[carlo3b]

Rumanian Zucchini Potato Latkes

• 2 pounds zucchini
• 2 large potatoes
• 1 medium onion
• 3 eggs
• 1 teaspoon vegetable oil
• ¾ cup matzah meal
• Salt and pepper to taste
• Vegetable oil for frying

Makes 18 large pancakes to serve 6-8.
Peel the zucchini and grate down to the seeds (discard the seeds). Squeeze out the liquid.
Peel the potatoes and grate into the zucchini. Once more, remove the liquid. This is important!
Grate the onion and add to the zucchini mixture. Add the eggs, oil and matzah meal, starting with ½ cup matzah meal and continuing to add more if necessary, until there is body to the mixture. Season with salt and pepper to taste and blend well.
In a large, heavy frying pan, heat some vegetable oil until almost smoking. Using a large tablespoon, spoon a round portion of zucchini mixture into the pan and brown on both sides. Serve hot with sour cream or applesauce.
Note: You can also add carrots, parsley and dill to this recipe.
Copyright Joan Nathan
 

[carlo3b]

Traditional Chanukah Doughnuts
Doughnuts, an old-fashioned treat, are never quite as good when store-bought. Try them homemade!

• 1 ¾ ounces fresh yeast
• 1 ½ cups warm water
• 1 Tbsp. sugar
• 3 eggs
• ½ cup oil
• ½ cup sugar
• ½ cup non dairy creamer
• 1 tsp. Vanilla extract
• 1 tsp. Grated lemon peel
• 6 to 7 cups of flour
• Also:
• Oil for frying
• Confectioners' sugar

USE: 2-quart pot 
In a large mixer bowl: place eggs, oil, sugar, nondairy creamer, vanilla, and grated lemon peel. Add yeast mixture; add flour until soft dough is formed. (Dough need not be dry; it should be softer than challah dough.) Knead for a few minutes. Cover and allow to rise until doubled in bulk, about 1 to 1-½ hours.
Roll out dough ½-inch thick on floured surface. Cut out circles with a doughnut cutter.
Place 2 or 3 inches oil in a 2-quart saucepan and heat over a medium flame until hot. Place four doughnuts at a time in the oil. Brown on one side and then on the other. Remove with slotted spoon. Drain and cool on paper towels. Dust with confectioners' sugar.
Note: To test if dough is ready for rolling, place a small piece in a glass of water-if the dough floats to the top, it is ready.
YIELDS: 5 to 6 dozen doughnuts
Excerpted from: Spice and Spirit, The Lubavitch Women's Cookbook

[amom]

Thank you, thank you, thank you. For the lesson and the recipes.

Happy Chanukah to you too.