Latkes

• 3 or 4 large Idaho/Russett potatoes, peeled and shredded
• 1½ cups chopped sweet onions
• 1 egg, beaten
• ¼ cup matzoh meal
• Salt and pepper
• Oil for frying

1. Mix potatoes, onion, egg, matzoh meal, salt and pepper. Squeeze out liquid.
2. Using 1/8 to ¼ cup potato mixture at a time, form into flat circles. Fry in hot oil, until light brown, turning once as edges become golden.
3. Alternatively: You can bake latkes, sprayed with nonstick cooking spray in a 425o oven.
4. Makes 12 to 18 latkes depending on size.

Destination One: GREECE
Spanakopita Topping

• ½ cup chopped onion
• 1 Tbsp. olive oil
• One 10 oz. package frozen spinach, thawed and squeezed dry
• 2 Tbs. dried dill weed
• 1 clove of garlic, minced
• 4 oz. crumbled or cubed ‘light’ or low-sodium Feta cheese

In a medium skillet, saute onions in the oil until translucent. Add spinach and dill and cook until warmed through.

Spoon spinach mixture onto each latke and sprinkle with feta. Alternatively, you can serve spinach and feta in separate bowls and allow guests to assemble their own.

Destination Two: ITALY
Caprese Topping

• 8 oz. tomato
• 8 oz. bocconcini (small mozzarella balls)
• 2 tablespoons Balsamic vinegar
• 1 Ib. ricotta cheese
• 25 leaves fresh basil, thinly shredded

Dice tomatoes and cut mozzarella balls into cubes. Spread 1 Tbs. of the ricotta on each latke then arrange tomato and mozzarella on top. Sprinkle with basil and drizzle with balsamic vinegar. Alternatively, you can serve tomatoes, mozzarella and basil in separate bowls and allow guests to assemble their own.

Destination Three: MEXICO
Taco Topping

• 1 (14 ½ oz.) can vegetarian refried beans
• ½ cup jarred salsa
• 2 cups Mexican shredded cheese
• One (8-oz.) container sour cream or “light” sour cream
• 1 cup shredded lettuce
• ½ cup cilantro sprigs

In a medium saucepan, heat refried beans over medium-high heat. Add salsa and stir just to heat through.

Spread latke with sour cream, then salsa-bean mixture. Sprinkle with cheese and lettuce and top with a cilantro sprig. Alternatively, you can serve sour cream, salsa-bean mixture, cheese, lettuce, and cilantro in separate bowls and allow guests to assemble their own.

Destination Four: FRANCE
Ohh Lala Topping

• Brie cheese, cut in cubes
• One Granny Smith apple, thinly sliced
• ⅓ cup dried cranberries, sweetened or unsweetened

Top each latke with one slice apple, one piece Brie, and a couple of dried cranberries. Alternatively, you can serve apple, brie, and cranberries in separate bowls and allow guests to assemble their own.

Destination Five: ISRAEL
Shashuka Topping

• 4 red peppers, diced
• 1 cup diced tomatoes
• ½ cup vegetable oil
• ½ tsp. ground cumin
• Dash salt
• 6 eggs
• 4 oz. crumbled or cubed ‘light’ or low-sodium Feta cheese

Sautee peppers and tomatoes in oil in a large skillet over medium-high heat until just tender. Add cumin and salt, and cook one minute longer. Fry eggs separately, cook slightly and chop.

To serve, Spoon a generous spoonful of the pepper mixture onto each latke. Arrange diced egg pieces on top and sprinkle with feta. Alternatively, you can serve the tomato-pepper mixture, egg, and Feta in separate bowls and allow guests to assemble their own.

Bonus Destination: New York
Blini topping – New York Style

• One (8-oz.) container sour cream or “light” sour cream
• 8 oz. lox
• ½ c. chopped fresh chives

Cut lox into latke-sized pieces. Spread sour cream onto each latke. Arrange lox slices on top and sprinkle with chives. Alternatively, you can serve the sour cream, lox and chives in separate bowls and allow guests to assemble their own.

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