Mushroom Noodle Latkes Recipes

Steps:

• Whisk the sour cream with the chives, vinegar and a pinch of salt in a small bowl until smooth. Refrigerate until ready to serve.
• Grate the potato, celery root 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, matzo meal or flour, mushrooms, thyme and garlic 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 and more thyme. Keep warm in the oven while you make the remaining latkes. Serve with the chive sour cream.

Steps:

• On high heat, heat 2 tablespoons of butter or oil.
• Add mushrooms and scallions, and cook until the mushrooms release all of their juices and are browned.
• Beat the eggs with the salt, pepper, parsley and garlic powder, and combine with the noodles and cooked mushrooms.
• Heat the remaining two tablespoons of oil in non-stick pan until it is very hot and drop the noodle mixture in 1/4-cup amounts in the pan, flattening each pancake down.
• Cook 4 to 5 minutes on each side until brown and crispy.
• Blot with paper towels.

Steps:

• Toss the noodles with the butter.
• Cool, slightly, then blend in the eggs, salt, apple and raisins.
• In large, heavy skillet heat 1/4-inch oil over medium heat.
• Drop noodle mixture by tablespoon into hot oil, flattening each spoonful with back of spoon to form thin latke.
• Fry on both sides until golden brown and crisp, about 3 minutes on each side.
• Do not turn latkes until first side is golden and top is set.
• Drain on paper towels.
• Combine sugar and cinnamon in shallow bowl and dip latkes in sugar mixture on both sides.