Honey braised carrots and latkes

These are two traditional side dishes served around Passover. Tzimmes are a sweet carrot dish designed to be served as part of a traditional Jewish banquet. The carrots are slowly braised in a ginger and orange liquid and finished with honey and fragrant dill. Latkes are delicious potato fritters. Serves 8. 

Ingredients 

• 4 
large carrots, cut into 1.5 cm batons 
• 5 cm piece 
ginger, grated 
• 1 
orange, juiced, zested 
• ¼ cup 
dill, chopped 
• 2 tbsp 
olive oil 
• 1 tbsp 
honey or maple syrup

Method

1. Place carrots, ginger, orange juice and zest in a saucepan. Add enough water to just cover and bring to the boil. Reduce heat to medium and cook for 15 minutes or until carrots are just tender and most of the liquid has evaporated.
2. Stir in dill, oil and honey. Season with salt and pepper, and serve immediately.

Latkes

Ingredients:

• 1
onion, grated 4 
small Desiree potatoes, peeled, grated 
• 1 
large zucchini, grated 
• 3 
eggs, lightly beaten 
• 50 g
 (½ cup) coarse Matzo meal (see Note)
• 1 tsp
 bicarbonate of soda 
• vegetable oil, to deep-fry 
• sour cream, to serve

​Method:

1. Place onion, potatoes and zucchini in a clean tea towel, then squeeze out any excess liquid.
2. Transfer to a large bowl with eggs, matzo meal and bicarbonate of soda.
3. Stir until a smooth batter. Season with salt and pepper.
4. Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 180°C (or until a cube of bread turns golden in 10 seconds).
5. Working in batches of 6, gently drop 1 tbsp mixture into oil and fry, turning halfway, for 5 minutes or until crisp and cooked through.
6. Remove with a slotted spoon and drain on paper towel.
7. Keep warm while repeating with the remaining batter. Serve immediately with sour cream.

 
Note
• Matzo meal is available from the kosher section of selected supermarkets. Alternatively, use Matzo crackers or biscuits and finely crush in a food processor.