HERBED POTATO LATKES WITH KALE
Steps:
- Line a baking sheet with paper towels. Put a dish towel in a large colander and set over a large bowl.
- Grate the potatoes on the large holes of a box grater and transfer to the towel. Grate the onion and add to the potatoes. Sprinkle with a pinch of salt and pepper. Firmly squeeze the mixture in the towel to extract as much liquid as possible; blot dry on paper towels if especially wet. Transfer the mixture to a large bowl. Add the kale, chives and dill and toss to combine. Add the flour and egg and stir until thoroughly combined.
- Working with 1/4 cup of the mixture at a time, form tightly packed pancakes about 2 inches wide.
- Heat 1/4-inch of oil in a large nonstick skillet over medium heat until shimmering. Working in batches, fry the pancakes until golden brown and crisp, 4 to 5 minutes per side. Remove to the prepared baking sheet and sprinkle with salt as you remove from the oil. Serve with sour cream and applesauce.
FAVORITE HERBED POTATOES
"I saw something similar to Favorite Herbed Potatoes prepared on TV and decided to make my own version with herbs I had on hand," writes Naomi Olson of Hamilton, Michigan. "To cut prep time, I substituted fresh potatoes with canned, and we like it just as much...probably even better."
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet over medium heat, cook potatoes in butter and oil for 6-8 minutes or until browned. Add the remaining ingredients; cook and stir for 2-3 minutes or until well coated.
Nutrition Facts : Calories 152 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 491mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
HERBED POTATO LATKES WITH KALE
The classic latke gets an update with chopped kale, chives and dill.
Provided by Food Network Kitchen
Time 30m
Yield about 12 latkes
Number Of Ingredients 10
Steps:
- Preheat the oven to 250 degrees F. Line a baking sheet with paper towels.
- Grate the potatoes on the large holes of a box grater and transfer to a large colander set over a bowl. Grate the onion and add to the colander. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Firmly squeeze the mixture with your hands to extract as much liquid as possible; blot dry on paper towels if especially wet. Transfer the mixture to a large mixing bowl. Add the kale, chives and dill and toss to combine. Add the flour and egg and stir until thoroughly combined.
- Working with 1/4 cup of the mixture at a time, form tightly packed pancakes about 2 inches wide and transfer to the prepared baking sheet.
- Heat 1/4 inch of oil in a large nonstick skillet over medium heat until shimmering. Working in batches, fry the pancakes until golden brown and crisp, 4 to 5 minutes per side. Transfer to a baking sheet and put in the oven to keep warm while cooking the remaining pancakes.
- Serve with sour cream.
ZA'ATAR & HERB POTATO LATKES
Latkes are a Jewish classic - essentially, potato cakes made with onion. Take them up a notch by adding a handful of herbs and za'atar (a peppy blend of herbs popular in the Middle East)
Provided by Victoria Prever
Categories Dinner, Lunch, Side dish
Time 1h
Yield Makes approx. 24 latkes
Number Of Ingredients 11
Steps:
- Using a food processor with a grating insert or a box grater, grate the washed, unpeeled potatoes and transfer to a large bowl of very cold water. Grate the onion into a bowl.
- Scoop the grated potatoes out of the water using your hands, shaking off the excess water, and put the potato and onion on a clean, dry tea towel or muslin cloth. Thoroughly wring out the excess liquid over the bowl of water, reserving the liquid. You want the mixture to be as dry as possible.
- Transfer the potato and onion mixture to a large, dry bowl and add the egg, matzo meal, 1 tsp salt, ½ tsp ground black pepper, the za'atar and most of the herbs. Carefully pour out the potato water from the bowl, keeping the white potato starch that will have sunk to the bottom. Add the starch to the grated potato mixture and stir thoroughly to combine.
- Pour about 1½cm depth of oil into a large frying pan, and set it over a medium heat. Allow it to get hot - a cube of bread should turn golden in a minute. Scoop heaped tablespoons of potato mixture from the bowl and press down firmly to release any more water. Flatten and carefully add to the pan, about 2cm apart. Do not overcrowd the pan or the temperature of the oil will drop.
- Flatten the latkes again with a fish slice and leave to cook until crisp and dark golden underneath - about 4-5 mins, then turn them over. Cook for a further 4-5 mins until both sides are golden brown, and the potato and onion are cooked through.
- Transfer the latkes to plates or baking sheets lined with kitchen paper and sprinkle with a little salt. If you are making a large batch, keep them warm in a low oven. Repeat until all the mixture is used up. You may need to top up the oil during the cooking process.
- To make the lemon tahini sauce, mix the tahini, yogurt and lemon juice in a small bowl. As you stir, it will thicken up and become gluey. Gradually add cold water, a teaspoon at a time, stirring after each addition, until you have a pouring consistency. Season to taste and serve the latkes drizzled with the sauce.
Nutrition Facts : Calories 99 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.24 milligram of sodium
More about "herbed potato latkes recipes"
HERBED YUKON GOLD POTATO LATKES RECIPE -SUNSET MAGAZINE
From sunset.com
4/5 (2)Total Time 1 hr 10 minsServings 20-24Calories 122 per serving
- Fill a large mixing bowl three-quarters full with cold water. Using the coarse side of a box grater or a food processor fitted with a medium-coarse grating disk, grate potatoes, transferring them to the water as you go. Let potatoes stand in water 15 minutes.
- Pour potatoes into a fine-mesh colander and rinse well with water. Rinse mixing bowl and wipe dry.
- Take a large handful of potato and squeeze to remove some water. Pile onto a clean kitchen towel, gather towel corners up into one hand, and twist hard to wring out any remaining moisture. Repeat with rest of potatoes, using fresh towels if needed. Return mixture to bowl.
- In a medium bowl, stir together eggs, matzo meal, herbs, salt, and pepper, then pour over potatoes and toss to mix well. If at any time you notice a pool of liquid in the bottom of the bowl, toss in more matzo meal, 2 tbsp. at a time.
RECIPE: HERB AND SCALLION LATKES | KITCHN
From thekitchn.com
HERBED CHEDDAR LATKES. - HALF BAKED HARVEST
From halfbakedharvest.com
HERBED POTATO PANCAKES | COOKTORIA
From cooktoria.com
FLUFFY SWEET POTATO PANCAKES {MASHED SWEET POTATO RECIPE}
From feelgoodfoodie.net
POTATO LATKES & HERBED YOGURT DIP RECIPE | SLIMFAST
From slimfast.com
SAVORY HERBED POTATO LATKES WITH CHIVE CREAM FRAICHE
From onlycumin.com
HARVEST HERB POTATO LATKES | GET CRACKING
From getcracking.ca
POTATO LATKE RECIPE | JAMIE OLIVER POTATO RECIPES
From jamieoliver.com
HERBED SWEET POTATO PANCAKES - CTV
From more.ctv.ca
HERBED POTATO LATKES – RECIPES NETWORK
From recipenet.org
HERBED POTATO LATKES - COR
From cor.ca
HARVEST HERB POTATO LATKES - EGG FARMERS OF ALBERTA
From eggs.ab.ca
You'll also love