LATKES - KOSHER OTEH OTEH

 

KOSHER OTE OTE – INDONESIAN LATKES

 

Ote-Ote is an Indonesian fried finger food consisting of vegetables and batter. Ote-Ote is usually referred to vegetable fritter snacks similar to potato Latkes, and they are commonly sold by Gorengan (Indonesian fritter) and traveling street vendors. There are several kinds of Ote-Otes; except that the name and ingredients vary according to the region. Ex.: Ote-Ote is well known in Surabaya and the ingredients are vegetables such as bean sprouts, shredded carrots, leek, fresh parsley and flour to create a batter before frying; in Jakarta, Ote-Ote is called Bakwan and the ingredients are usually beansprouts, shredded cabbage and carrots, battered and deep fried in vegetable oil. In West Java Ote-Ote is called 'bala-bala'. It is similar to Japanese Yasai Tempura (vegetable tempura).

INGREDIENTS FOR KOSHER OTE OTE – INDONESIAN LATKES

Although most Ote-Ote (Bakwan/ Bala-bala) contain some non-kosher ingredients such as shrimps, our recipe is a Kosher version which is ideal for Jewish Festivals like Chanukah. 

We enjoy this wonderful Kosher addition to our collection of Chanukah Latkes from around the world.

½ lbs Beansprouts
½ lbs Shredded carrots
½ lbs Leek
5 small red onions crushed (May use only 1 medium size onion if the tiny little ones are not available)
2 garlic cloves crushed
1 Egg
1 branch of fresh parsley and Coriander
150 gram of wheat flour for battered
50 gram of rice flour or Sagu
2 Hazelnuts crushed
Salt and pepper to taste
½ tsp sugar (optional)

PREPARATION

In a deep bowl incorporate all ingredients including the egg, mix well, if the batter is not moist enough due to a lack of liquid, we may add a few drops of water, then with the help of a soup scoop shape portions to be deep fried.

In a medium size casserole with frying vegetable oil on low fire, fry them until golden, then remove from fire into a plate, place paper towels on the plate to remove excess of oil. enjoy

HAPPY CHANUKKAH!!!

By Rivka BENORINU

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