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.
LAURA SIMON'S ROOT-VEGETABLE LATKES
Provided by Food Network
Categories side-dish
Yield Makes about 30 2-inch pancakes
Number Of Ingredients 10
Steps:
- Place a large fine-meshed sieve over a large bowl. Grate the potatoes and place in the sieve. Grate the parships and carrots and place in another large bowl. Add the onion, dill, matzo meal, salt, and pepper to the parsnip mixture.
- Using your hands, squeeze the potatoes a palmful at a time over the sieve to remove as much moisture as possible. Add the squeezed potatoes to the parship mixture. When all the potatoes have been squeezed, remove the sieve and carefully pour off the potato liquid while leaving the white potato starch in the bottom. Add the starch to the vegetable mixture. Add 2 eggs and thoroughly combine. Put a scant 1/4 cup of the mixture into the palm of your hand and flatten with your other hand. If the mixture sticks together, you can form the remaining mixture into cakes. If not, add another egg and then form the cakes.
- In a medium, heavy-bottomed skilled over medium heat, heat 1/2 inch vegetable oil. Place a few of the cakes in the hot oil and fry until dark gold on one side. Flip with a spatula and cook the second side until golden. Place on a baking sheet and keep warm in a 200 degree F oven while frying the remaining cakes. Serve hot.
VEGETABLE LATKES
Fried in oil in recognition of the ancient lamps that held only enough oil for one day but miraculously burned for eight, potato pancakes, are a traditional Hanukkah dish. These latkes are made with carrots, parsnips, potatoes, and scallions.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes 28
Number Of Ingredients 9
Steps:
- Preheat the oven to 200 degrees. Line a rimmed baking sheet with parchment paper, and place it on the center rack of the oven. Peel the carrots, parsnips, and potato, and grate them on the large holes of a box grater. Place the grated vegetables on a clean kitchen towel, fold it around them, and squeeze tightly to remove all excess moisture. Transfer the grated vegetables to a large mixing bowl. Add the sliced scallions, flour, and salt and pepper, and toss to combine well. Add the lightly beaten eggs, and mix well.
- Heat a large nonstick skillet over medium heat, and add 2 teaspoons vegetable oil. Make a few latkes at a time; for each, shape 2 tablespoons of the vegetable mixture and place in the skillet. Cook 2 minutes on each side, until golden and crisp. Transfer cooked latkes to prepared baking sheet in oven to keep warm. Repeat with remaining oil and latke mixture.
- Serve the latkes warm with dollops of sour cream, and salt and pepper to taste.
ROOT VEGETABLE LATKES
Make and share this Root Vegetable Latkes recipe from Food.com.
Provided by dicentra
Categories Yam/Sweet Potato
Time 25m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 4 ingredients in a colander lined with paper towels; let stand 20 minutes.
- Drain and squeeze excess moisture from potato mixture. Transfer potato mixture to large bowl; add onion, flour, and pepper. Toss well; stir in egg whites.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Spoon 1/3 cup batter for each of 5 latkes into pan; cook 4 minutes on each side or until browned.
- Repeat procedure with 1 tablespoon oil and remaining batter.
Nutrition Facts : Calories 216.4, Fat 5.8, SaturatedFat 0.8, Sodium 513.2, Carbohydrate 37.4, Fiber 4.8, Sugar 5.5, Protein 4.9
RITA'S ROOT VEGETABLE LATKES
Make and share this Rita's Root Vegetable Latkes recipe from Food.com.
Provided by KateL
Categories Potato
Time 1h15m
Yield 18 latkes, 18 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine carrots, celery root, parsnip, leek and beets. Reserve.
- In a food processor fitted with the steel S blade, pulse-process potatoes for 30 seconds. Add to shredded vegetables. Add eggs, matzoh meal, salt and pepper. Mix well.
- Heat a heavy frying pan over medium-high heat until a bit of mixture sizzles when dropped inches.
- Form mixture into pancakes: use an ice-cream scoop, then flatten with spatula in pan. Let cook for 6-8 minutes or until golden on one side.
- Flip and cook 6-8 minutes more until golden.
- Drain on paper towels and serve.
Nutrition Facts : Calories 50.9, Fat 0.7, SaturatedFat 0.2, Cholesterol 20.7, Sodium 160.7, Carbohydrate 9.7, Fiber 1.4, Sugar 1.8, Protein 1.8
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- Place the grated vegetables and onion in a large bowl. Press the grated vegetables with paper towels to remove any excess moisture. Add the eggs, cornstarch, baking powder, salt, and pepper and stir well.
- Place a large skillet over medium-low to medium heat and add enough oil to fill the skillet to a depth of 1/4 to 1/2 inch.
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- Preheat oven to 300°F. Set a wire rack in a rimmed baking sheet. Grate carrots, parsnips, and beet on the largest holes of a box grater. Grate onion to measure ⅓ cup (reserve remaining onion for another use). Stir grated vegetables, cornstarch, scallions, eggs, and 1 teaspoon salt in a large bowl until fully combined. (Do not let sit; mixture will become watery.)
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