Non-potato latkes??

shirgal

Wed, Dec 01 2010, 3:20 pm

Does anyone have good recipes for latkes that are NON-potato?? I found this one on www.GourmetKosherCooking.com: http://www.gourmetkoshercookin.....auce/

and they have a couple others, but I'm really looking to have a whole repertoire of different types of latkes. I have this vision of a chanukah party with like 10 different types of latkes....or even a latke-making party! Anyway, all ideas are welcome! Thanks!!

-Shira

Zus

Wed, Dec 01 2010, 3:44 pm

You can make 'latkes' with basically any vegetable:
Yams, carrots, cauliflower, zucchini, leeks, whatever you want.
You can also combine veggies. Just put it in stead of the potatoes. Just make sure to dry the wetter veggies well after grating.

saraleah2010

Wed, Dec 01 2010, 3:50 pm

we make a curry sweet potato latke--pretty much replace potato with sweet potato and add a lot of curry powder.

I also think that it would be fun to make a southwestern latke--replace potato with cornmeal paste with corn and chopped peppers in it, with a little cumin/chili powder, and maybe a little cheese in it.

hartzig

Wed, Dec 01 2010, 4:27 pm

my mother used to make spinach latkes and they were delish. (turns the oil an interesting shade of green, too - pretty!)

how about an old standard in our house - tuna latkes? could salmon croquettes fit the bill? they really are just latkes with a fancy name Smile

SimchasHachaim

Wed, Dec 01 2010, 4:30 pm

What about cheese latkas...my family loves them.

mom23

Wed, Dec 01 2010, 5:10 pm

There is also onion latkes. YUM!

nylon

Wed, Dec 01 2010, 6:23 pm

I haven't tried these, but I've had good luck with her recipes:

http://smittenkitchen.com/2010.....tkes/

ra_mom

Wed, Dec 01 2010, 7:57 pm

Butternut squash latkes are yummy and taste like the real thing.

NativeMom

Wed, Dec 01 2010, 9:32 pm

Thanks for the ideas ladies, my DH can't have potatoes. Those apple latkes look great, thanks for posting the link nylon!

Ra_mom, do you have a recipe for the butternut squash latkes?

ra_mom

Wed, Dec 01 2010, 9:56 pm

NativeMom wrote:

Thanks for the ideas ladies, my DH can't have potatoes. Those apple latkes look great, thanks for posting the link nylon!

Ra_mom, do you have a recipe for the butternut squash latkes?

Buttenut Squash Latkes
-4 cups butternut squash, very finely shredded
-1 small onion, grated
-3 eggs, beaten
-3/4 tsp salt
-dash black pepper
-oil, for frying

In a large bowl combine shredded butternut squash, grated onion, beaten eggs, salt and pepper.
Use your hands to form batter into 3 inch patties.
In a large skillet, heat oil. Fry latkes, on each side, over medium heat, until golden brown and crispy.
Remove latkes from pan and place on a paper towel lined plate to drain excess oil.
Repeat until batter is used up.
Sprinkle with Kosher salt if desired.

Last edited by ra_mom on Sat, Dec 03 2011, 7:53 pm; edited 1 time in total

Merrymom

Wed, Dec 01 2010, 11:55 pm

I've never used plantains but have always wanted to. I think I'll try to make them as latkes this year.

Pizza

Thu, Dec 02 2010, 2:46 am

I made carrot - zucchini latkes last night, big hit!
I added beets to some of them, they were a bright pink-purple. very yummy, didnt change the taste much at all! (and a great way to get my kids to eat veggies)

Sherri

Thu, Dec 02 2010, 3:00 am

ra_mom wrote:

Butternut squash latkes are yummy and taste like the real thing.

Do they really taste like potato latkes?

BeershevaBubby

Thu, Dec 02 2010, 3:05 am

Onion Fritters
* 1/2 kg onions finely diced
* 1/2 kg flour
* Fresh spearmint
* Oil for frying
* Salt
* Pepper
In a bowl, mix well the onions, spearmint, flour, salt and pepper. Add enough water to make a thick batter. Heat oil in a frying pan. Drop teaspoons of batter into the oil. Fry until golden brown. Drain the fritters well and serve hot.

Aubergine croquettes (Eggplant)
* Aubergines (enough to make at least 2 cups of aubergine pulp)
* 2 eggs
* Bread crumb
* 1/2 cup grated cheese (kefalograviera or parmesan)
* 1 small onion, chopped
* 1/2 cup chopped parsley
* Flour for coating
* 1 tspn baking powder
* Salt
* Pepper
Wash the aubergines and pierce them in several places. Boil them in salted water until tender. Drain them well, peel of their skin, remove seeds and mash them well until they become a pulp. Place in a bowl. Beat the eggs with a fork and mix with the pulp. Add the bread crumb, 1 tspn baking powder, chopped onion and parsley. Work the mixture until all ingredients are unified. Taste and add salt and pepper as desired. If the mixture is very soft and not thick enough add more bread crumb or some flour. Shape the mixture into croquettes or balls, dredge flour over them and fry until brown.
Tip: To soften the aubergines you can bake them for an hour in 190 C, if you prefer

Courgette balls (Zucchini)
* 1 kg courgettes
* 1/2 tea cup grated cheese
* 200 gr grated feta cheese
* 3 eggs
* spearmint
* salt
* pepper
* flour for dredging
* Olive oil for frying
Wash the courgettes and cut off their ends. Grate them and squeeze them to remove their liquid. Soak the bread crumbs and drain them. Beat the eggs. In a bowl mix the grated courgettes with the grated cheese, the grated feta cheese, the bread crumbs and the beaten eggs. Add salt, pepper and spearmint. Shape the mixture into balls. Flour the balls and fry them in olive oil until they take brown color.

Santorinian Tomato Rissoles
* 500 gr. tomatoes, rinsed and dried
* 2 medium onions, peeled and finely chopped (not grated)
* 1/4 teaspoon paprika
* salt and black pepper
* 1 teacup fresh spearmint, finely chopped
* 2 tablespoons parsley, finely chopped
* 1 tablespoon olive oil 150 grams self-raising flour
* sunflower oil, for frying
Put the rinsed and dried tomatoes whole into a large bowl. Squeeze and manipulate them with the hands, until they turn into a pulpy substance. This is the only way to do it as you need the skins to give some substance. Next, mix all the ingredients together, apart from the flour. Add enough flour gradually to make a thickish but moist paste. You will probably not need all the flour. The mixture can now wait until it is time to be cooked and eaten. Put about 2.5 cm oil in a large frying pan. When the oil is hot, but not smoking, drop in tablespoons of the mixture and fry, turning the rissoles over once, until lightly golden all over. Serve immediately.

I'll be serving them with yogurt and dill dip and yogurt and cucumber dip...

c.c.cookie

Thu, Dec 02 2010, 3:24 am

SimchasHachaim wrote:

What about cheese latkas...my family loves them.

AND they combine oily foods and dairy foods.

ra_mom

Thu, Dec 02 2010, 9:08 am

Sherri wrote:

ra_mom wrote:

Butternut squash latkes are yummy and taste like the real thing.

Do they really taste like potato latkes?

It's the closest you'll get to the real thing. They are good.

NativeMom

Thu, Dec 02 2010, 12:10 pm

ra_mom wrote:

NativeMom wrote:

Thanks for the ideas ladies, my DH can't have potatoes. Those apple latkes look great, thanks for posting the link nylon!

Ra_mom, do you have a recipe for the butternut squash latkes?

Buttenut Squash Latkes
-4 cups butternut squash, shredded/grated
-1 small onion, grated
-3 eggs, beaten
-3/4 tsp salt
-dash black pepper
-oil, for frying

In a large bowl combine shredded butternut squash, grated onion, beaten eggs, salt and pepper.
Use your hands to form batter into 3 inch patties.
In a large skillet, heat oil. Fry latkes, on each side, over medium heat, until golden brown and crispy.
Remove latkes from pan and place on a paper towel lined plate to drain excess oil.
Repeat until batter is used up.
Sprinkle with Kosher salt if desired.

Thank you!!

DefyGravity

Thu, Dec 02 2010, 12:30 pm

I'm going to make cheese latkes soon.

Liba

Thu, Dec 02 2010, 12:34 pm

I made tofu latkes (with shredded and then marinated tofu and eggs) tonight.

momo4

Thu, Dec 02 2010, 12:41 pm

Easiest cheese latkes:
1/4 cup sugar
1/2 cup flour
2 eggs
1 cup cottage cheese

YUM!