SCHMALTZ LATKES
Frying latkes in schmaltz - rendered poultry fat - is the traditional Ashkenazi method, what Central and Eastern European Jews typically did before assimilating in America. It makes for an exceptional latke: crisp-edged and deeply flavored, with a nutty, rich flavor that's much more complex than if you fry them in flavorless vegetable oil. For the best results, make the batter for these just before frying and serve immediately. Also keep in mind that serving these with the optional sour cream or yogurt makes them unsuitable to anyone keeping kosher. If you're making schmaltz from scratch for this recipe, do use the onion; it adds a lovely caramelized sweetness to the mix. The gribenes, which are the crispy bits of chicken skin that fry in the rendered fat, make an excellent garnish. (They are usually strained out of store-bought schmaltz; if you don't have them, just omit them here.)
Provided by Melissa Clark
Categories dinner, lunch, side dish
Time 20m
Yield 8 to 9 latkes (3 to 4 servings)
Number Of Ingredients 11
Steps:
- Using a food processor with a coarse grating disc, grate potato and shallot. Transfer mixture to a clean dish towel and squeeze out as much liquid as possible.
- Working quickly, transfer mixture to a large bowl. Toss in flour, egg, salt, baking powder and pepper until combined.
- Heat a medium skillet over medium-high, then pour in about 1/4 inch of schmaltz. Once schmaltz is hot, drop heaping 1/4 cup measures of batter into pan. Use a spatula to flatten the drops into discs. When edges of latkes are crispy, in 5 to 7 minutes, flip them. Cook until second side is golden brown, about 5 to 7 minutes more. If latkes get too brown before they are cooked through, lower the heat. Transfer to a paper-towel-lined plate to drain. Repeat with remaining batter.
- Serve latkes topped with sour cream and applesauce, if you like. Garnish with gribenes if you have them.
CLASSIC LATKES
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 12 latkes
Number Of Ingredients 7
Steps:
- Grate the potatoes and onion on the large holes of a box grater into a colander set over a bowl. Add 1 teaspoon salt and a few grinds of pepper, toss well and let stand 5 minutes. Squeeze handfuls of the mixture firmly with your hands to remove as much liquid as possible. Blot dry with paper towels, then transfer to a large bowl.
- Add the beaten egg and matzo meal or flour to the potato mixture and toss well to combine. Scoop 1/4 cupfuls of the mixture and tightly pack into thin 3- to 4-inch pancakes. Transfer to a paper towel-lined baking sheet.
- Preheat the oven to 250˚. Heat 1/4 inch vegetable oil or chicken fat in a large nonstick skillet over medium-high heat. Working in three batches, fry the latkes until deep golden brown, 3 to 5 minutes per side, reducing the heat as needed if the latkes are browning too quickly. Remove to a rack set on a rimmed baking sheet and sprinkle with salt. Keep warm in the oven while you make the remaining latkes. Serve with applesauce and/or sour cream.
CHICKEN LATKES
A tasty chicken latke recipe, flavoured with dill and served with a tzazikki sauce and your favourite salad. This is a great brunch, lunch or mid-week dinner dish. And because the potato and chicken are cooked together, a light salad not only complements the crispness of the latkes, but is an ample accompaniment. Adapted from a recipe on a 'Pan and Wok' recipe card, from International Masters Publishers.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 40m
Yield 8 latkes, 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut the chicken into thin strips, about 6mm/1/4 inch wide.
- 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.
- 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.
- Heat the oil in a large, heavy-based non-stick pan.
- 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.
- Garnish with dill and serve with salad and a tzazikki sauce.
Nutrition Facts : Calories 287.7, Fat 7.6, SaturatedFat 1.1, Cholesterol 25.4, Sodium 234, Carbohydrate 39.6, Fiber 3.6, Sugar 2.8, Protein 15.6
OVEN-FRIED LATKES
Using the oven to make crisp latkes saves a lot of calories and fat-and hassle! You can cook a large batch quickly in a very hot oven. Egg white takes the place of a whole egg, keeping the cholesterol low.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings (16 latkes)
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F. Mist a baking sheet with the cooking spray.
- Peel the potatoes and then grate on the large holes of a box grater. Transfer to a fine-mesh sieve and squeeze out as much liquid as possible into a bowl. Let the liquid settle for about 10 minutes, and then pour off the watery liquid, reserving the potato starch.
- Beat the egg white in a large bowl until it holds a soft peak. Gently fold in the potatoes, scallions, reserved potato starch, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Drop the mixture by tablespoons on the prepared baking sheet, spacing the latkes about 2 inches apart. Gently spread and flatten into 2 1/2-inch rounds. Roast until the bottoms are browned, 8 to 10 minutes. Flip and roast until the potatoes are cooked through and the bottoms are spotted brown, 4 to 6 minutes.
- Serve with the applesauce and sour cream.
OUR FAVORITE LATKES
These ultimate latkes have fluffy, pillowy-soft centers with crisp, golden brown edges. To cut your cooking time in half, use two large skillets to fry twice the batches at once.
Provided by Rhoda Boone
Categories Hanukkah Frankenrecipe Potato Fry Pan-Fry snack Appetizer
Yield Makes about 4 dozen latkes
Number Of Ingredients 12
Steps:
- Preheat oven to 250°F. Set racks in upper and lower thirds of oven. Place wire cooling racks in the rimmed baking sheets and place in the oven.
- Using a food processor with a grating insert, grate the potatoes and then the onions, transferring grated vegetables to a large bowl when the bowl of the food processor is filled. Alternately, use a box grater. Working in batches, place the potatoes and onions in a clean dishtowel and thoroughly wring out the excess liquid over the sink, then transfer the potato-onion mixture to a large bowl. The more liquid you remove, the crispier your latkes will be, so take your time and use several dish towels if necessary. Reserve the potato-onion mixture.
- In another large bowl, whisk together the matzo meal, salt, and pepper. Add the eggs and whisk to combine. Add the potato-onion mixture and mix well.
- In a large skillet over medium heat, melt equal parts schmaltz and oil (or oil only if omitting the schmaltz) until a scant 1/4-inch depth of fat is reached. Drop 2 tablespoons of latke mixture into the hot fat, spacing them 2 inches apart. Flatten latkes slightly using a spatula and cook, turning once, until crisp, golden brown, and cooked through, 3 to 4 minutes per side.
- Transfer latkes to wire racks and season with salt; return to the oven to keep warm; season with salt. As you remove latkes from the pan, replace them with fresh spoonfuls of potato mixture to maintain oil temperature. Add additional schmaltz and/or oil around the edge of the pan as needed to maintain a scant 1/4-inch depth of fat.
- Keep latkes warm in oven and serve hot with applesauce or sour cream.
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- Our Favorite Latkes. Fried in a mix of vegetable oil and flavorful schmaltz (rendered chicken fat), these latkes are our favorite for good reason. To cut your cooking time in half, use two skillets to fry simultaneously.
- Silver Dollar Latkes. Sure, this recipe can make standard-size latkes, but the mini versions make for a great starter. Silver dollar latkes are just right for noshing while chatting.
- Potato Latkes. If you want to make these traditional latkes ahead of time, you can. They can be reheated in a 350°F oven for about 6 minutes. Get This Recipe.
- Classic Potato Pancakes. This is the classic latke, made with little more than grated russet potatoes and onions, with egg and flour for binding. Season with salt and pepper immediately after frying, then top with applesauce or sour cream.
- Yukon Gold and Jerusalem Artichoke Latkes. Forget regular applesauce—these latkes are served with a creamy applesauce and mayonnaise hybrid that's kicked up with Dijon mustard, horseradish root, and apple cider vinegar.
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