Hanukkah: Latkes and Finger Foods
A magnificent and easy to make buffet.
Hanukkah and potato latkes are synonyms. Here are some delicious latke recipes along with some finger foods for a magnificent buffet replete with ideas for dishes easy to make and enjoyed by most.
Variety Vegetable latkes
This recipe contains lots of vegetables, giving you some of your ‘five a day’ and providing vitamins, minerals, and antioxidants to support good health. There are nuts for protein and some carbohydrates for energy. It takes a little preparation but makes 4-6 patties, depending on what size you would like. Feel free to double the recipe according to your needs. You can freeze any leftovers before frying and defrost and cook another day.
- 4 potatoes, boiled and mashed
- 1/3 cup each of peas, corn, green beans, carrots, cut into very small pieces and boiled
- 1/3 cup unsalted mixed nuts, such as almonds, brazils, cashews, walnuts, coarsely crushed
- 1 medium onion
- 3/4 cup breadcrumbs
- 1 tsp chopped coriander or parsley fresh or flakes
- 1 tsp ginger powder (optional)
- 1 small green chilli crushed (optional)
- 2 tbsp olive oil
Mix all the vegetables, nuts, herbs and spices together in a large bowl, and add a few spoons of breadcrumbs to help bind the mixture together. When cool, shape the mixture into 1in thick patties and dip into the rest of the breadcrumbs to coat them. Heat the oil and add the patties, cooking for a few minutes on each side until light brown. Serve with a crisp salad and some tomato relish or ketchup.
Potato apple latke
Here is a different kind of latke that will please all those who have eaten their fill of the traditional potato latkes.
- 5 large potatoes, peeled and shredded
- 3 green or Cortland apple, grated
- 3 eggs
- 3 Tbs flour
- 1 flat tsp baking powder
- 3/4 tsp cinnamon
- Dash sea salt or kosher salt
- Oil for frying
In a large bowl, combine the potatoes, apples and onions. Add the eggs slightly beaten, flour, baking powder, cinnamon and a dash of salt. Mix well to combine.
Next, get ready to cook your latkes. Heat a layer of oil in a large skillet until hot over medium heat.
Spoon about 1/4 cup of the latke mixture into the hot oil to form a pancake and gently flatten. Heat for 2-3 minutes on each side, until lightly browned.
You can serve your latkes the traditional way – with applesauce or sour cream – or, if you want these to be more of a dessert latke, try topping them with honey, your favorite ice cream or even caramel sauce.
Preparation 15 minutes
Delightful Sweet Apple Latke Pancake
- ll beaten
- 1 1/2 cups of milk or apple juice
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 /2 tsp salt
- 1/4 cup sugar
- 1/2 tsp cinnamon
- 3 medium tart apples, peeled and coarsely grated
- Vegetable oil, for frying
- 2 eggs, wectioner’s sugar, for dusting
Mix the eggs with the milk or apple juice in a large bowl.
In a smaller bowl, whisk the flour, baking powder, salt and sugar together.
Combine the wet and the dry ingredients then stir in the apples and other spices.
Heat a thin layer of oil in a skillet over low to medium heat. Drop large spoonfuls of batter into the pan and flatten it out a little (so they cook in the center) and cook until golden brown underneath. Flip the pancakes and cook them for an additional two or three minutes.
Either dust with powdered sugar and serve immediately, or keep on a tray in a warmed oven until you are ready to serve them.
Preparation 20 minutes
Easy Macaroni and Cheese Cupcakes
- 3 cups elbow macaroni, uncooked
- 2 Tbs. butter
- 2 Tbs flour
- 3/4 cup milk
- 1-1/2 cups cream cheese
- 1 cup sugar
- 1/2 tsp cinnamon
- 1 cup Shredded Cheese
Heat oven to 350ºF.
Cook macaroni as directed on package, omitting salt. Meanwhile, melt butter in large saucepan on medium heat. Add flour; cook and stir 1 min. Add milk; cook 5 min., stirring constantly. Simmer on low heat 5 min., stirring frequently. Remove from heat. Stir in shredded cheese, cream cheese and spices.
Drain macaroni. Add to cheese sauce; toss to coat. Spoon into a 12 cupcake mold sprayed and lined with cupcake papers-inch deep dish pie plate sprayed with cooking spray; sprinkle with remaining cheese.
Bake 20 min. or until set and golden brown. Let stand 5 min. before cutting to serve.
Prep Time 15 min.
fine Lasagna Cupcakes
Celebrating a Chanukah party? Finger foods are most enjoyable as there can be a variety of them served at a milchige buffet. These wonderful dairy lasagna cupcakes are a perfect entrée. Delight your guest with this presentation of layers of 2 types of cheese and pasta baked in cupcakes.
- 24 wonton wrappers
- 1 3/4 cups Parmesan cheese, grated
- 1 3/4 cups mozzarella cheese, shredded
- 3/4 cup ricotta cheese
- 1 cup pasta sauce or more as needed
- Basil for garnish (optional)
Preheat oven to 375ºF. Spray muffin tin with cooking spray.
Cut wonton wrappers into circle shapes (about 2 1/4- inches) using a biscuit cutter or the top of a drinking glass. You can cut several at a time. Note: For a more rustic look, no cutting necessary!
Reserve 3/4 cup Parmesan cheese and 3/4 cup mozzarella cheese for the top of your cupcakes. Start layering your lasagna cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Sprinkle a little Parmesan cheese, ricotta cheese, and mozzarella cheese in each. Top with pasta sauce.
Repeat layers again (i.e. wonton, Parmesan, ricotta, mozzarella and pasta sauce). Top with reserved Parmesan and mozzarella cheeses.
Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges, then pop each lasagna out.
Garnish with basil and serve.
Preparation 15 minutes
The Ultimate Molten Chocolate Doughnut
Doughnut recipes abound. Some are large with a hole in the middle, and sugar glazed, or chocolate glazed. Some are filled with jam or custard. Here is an original recipe for chocolate filled doughnut that is easy to prepare and very decadent. I call it the ultimate molten chocolate doughnut.
- 3 1/2 teaspoons active dry yeast
- 3/4 cup whole milk, OR water warmed slightly (no hotter than 110°)
- 3 3/4 cups all-purpose flour, divided
- 2 large eggs plus 2 large egg yolks
- 1/4 cup granulated sugar
- 1 tsp Kosher salt
- 3/4 stick unsalted butter, (OR trans-fat free margarine) softened at room temperature and cut into pieces
- 4 to 8 ounces milk or bittersweet chocolate pieces (depends on how much chocolate you’d like in each)
- vegetable oil for frying
- 3/4 cups sugar
1. In the bowl of a mixer, combine yeast, water, and 1/2 cup flour. Let rest 30 minutes, or until the yeast is nice and foamy. Add eggs, yolks, sugar, salt, and remaining flour to the bowl and mix on low speed. Knead the dough on medium-low speed about 2 minutes more.
2. Add butter OR margarine, a piece or two at a time at medium speed. Knead dough for another few minutes until dough is smooth and elastic. Wrap well and refrigerate for at least 2 hours
3. Once dough has rested, place it on a very lightly floured work surface and roll it into a 12-by-15 -inch rectangle. It should be about 1/2- inch thick. Cut the dough into 30 2 1/2-inch squares. Place a piece or two of chocolate in the center of each square. Wrap the dough up around the chocolate and pinch to seal. Roll the dough into a ball and transfer to two parchment-lined baking sheets. Lightly cover with plastic and set in a warm, draft-free place to double in size. This could take 30 minutes or 2 hours, depending on how warm your house is and how cold the dough was. Keep it in a warm place
4. When you’re ready to fry, line a rimmed baking sheet (or a few plates) with paper towels. Heat 2 inches of oil in a heavy pot to 350°F. One by one gently pick up doughnut (without deflating it) lower it into the oil. Add 2 or 3 more doughnuts then fry 1 to 2 minutes per side or until golden brown. Use a slotted spoon to remove from pot and transfer to paper towels. After about 1 minute, when doughnuts are cool enough to handle, sprinkle with sugar. Repeat with remaining dough. Serve warm and enjoy biting into a soft doughnut with a piece of melted chocolate in the center.
Makes about 30