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Cooking Class: Potato Latkes and German Apple Fritters for Hanukkah with Jennifer Abadi
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- 3 large eggs, lightly beaten
- 1½ pounds white potato (russet preferred; about 2 large), rinsed, peeled, coarsely grated (about 3½ cups), excess liquid squeezed out and drained
- ½ cup finely chopped or coarsely grated onions, excess liquid squeezed out and drained
- 6 tablespoons finely chopped fresh parsley or celery leaves
- ¾ teaspoon kosher salt
- ½ cup vegetable, canola, sunflower, or safflower oil
- Ground nutmeg
- Applesauce
- Sour cream
- 1¾ to 2 pounds (about 3 large) mixed red and green apples, cored and peeled
- ½ lemon
- 2 large eggs
- 2 tablespoons brown sugar
- 1/8 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- ½ cup whole milk or soy milk
- ½ teaspoon vanilla extract
- ½ cup + 3 tablespoons all-purpose flour
- 1 cup sunflower, safflower, or vegetable oil
- Confectioners’ sugar
- Cinnamon
Jennifer Abadi is a native New Yorker, born, bred and raised on Manhattan's Upper West Side. She is half Sephardic (Aleppo, Syria) and half Ashkenazic (Riga, Latvia). She is a researcher, developer, and preserver of Judeo-Arabic and Sephardic recipes and food customs, focusing on the Jewish communities of the Middle East, Mediterranean, Central Asia, and North Africa. She is the author of two cookbooks: "Too Good To Passover: Sephardic & Judeo-Arabic Seder Menus and Memories from Africa, Asia and Europe" and "A Fistful of Lentils: Syrian-Jewish Recipes From Grandma Fritzie's Kitchen." Jennifer teaches cooking at the Institute of Culinary Education (ICE) and at the Jewish Community Center Manhattan (JCC), as well as privately. Jennifer has been providing Jewish Food & Culture tours on Manhattan's Lower East Side for Context Travel since 2012."
This conversation is suitable for all ages.
90 minutes, including a 30 minute Q&A.
The class was great. Funny but I had always wanted to know how to make latkes. Very much appreciated the food history and the relevance to Hanukah. The class was well done and well organized. I love middle eastern food and food history. I will look for more courses from this chef.
Delicious fun class
I love Context cooking classes! Jennifer was great on the history of what she was making but there was a lot of stand by time…..frying, beating egg whites, heating oil etc. it was a really good class but I think she could have done three recipes and not just two, one of which wasn’t frying. Hence the dinging of one star……rate for me!