Latkes, latkes, we like latkes. Not just a little but a lot of latkes. That’s why the Kitchen Committee has so many different latke recipes… too many for one post. This is part two, but you might prefer to keep them in a pdf available here Latke recipes night by night.

On the Fourth Night of Hannukkah, how about something different…Ricotta Latkes
From “The New Jewish Holiday Cookbook” by Gloria Kaufer Green
(makes 26 – 30 latkes, 4 servings)
• 15-16 oz container part-skim ricotta cheese (about 2 cups)
• 4 large eggs (or 1 cup egg substitute)
• 2 Tbs sugar
• ½ to 1 teaspoon vanilla extract
• 2 Tbs butter, melted and cooled
• ½ cup all-purpose flour
• Butter, margarine, or canola oil for frying
• In food processor fitted with a chopping blade (or in a blender in batches if necessary) combine the
ricotta cheese, eggs, sugar, and vanilla. Process until just combined. Add the melted butter and
process briefly to mix.
• Add the flour and process, stopping several times to scrape down the sides until the batter is
smooth and resembles thick cream. The batter will be thinner than most pancake batters.
• Preheat a nonstick griddle or skillet over medium heat. Use butter, margarine, or canola oil to lightly
coat the griddle.
• For each latke, spoon 1 ½ to 2 Tbs of batter onto the griddle. The batter will spread to form a 3-inch
round. Space the latkes at least ½ inch apart.
• Cook for about 3 minutes or until a few bubbles have risen to the surface, the tops are beginning to
look a little dry, and the bottoms are golden brown. The latkes will not rise.
• Use a spatula to carefully flip the latkes. Cook them briefly on the second side until golden brown.
Repeat with remaining batter, adding additional coating to the griddle between batches.
• Serve with jam, applesauce, yogurt, or fresh fruit.

For the Fifth Night of Chanuka… create some Zucchini / Potato Latkes
Makes 8-10 latkes – 2-3 servings
• 2 medium zucchini (about 8 oz)
• 1 large baking potato (about 10 oz), peeled and quartered lengthwise
• 1/2 onion, peeled and quartered
• 1/4 cup flour
• 1 egg
• ¾ teaspoon Kosher salt
• ¼ teaspoon pepper
• 1/2 teaspoon baking powder
• 2 tablespoons chopped fresh basil (optional)
• oil for frying
• Trim and quarter 2 medium zucchini (about 8 oz.). Using a food processor fitted with a coarse
grating disk, grate zucchini. Transfer to medium bowl and toss with 1/2 teaspoon. salt. Let stand, 10
• Using the food processor fitted with coarse grating disk, grate the potato and onion; discard any
large pieces. Transfer the mixture to a clean dish towel and squeeze out any excess liquid, then
transfer to a large bowl. Stir in the flour, egg, 3/4 teaspoon. salt, 1/4 teaspoon. pepper and the
baking powder.
• Transfer the zucchini mixture to a dish towel and squeeze to drain.
• Add zucchini to potato-onion mixture; squeeze mixture dry again. Add 2 tbsp. chopped fresh basil to
batter before frying latkes
• In a medium skillet, heat 1/4 inch oil over medium-high heat until hot but not smoking. Working in 5
to 6 batches, drop 2 tbsp. scoops of batter into the pan about 2 inches apart. Using a spatula,
flatten the batter into disks. Cook, turning once, until browned and crisp, about 5 minutes. (Lower
the heat if the latkes darken too quickly.) Drain on paper towels.

On the Sixth Night of Chanukah.. try some Plantain Latkes
From: Barbara McGee
Makes 10
• Growing up in South Florida, my family ate plantains all the time. Plantains were a great alternative to
potatoes, are available at most regular grocery store and contain more nutrients then a potato.
Ingredients for Latkes
• 2 green Plantains peeled
• ¼ cup diced onion
• 2 cloves minced garlic
• ¼ cup matzah meal or rice flour
• 1 tbs dried cilantro
• 1 egg beaten
• Grate the plantains. Then mix in the rest of the ingredients. Mixture is dry. Make patties and fry in ½
inch of vegetable oil.
Ingredients for Avocado Crema
• ½ lime juiced
• ½ cup plain yogurt
• ½ Haas Avocado mashed
• Add ½ teaspoon Sirachi
• salt and pepper to taste
• 1 sprig of green onion diced
• Mix ingredients together and serve with fried latkes.

On the Seventh Night of Channukkah… make Parsnip and Carrot Latkes
Makes 20 latkes
• 1 pound carrots peeled and grated
• 1 pound parsnips peeled and grated
• 1 medium onion grated
• 2 – 3 large eggs beaten
• 4 large cloves garlic minced
• 1/2 cup matzah meal or rice flour
• 1/2 cup chives chopped for garnish
• Olive oil to fry
• Salt and pepper to taste
• Mix and fry in small batches.
• Serve with applesauce or maple syrup.
• These are good anytime of the year as a side or as a meal on their own

And on the Eighth Night of Chanukah… how about Sweet Potato and Carrot Latkes
For Sweet Potato Carrot Latkes:
• 1 pound sweet potatoes about 3 cups, washed, peeled and shredded
• 2 tablespoons white onion minced
• 1 medium carrot shredded
• 2 eggs whisked
• 2 tablespoons all-purpose flour
• 2 tablespoons brown sugar
• 1/4 teaspoon salt
• Pre-heat oven to 200 degrees F to keep latkes warm while you are working on the rest. Get a few
cookie sheets lined in foil ready. I made all the latke batter first and then fried in batches. I had two
pans going at once to make the magic happen.
• Shred main vegetable into a medium bowl. Use paper towels to remove as much moisture as
possible. This is the key to crispy latkes! Then add in remaining ingredients and combine.
• Set aside paper towels for draining and salt for garnishing.
• Heat a large sauté pan over medium high heat and add oil. You want oil hot enough that the latke
batter sizzles when placed in the oil but doesn’t brown immediately. Place ¼ cup dollops of latke
batter into oil, careful not to crowd the pan. Fry one side until well browned, about 3-5 minutes.
Then flip and fry the other side. Drain on paper towels. Keep latkes warm in the oven and repeat
with remaining batter.