I can’t believe that Rosh Hashana is only a week away. One of my favorite parts of this holiday are the symbolic foods-especially these latkes which are so yummy you might be tempted to eat them all year round. Here are recipes for two.
Gourd or snake squash which is called kra in Aramaic has a double yehi ratzon prayer. That is because the word “kra” has two meanings. Kra can translated as as “to tear”. In one yehi ratzon prayer we ask G-d to tear up any evil decrees (kra roa gzar deneinu).
Kra can also be translated as “to read or to proclaim.” In the other yehi ratzon we that our good deeds be read or proclaimed (veyikriu lefanecha zechuyoteinu).
Like karti (leek) and silka (beet green), kra is customarily grated into patties or latkes.
Ingredients
1 medium-sized gourd
1 small onion
3 eggs
¼ cup matzo meal
Salt and pepper to taste
Preparation
Peel gourd, remove seeds and cut into chunks. Cut onion into chunks. Process all chunks using blade attachment together with other ingredients. Heat a thin film of oil in skillet and fry until golden brown. Approximately 2 minutes for each side. Drain on absorbent paper.
Yields 20 silver dollar sized pancakes. You can freeze, but it’s best fresh.
Leek or Karti
Leek, Aramaic as karti is on the table because of a word play. Karti sounds like karet, to cut off, or its future plural form “sheyikartu”. On the leek, karti we say “sheyikartu soenu,” may our enemies be cut off. Some people may say this is violent or even blood thirsty, but when you consider Jewish history, this bit of edible revenge is well deserved.
Leek patties
Ingredients
1 medium-sized leek.
5 eggs
⅓ cup matzo meal
Salt and pepper to taste
Vegetable oil for frying
Preparation
Split leek lengthwise. Separate leaves and run each leaf under cold water to remove dirt and pebbles.
Place leek pieces in food processor along with all other ingredients. Process everything together using blade attachment until you’ve created a lumpy paste—just a few pulses. You want to preserve some texture.
With wet hands, form palm-sized patties and fry until brown on both sides (about two minutes per side). Eat immediately. You can freeze these, but you’ll sacrifice a great deal of the flavor.
Yields 30-35 patties