From Everyday Cooking for the Jewish Home BY Ethel Hofman
Makes 24
Ingredients:
2 eggs
1/4 small onion grated or finely chopped
4 medium potatoes (made with 1/2 sweet and 1/2 white)
1/4 tsp baking powder
3 Tbsp flour - or 1-2 Tbsp matzo meal
1 tsp salt
1/4 tsp pepper
vegetable oil for frying
Apple sauce, sour cream or cinnamon sugar (1 part cinnamon to 5 parts sugar)
Directions:
1) Put onion and potatoes thru shredding/grating tool of food processor. Add baking powder, flour salt and pepper and onions.
2) Heat 1/8 inch oil in a large skillet over medium heat. Drop rounded tablespoonfuls of potato mixture into skillet; press lightly with the back of a spoon to flatten slightly. Cook on both sides until brown, about 3 minutes per side. Continue frying, adding more oil as needed.
3) Drain on paper towels. Serve hot with applesauce for a meat meal or sour cream for a dairy meal or cinnamon sugar for either. Can keep warm in a 250 degree oven.
This is a collection of some of my favorite recipes that prove that nutritious foods can be delicious! I love to experiment with and create new recipes. Here are some that are tried and true. Let me know what you think! If you have a better version, I'm game!
Showing posts with label latkes. Show all posts
Showing posts with label latkes. Show all posts
Monday, December 26, 2016
Friday, November 22, 2013
Sweet Potato Latkes
Blair Moser’s Sweet Potato Latkes
2 medium-sized sweet potatoes, peeled
2 Idaho potatoes, scrubbed but unpeeled (equal in weight to the sweet potatoes)
Salt for soaking the potatoes, then add salt and pepper to mixture.
4 scallions, finely chopped, including some of the green stems - -- use more, maybe onions.
2 cloves garlic, crushed
1/2 cup plus 2 tablespoons whole wheat pastry flour
3 eggs, lightly beaten
Olive oil (or high-heat safflower oil) for frying
1. Grate or finely shred all the potatoes into a bowl of large cold, salted water (using about 1 tablespoon kosher salt) and let stand for 15 minutes.
2. Drain the potatoes in a sieve, then dump them into a clean kitchen towel and wring out as much moisture as possible.
3. In a bowl, mix the potatoes with scallions and garlic. -- add salt and pepper
4. Sprinkle flour over the veggies and toss to combine, then stir in the eggs and mix well.
5. Heat 1/4 cup oil in a heavy skillet (preferably nonstick). Firmly pack a heaping tablespoon of potato mixture and flatten it on the griddle with the back of a spoon. Do not crowd the skillet, but fry each batch until lightly browned, then turn and fry the other side, maybe 3 minutes per side, adding more oil as necessary.
6. Remove the latkes to a cookie sheet lined with paper-towels and keep warm in a 200 degree oven until all have been cooked.
7. Serve at once with sour cream and applesauce. -- very good with cinnamon sugar - isn't everything?!
2 medium-sized sweet potatoes, peeled
2 Idaho potatoes, scrubbed but unpeeled (equal in weight to the sweet potatoes)
Salt for soaking the potatoes, then add salt and pepper to mixture.
4 scallions, finely chopped, including some of the green stems - -- use more, maybe onions.
2 cloves garlic, crushed
1/2 cup plus 2 tablespoons whole wheat pastry flour
3 eggs, lightly beaten
Olive oil (or high-heat safflower oil) for frying
1. Grate or finely shred all the potatoes into a bowl of large cold, salted water (using about 1 tablespoon kosher salt) and let stand for 15 minutes.
2. Drain the potatoes in a sieve, then dump them into a clean kitchen towel and wring out as much moisture as possible.
3. In a bowl, mix the potatoes with scallions and garlic. -- add salt and pepper
4. Sprinkle flour over the veggies and toss to combine, then stir in the eggs and mix well.
5. Heat 1/4 cup oil in a heavy skillet (preferably nonstick). Firmly pack a heaping tablespoon of potato mixture and flatten it on the griddle with the back of a spoon. Do not crowd the skillet, but fry each batch until lightly browned, then turn and fry the other side, maybe 3 minutes per side, adding more oil as necessary.
6. Remove the latkes to a cookie sheet lined with paper-towels and keep warm in a 200 degree oven until all have been cooked.
7. Serve at once with sour cream and applesauce. -- very good with cinnamon sugar - isn't everything?!
Apple latkes
Paula Shoyer’s Apple Latkes
From “The Holiday Kosher Baker”
These pancakes look just like potato latkes. You can serve them either as a dessert or a side dish during Hanukkah.
1/2 cup (65 grams) all-purpose flour, plus one tablespoon, if batter is very wet
2 tablespoons sugar
1/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon baking powder
3 apples (Fuji, Gala or Granny Smith)
1 tablespoon fresh lemon juice
2 large eggs
2 tablespoons confectioners’ sugar for dusting
1. Place a paper bag over a cookie sheet to use for draining the latkes after frying them. Heat 1/4 inch (6 mm) of oil in a large frying pan over medium high heat.
2. Place the flour, sugar, cinnamon, nutmeg and baking powder into a large bowl and stir. Beat the eggs in a small bowl. Set aside. Peel and core the apples and grate them on the large holes of a box grater or the large holes of a food processor blade. Add the shredded apples to the bowl with the dry ingredients. Sprinkle with the lemon juice, add the beaten eggs and mix.
3. The oil is ready for frying when it feels very hot when you place your hand two inches above the pan. Scoop up a heaping tablespoon of the apple mixture and gently drop it into the pan, using the back of the tablespoon to flatten it. Fry the latkes for 1 1/2 to 2 minutes per side, until golden. Drain them on the paper bag and let them cool for about 15 minutes.
4. If the batter gets very watery halfway through the frying, add a tablespoon of flour to the mixture and mix it in.
5. Use a sieve to dust the latkes with confectioners’ sugar. These are best eaten fresh but can be reheated in the oven. Store them in the fridge for up to three days or freeze them for up the three months. To reheat, place frozen latkes onto a cookie sheet and bake them in a 400 degree Fahrenheit (200 degree Centigrade) oven until crisp.
Yield: 20 latkes.
From “The Holiday Kosher Baker”
These pancakes look just like potato latkes. You can serve them either as a dessert or a side dish during Hanukkah.
1/2 cup (65 grams) all-purpose flour, plus one tablespoon, if batter is very wet
2 tablespoons sugar
1/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon baking powder
3 apples (Fuji, Gala or Granny Smith)
1 tablespoon fresh lemon juice
2 large eggs
2 tablespoons confectioners’ sugar for dusting
1. Place a paper bag over a cookie sheet to use for draining the latkes after frying them. Heat 1/4 inch (6 mm) of oil in a large frying pan over medium high heat.
2. Place the flour, sugar, cinnamon, nutmeg and baking powder into a large bowl and stir. Beat the eggs in a small bowl. Set aside. Peel and core the apples and grate them on the large holes of a box grater or the large holes of a food processor blade. Add the shredded apples to the bowl with the dry ingredients. Sprinkle with the lemon juice, add the beaten eggs and mix.
3. The oil is ready for frying when it feels very hot when you place your hand two inches above the pan. Scoop up a heaping tablespoon of the apple mixture and gently drop it into the pan, using the back of the tablespoon to flatten it. Fry the latkes for 1 1/2 to 2 minutes per side, until golden. Drain them on the paper bag and let them cool for about 15 minutes.
4. If the batter gets very watery halfway through the frying, add a tablespoon of flour to the mixture and mix it in.
5. Use a sieve to dust the latkes with confectioners’ sugar. These are best eaten fresh but can be reheated in the oven. Store them in the fridge for up to three days or freeze them for up the three months. To reheat, place frozen latkes onto a cookie sheet and bake them in a 400 degree Fahrenheit (200 degree Centigrade) oven until crisp.
Yield: 20 latkes.
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