Chanukah
Courgette Latkes with Cream Cheese and Grated Beetroot
The Jewish midwinter celebration of Chanukah,
or Festival of Lights, remembers an ancient miracle that kept a
lamp burning for
8 days with only one tiny jug of oil! Jewish communities
wisely commemorate the miraculous oil by indulging in delicious
oily delicacies and fried food. The recipe for latkes originates
in Eastern Europe where potatoes are a staple part of the
diet. This version adds a courgettes to the mix. Complemented
by cream cheese and grated beetroot, the result is a sublime,
and can be served as a starter, a main meal accompaniment
or as part of a buffet.
Makes 4-6
Ingredients
3 courgettes
2 large peeled potatoes
1 large onion, peeled and finely chopped
3 free range eggs
40g plain flour
1 tsp. salt
¼ tsp. ground black pepper
120ml vegetable oil for frying
Method
1 Grate potatoes, courgettes and onion on the fine side of a grater,
or use a food processor
2 Strain grated potatoes, courgettes and onion through a colander,
pressing out excess water.
3 In a large bowl make the batter by mixing the eggs, flour, and
seasoning together to form a thick batter.
4. Add the pressed vegetables to the batter mixture and mix
well.
5 Heat the oil in a frying pan, lower the heat and place 1 large
tablespoon of the vegetable batter mixture into hot sizzling oil
and fry on one
side for approximately 5 minutes until golden brown. Turn over and fry
on other side 2 to 3 minutes.
6 Remove from pan and place on paper towels to drain excess oil. Continue
with remaining batter until used up, adding more oil when necessary.
7 Serve on a bed of wilted spinach with cream cheese and grated beetroot.
Copyright The Vegetarian Society 2004
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