Cheesy and delicious, it's the perfect dairy latke.
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If you’re tired of “regular” potato latkes by the second night of Hanukkah, here are some versions and accouterments to try. For most of these recipes, you can start with your own basic potato latke recipe, and substitute appropriately.
If you’re not supposed to have so much oil (despite the miracle!), you can spray a cookie sheet with vegetable oil spray or Pam and put any of these in a hot (450 degree) oven for about 5-8 minutes on each side.
I’ve included a cheese latke to honor Judith. Judith fed the Assyrian general salty cheese pancakes which made him drink much wine. He got drunk and fell asleep and Judith cut off his head, saving the Jews from death by his command.
Reprinted with permission from Jewish Family & Life!
1 teaspoon garlic or 2 garlic cloves
1/2 teaspoon pepper
1/4 teaspoon salt or tamari
2/3 lb farmer’s cheese, dry cottage cheese, or dry feta
1/4 teaspoon baking powder
2 1/2 Tablespoons matzah meal or flour
Peel, cube, and boil potatoes. Mash. Add cheese. Beat eggs well and add. Add matzoh meal or flour, baking powder, and spices. Heat oil until hot and put large spoonful for each pancake. Cook until brown and flip.
Variation: Use one potato and 10 oz. package of spinach (frozen or cooked), well drained and chopped. This is especially tasty if you’re using feta.
Pronounced: KHAH-nuh-kah, also ha-new-KAH, an eight-day festival commemorating the Maccabees’ victory over the Greeks and subsequent rededication of the temple. Falls in the Hebrew month of Kislev, which usually corresponds with December.