Latke Love!

 In preparation for Hanukkah, the Toddler Bunnies have made several types of latkes in the classroom. Traditionally, latkes are fried in oil (as are many Hanukkah treats) and are usually made with potatoes and onions. We also made "Light Latkes" that were baked in the oven. Cooking with toddlers helps them to learn about how food is made and helps develop physical, social/emotional, and cognitive skills. If you would like to try making latkes (any variation), here are a few tips that can be helpful:

The potatoes were shredded the night before and turned brown. This doesn't affect the taste of the potatoes.

• Raw potatoes turn brown quickly after being cut. Immerse them in cold water after cutting/shredding or use them immediately.
• It is helpful to have all supplies and equipment ready to use prior to starting a cooking project. If possible, provide each child with his/her own bowls/spoons since young children may not be able to wait or take turns stirring.
• Children can help wash vegetables, stir, add ingredients, or even fill muffin tins and baking sheets.
• Always, always, ALWAYS have children wash their hands prior to preparing food.

We made our traditional latkes using grated potatoes, onions, eggs, garlic powder, flour, salt and pepper. We fried them in an electric skillet using canola oil. Here are some links to a couple of child-friendly latke recipes:

http://www.chabad.org/kids/article_cdo/aid/361560/jewish/Latkes.htm

http://www.chabad.org/kids/article_cdo/aid/450122/jewish/Potato-Latkes.htm

 

Matasha's recipe for Light Latkes was recently submitted to Super Snack Spectacular a Washtenaw Community College. The Toddler Bunnies helped make potato, sweet potato, and zucchini latkes. The sweet potato latkes were almost everyone's favorite! 

 

Light Latkes

Recipe & Procedures:   Ingredients: 2 large russet potatoes (about 1 pound) or 2 sweet potatoes or 2 zucchini, scrubbed, and shredded or grated 1 large onion (8 ounces), peeled and shredded or grated ½ cup all-purpose flour 2 large eggs, beaten ½ teaspoon freshly ground black pepper Non-stick cooking spray Unsweetened applesauce, Greek yogurt, or sour cream        Preheat oven to 425°F.  Place aluminum foil into muffin tins and spray with cooking spray.        Mix potatoes (or zucchini), onions, flour, eggs, and seasonings until well blended then spoon the mixture into the muffin tin.        Bake for 20-30 minutes, turning them over when the potato browns and pulls away from the sides of the muffin tin.       Serve with applesauce and sour cream or Greek yogurt. Reference citation: Recipe adapted from In the Kitchen with a Good Appetite  by Melissa Clark and from www.classicallykosher.com