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Food, Lifestyle, Vegetarian Cooking for Carnivores

LOTSA LATKES by Bonnie Antonini

I asked actor Blair Leatherwood (blairleatherwood.com) to come on Vegetarian Cooking For Carnivores (Monday nights at 6:30 PST on tacdradio.com) to talk about a couple of traditional Hannukah foods. Blair explained that in order to honor the oil that burned for 8 days there is a lot of fried food such as latkes and even donuts. FRIED FOODS?! I’m so there! There’s something about frying that makes boring food delicious, and delicious foods amazing. Get yourself a good dipping sauce and you’ve really got something.

Because I have both a radio and video (VegetarianCookingForCarnivores.wordpress.com) cooking show – and because I don’t like to reinvent the wheel – I like to keep precise measurements of ingredients. Newbie cooks need the structure, and even seasoned cooks like to know what works. So when Blair was giving instructions for making latkes, I kept pushing for ‘how much’ of this, or can you use ‘that’. His reply was always, ‘whatever you want’. Alright. So I decided to throw aside my structured ways and just go for it when I made my first batch of latkes. I didn’t even use shredded potatoes! I used the leftover Thanksgiving mashed potatoes. What a rebel! Next thing you know I’m going to be hard boiling eggs without using a timer! My latkes were awesome. I had to force myself to stop eating them.

Well, here it is – my ‘recipe’ for Latkes. Remember – put the word ‘about’ in front of all ingredients.

1 egg
1 1/2 cups mashed potatoes (or shredded)
2 T flour
1/4 tsp baking powder
1 T dried minced onions
1 tsp salt
canola oil (or whatever kind of oil you like)
optional: add anything you like into your latkes – shredded zucchini, cinnamon, cayenne pepper. Anything goes.)

Beat the egg in a bowl. Add in the potatoes, flour, baking powder, dried onions, and salt. Mix well. Roll into balls approximately 2″ in diameter, then pat into patties 1/4″ – 1/3″ thick. Fry in heated oil until boths sides are brown and crisp. Drain on paper towels. Top with anything you like: sour cream, apple sauce, yogurt dipping sauce (recipe follows).
I came up with this recipe for yogurt dipping sauce to use on vegetarian dolmas (stuffed grape leaves). Since I was making latkes at the time, I wondered how the sauce would taste on the latkes. UNBELIEVEABLE!!! This yogurt sauce is a little like making latkes – not precise. So, again, put the word ‘about’ in front of all ingredients.

1 cup plain yogurt
1 T extra virgin olive oil
1/4 tsp dried dill
1/4 tsp salt

Mix all ingredients together in a bowl. That’s it! Try making your own yogurt – you’ll not only save money, but you’ll get a healthier yogurt. Check out the ingredients list on the cartons of most yogurts. YUCK! I show you how to make yogurt in Episode 5 of Vegetarian Cooking For Carnivores. Go to VegetarianCookingForCarnivores.wordpress.com, click on ‘Episode Guide’, then click on Episode 5. TRY IT!!!

About vegetariancookingforcarnivores

I grew up in a typical meat & potatoes house. When I became a vegetarian, I put aside the delicious meat recipes I was using in favor of omelettes, rice & beans, and salads. Then I found the world of imitation products and began incorporating them into my old recipes. You're more likely to remain a vegetarian if you don't feel like you're sacrificing. With the right product in the right recipe, you can once again enjoy 'meat' recipes.


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