QUICK AND EASY POTATO LATKE WITH DILL SAUCE
My grandmother made latke or potato pancakes for us. If they had sold frozen hash browns in her day she would have been one of the first to use it. She loved all the new convenience foods. I remember when she bought her first bugles and tang and she just loved to cook with tomato soup. I think she stayed awake at night...
Provided by Marsha Gardner
Categories Vegetables
Number Of Ingredients 17
Steps:
- 1. Place potatoes, egg whites and onion in food processor. In a small bowl whisk together the flour, baking powder, baking soda, salt and pepper. Add to food processor and pulse using the metal blade, until potatoes and onions are chopped fine.
- 2. Coat a large nonstick skillet with canola oil cooking spray. Add the canola oil and heat.
- 3. Spoon teaspoons of the potato mixture into the hot pan. Fry until golden brown, turning once. Drain on paper towel or a large brown paper bag. Keep warm on a baking sheet in a 200-degree oven.
- 4. Repeat with remaining potato mixture.
- 5. SAUCE: Combine all ingredients into a bowl and mix well. To serve spoon sauce into a bowl. Surround with warm latkes and garnish with sprig of fresh dill; serve immediately.
- 6. My grandmother also had fresh applesauce for us children. Most of us weren't crazy about sour cream based sauces back in the 50's and 60's. She would make these potato pancakes for a Sunday night supper as we had a huge meal at lunch on Sunday.
- 7. For larger latkes, spoon a scant 1/4 cup of potato mixture into hot oil, flattening with the back of the spoon. Proceed as above.
- 8. Latkes may be placed on baking sheets and flash-frozen, and stored in zip top bags. To serve, reheat in a preheated 425-degree oven for 3-5 minutes.
POTATO LATKES I
A classic potato latke, you can't go wrong with these crispy hot cakes. Serve with applesauce, sour cream and chopped green onions! Happy Hanukkah!
Provided by Daisy
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Yield 6
Number Of Ingredients 6
Steps:
- Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.
- In a medium bowl stir the potatoes, onion, eggs, flour and salt together.
- In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot!
Nutrition Facts : Calories 101.8 calories, Carbohydrate 11.3 g, Cholesterol 93 mg, Fat 4.4 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 1.1 g, Sodium 619.6 mg, Sugar 0.7 g
MASHED POTATO LATKES WITH DILL AND SHALLOTS
Latkes from grated potatoes are traditional and crispy. But I like this baked potato version because the flavor of the potatoes shines through, punched up with the pronounced seasoning of dill and parsley.
Provided by Joan Nathan
Categories pancakes
Time 1h15m
Yield 10 latkes
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees, pierce potatoes with a fork and place directly on rack. Bake for 1 hour or until a knife easily pierces potatoes. Meanwhile, sauté shallots in 1 tablespoon or so of coconut oil until tender. Add dill and parsley and set aside.
- Peel potatoes, cut in several pieces and put in a medium bowl; use a potato masher or ricer to break them up. Mix in egg, shallots and herbs, and season with salt and pepper to taste. Refrigerate for 2 hours or up to overnight.
- Taking about 1/2 cup of filling at a time, form 10 patties about 1/4-inch thick and 3 inches in diameter. Pour bread crumbs into a wide bowl or plate, and coat the latkes in the crumbs on both sides.
- Heat a nonstick frying pan and add a thin film of oil, about 1/8-inch deep. When hot, slide in pancakes and cook over medium heat for about 3 to 5 minutes on one side, pressing down to gently flatten. Flip latkes and cook for 3 to 5 more minutes, or until crisp and deeply golden. You can make them in advance, placing parchment paper between each layer of patties and reheating in a 350-degree oven for about 10 minutes or until heated through.
Nutrition Facts : @context http, Calories 201, UnsaturatedFat 10 grams, Carbohydrate 21 grams, Fat 12 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 255 milligrams, Sugar 2 grams, TransFat 0 grams
GIANT LATKE SKILLET
Latkes, fried potato pancakes, are a Hanukkah tradition, but I also love them for Passover because they are so deliciously carby and easy to make Kosher (no bread or leavening!). This is a giant version that's perfect for breakfast because it's topped with smoked salmon and a runny egg yolk, which runs all over everything for a rich and delightfully messy thrill.
Provided by Molly Yeh
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the latke: Drape a clean dish towel (or cheesecloth) over a colander. Grate the potatoes and onion in food processor or by hand with a box grater and place inside the towel-lined colander. Sprinkle with 1/2 teaspoon salt, toss around and let drain in the sink for 20 to 30 minutes.
- Squeeze as much moisture as possible out of the potato-onion mixture. Combine with 1/2 teaspoon salt, the lemon juice, lemon zest, eggs, matzo meal and 2 to 3 turns of black pepper in a medium bowl and mix to form a pasty mixture. Fold the dill into the mix. Cover with plastic and refrigerate for 30 minutes to 1 hour.
- Place a 10-inch cast-iron skillet on medium heat and allow to heat for 5 minutes. Also, preheat the oven to 350 degrees F. Add 4 tablespoons of the oil and swirl to coat the bottom of the pan. Flick a little piece of the potato-onion mixture into the oil; if it's hot enough, it will sizzle lightly.
- Roll the potato-onion mixture into a ball and place it in the middle of the pan. Gently press with spatula to flatten the mixture so it evenly covers the bottom of the pan. Cook on medium heat for 5 minutes. Transfer to oven and bake for 10 minutes. By this time, the latke should be firm enough to flip without falling apart. Transfer the pan to the stove. Place a plate over the pan and carefully invert to flip the latke. Slide it back into the pan and bake for another 10 minutes.
- For the topping: To assemble, place the latke on a plate. Spread some creme fraiche over the latke, then lay the salmon slices on top in an even layer. Top with the eggs, a dash of hot sauce, a few more dollops of the creme fraiche, the dill and chopped scallions, a few turns of black pepper and a pinch of salt. Slice into wedges to serve.
CLASSIC POTATO LATKES
This recipe is for a classic, unadorned latke; the kind your Bubbe used to make. No kohlrabi or cumin here. Serve them hot and make more than you think you need. They go fast.
Provided by Melissa Clark
Categories brunch, dinner, lunch
Time 45m
Yield About 3 dozen
Number Of Ingredients 8
Steps:
- Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible.
- Working quickly, transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder and pepper, and mix until the flour is absorbed.
- In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter.
CLASSIC POTATO LATKES
Serve these potato latkes with apple sauce, or smoked salmon with a dollop of soured cream. Traditionally made for Hanukkah, they're great all year round
Provided by Fracine Kowalsky
Categories Breakfast, Lunch
Time 35m
Yield Makes 12 large or 24 small
Number Of Ingredients 9
Steps:
- Coarsley grate the potatoes and onion into a large bowl, or use a food processor with a coarse grating blade. Leave the mixture to rest for about 15 mins so the liquid releases from the onions and potatoes. Carefully drain off the liquid for about 30 mins until the mixture is dry, then put in a cheese cloth and squeeze out the remaining liquid.
- Add the eggs, flour, 1 tsp sea salt and pepper, and mix well. Pour the oil into the pan so that it is 2-3cm deep. Set over a medium heat for a few minutes until it ripples.
- Carefully spoon in the mixture to the size you want - 2 tbsp for large latkes or 1 tbsp for small. Fry them in batches to avoid overcrowding the pan, and cook on each side until browned for 2 mins. Remove to a plate lined with kitchen paper, then season with a sprinkling of salt. Serve with the soured cream and smoked salmon, finished with a sprinkling of chives, or just apple sauce - both are traditional.
Nutrition Facts : Calories 114 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.04 milligram of sodium
GARLIC DILL NEW POTATOES
Potatoes are tossed in a garlicky dill butter before being served in this fantastic side dish.
Provided by kelcampbell
Categories Side Dish Potato Side Dish Recipes
Time 20m
Yield 5
Number Of Ingredients 5
Steps:
- Place the potatoes in a steamer basket, and set in a pan over an inch of boiling water. Cover, and steam for about 10 minutes, until potatoes are tender but not mushy.
- In a small bowl, stir together the butter, dill, garlic, and salt. Transfer the potatoes to a serving bowl, and pour the seasoned butter over them. Toss gently until they are well-coated.
Nutrition Facts : Calories 329.8 calories, Carbohydrate 62.1 g, Cholesterol 18.3 mg, Fat 7.2 g, Fiber 5.6 g, Protein 5.9 g, SaturatedFat 4.5 g, Sodium 178.3 mg, Sugar 3.1 g
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