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Tribe

November 19, 2010

Chanukah’s the time for lots of latkes

By Judy Zeidler

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(Page 2 - Previous Page)

SALMON LATKES

1 can (14 3/4 ounces) pink salmon, undrained, skin and bones removed
2 eggs
1/2 large onion, finely chopped
1/2 cup matzah meal or bread crumbs
1 tablespoon finely chopped fresh dill
1/4 cup finely chopped fresh parsley
Salt and freshly ground black pepper, to taste
Olive oil for frying
Yogurt-Cucumber-Dill Sauce (recipe follows)
Lemon or lime wedges
Fresh dill sprigs, for garnish

Put undrained salmon into a large bowl. Separate salmon into flakes and mash with a fork. Add the eggs, onion, matzah meal, dill and parsley. Using a fork, mash the ingredients until well blended. Season to taste with salt and pepper and mix well. Set aside for 10 minutes. With wet hands, shape the mixture into latkes. (Mixture can be made 1 hour ahead.)

In a large, nonstick skillet, heat 2 to 3 tablespoons olive oil. Place latkes into the hot oil, in a single layer, being careful not to crowd in the pan and gently press down with spatula or fork to flatten. Cook 3 to 4 minutes or until brown, flip, flatten again, and cook until brown and crispy, about 3 to 4 minutes more. Remove to a paper-towel lined ovenproof plate. Serve immediately or keep warm in 250 F oven. Repeat with remaining mixture, adding oil as needed. Serve hot with Yogurt-Cucumber-Dill Sauce (recipe follows) and lemon wedges, garnished with dill sprigs.

Makes about 2 dozen latkes.

YOGURT-CUCUMBER-DILL SAUCE

1 cup plain low-fat yogurt
1 cup peeled, seeded and grated cucumber
3 tablespoons minced fresh dill

In a bowl, combine yogurt, cucumber and dill. Refrigerate until ready to serve.

Makes 1 1/2 to 2 cups sauce.

ROMANIAN NOODLE LATKES

1/2 pound egg noodles
2 tablespoons unsalted butter or margarine
2 eggs
Salt and freshly ground black pepper, to taste
Olive oil for frying

Cook the noodles according to the package directions; drain well. Transfer noodles to a large bowl, add the butter, and toss gently until butter melts and noodles are coated; set aside to cool. Add the eggs, salt and pepper to taste, and mix well.

In a large, nonstick skillet, heat 1/4 inch of the oil over medium heat. Drop the noodle mixture by tablespoons into the hot oil, flattening each spoonful with the back of the spoon to form a thin latke. Fry on both sides until golden brown and crisp, about 5 minutes per side. (Do not turn the latkes until the first side is golden and the top is firmly set).

Makes about 30 latkes.

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