April 15th, 2013 by alice
Tags: Crispy, Latkes, Potato | 
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INGREDIENTS
- 4mediumrusset potatoes, peeled
- 2mediumonions
- kosher salt
- fresh ground black pepper
- 2egg whites, lightly beaten
- 1/4cup finely choppedchives
- vegetable oil(for frying)
- applesauceor sour cream
DIRECTIONS
- Using a box grater, coarsely grate the potatoes lengthwise, and grate onions.
- Put the grated potatoes and onions together in cheesecloth or a towel and twist it to squeeze out all the excess liquid.
- Put the dry potatoes and onions in a bowl and season with salt and pepper to personal preference.
- Fold in the egg whites and chives to bind the mixture together.
- Heat a large non-stick skillet over medium heat and coat with 1/4 inch of oil.
- For each pancake, take about 2Tblsp of the potatoe mixture and drop into the hot oil; gently flatten with a spatula so they fry up thin and crispy.
- Fry for 3-4 minutes on each side, until golden.
- Remove to paper towels to drain, season with salt while the potato pancakes are still hot.
- Continue frying rest of mixture, adding more oil as needed, until all of the mixture is used up.
- Serve immediately with desired condiment (applesauce or sour cream), if desired.
- This recipe yields (about) 20 pancakes (4″)each in size.
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November 16th, 2012 by alice
Tags: Latkes, Mediterranean, Pancakes, Savory | Print This Post
INGREDIENTS
-
Sauce
- 1cupbuttermilk
- 4ouncescream cheese, room temperature
- 1garlic clove, minced very fine
- 1/2teaspoonsalt(or to taste)
- 1/3cupfresh dill, minced
-
Binder
- 1/2cupbrown rice
- 1/2cuplentils
- 3cupswater
-
Vegetables
- 2cups packed gratedzucchini
- 2cups packed gratedsweet potatoes
- 1largeonion, minced(about 1 cup)
- 1teaspoonsalt
- 8ouncesfeta cheese, crumbled
- 3/4cupparmesan cheese, grated
- 3garlic cloves, minced
- 1/2cupfresh parsley, minced
- 1/3cupfresh dill, minced
- 1/3cupfresh mint, minced
- 1egg
- 1cuprye flouror all-purpose flour
- oil(for deep frying)
DIRECTIONS
- Whizz together all sauce ingredients in a mini-blender and pour into a small crock; cover with plastic wrap and refrigerate.
- Bring 3 cups water to the boil in a small saucepan; add brown rice and boil for 30 minutes; add lentils and boil for 20 minutes longer (the mixture will look like porridge); allow to cool (mixture will thicken as it cools).
- Put minced onion, grated sweet potato and zucchini into a colander and toss with 1 tsp salt; allow to drain for ½ an hour; after half an hour, take handfuls of the vegetable mixture and squeeze as much water out as you can from it.
- Place it into a large bowl as you squeeze it dry; add cooled rice/lentil mixture, minced garlic, cheeses, parsley, dill, mint, egg and rye flour; with hands combine very well so that everything is evenly distributed; refrigerate for atleast 30 minutes before frying.
- Pour enough oil (I used olive) into a large, non-stick skillet to come ¾ of an inch up sides of pan; heat over medium-high heat until small amount of latke mixture put in will immediately come to the surface and fry fairly briskly.
- Take about 2 tblsps of latke mixture at a time, shape into a patty that is about 3 inches in diameter and ½ an inch thick; fry 4-5 minutes; after 4-5 minutes, gently turn patty over and fry other side; as patties turn a deep golden-brown, remove from pan and drain on paper towels.
- Repeat with remaining latke mixture until all the patties have been fried.
- Serve warm or at room temperature with the sauce.
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June 11th, 2012 by alice
Tags: Cheese, Cottage, Latkes | Print This Post
INGREDIENTS
- 2/3cupcottage cheese
- 1teaspoonvanilla extract
- 2teaspoonsvegetable oil
- 3teaspoonssugar
- 2eggs
- 1/2cupapplesauce
- ground cinnamon, for dusting
DIRECTIONS
- In a blender, combine all ingredients, except applesauce and cinnamon.
- Blend until smooth.
- Pour mixture onto a nonstick skillet, making 8 pancakes.
- Turn pancakes when edges appear dry.
- Brown lightly on both sides.
- To serve, place pancakes on serving plates.
- Divide applesauce among pancakes on top.
- Sprinkle with cinnamon.
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February 23rd, 2012 by alice
Tags: Deli, Latkes, Potato, Stage | Print This Post
INGREDIENTS
- 4mediumrusset potatoes, peeled,cubed(about 2 lbs)
- 2largeeggs
- 1smallonion, finely grated
- 1/3cupmatzo meal
- vegetable oil
- sour cream
- applesauce
DIRECTIONS
- Using on/off turns, finely chop potatoes in processor.
- Transfer to strainer set over large bowl and drain well, pressing hard on potatoes.
- Discard potato juices.
- In large mixing bowl, whisk eggs to blend.
- Mix in potatoes and onion.
- Add matzo meal and stir to blend.
- Season with salt and pepper.
- Preheat oven to 200F.
- Pour oil into large skillet to depth of ¼ inch.
- Heat over medium heat.
- Working in batches, drop potato mixture into skillet by ¼ cupfuls.
- Using spatula, flatten into 3-inch-diameter pancakes.
- Cook until brown and crisp, about 5 minutes per side.
- Transfer pancakes to paper towels to drain.
- Keep warm in preheated oven while cooking remaining potato pancakes.
- Serve pancakes warm with sour cream and applesauce.
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November 6th, 2011 by alice
Tags: Curried, Latkes, Potato, Sweet | Print This Post
INGREDIENTS
- 2/3cupflour
- 2 1/4teaspoonscurry powder
- 2teaspoons packedbrown sugar
- 1 1/2teaspoonsgranulated sugar
- 1 1/4teaspoonsbaking powder
- 3/4teaspoonground red pepper
- 3/4teaspoonground cumin
- 1/2teaspoonpaprika
- 2largeeggs, beaten
- 1lbsweet potatoes, peeled and coarsely grated
- salt
- black pepper
- 3/4cuppeanut oil(for frying)
DIRECTIONS
- Whisk together flour, curry powder, brown sugar, granulated sugar, baking powder, red pepper, cumin, and paprika in a large bowl; stir eggs into dry ingredients to make thick batter; add sweet potatoes and salt and black pepper to taste, mix well Heat oil in a large, heavy skillet over medium-high heat; drop enough batter into hot oil to form 4-inch latkes when pressed down, do not crowd skillet.
- Fry in batches until golden, about 4 minutes per side.
- Drain on paper towels.
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