Lotsa Latkes 2013

By Paula Gottlieb Herman

One of my most favorite ways to celebrate Chanukah is with a latke making party. Many years ago my aunt in Florida sent us a recipe card for Rainbow Latkes that incorporates zucchini and carrots in the batter. While that original recipe card which used to hang from a corkboard in our Brooklyn kitchen is long gone, here is my go-to recipe for similar latkes from Jewish Cookbook Author, Joan Nathan. Mixing in the additional vegetables boosts nutrition as well as visual appeal.

From our family to yours, may you have a healthy, happy, and low-stress holiday season!

Potato-Vegetable Latkes (yield: 24-36)

2 Large Potatoes
2 Large Carrots
2 Medium Zucchini
1 Large Onion
3 Eggs, beaten
½ tsp Salt
1/8 tsp Pepper
¾ cup Matzah Meal
Vegetable Oil for frying


  1. Peel the potatoes and carrots. Put the potatoes in cold water.
  2. Adult with Child: Under supervision, use the steel blade or the shredding blade to grate the zucchini, potatoes, carrots. and onion. Use the “pulse” button or turn the machine on and off frequently so the vegetables don’t turn into the soupy mess called a puree. Vegetables can also be grated by hand with an aluminum grater.
  3. Child: In a bowl, mix together the grated vegetables, beaten eggs, salt and pepper. Stir in the matzah meal. Shape the batter into pancakes using 1-2 tablespoons of mixture for each.
  4. Adult with Child: Fry the latkes, a few at a time, in 1-2 tablespoons hot oil for 1 ½ minutes per side. Add additional oil as necessary.
  5. Drain

Gobble Up These Bite-Size Mini Pumpkin Tarts


Happy Thanksgiving!

I cannot wait to share this delicious super-easy, yet elegant dessert, perfect for Turkey Day! We made it today with our after-school cooking students, and the kids and parents were begging for the recipe right after the classes ended, so they can make it for their holiday dessert tables.

The flavors of pure pumpkin, whipped topping, pumpkin pie spice, and vanilla or cheesecake instant pudding powder blended together, make an amazing filling to pipe or spoon into mini phyllo tart shells (available in the frozen food section of most supermarkets).

So, here's the recipe for you to enjoy!!

Happy Cooking,
Chef Paula

Mini Pumpkin Tarts

What you'll need

  • 3 packages (15 tarts each) prebaked frozen mini pastry shells (we used Athens Mini Fillo Shells)
  • 1 (15-ounce) can pumpkin
  • 2 cups (plus extra for garnish) frozen whipped topping, thawed
  • 1 teaspoon (plus extra for garnish) pumpkin pie spice
  • 1 (3.4-ounce) package of vanilla or cheesecake-flavor instant pudding and pie filling
  • Mint leaves (for garnish)

How to make it

  1. Remove the shells from the freezer and let them thaw at room temperature for 15 minutes.
  2. Meanwhile, combine the pumpkin, pumpkin pie spice, and pudding mix in a medium bowl. Stir or whisk until smooth and thick. Fold in the whipped topping until uniform, but don't over mix.
  3. Spoon about 1 tablespoon of the filling into each of the shells (you can also pipe the filling with a pastry bag or a plastic food storage bag with one corner snipped off), then top the tarts with whipped topping, a sprinkling of the pumpkin pie spice, and a mint leaf, if you like. Makes 45 tarts.