LISTEN TO THE PODCASTIt's a fantastic holiday. Tonight we celebrate the Festival of Lights, Hanukkah! And cookbook author Ronnie Fein stopped by Tonia's Kitchen to talk about some of her recipes that put a modern twist on some of the most timeless classic foods that many celebrate the holiday with. Fein, who wrote The Modern Kosher Kitchen told Tonia about her Vidalia Onion Fritters, that combine the sweetness of southern onions, with the spice of Siricha Sauce. It's a modern take on the Potato Lattke. If you're looking for something a little more wholesome, Ronnie says look no further than her Roasted Potato Skins. She says both are easy to make, but offer something just a little different than what your Bubbe might have made. L'Chaim!
Vidalia
Onion Fritters with Sambal-Yogurt Dip (D)
Although
fried food can become soggy if you don’t eat it right away, you can reheat
these to crispiness in a hot oven (400 degrees for about 4 minutes per side).
Make them larger and they’re a good side dish, especially for grilled fish.
1
cup all-purpose flour
1
teaspoon baking powder
1/2 teaspoon salt or to taste
1/2 teaspoon salt or to taste
3/4
cup milk
1 large egg
1/2 teaspoon Sambal
1 large egg
1/2 teaspoon Sambal
2 medium
Vidalia onions, chopped
vegetable
oil for deep-frying
Make
the Yogurt Dip and set it aside. Preheat the oven to 200 degrees. Place the
flour, baking powder, and salt in a large bowl and mix to combine ingredients.
Beat the milk, egg, and Sambal together. Add the egg mixture and onions to the
flour mixture and mix to blend ingredients. Heat 1/2-inch vegetable oil in a
deep sauté pan. When the oil is hot enough for a crumb of bread to sizzle, drop
heaping tablespoons of the onion mixture into the pan and cook for 1-2 minutes
or until golden brown. Turn the fritters over and cook on the other side for
about 1-2 minutes or until cooked through. Drain on paper towels and keep warm
on a cookie sheet in the preheated onion. Repeat with remaining batter. Make a
few fritters at a time; do not crowd the pan. Serve with the Sambal-Yogurt Dip.
Makes
about 2 dozen
Sambal-Yogurt
Dip
1/2 cup plain Greek style
yogurt
1 garlic clove, finely
chopped
1 tablespoon lemon juice
1/2 to 1 teaspoon Sambal or
Sriracha
1/2 teaspoon freshly grated
lemon peel
salt to taste
Place the yogurt, garlic,
lemon juice, Sambal, lemon peel, and salt in a bowl and mix to blend
ingredients thoroughly.
Makes 1/2 cup.
Roasted Potato Skins (D)
You know that parlor game where people ask “if you could
only have one food what would it be?” My answer is always “baked potato,” and,
more specifically, “baked potato skins” because the crunch is almost
exhilarating, the mineral-y flavor beyond delectable. Add some cheese, fresh
rosemary and those tangy little flakes or crystals of sea salt and you’ve got a
winning formula. Cut them into small pieces for the perfect hors d’oeuvre.
2 tablespoons olive oil
2 tablespoons chopped fresh rosemary
sea salt and freshly ground black pepper to taste
1 cup grated Monterey Jack cheese
Yogurt Dip, optional
Preheat the oven to 400 degrees. Scrub the potatoes, pierce
them with the tines of a fork and roast them for about one hour or until
tender. Raise the oven heat to 450. When the potatoes are cool enough to
handle, cut them in half lengthwise and scoop out most of the flesh, leaving a
thin layer attached to the skin. Cut the skins crosswise (about 40 pieces). Brush
both sides of each piece with the olive oil. Place the skins on a cookie sheet,
inside up. Sprinkle with rosemary, a few grindings of sea salt, and pepper. Roast
for 5 minutes. Turn the skins over, roast for 5 minutes. Turn the skins inside
up again and roast for 5 minutes. Sprinkle each piece with some of the cheese. Roast
for 3-4 minutes or until the cheese has melted and is bubbly. Serve plain or
with the yogurt dip.
Yogurt Dip
1-1/2 cups plain yogurt
3 scallions, chopped
lemon juice, about one teaspoon
