Pumpkin and Red Onion Latkes

I got an email request for a raw latke recipe. Wow, for once I am stumped. That is a recipe I will work on for next year.


Are you bored with the same ole tired potato latkes yet? Try pumpkin latkes. I so love pumpkin, it's good for you and oh yes, oh yes, YUMMY.

Hope you are having a rockin' Chanukah!

Nosh on,
Shosh


Pumpkin & Red Onion Latkes

2 Cups pumpkin raw, coarsly grated and drained
1 Red onion, coarsly grated
1 Egg
1/2 Cup plain white flour
1 tsp Kosher salt
1/3 tsp Garlic powder
A pinch paprika
Pepper, to taste
Vegetable oil (to fry latkes)
Sour cream

Mix all ingredients together until evenly until it looks like a batter. Heat oil in a frying pan until it is very hot.Drop the batter in tablespoons, shaping rounds and flatten. Fry over medium heat until golden brown on each side. Serve with sour cream.

Chocolate Mint Hanukkah Gelt

Now that Thanksgiving is out of the way, we can focus on Hanukkah (one of my favorite holidays). Who doesn't appreciate a latke with some vodka?

For all my readers, I have a special offer on Oh Nuts! (www.ohnuts.com), use this code: HBP1118, and get 10% your order. This offer is good until after Hanukkah, so get to it!

What would Hanukkah be without gelt, an edible gelt. Here is a YUM recipe for chocolate mint gelt. If you don't like mint, omit it and use another extract ( such as vanilla). This is your gelt, so add the type of kosher soul that you want! (You can always get your gelt on Oh Nuts)

Nosh on,
~Shoshi

Chocolate Mint Hanukkah Gelt

1 (12 ounce) bag semisweet chocolate chips * (I recommend Ghirardelli)
1 tablespoon vegetable oil
1 teaspoon mint extract, or a bit more to taste
Parchment paper

* If watched carefully, you can melt the chocolate in a microwave oven.

Place the chips in the top of a double boiler and over simmering water, melt the chips. When they are about halfway melted, add the oil and the extract. Continue to melt the chips, stirring to combine well the chocolate, the oil and the extract.

Remove the mixture from the heat and allow it to cool for about 15 minutes or so, or until the chocolate has started to thicken just a bit.

Place a sheet of parchment paper on a sheet tray,using a soup spoon, using the chocolate pour coin shaped discs onto the parchment paper.

Allow the chocolate coins to harden and then peel them off the paper and enjoy.