These latke recipes will appear in Susie's forthcoming book "Kosher by Design Entertains." Release date: February 2005.

Cajun Sweet Potato Latkes

• 2 pounds (about 3 large) sweet potatoes, peeled
• 3 large eggs
• 2 tablespoons plus 1 teaspoon Cajun spice blend
• 1/3 cup chopped cilantro
• peanut oil
• sour cream

Using the coarse grating disc of a food processor, grate the sweet potatoes. Transfer to a large bowl.

In a small bowl, whisk the eggs. Sprinkle the Cajun spice blend into the eggs and whisk. Mix in the cilantro.

Add egg mixture to the grated potatoes.

In a large skillet, heat the peanut oil until very hot but not smoking. If you are using a thermometer, get the oil to 375 degrees.

Add the sweet potato mixture 1/4 cup at a time. Fry until golden, flip and fry until golden on the other side. Drain on paper towels. Repeat until all the potatoes are used.

Serve with a dollop of sour cream.

Yield: 14-18 latkes

Guacamole Latkes

• 2 pounds Yukon Gold potatoes, unpeeled
• 2 large eggs
• 2 teaspoons Sea Salt
• 3 avocados, peeled, pit removed
• 1/2 large red onion, minced
• 2 small jalapeno peppers, seeded, and finely chopped
• 1 cups canned black beans, drained and rinsed
• peanut oil
• salsa, store bought

Using the coarse grating disc of a food processor, grate the unpeeled potatoes. Transfer to a large bowl.

In a small bowl, whisk the eggs. Add the salt into the eggs.

In a medium bowl, mash the avocado with the back of a fork. Add the onions, jalapeno peppers, and the beans. Mix to combine.

Add the egg mixture and the avocado mixture into the grated potatoes. Gingerly toss to combine.

In a large skillet, heat the peanut oil until very hot but not smoking. If you are using a thermometer, get the oil to 375 degrees.

Add the potato/avocado mixture 1/4 cup at a time. Fry until golden, flip and fry until golden on the other side. Drain on paper towels. Repeat until all the potatoes are used.

Serve with a dollop of salsa.

Yield: 14-18 latkes

Photos of latkes © Iris Richardson / www.foodphotography.com

Beignets Dairy

The following recipe is from the Chanukah section in "Kosher By Design".

Beignets are fried dough balls, similar in taste to funnel cakes. Nothing pleases children more than this simple-to-make dessert. Their powdered sugar faces are the best indication of their powdered-sugar-coated thumbs up review. When I make a batch of these, I will cut up a firm banana into 1/2-inch slices and make half of the batch plain and half with bananas.

• 4-6 cups vegetable or corn oil
• 1 cup milk
• 1 cup water
• 1 large egg
• 3 cups all-purpose flour
• 2 tablespoons baking powder
• 1 teaspoon salt
• 4 teaspoons sugar
• 1-2 firm bananas, cut into 1/2-inch slices (optional)
• confectioner's sugar

Pour the oil into a deep pot to a depth of 3-4 inches. Heat the oil to 370 degrees.

Meanwhile, in a large bowl with the mixer at medium-high speed, combine the milk, water, and egg. Add the flour, baking powder, salt, and sugar. Mix until the batter is smooth.

Using a 1/8 cup measure, drop the batter into the hot oil and fry about 3-4 minutes. Don't make them much bigger or the inside won't cook properly. The beignets will float to the surface; turn them a few times until the beignets are golden on both sides. Drain on paper towels and either roll in or use a strainer to sprinkle on confectioner's sugar. Serve hot.

To make banana beignets, fill the 1/8 cup measure halfway full. Add a slice of banana, fill the rest of the way with batter. Fry as directed above. Roll in confectioner's sugar.

Yield: 20-24 beignets

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