Cholent
from the Spice And Spirit Cookbook
Hungarian Potato Cholent
4 tbspn oil
2 large onions diced
10 large potatos quartered
2 tbsp paprika
2 tbsp pareve beef flavored soup mix
1 tbsp salt
1 cup presoaked red or white beans
2 lb cholent meat (beef stew)
Heat oil in a 6-quart pot add diced onions and saute until onions are
transparent.
About 5 minutes add half of the potatoes to the pot and season with
paprika, soup mix and salt.
Coat well with oil and spices and cook over low heat for about 15
minutes.
Add the rest of the potatoes
and gently mix until they are coated with oil and spices. Continue
cooking on low flame for at least a half hour,
turning every few minutes.
optinal; add beans, barley and meat.
Cook stirring another 15 minutes.
Add water to cover. Cook for one hour.
Adjust seasoning to tase.
Place on blech or in crockpot before
shabbat. crockpot shouls be on low
*for our shabbos kiddush we mainly keep this recipe pareve. we add in
about 1/2 cup barley and a can of kidney beans.
Variety of Latka Recipes.
Carrot Almond Latkes
4 large carrots grated
1/2 cup blanched almonds, finely grated
2 eggs
1/2 cup flour
1/2 teaspoon vanilla
3 tablespoons sugar
Vegetable oil for frying
Powdered sugar for serving (optional)
Mix together all ingredients except for the last two. Heat vegetable oil in a skillet
over medium flame. Scoop out a tablespoon of the mixture and drop into the oil.
Flatten the batter. Cook until golden and flip to the other side.
Cook until both sides are brown, approximately 12 minutes.
Drain on paper towel. Sprinkle with powdered sugar for serving.
Potato Latkes
5 large potatoes, peeled
1 large onion
3 eggs
1/3 cup flour
1 tsp. salt
1/4 tsp. pepper
3/4 cup oil for frying
Grate potatoes and onion on the fine side of a grater. Strain grated potatoes and onion
through a colander, pressing out excess water. Add eggs, flour and seasoning. Mix well.
Heat 1/2 cup oil in skillet. Lower flame and place one large tablespoonful batter at a time
into hot sizzling oil and fry on one side for approximately 5 minutes until golden brown.
Turn over and fry on the other side 2 to 3 minutes. Enjoy!
Sweet Potato Latkes
3 medium sweet potatoes (1 lb.)
2 slightly beaten eggs
2 Tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup sliced green onions
Cooking oil
Heat oil in a skillet over medium - high heat. Drop batter mixture onto the skillet
by heaping tablespoonfuls and cook until golden brown, turning once with a spatula
when the surface begins to bubble.
Zucchini Latkes
5 medium zuchinni, peeled
1 large onion
3 eggs
1/3 cup flour
1 tsp. salt
1/4 tsp. pepper
3/4 cup oil for frying
Grate zucchini and onion on the fine side of a grater. Strain grated zucchini and onion
through a colander, pressing out excess water. Add eggs, flour and seasoning. Mix well.
Heat 1/2 cup oil in skillet. Lower flame and place one large tablespoonful batter at a time
into hot sizzling oil and fry on one side for approximately 5 minutes until golden brown.
Turn over and fry on the other side 2 to 3 minutes. Enjoy!
Note: You may find that you need a bit more flour to hold the batter together.
5 medium