Missing out on these amazing latke recipes would be a frying shame.
This interesting recipe comes from the late Gil Marks, rabbi, author and food historian.
“Shredded parsnip makes these crispy pancakes sweeter than the usual potato latkes, and the parsnips’ dry flesh renders them extraordinarily crunchy, too,” writes Melissa Clark.
“These were inspired by my mother’s cheese latkes,” says Ronnie Fein. They come from her book Hip Kosher: 175 Easy-to-Prepare Recipes for Today’s Kosher Cook (DaCapo, 2008).
There are no potatoes or added fat in these! Lots of chocolate and coconut make for a crunchy and chewy exterior and a wonderfully brownie-like interior.
This recipe comes from Faye Levy’s book, Jewish Cooking for Dummies.
Add spice to your entertaining with this new take on a classic.
The latkes make wonderful cocktail fare, or prepare slightly larger ones and pair with soup and a big salad for a light dinner, or fish, for a more substantial meal.
From The Essential Jewish Festival Cooking (HarperCollins) by Phyllis Glazer with Miriyam Glazer.