Jewish Fusion

Here’s a quick and easy potato latkes recipe that you’ve probably never considered before.

Ingredients:

• 2 pounds Yukon Gold potatoes
  1 medium onion
  4 cloves garlic, minced
  ¾ cup packed fresh basil leaves, very finely chopped
  3 eggs whisked
  ½ cup grated Parmigiano-Reggiano cheese
  2 Tablespoons extra-virgin olive oil
  1 teaspoon salt
  ½ teaspoon freshly ground pepper

Directions:

• Preheat oven to 350°F.
  Coat a 12-cup muffin pan with cooking spray.
  Peel potatoes, then grate them in a food processor using the grating disk.
  In a colander, rinse the grated potatoes under cold water.
  Squeeze out the water in small batches between your hands over the sink to remove excess moisture.
  Then grate onion in the food processor.
  Stir in garlic, basil, egg substitute, cheese, oil, salt and pepper.
  Place a ½ cup of the potato mixture into each muffin cup, packing the mixture firmly.
  Bake the latkes until lightly browned and firm, 45 to 50 minutes.
  Cool in the pan on a wire rack for 10 minutes before unmolding.

Recipe adapted from EatingWell.com

This delicious potato latkes recipe was adapted from the Food Network Kitchens.

Ingredients

• For the Chunky 5-spice Applesauce:
  6 MacIntosh or Granny Smith apples, peeled, cored and cut into 1-inch chunks
  1 Tablespoon lemon juice
  1 Tablespoon apple cider
  1 teaspoon lemon zest
  1/2 teaspoon Chinese 5-spice powder
  1 tablespoon brown sugar

For the Latkes:

• 1 pound sweet potatoes, peeled
  1/2 pound parsnips, peeled
  Salt
  ¼ cup flour
  2 large eggs
  ¼ cup vegetable oil

Directions:

• For the applesauce:
  In a large saucepan over medium heat, combine the apples, lemon juice, apple cider, lemon zest, 5-spice powder and brown sugar and stir to mix well.
  Cook for 10 to 15 minutes until apples begin to break down, but are still chunky.
  Remove from heat and cool.

For the latkes:

• In a food processor, using the grating disk, grate the sweet potatoes and the parsnips.
• Combine potatoes and parsnip in a large bowl.
• Season with salt and toss to combine.
• Add flour and stir to distribute evenly.
• Add eggs and stir well.
• In a large non-stick sauté pan over medium heat, heat 2 tablespoons of cooking oil
• Form the potato mixture into 3-inch latkes that are about ½ inch thick.
• Fry until golden brown on both sides and cooked through, about 4 minutes per side. Remove to a paper-towel lined plate and season with salt.
• Repeat this procedure with all of the potato/parsnip mixture, adding more oil as necessary.
• Serve with the apple sauce.

A Roti is a type of pancake filled with curry, or used as bread to mop up all the curry juices. It is similar to a tortilla but more flavorful. Roti may be used as a wrapper for lamb or vegetarian curries to make a South African version of the burrito.

Ingredients:

• 3 cups flour
• 1 teaspoon salt
• 3 Tablespoon oil
• enough water to form a soft dough
• 1 cup soft butter or margarine
• oil for frying

Directions:

• Mix the flour and salt in a large mixing bowl and add the oil. Rub in until the mixture resembles fine breadcrumbs.
• Add water and mix to a fairly soft dough.
• Roll out on a floured surface and roll to the size of a 10 x 15 inch rectangle.
• Spread the dough with softened butter and roll it up like a Swiss roll.
• Cover with a tea towel and leave for 30 minutes.
• Break off pieces of dough and form into balls the size of tennis balls.
• Roll out each ball into a disc the size of a dinner plate.
• Fry in hot oil for 2 minutes on each side.
• Serve immediately with a curry filling, or on the side

Related Recipes:

Lamb Curry Recipe

Mallay Lamb Curry

Peri Peri Chicken

While serving a congregation in South Africa, I became acquainted with a fish called snoek, which actually has no equivalent in North America. However, I have found that smoked Lake Superior whitefish is an excellent substitute .This is an excellent brunch dish.

Ingredients:

• Crust:
  About 1 ¼ pound of ready-made pie dough.
  You can make your own dough if you are motivated but the ready-made variety works just fine.

• Filling:
  2 pounds smoked whitefish, with the skin and bones removed
  ¼ cupcake flour
  3 ½ cups whole milk
  ¼ cup butter/margarine
  1 medium onion, very finely chopped
  2 Tablespoons vegetable oil
  4 eggs, separated
  1 cup grated mature Cheddar cheese
  2 Tablespoons chutney
  1 Tablespoon finely chopped parsley

Directions:

• Line two pie plaes with the pastry and neaten the edges.
  Refrigerate until needed.
  Flake the smoked fish finely.
  Mix the flour thoroughly with 1 cup of the milk.
  Bring the rest of the milk and the butter/margarine to the boil.
  Remove from the stove and quickly beat in the flour mixture.
  Put back on the stove and bring to the boil over moderate heat, stirring constantly to prevent burning,
  As soon as the sauce boils, remove it from the stove and let it cook to lukewarm.

Meanwhile, fry the onion in the oil until golden brown.
Beat the egg yolks well and stir them into the lukewarm sauce.
Add the fish and egg and mix well. Stir in the cheese, chutney and parsley.

• Beat the egg whites until stiff and fold them into the fish mixture.
  Spoon the filling into the uncooked pastry shells.
  Bake the tarts about 60 to 70 minutes in a preheated oven at 325 °F.

Serve either warm or at room temperature.
Makes 2 medium tarts.