Every late fall and winter, we start drooling over the scrumptious servings of the season. From the turkey and cranberry sauce to the deep fried goodness of homemade latkes, nothing inspires giving and togetherness like the three “Fs” – friends, food and family.
Latkes and Vodkas will be a celebration of all three “Fs.”
“This is an opportunity for us to bring young adults from Jewish Baltimore together for a social networking event that honors our Jewish values and gives your typical Chanukah celebration a new twist,” says Rachel Sher, one of the Co-chairs of IMPACT’s Latkes & Vodkas Party.
IMPACT is the young adult division of THE ASSOCIATED: Jewish Community Federation of Baltimore. This premier IMPACT event, scheduled for Thursday, December 1, at the 1840s Plaza Cabaret Room is expected to host nearly 100 young professionals from the Greater Baltimore area.
While many other communities only offer social events like Matzah Ball, co-chairs, Michelle Danick, Rachel Sher and Samantha Stern led THE ASSOCIATED’s young adult event’s committee in planning a festive event focused on networking and philanthropy Latkes & Vodkas will highlight ASSOCIATED partner agencies through an original cookbook give-away and collect donations for Jewish Community Services’ Holiday Toy Closet (see full event details below).
If you can’t make it that evening, IMPACT would like to offer you some yummy latke recipes you can make on your own:
Traditional Crispy Potato Latkes
1 small onion
½ tsp salt
1/8 tsp black pepper (optional)
Grate potatoes in food processor on your favorite blade, I favor the shredder as pieces are a bit bigger and latkes come out crispier. Squeeze out the liquid through a colander. Add the rest of ingredients. Mix well. In a deep pot or deep frying pan, heat oil very thoroughly. Drop batter by spoonful and fry until golden on both sides. Pat with paper towel to absorb the oil.
Serve warm with applesauce or sour cream, if desired. Just plain is great too.
Preparation time: 12 minutes Cooking time: 18 to 24 minutes Serves 8
1/2 cup grated zucchini
1 cup peeled and shredded potatoes
1 cup shredded carrots
1/2 tsp. salt
3 eggs, lightly beaten
salt to taste
freshly ground black pepper
3/4 cup matzo meal (or flour)
1/2 cup chopped fresh parsley
1/2 cup crumbled feta cheese
1/4 cup vegetable oil
Place the zucchini, potato and carrots in a colander, place paper towels or cheesecloth over the top and squeeze out as much moisture as possible. Sprinkle salt over the vegetables and let them drain for 15 minutes. Squeeze vegetable again in paper towels.
In a large mixing bowl combine eggs, vegetables, salt and pepper. Mix well. Stir in matzo meal or flour. Then add the parsley and feta.
Heat vegetable oil in a large frying pan. Place vegetable mixture, formed into pancake sized cakes in hot oil and fry until golden brown on both sides. (Cook two to three minutes per side). Add more oil as needed to keep cakes frying up well. Drain fried latkes on paper towels.
Sweet Potato Latkes
2 sweet potatoes, peeled and shredded
2 eggs, lightly beaten
1 tbsp. brown sugar
2 tbsp. all-purpose flour
2 tsp. ground cloves
2 tsp. ground cinnamon
1/4 cup vegetable oil for frying
Place sweet potatoes in a colander. Place a cheesecloth over the potatoes, and squeeze the potatoes to release as much liquid as possible. Let the potatoes sit to release more liquid, then squeeze again.
In a large bowl, combine sweet potatoes, eggs, brown sugar, flour, cloves and cinnamon; mix well.
Heat oil in large heavy skillet to 375 degrees. Form mixture into pancake size cakes, and fry in hot oil. Flip cakes after 2 to 3 minutes (when bottom is browned) and brown other side. Drain on paper towels, and serve piping hot!
IMPACT’s Latkes & Vodkas Party
Thursday, December 1, 2011
7:00 – 9:00 p.m. 1
840s Plaza Cabaret Room
29 South Front Street, Baltimore
Discount parking available for $7.50 in the Dodge Street Garage.
$18 when you pre-pay online; $25 at the door
Light fare; dietary laws observed.
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