Saturday, December 4, 2010

do the light thing... celebrating Chanukah with latkes in Washington Square Park NYC

Tis the season to eat latkes,  tra la la la la la la la...

 Join CuisinEtc Catering and Special Events and the New Shul for

"do the Light Thing and Latkes"

a Chanukah celebration in NYC's Greenwich Village

Lighting the menorah, in Washington Square Park

Tonight, December 4th, 2010
in Washington Square Park at 5 p.m.
open to all -

Enjoy a cup of hot chocolate and nosh on a latke
while we light the menorah,
sing songs and enjoy the holiday season.

Washington Square Park
- Arch Plaza,
between the fountain
and the arch.

here's the recipe for the delicious latkes we served tonight

thanks to my Facebook Friend and cookbook author Norene Gilletz for sharing this fabuloush recipe.

see other latke recipes by Norene on her website 
We opted to fry the latkes for that extra crispiness and golden color

(although Norene pointed out that they could be broiled for a few minutes for extra color)

PS we did not peel the potatoes after washing them, and found the taste and texture to be perfect.

No-Fry Latkes
Source: Healthy Helpings

Enjoy! If you prefer to fry latkes instead of baking them, don't add oil to the latke mixture as directed below. Use a non-stick skillet and fry latkes in a little oil, about 2 tsp. per batch. Drain on paper towels to absorb oil.

One no-fry latke contains just 1 gram of fat, compared to 2.7 grams for the fried version!

4 tsp. canola or vegetable oil, divided
4 or 5 medium Idaho potatoes (2 lb./1 kg.)
1 medium onion
1 clove garlic, if desired
1 tbsp. fresh dill (or 1 tsp. dried)
1 egg & 2 egg whites (or 2 eggs), lightly beaten
1/4 c. flour (white or whole wheat)
1/2 tsp. baking powder
3/4 tsp. salt
1/4 tsp. pepper

*1. Place oven racks on the lowest and middle positions in your oven. Preheat oven to 450°F. Line 2 baking sheets with aluminum foil. Spray each baking sheet lightly with non-stick spray, then brush each baking sheet with 1 tsp. of oil. (This provides a crispy exterior to the latke.)

2. Peel potatoes or scrub them well if you don't want to peel them. (we did not peel) Grate potatoes. (The processor does this quickly.) Transfer them to another bowl. Use the processor to finely mince onion, garlic and dill. Add potatoes, egg, egg whites and remaining 2 tsp. of oil to the processor. Mix using quick on/off turns. Add remaining ingredients and mix briefly. If over-processed, potatoes will be too fine.

3. Drop mixture by rounded spoonfuls onto prepared baking sheets. Flatten slightly with the back of the spoon to form latkes. Bake uncovered at 450°F for 10 minutes, or until bottoms are nicely browned and crispy. Turn latkes over. Transfer pan from the upper rack to the lower rack and vice versa. Bake about 8 to 10 minutes longer, or until brown. Best when served immediately.

*Note: Alternatively, line the pan with parchment paper, such as Chefs Select. Bake uncovered at 425°F for 12 minutes. Ensure the paper does not extend beyond the baking sheet or touch the walls of the oven.

Yield: 2 dozen medium latkes or 6 dozen minis.

Serve with applesauce, low-fat sour cream or yogurt topped with minced lox and chives. Latkes freeze well.

Nutritional Information:

36 calories per medium latke, 1 g fat (0.1 saturated), 9 mg cholesterol, 1 g protein, 6 g carbohydrate, 92 mg sodium, 143 mg potassium, trace iron, <1 g fiber, 10 mg calcium.

Prepare latkes as directed above, but use 1 large sweet potato, 2 Idaho potatoes and 2 eggs plus 2 egg whites (or 3 eggs). One latke contains 50 calories, 1.3 g fat and 18 mg cholesterol.

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