 cups)
- 1 medium leek – white and light green parts only, halved, thoroughly washed and cut crosswise in 1/4” slices (1 1/4 cups)
- 2 tablespoons unbleached all purpose flour
- 3/4 teaspoon sea salt
- freshly ground black pepper to taste
- 2 large eggs – lightly beaten
- olive oil for the pan
- cilantro leaves as garnish
- 1/4 cup sour cream
Step 1: Heat a small, heavy-bottomed frying pan over medium-high heat. Add the cumin seeds and cook until they turn dark-brown and are fragrant — about 2 minutes — shaking the pan constantly and taking care not to burn the seeds. Transfer to a small bowl and set aside.
Step 2: Place the butternut squash and leek in a medium bowl. Sprinkle with the cumin seeds, flour, salt and pepper. Toss well. Add the eggs and stir until well blended.
Step 3: Heat a large heavy-bottomed frying pan over medium-high heat. Add enough oil to generously cover the pan. Using a dessert spoon, drop two teaspoons’ worth of batter into the hot oil for each latke. Sauté for 2 to 3 minutes until golden-brown. Flip the latkes and sauté for another 2 minutes until golden-brown. (You may have to lower the heat as the pan gets hot: the latkes shouldn’t turn brown too fast and the oil should never come to smoking point.) Transfer to a platter lined with a paper towel. Repeat until the butternut squash mixture has all been used up, adding more oil to the pan as necessary.
Cook’s note: The latkes can be prepared up to 2 hours ahead and kept at room temperature. To re-heat, place on a jellyroll pan and warm in a 400°F preheated oven for 6 to 7 minutes until sizzling and proceed with step 4.
Step 4: Place the latkes on a platter. Spoon a dollop of sour cream on top of each latke. Garnish with a cilantro leaf and serve immediately.
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