Source: “Cooking Jewish” (Workman) by Judy Bart Kancigor

Yield: about 16 latkes


1/2 cup chopped unsalted cashews or peanuts

1/4 cup chopped mint or flat-leaf parsley, or a combination

1/4 cup finely chopped red bell pepper

2 tablespoons finely chopped jalapeño pepper, seeded and de-veined

2 teaspoons grated fresh ginger

1 1/2 to 2 teaspoons kosher (coarse) salt, or to taste

1 teaspoon curry powder

2 large eggs, beaten

2 large baking potatoes (12 ounces each), cut into wedges

1 medium-size onion, coarsely chopped

1/4 cup all-purpose flour

Vegetable oil, for frying

Cucumber dip with yogurt sauce


1. Combine cashews, mint, bell pepper, jalapeño, ginger, salt, curry powder, and eggs in large bowl, and mix well. Set aside.

2. Shred potatoes and onion together in food processor fitted with shredding disk. Squeeze between several changes of paper towels to release as much liquid as possible. Add potato/onion mixture to egg mixture, and combine well. Stir in flour.

3. Pour enough oil into large, heavy skillet to cover bottom, and heat over medium-high heat. When oil is quite hot but not smoking, add scant 1/4 cup batter per latke and flatten with a fork. Do not crowd. Cook until crisp and brown, 2 to 3 minutes on each side. Transfer latkes to paper towels to drain. Keep warm while frying remainder. Serve immediately, with cucumber dip.

Cucumber Dip with Minty Yogurt Sauce

Source: “Cooking Jewish” (Workman) by Judy Bart Kancigor


1 English (hothouse) cucumber

Kosher (coarse) salt

2 cups plain yogurt

1 to 2 teaspoons crushed garlic

2 tablespoons extra-virgin olive oil

1 teaspoon toasted cumin seeds


1. Grate cucumber coarsely into colander. Sprinkle generously with salt, and allow to stand 15-20 minutes. Rinse and drain.

2. Combine yogurt, garlic, olive oil, cumin seeds and salt to taste in bowl, and whisk until smooth and creamy.

3. Pat cucumbers dry; combine with yogurt sauce. Taste and adjust salt. Cover, and chill at least 1 hour.

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