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by Chef Laura Frankel,  LaurasKosherKitchen

This quick and crispy snack can be done with any vegetable. I have used patty pan squash, eggplant, thinly sliced sweet potatoes and mushrooms. I serve the veggies with a garlicky–lemon aioli that is made with a delicious extra virgin olive oil.


3 egg whites, whisked
2-3 tablespoons potato starch to make a batter
3 cups extra virgin olive oil
1 teaspoon kosher salt
Freshly cracked pepper

Garnishes: grated parmesan cheese (optional), chopped fresh mint
Garlicky-Lemon Aioli Sauce


Cut the zucchini into 1/4 inch thick coins.

Add enough potato starch to the whisked egg whites to make a batter. Whisk to mix.

Heat the oil to 360 degrees. Dredge the zucchini pieces in the batter and gently drop them into the heated oil. Fry on both sides until the batter has become translucent and pulled away from the zucchini. The batter will not “brown” much as the potato starch does not have protein that flour does which browns.

Drain the zucchini pieces on a paper towel lined pan and sprinkle with salt and pepper and cheese and chopped mint if desired. Serve with Garlicky-Lemon Aioli Sauce.

Recipes: Appetizers, Fried Vegetable, Zucchini, Parve, Kosher, Passover Friendly

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by Chef Laura Frankel,  LaurasKosherKitchen

Fritto Misto or Mixed Fry is a perfect way to celebrate spring and Passover. Instead of looking for creative uses of matzo meal, I am looking for ways to utilize produce and bring the flavors of spring to my table.

The famous Carciofi alla Giudia or Jewish Style Artichokes are an ancient spring/summer treat. The crispy brown leaves and tender heart are addictive and are a perfect way to welcome the spring. I serve these delicacies as a hors d‘oeuvres, as a snack and side dish.

Crispy fried artichokes are delicious, nutty and perfect for Passover. Baby artichokes are just coming into season and they are a springtime treat. Baby artichokes do not have the developed “choke” with all of its fibers. Instead, once the tough outer leaves are removed, the whole artichoke is edible.


2 pounds baby artichokes
2 lemons for acidulated water
3 cups extra virgin olive oil
Sea salt
Parmesan cheese – optional
Garlicky-Lemon Aioli Sauce – optional


With a little knife work and a bit of time, you are on your way to a delicious appetizer, snack or side dish. To clean the artichokes, use a paring knife to cut the outside leaves free from the body of the vegetable. Continue turning your knife around the artichoke until you have an equal amount of green leaves with yellow tops. Be sure to leave the stem intact. You can peel some of the tough green fibers from the outside. The stem gives the artichoke a pretty shape! Cut the artichoke in half lengthwise and scoop out the choke (if any) with a melon baller. Place the artichoke pieces in a bowl of cold water with lemon juice squeezed into it to keep the artichokes from turning dark

Drain artichokes on paper towels and pat dry. Heat oil in a 4–quart deep heavy saucepan over moderate heat until thermometer registers 220°F, then simmer artichokes in oil, gently stirring occasionally, until tender, about 15 minutes. Transfer with a slotted spoon to paper towels to drain.

Increase the heat until thermometer registers 375°F, then fry artichokes, in batches, until leaves are curled, browned, and crisp, about 30 to 40 seconds.  Drain well on paper towels and season with a sprinkle of salt, lemon juice and grated parmesan cheese if desired.

Optional: Serve with Garlicky-Lemon Aioli Sauce.


Yield: Serves 4-6 as an appetizer

NOTE: Some Halachic sources do not currently approve the use of artichokes due to the difficulty in cleaning. Check with your Rabbi.

Recipes: Appetizer, Articokes, Fried, Parve or Dairy if using cheese, Kosher, Passover Friendly

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by Renee Chernin, 

Olive oil, juice of the olive, is Israel's most precious fruit. We enjoy the easy Green Olive Dip or the more sophisticated Black Olive Tapenade as delicious spreads on challah. They make great additions to your menu during the week.


Simple Green Olive Spread


2 cups green olives with pimento, rinsed and drained
2 garlic cloves, peeled
2 tablespoons mayonnaise


Place olives and garlic in the work bowl of a food processor. Pulse until olives are coarsely chopped.

Add mayonnaise and pulse until just blended.


Yield: Makes: 2 cups, 8-10 servings
Can make ahead ~ Active time: 5 minutes

Black Olive Tapenade



1 cup brine cured olives, pitted
2 tablespoons capers, drained
4 anchovy fillets, optional
2 garlic cloves
1 tablespoon fresh lemon juice
1 tablespoon fresh basil leaves or 1 teaspoon dried
4 tablespoons olive oil


Place olives, capers, anchovies, garlic, lemon juice and basil in the work bowl of a food processor. Pulse until olives are finely chopped, but not pureed.

Transfer to a small bowl. Stir in olive oil.


Yield: Makes: 2 cups, 8-10 servings
Can make ahead ~ Active time: 15 minutes

Recipes: Appetizers,Spreads, Olives, Parve, Kosher

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Adapted from Colman's Mustard

This is a wonderful dip to serve with crackers, pita chips, veggies - you name it and it goes well with this marvelous Hot "Crab" Dip.


1 lb. parve imitation kosher faux "crab" meat (such as Dyna-Sea brand)
1/2 cup mayonnaise
16-oz. pkge cream cheese
1/4 teaspoon garlic salt
2 tablespoons Colman's Original Prepared Mustard
2 tablespoons powdered sugar
1/4 cup dry white wine
Salt to taste


Shred or cut into small chunks, the kosher imitation "crab" meat.  In a pot place the mayonnaise, cream cheese, garlic salt, mustard, sugar and white wine. Heat to form a sauce. Add salt to taste. When ready to serve, add the "crab" meat and reheat until hot. Serve immediately.


Recipes: Appetizers, Faux "Crab" Dip, Dairy, Kosher

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By June Hersh, The Kosher Carnivore, St. Martin's Press 

Hummus is a blank canvas that can take on so many different flavors incorporating the elements you enjoy.  This hummus is a blend of white beans, chickpeas and tahini, which is a peanut buttery spread often used in Middle Eastern cooking and adds a subtle smooth nutty note to the hummus. 

For your healthful eaters have crisp carrots and green peppers on hand for dipping, Or make your own pita chips by drizzling store bought whole wheat pita bread with olive oil and a little Za’atar seasoning, bake at 350 until crispy.


1 (15.5-ounce) can chickpeas (garbanzo beans), reserving the liquid
1 (15.5-ounce) can white cannellini (Alubias) beans, drained
1/4 cup tahini paste
2 cloves garlic, roughly chopped
1/2 cup loosely packed parsley or cilantro
Juice of 2 lemons
1/4 cup plus 1 to 2 tablespoons olive oil
Salt and freshly ground black pepper to taste


In the bowl of a food processor, fitted with the metal blade, process the chickpeas, with about 2 tablespoons of their liquid, cannellini beans, tahini paste, garlic, parsley and lemon juice.  Slowly drizzle in the olive oil and continue blending until smooth and creamy, adding more chickpea liquid or oil if needed.  Season to taste with salt and pepper. 

Serve cold topped with chopped garlic, parsley, a squeeze of lemon or a drizzle of olive oil.


Yield: About 2 cups
Start to finish: Under 15 minutes

Recipes: Appetizers, Hummus, Chickpeas, White Beans, Parve, Kosher

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