LATKES WITH LOTS OF SAUCES
Provided by Max Sussman
Categories Potato Vegetable Breakfast Brunch Fry Hanukkah Root Vegetable Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Serves 4-6
Number Of Ingredients 18
Steps:
- 1. Preheat the oven to 200°F (95°C). Fit a baking sheet with a wire rack and set aside.
- 2. To make the sauces, stir together the ingredients for each in separate small bowls. Transfer to serving dishes and refrigerate.
- 3. Using the large holes on a box grater, shred the potatoes into a large bowl of water. Drain the potatoes and rinse under cold running water. Drain again thoroughly, squeezing to remove as much liquid as possible. Transfer the potatoes to a clean kitchen towel and squeeze to dry even further, and then place in a large bowl. Wrap the minced onion in a double thickness of paper towels, squeeze to remove as much moisture as possible, and add to the bowl. Add the eggs, flour, chives, garlic, and salt and pepper to taste and stir to mix well.
- 4. Pour the oil into a large frying pan to a depth of about 1/2 inch (12 mm) and heat over medium heat. Using your hands, scoop up a portion of the potato mixture and shape it into a ball slightly larger than a golf ball. Flatten into a very thin pancake, still blotting with paper towels as needed to remove any remaining moisture, and place in the hot oil. Repeat to add 2 or 3 more latkes to the pan, making sure not to overlap them or crowd the pan. Cook until golden brown on the first side, about 3 minutes. Using a slotted spatula, turn the latkes and cook until golden brown on the second side, 2-3 minutes longer. Transfer to the wire rack on the baking sheet and place the baking sheet in the warm oven. Repeat to cook the remaining latkes, adding them to the oven as they are finished. When all of the latkes are cooked, serve right away with the sauces.
CHINESE LATKES WITH TANGY DIPPING SAUCE
A fine example of "fusion" cooking, these tasty potato latkes are positively divine! Taken from the "Potato Harvest Cookbook" by Ashley Miller.
Provided by PalatablePastime
Categories Potato
Time 18m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Grate potatoes and mix togehter with green onions.
- In a small bowl, lightly beat eggs; stir in cornstarch and salt.
- Pour egg mixture into potatoes, coating potatoes well.
- Heat 1 tbsp.
- oil in large skillet over medium-high heat.
- Drop potato mixture by tablespoonfuls into pan and flatten slightly with spatula; cook 3-4 minutes each side or until golden.
- Drain.
- For sauce, toast sesame seeds in dry skillet over medium-high heat until lightly browned, stirring pan often.
- Mix seeds with other ingredients.
- Serve sauce with latkes.
LATKES WITH CHUTZPAH
There is something special about Jewish cooking for Jewish people. The extremely high quality of the kosher ingredients combined with the deliciously unique flavours inherent in this hearty, wholesome food, is so delightfully unlike fancy sauces of French and Italian fare, that the Jewish diner feels at home. I am fortunate to have inherited a book by Pauline Frankel, (from my mother, GRHS) called simply "The Jewish Cookbook". My mother loved this little book, because of its simplicity. While I do not profess to know much about Jewish/Kosher cooking, I happily defer to Pauline Frankel's book, again, because of its simplicity. (Jews and Gentiles alike know about Latkes.... but do you know about "Latkes with Chutzpah"?) It has been pointed out to me recently that this recipe is by no means one of Kosher value, because the inclusion of "Chicken Fat", a meat product, and "served with sour cream". The combination of meat product and dairy product is not Kosher. Thank you all who were interested enough to point this out.... Changes have been made; you may now enjoy... No questions, please, remember, I am a gentle Gentile.
Provided by TOOLBELT DIVA
Categories Lunch/Snacks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Beat the eggs and additional yolk.
- To the beaten eggs, add remaining ingredients, except chicken fat.
- Shred the potatoes, just before adding them; it will look very peculiar.
- Season well.
- Heat the fat in a large heavy skillet over medium-high heat (or use an electric frying pan set at 400 degrees).
- Using a large spoon, drop the potato mixture into the hot fat, creating mounds approximately 3 inches in diameter; flatten with the "turner" Occasionally, press the latke into the fat so that it will brown evenly.
- Turn carefully when the underside is brown and crusty; brown the second side.
- Remove from the pan and drain on paper towels.
- Keep warm in a 350 deg. oven, in a single layer, for no more than 20 minutes.
- Serve piping hot with applesauce.
Nutrition Facts : Calories 397.1, Fat 20.8, SaturatedFat 6.3, Cholesterol 167.5, Sodium 75.5, Carbohydrate 44.4, Fiber 5.4, Sugar 3.4, Protein 8.9
MEDITERRANEAN CHICKPEA LATKES
Provided by Jayne Cohen
Categories Food Processor Bean Appetizer Brunch Side Hanukkah Rosemary Chickpea Winter Pan-Fry Kosher Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 24
Number Of Ingredients 13
Steps:
- Blend garbanzo beans, garlic, and rosemary in processor to coarse paste. Add eggs, 6 tablespoons water and extra-virgin olive oil; blend until smooth. Add flour, cumin, salt, pepper, and baking powder and blend. Pour batter into bowl.
- Heat 6 tablespoons oil in heavy large skillet over medium-high heat until hot but not smoking. Working in batches, drop batter by heaping tablespoonfuls into hot oil. Cook until golden, about 1 minute per side. Using slotted spatula, transfer latkes to paper towels to drain. Add more oil to skillet as necessary and allow to get hot before adding more batter. Transfer latkes to plates. Sprinkle with pomegranate seeds, if desired, and serve.
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