#Tzimmes: Join Me in Feeding the Needy

Hi, this is Renee Russo Chernin from www.thekosherchannel.com and I am asking you to please join me in helping Masbia feed the hungry. Masbia is a network of Kosher soup kitchens that serves 2 million meals a year to hungry men, women and children. Masbia needs our help to continue to feed those less fortunate. Donate now and with your tax deductible receipt Masbia will include a collection of close to 50 Tzimmes recipes from some of the best known names in Jewish cooking, including my own. That’s for any donation, and every donation counts!

Carrot Ginger Latkes with Apple-Salsa

Yield: 20 Latkes / Simanim: Apples, Carrots, Honey

Active time: 30 minutes

Total Time: 30 Minutes


  • 12 medium carrots, peeled
  • 1 clove garlic, peeled
  • 2 inch knob fresh ginger, peeled
  • ⅓ - ½ cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 eggs, beaten
  • vegetable oil, for frying


In a food processor fitted with the shredding blade, place the carrots vertically in the feeder and shred. Remove blade and spread shredded carrots on a kitchen towel. Roll towel up jelly-roll style and twist to squeeze out excess moisture.

Switch food processor to chopping blade and place the garlic and ginger in work bowl. Chop until finely minced.

In a large bowl stir together ⅓ cup of the flour, the baking powder, salt and pepper. Add the carrots, ginger mixture and eggs. Add more flour as needed to make a loosely-held mixture.

Place a large frying pan over medium high heat. Pour in enough oil to thinly coat the bottom of the pan by ¼“. Test by dropping a small amount of the mixture into the oil. When it sizzles the oil is ready. Mound mixture in a heaping tablespoon and carefully place into the hot oil. Flatten gently with a spatula or back of a spoon. Cook 2 to 4 minutes until golden brown. Using a fork, turn latke over to brown the other side for another 2 to 4 minutes.

Remove and drain on paper towels. Repeat with remaining batter, adding oil as needed to prevent latkes from sticking, and adjusting temperature to maintain an even heat.

Apple - Salsa

Prep Time: 15 minutes


  • 3 large apples, peeled, halved, cored
  • 1 fresh lemon
  • 2 tablespoons honey
  • 2 green onions, chopped
  • 1 pickled jalapeño pepper, chopped
  • ¼ cup fresh cilantro, minced
  • salt and pepper to taste


In food processor fitted with shredding blade, shred apples. Remove into a colander, press and squeeze apples to remove excess juice.

Using a rasp or paddle grater, zest the lemon into a medium bowl. Halve and juice the lemon into bowl, and remove the seeds. Stir in the honey, apples, green onions, jalapeño pepper, cilantro, salt and pepper. Cover and chill.

Prepare ahead: Keep Carrot Ginger latkes warm in a 250° oven for a half an hour, or at room temperature for 4 hours. Reheat before serving. Apple-Salsa will keep covered in the refrigerator for up to one day.

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