This recipe was inspired by my moms famous cheese blintzes and her delicious noodle kugel. I took the cheese mixture she uses for the blintzes, and combined it with the noodles and apple sauce that she puts in her kugel and bam, I got cheese blintze noodle kugel latkes! That of course, is way too long of a name for a recipe, so I shortened it to cheese blintze latkes.
1 cup of cottage cheese
1/2 cup of ricotta cheese
1/2 cup of apple sauce
1/2 tsp. cinnamon
1 tsp. brown sugar
1/2 bag of medium egg noodles, cooked
Mix the eggs in a large mixing bowl. Add the cottage cheese, ricotta cheese, and apple sauce and mix well. Add the cinnamon and sugar and mix well. Then add the cooked noodles and combine. Heat up a large skillet with some oil and shape the noodle and cheese mixture into patties and cook until golden brown on each side.
I love the way the flavors come together in this recipe and just as important, it’s EASY to whip up! The two key ingredients can be found in the frozen section at your local grocery store. Throw it together with some eggs and seasoning and you get a fancy tasting, fast making latke!
1 24oz. bag of butternut squash, peeled and diced, thawed
1 16 oz. bag of frozen hashed browns, thawed
1/4 tsp. black pepper
1/4 tsp. salt
1/4 tsp. ground coriander
1/4 tsp. ground nutmeg
Place thawed butternut squash into a large mixing bowl. Mash well. Add the bag of thawed hashbrowns. Then add the remaining ingredients and mix well. Heat up a large non stick frying pan with oil over medium heat. Using 1/4 cup measuring cup, cook the batter in batches and fry until golden brown, about 3 – 4 minutes each side.
Potato latkes are as exciting as vanilla ice cream. I’m sure there are the purists who believe it’s best to stick with tradition, but I like to mix things up in the kitch. This year, I’m giving the latke a serious makeover, starting with this recipe for broccoli cheddar latkes!
1 lb. of broccoli florets, chopped and steamed
1 russet potato, peeled and grated
1 small onion, diced
1/2 cup of panko crumbs
1/2 tsp. black pepper
1/4 tsp. salt
1/4 tsp. cayenne pepper
2 tablespoons flour
1 cup of shredded cheddar cheese
1/4 cup canola oil
oil for frying
Steam and chop the broccoli florets. Place in large mixing bowl. Add the grated potato, diced onion, panko crumbs, eggs, pepper, salt, cayenne pepper, flour, cheese and oil and mix well. Shape into patties and fry until golden brown.
Hanukkah, the holiday of all things fried and delicious is upon us! Much like children who wait for the holidays to unwrap presents, I eagerly anticipate the festival of lights so I can bite into powdered jelly donuts and fried potato latkes. While I usually try to eat a balanced healthy diet, I always give myself the green light on Hanukkah to indulge in all things sweet and savory. When you eat good year round, it doesn’t feel very bad to nosh when the holidays come around! That said, this year I decided to try and make the usually greasy pancake a bit lighter. This is the healthiest recipe I could come up with that still screams eat me cuz I have been fried for Hanukkah! I like the extra crunch the panko crumbs add, however if you really want to cut out any extra “pounds” you can leave them out as well as the potatoes and only use 2 eggs. Personally, I would rather have a smaller portion of something that tastes great then a full serving of something low fat.
2 fillets of Tilapia
3 Tablespoons plain flour
3 Tbl. cornstarch/cornflour
2 teaspoons Fajita or Cajun style seasoning mix
1 tsp. Paprika (Spanish smoked paprika if available)
Salt & Pepper
1 small bottle of a light Mexican beer (I love Bohemia!)
Squeeze of fresh lime
Oil for frying
6 small corn tortillas (or even taco shells,tostadas or flour tortillas if you like)