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Chicken Latkes Recipe

June 25th, 2015 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 175gchicken breast fillets, skinned
  2. 700gbaking potatoes
  3. 1onion
  4. 2egg whites
  5. 1tablespoonself-raising flour
  6. 2tablespoonsfresh dill, plus dill to garnish
  7. 1/4teaspoonsalt
  8. 2tablespoonssunflower oil

DIRECTIONS

  1. Cut the chicken into thin strips, about 6mm/1/4 inch wide.
  2. Peel and grate the potatoes and place them in a colander. Peel the onion, then grate it into the colander.Press down on the mixture with the back of a spoon or with the palm of your hand, then to remove more excess moisture (so that the latkes crisp well) sandwich the potato/onion mixture between 2 sheets of paper towelling and squeeze until completely dry.
  3. Lightly beat the egg whites in a large mixing bowl, stir in the flour, dill and salt.Add the chicken and the potato/onion mixture and stir until well-combined.
  4. Heat the oil in a large, heavy-based non-stick pan.
  5. Add 4 heaped tablespoons of the chicken/potato mixture, spacing well apart.Gently flatten each one with the back of a spatula, and sauté on each side, or until each side is cooked through and a golden brown.Remove the latkes from the pan, set aside and keep warm.Repeat the process with the remaining chicken/potato mixture to make 8 latkes.
  6. Garnish with dill and serve with salad and a tzazikki sauce.

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Herbed White Bean and Zucchini Latkes Recipe

July 1st, 2014 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1cup gratedzucchini(about 4 ounces)
  2. 1smallonion, minced
  3. 2tablespoonsbutter
  4. 2sliceswhite bread
  5. 3tablespoonsheavy cream
  6. 1clovegarlic
  7. 1 (15 ounce)canwhite beans
  8. 2eggs
  9. 1tablespoon snipped or choppedfresh cilantro
  10. 1/2teaspoondried thyme
  11. 1/2teaspoondried chervil
  12. 1/2teaspoonfresh basil
  13. oil(for frying)

DIRECTIONS

  1. Sprinkle zucchini lightly with salt and drain in colander for 5 minutes.
  2. Rinse well, and squeeze in paper towels to remove all excess water.
  3. Saute zucchini with onion in butter until limp but not browned.
  4. In a food processor sprinkle bread with heavy cream.
  5. Add garlic, beans, eggs, cilantro, thyme, chervil, basil and blend until combined.
  6. Fold in sauteed zucchini.
  7. Drop by heaping tablespoons full in a slightly oiled non-stick pan and fry for 4 minutes per side over medium heat, or until golden brown.

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Mushroom Noodle Latkes Recipe

July 1st, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 4tablespoonsbutteror peanut oil
  2. 1/2lb thinly sliced freshmushroom caps, preferably crimini
  3. 8scallions, including 3 inches of green top,sliced into long ovals
  4. 4largeeggs
  5. 1teaspoonsalt
  6. 1/4teaspoonwhite pepper
  7. 2tablespoons snipped or choppedfresh parsley
  8. 1/2teaspoongarlic powder
  9. 1/2lbfine egg noodles(cooked according to the directions on the package and drained)

DIRECTIONS

  1. On high heat, heat 2 tablespoons of butter or oil.
  2. Add mushrooms and scallions, and cook until the mushrooms release all of their juices and are browned.
  3. Beat the eggs with the salt, pepper, parsley and garlic powder, and combine with the noodles and cooked mushrooms.
  4. Heat the remaining two tablespoons of oil in non-stick pan until it is very hot and drop the noodle mixture in 1/4-cup amounts in the pan, flattening each pancake down.
  5. Cook 4 to 5 minutes on each side until brown and crispy.
  6. Blot with paper towels.

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Romanian Noodle Latkes Recipe

July 1st, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 8ouncesfine egg noodles, cooked,thoroughly drained and still warm
  2. 2tablespoonsunsalted butter or margarine, melted
  3. 2eggs, lightly beaten
  4. 1/4teaspoonsalt
  5. 1smallapple, peeled and finely diced
  6. 1/2cupgolden raisins, plumped in apple juice
  7. oil(for frying)
  8. 1/2cupsugar
  9. 1/2teaspoonground cinnamon

DIRECTIONS

  1. Toss the noodles with the butter.
  2. Cool, slightly, then blend in the eggs, salt, apple and raisins.
  3. In large, heavy skillet heat 1/4-inch oil over medium heat.
  4. Drop noodle mixture by tablespoon into hot oil, flattening each spoonful with back of spoon to form thin latke.
  5. Fry on both sides until golden brown and crisp, about 3 minutes on each side.
  6. Do not turn latkes until first side is golden and top is set.
  7. Drain on paper towels.
  8. Combine sugar and cinnamon in shallow bowl and dip latkes in sugar mixture on both sides.

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Potato Latkes: (Potato Pancakes) Recipe

April 7th, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 4mediumpotatoes(peeled)
  2. 1shallotor verysmall onion
  3. 1teaspoonlemon juice
  4. 1/2cupflour
  5. 1/2cupmilk
  6. 4tablespoonspeanut oil(for frying)
  7. 4tablespoonsschmaltz, for frying(rendered chicken fat)
  8. 1smallegg
  9. 1 1/2teaspoonsbaking powder
  10. 1/16cup meltedbutter
  11. 1/8teaspoonnutmeg
  12. salt and pepper

DIRECTIONS

  1. Grate potatoes and shallot on a large-hole grater.
  2. Splash with lemon juice and squeeze out excess water.
  3. Mix the flour, milk, egg, baking powder and nutmeg together.
  4. Add mixture to the potatoes and then add the melted butter.
  5. Heat some peanut oil with some schmaltz in a large skillet and spoon a few spoons of the mixture into the skillet.
  6. Fry until golden on the bottom side and then with a spatula, flip and cook the same way on the other side.
  7. Serve with watercress, caviar, applesauce, crème fraiche or sour cream.

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