“Paj-kes” – Korean Latkes
45 minutes
Becky Jaye shares her family recipe for pajeon, a Korean potato pancake often made with scallions and other vegetables.
5 lb. shredded Idaho potatoes
2 large, shredded sweet yellow onions
6-7 shredded orange carrots
3 bunches of scallions, quartered length-wise and sliced diagonally in lengths of 1 to 1.5”
5 eggs
1 ½ cups Korean pajeon potato pancake flour, for example, Beksul Korean Pancake Mix, available in Asian grocery stores and online (Note: You may substitute the same amount of regular flour, though your pancakes will be less like pajeon and more like latke
3 tbsp garlic powder
Salt and pepper to taste
1 cup soy sauce
3 tbsp of rice vinegar
Minced garlic, chopped scallions, and sesame seeds to your liking
Air Fryer Potato Latkes
Here's a healthier, lighter option to traditional deep-fried latkes!
LATKES:
2 shallots
6 potatoes, like Yukon Golds, peeled and quartered
Pinch of baking soda
2 eggs
1 1/2 teaspoons salt
1/2 teaspoon pepper or to taste
1/4 teaspoon baking powder
2 tablespoons flour
Olive oil spray to coat the air fryer basket
..............................................................
TOPPINGS (optional):
Sour cream or Greek yogurt
Gravlax, fresh dill, and capers
Applesauce, apple slices, and cinnamon
Israeli Sufganiyot
One of the most famous Israeli Hanukkah foods, sufganiyot are fried donuts.
1 1/4 cup self-rising flour
1 cup soft white cheese, like ricotta
2 eggs
2 tablespoons canola oil
1/4 cup sugar
Zest of 1/2 lemon (optional)
1 teaspoon vanilla extract
Pinch of salt
Oil, for frying
Powdered sugar, for topping
Strawberry jam (optional, to serve on the side)
Cucumber Salad
This refreshing cucumber salad is a great way to balance any entrée.
SALAD:
4 cucumbers, peeled and sliced
1 onion, thinly sliced
2 scallions, chopped
..........................................................
MARINADE:
3 Tablespoons vinegar
1 Tablespoon cold water
1 1/2 Teaspoons sugar
1 Teaspoon salt
pinch fresh dill
Korean Braised Sriracha Brisket
I serve this brisket alongside tri-color Asian coleslaw for Hanukkah, Purim, and Shabbat.
1 4-5 pound brisket, cut into 3-4 pieces
1 tablespoon chili flakes
1 tablespoon paprika
2 ½ teaspoon salt
½ teaspoon black pepper
3 tablespoons vegetable oil
1 large onion, diced
1 tablespoon fresh minced ginger
1 cup beer
½ cup orange juice or apple juice
¼ cup Thai or Korean chili paste or Sriracha sauce
2 tablespoons ketchup
2 tablespoons soy sauce
2 tablespoon brown sugar
1 ½ teaspoons sesame oil