Tonight as Shabbat went out my neighbours came and got me to light the menorah, we bundled up to go outside where they lit, sang and danced with pure joy on their faces,then we all retreated inside for the children to light, a long process as my neighbour had her husband all six children, two son in laws, six grandchildren and myself gathered in the lounge. We sat together and watched the lights flicker then sang & danced.
The children played dreidel, not the wooden ones, I remember from my and my sons childhood, but all singing all lights flashing all self spinning state of the arc dreidels.
Fortunately, some traditions stay the same, I thought to myself , as the fresh piping hot latkas flowed.
Every family has their own recipes and favourite dips or sides, for Hanukkah.
I like apple sauce with my latkes, (I also prefer mine oven baked as I try to avoid extra calories at this ever so enjoyable, but oh so fattening time of the year)!
Here are my recipes for my favourite Hanukkah treats.
Zucchini Carrot and Potato Latkes, serve 8-10
4 medium zucchinis grated
6 carrots grated
4 potatoes grated
2 onions grated
4 cloves garlic
½ bunch fresh parsley
½ bunch fresh coriander
4 eggs
½ cup organic sunflower oil
For Latkes add ½ cup corn, potato, or rice flour
Black pepper freshly ground to taste
Sea salt to taste
Put all the grated vegetables in a big bowl and mix
In a food processor blend the garlic, herbs and oil then add to the bowl and mix.
Season to taste add the flour, mix well again
heat up oil in a pan
Prepare a tray with kitchen towel to drain the latkes
.
Drop spoon by spoon into the hot oil; cook till golden and crispy (around 4-6 minutes)
Turn onto the kitchen paper.
Oven Baked Latkes For less calories
preheat oven to hot Gas ,7 425F 220C
place spoon full of the mixture on a lined baking tray or lined muffin tins, brush with a little oil and cook for 20-30 minutes depending on size.
Serve hot with apple sauce or some people use sour cream with chopped chives
An alternative to latkes last year I made these scrumptious gluten free Sweet Corn Pancakes served with Green pea salsa they were such a hit !
Sweet Corn Pancakes serves 3-4 people
100g Rice or corn flour
1 tsp. gluten free baking powder
1 egg, beaten
150ml soya, rice almond or oat milk
1 large tin sweet corn (about 340g), drained
4 spring onions, checked washed and chopped (use the green bits as well)
Ground black pepper
½ bunch fresh parsley finely chopped
Sea salt
¼ spoon hot paprika (Cayenne)
Sea salt
Oil for frying
Kitchen paper for draining
Whisk together the flour, baking powder, egg and soya milk parsley and seasoning, season well. Stir in the sweet corn and the spring onion salt pepper and cayenne
Heat a non-stick pan with 2 tsp. oil
Cook spoonful’s of the batter until golden brown crust
Turn over and cook the other side, turn the heat down once the outside is crisp cook a further 6-9 minutes so the filling is cooked
Drain on kitchen paper
Serve warm with either a salsa or with apple sauce or sour cream and chives.
GREEN PEA SALSA
4 cups frozen green peas defrosted
3 cloves garlic finely chopped
½ cup washed and checked fresh coriander
Juice of half a lemon
A desert spoon extra virgin olive oil
I red (or 4 salad onions) finely chopped
1 tea spoon agave or honey
Black pepper and sea salt,
Put everything in a bowl mix well, season and chill, serve with the pancakes
Wishing you your family, loved ones and friends a happy Hanukkah, where you can enjoy your family traditions with a slightly healthier slant!
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