By Craig T. Kojima, Star-Bulletin
Hawaiian Gourmet Delights latkes
are "almost like a rainbow."
A whole lotta
latke
Okinawan sweet potato
By Catherine Kekoa Enomoto
adds color and unique flavor
to this traditional Hanukkah dish
Star-BulletinIf you like hash browns, you'll savor a Hilton Hawaiian Village chef's recipe for colorful three-potato pancakes. Chef David Koerner has created a tropical latke, or Jewish potato pancake, that incorporates Okinawan purple sweet potato, Maui onion and cilantro.
"The color of this is extraordinary with sweet potato, Okinawan purple sweet potato and white potato," said Koerner, 32, who spearheads latke preparations for Sunday's fifth annual "Hanukkaton" at Temple Emanu-El. "These three colors together are almost like a rainbow."
His original Hawaiian Gourmet Delights Latkes highlight the Hanukkah festivities, which also feature Jewish music and dreidel games. The program starts at 5 p.m. with a children's program, followed by a buffet at 5:45. Tickets are $12 for adults, $5 for children 12 and younger. Reserve at 595-7521.
By Craig T. Kojima, Star-Bulletin
David Koerner prepares latkes
on the grill at Temple Emanu-El.
Latke maker Koerner recently was diagnosed with kidney problems, so he developed healthful menus at the urging of Hilton Hawaiian Village executive chef Guido Ulmann. Subsequently Koerner lost 25 pounds and his lab tests improved dramatically. Then, he started Gourmet Delights healthful caterers (524-7370) with cancer researcher Jean Hankin."Traditionally people throw latkes into a frying pan with lots and lots of oil, but there's really no need to do that. Use just a trace of oil," said Koerner, who employs a spray bottle filled with canola oil or olive oil.
"I really feel like I got a Hanukkah gift -- a sense of renewal of health," he said. "I'm not saying that my health is 100 percent, but knowing that I'm on the right track, it was quite a renewal, quite a Hanukkah."
His low-fat recipe follows, plus his grandmother's recipe for traditional latkes, which he also streamlined. Celebrants traditionally serve latkes with apple sauce; Koerner suggests a tropical salsa of chopped fresh apple, mango, papaya and cilantro.
Hawaiian Gourmet
By chef David Koerner
Delights latkes1/3 pound sweet potato, gratedMix all ingredients, except oil. In a skillet, heat oil; add 1/8 of potato mixture in a small circle and fry until brown and crispy on both sides. Repeat using all of mixture.
1/3 pound Okinawan purple sweet potato, grated
1/3 pound white potato, grated
2 ounces Maui onion, finely chopped
1/2 ounce green onion, finely chopped
1 tablespoon cilantro, chopped
4 ounces Egg Beaters 99-Percent Egg Substitute
White pepper to taste
1 tablespoon canola oilServe immediately. Makes 4 servings, 2 pancakes per serving.
Variation: To make Gourmet Delights Latkes, substitute 1/2 pound EACH sweet potato and white potato in place of the three kinds of potatoes; substitute 1/4 Maui onion in place of the combination of Maui onion and green onion; and omit cilantro.
Approximate nutritional analysis per serving, Hawaiian Gourmet Delights Latkes: 130 calories, 3.7 grams total fat, 0.3 gram saturated fat, no cholesterol, 108 milligrams sodium. Per serving Gourmet Delights Latkes: 107 calories, 3.6 grams total fat, 0.3 gram saturated fat, no cholesterol, 85 milligrams sodium. *
Grandma Schure's latkes
4 white potatoes, gratedMix all ingredients, except oil. In a skillet, heat oil; add 1/8 of potato mixture in a small circle and fry until brown and crispy on both sides. Repeat using all of mixture.
1/4 onion, finely chopped
1 egg
Salt and pepper to taste
2 tablespoons vegetable oilServe immediately. Makes 4 servings, 2 pancakes per serving.
