Fritter

This is an updated version of the chremslach passed down in my own family. I have never had a seder without it. A heavier version stuffed with cranberries appeared in many early American Jewish cookbooks as Kentucky grimslech.

Carrots, parsnips, green onions and dill make the difference in these colorful pancakes. Mix some chopped dill and green onions into sour cream to pass alongside.

These bean fritters appear in several West African countries; they are called akara in Nigeria and Sierra Leone and akla or koosé in Ghana. Although eaten as a snack or side dish, bean fritters are also consumed as breakfast food with hot sauce as an accompaniment (it's more like a thick relish than a sauce). We think the fritters are great as an hors d'oeuvre. Although we use vegetable oil for frying in our recipe, red palm oil is the preferred frying medium in Africa. And traditionally the black-eyed peas are skinned, but we think you get more bean flavor if you leave the skins on (and save a lot of time as well).

Can be prepared in 45 minutes or less.

These fritters are called akara in Nigeria and Sierra Leone, and akla or koosé in Ghana. They're eaten as a snack, side dish, or breakfast, served with a hot pepper relish (ata). We think they make a great hors d'oeuvre. Active time: 45 min Start to finish: 9 hr (includes soaking time)

If you're bored with corn on the cob, this is an excellent way to use fresh corn. The fritters alone would also be delicious for breakfast, topped with maple syrup, or as a side dish for a ham dinner.

As any southerner will tell you, eating black-eyed peas at New Year's will ensure good luck. For a simpler (and meatless) version of this hors d'oeuvre, omit the pork and serve these tender little cakes topped with just the red pepper mayo.

There's no one way to serve latkes. Some people like them as a first course or as an hors d'oeuvre, while others make them as a side dish. We think this Hanukkah specialty is so delicious, we'd gladly serve latkes as a main course. Active time: 20 min Start to finish: 35 min

This recipe is best made with fresh ricotta, which is very dry and flavorful. If you cannot find fresh ricotta, use 2 cups supermarket whole-milk ricotta and drain it (see below).

(Three Generations of Squash) Active time: 1 hr Start to finish: 2 1/4 hr

The secret to crisp latkes is the removal of as much liquid as possible from the ground potatoes. Serve these plain (they're a fine accompaniment to a roast with gravy), or with sour cream or applesauce. See how to dice potatoes.

Although these are called fritters, they more closely resemble pancakes. Can be prepared in 45 minutes or less.

Active time: 1 1/2 hr Start to finish: 5 1/2 hr In an April 1975 article titled "The Phenomenal Food Processor," Gourmet introduced the Cuisinart to the world. More than 25 years later, no American kitchen seems well equipped without one. Early on, the food processor dazzled us with mousselines and silken brioche dough; pulverized parmesan cheese; shredded, sliced, and puréed vegetables; pulsed pie dough, and spreadable pâtés. It was even easy to clean. Here, the processor transforms a dinner party standard — coquilles St.-Jacques — into crisp little hors d'oeuvre puffs.

Rather than frying many batches of small latkes on the stove, you can prepare two large ones that are browned in the oven, then cut into wedges. Offer the Three-Apple Applesauce alongside.

Can be prepared in 45 minutes or less.

These can be served on a salad of baby greens. Toss the greens with tarragon vinaigrette and sprinkle with toasted hazelnuts.