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Article: Lighter, quicker latkes. (recipe) (Special Issue: Best of the Holidays)
- Article from:
- Sunset
- Article date:
- January 1, 1992
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Copyright informationCOPYRIGHT 1992 Sunset Publishing Corp. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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By tradition, latkes (golden fried potato pancakes) are eaten during Hanukkah, the Jewish festival of lights. Instead of frying individual cakes (calorie-raising and time-consuming), we bake the potato mixture on large pizza pans. Baking turns the latkes crisp, and the absence of oil makes them lighter and leaner (although less traditional) than their classic counterparts. The recipe includes make-ahead steps, so you can make several and reheat them for a large group. Serve latkes as you would pizza, in big wedges. To each serving, add applesauce and sour cream to taste.
Pizza Latkes
5 slices (5 1/2 oz. total) sourdough sandwich bread, torn up
1 tablespoon olive oil
4 ...
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