Recipe Blogging

Ok, I know it's not Chanukah. I may not be Jewish, but I know that much :). I do, however, love latkes, and as far as I'm concerned, they make a great meal all winter long. This is one of my favorite latke recipes, found in the December 2004 issue of Hadassah magazine (which someone conveniently left on the bus, thanks!). I haven't made the jam, because I prefer mine with cream cheese or sour cream, but the recipe looks yummy. As written, I'm told the recipe is kosher, and it's vegetarian except for the eggs. Enjoy.

Green and Yellow Squash Latkes with Sweet Tomato Jam

Latkes:
3 Yukon Gold (or other medium white potato), peeled
1/2 medium zucchini
1/2 medium yellow squash
1 Tbsp. minced garlic
2 tsp. salt
2 eggs, lightly beaten
1/2 cup all purpose flour
vegetable oil for frying

1. Grate potatoes and squash in food processor or with a hand grater. Put into a medium sized bowl and stir in remaining ingredients, except oil.
2. Heat 1/8 inch oil in a medium non-stick frying pan over medium heat until shimmering. Drop in squash mixture by the 1/4 cup, being careful not to crowd the pan. Fry about 2 minutes, until brown and crispy on one side, then turn and brown the other side.
3. Remove to paper towels to drain. Repeat until all the mixture is use, adding oil to the pan as needed.

Serve warm. Makes ~12.

Sweet Tomato Jam
3 roma tomatoes, cored and diced
1 small onion, diced
1 small red bell pepper, seeded, deveined, and diced
1 small green bell pepper, seeded, deveined, and diced
1 tsp minced garlic
2 Tbsp sugar
1 tsp salt
1 cup + 1Tbsp water
1 Tbsp cornstarch

1. Put vegetables, sugar, and salt in a medium saucepan, cover with 1 cup water, and simmer partially covered over medium heat for 10 minutes.
2. Mix cornstarch with 1 Tbsp water until smooth. Whisk into simmering tomato mixture until thickened. Remove from heat and set aside.

Makes about 2 cups.