Chanukah! Sarah’s Veggie Latkes (Serves 4-6)
INGREDIENTS q 2 1/2 cups grated zucchini q 2 cups peeled and shredded potatoes q 1 cup shredded carrots q 3 eggs, lightly beaten q 1 1/2 teaspoons salt q freshly ground black pepper q 3/4 cup flour q 1/2 cup chopped fresh parsley q vegetable oil
DIRECTIONS 1. In a large mixing bowl, combine zucchini, potato, and carrots, draining excess moisture from the mixture. 2. Add eggs, salt, and pepper to the vegetables. Mix well. Stir in flour, and parsley. 3. In a large skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down lightly to form 1/4 to 1/2 inch thick patties. Turn when brown and crisp, and brown on the other side. Replace oil as needed. Allow to drain on paper towels. Serve hot!
Elisangela Bernis’ Sumptuous Cheese Latkes (Serves 3-4)
INGREDIENTS q 3 eggs q 1 cup milk q 1 cup cottage cheese, drained q 1 1/2 cups flour q 1 teaspoon baking powder q 1/2 teaspoon salt q 5 tablespoons sugar q 1 teaspoon vanilla extract q vegetable oil for frying
DIRECTIONS 1. Place all the ingredients except oil together in a large bowl. Mix until smooth. 2. Heat 1 cup of oil in a skillet. Using a large spoon, drop the batter into hot oil. Fry 2 to 3 minutes on each side until lightly browned. Continue until batter is used up, adding oil when necessary. The latkes may be served topped with sour cream, applesauce, or maple syrup.
Jonathan, Elisangela, Li’el Bernis and the Staff of Jewish Voice wish you and your family
this Season of Lig
www.JewishVoiceToday.org ew Year!
Joy, Peace & Prosperit N ht and throughout the coming
y NOVEMBER/DECEMBER 2010 Jewish Voice Today | 15 BY SARAH WEINER
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