Families will light the first candle of Hanukkah tonight, and what a better way to celebrate it than by making latkes! Rozanne Gold, who has a new cookbook, "Kids Cook 1-2-3," was invited on TODAY to share some of her recipes. Make these at home:
Recipe: 1-2-3 Latkes (on this page) Recipe: 1-2-3 Apple-Cranberry Sauce (on this page) Recipe: 1-2-3 Apple-Cranberry Salsa (on this page)These are a cinch to make! They are crispy on the outside and creamy inside.
Cook potatoes in salted water to cover until barely tender, about 15 to 20 minutes.
Rinse in a colander under cold water. Cool potatoes completely and peel with a sharp knife. Using the large holes of a box grater, coarsely shred potatoes lengthwise (long strands to help hold the latkes together) into a bowl. Add grated onion, 1 teaspoon kosher salt, and freshly ground white pepper to taste.
Heat oil in a 10-inch skillet over moderate heat until hot but not smoking. Mound ¼ cup of shredded potatoes to make individual latkes (separating them by 1 inch). Cook until golden and crispy on one side (about 5 minutes), then turn over and cook until golden and
Crispy on the other side (about 5 minutes). Slide onto a large plate and keep warm in the oven until all the potatoes have been used.
Serve with either 1-2-3 Apple-Cranberry Sauce or 1-2-3 Apple-Cranberry Salsa. (Recipes below.)
Makes about 20 latkes
The same three ingredients — Macintosh apples, cranberries and light brown sugar— yield two amazing different results. One is cooked into applesauce; the other is an uncooked ‘salsa’. I serve them both with my Hanukkah latkes.
Peel apples and cut the into ½-inch pieces, removing core and seeds. Place them in a 4-quart saucepan. Add cranberries, sugar, and 1 cup water. Bring to a boil. Cover pot and cook over medium heat for about 20 mintues, stirring occasionally. Remove from heat and stir vigorously with a wooden spoon until the sauce is fairly smooth. Let cool, then refrigerate until cold.
Serves 4
Peel apples and cut them into ½-inch pieces, remove core and seeds. Place in bowl of a food processor with cranberries, sugar, and a pinch of kosher salt. Process until it is the texture of salsa with tiny discernible pieces. You do not want a puree but a relish with some texture. Add a grinding of freshly ground black pepper. Refrigerate until cold.
Serves 4
© 2012 MSNBC Interactive. Reprints
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