SWEET POTATO AND APPLE LATKES WITH GINGER AND SWEET SPICES
I found that the best way to make these so they cook through without burning is to make small latkes, using about 2 tablespoons of the mixture for each one. You can also finish them in the oven.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 45m
Yield About 40 small latkes, serving 6 to 8
Number Of Ingredients 12
Steps:
- Begin heating a large heavy skillet over medium heat. Heat the oven to 350 degrees. Line a sheet pan with parchment and place a rack over another sheet pan.
- Place the grated sweet potatoes in a large bowl. Toss the grated apple with the lime juice and add to the sweet potatoes, along with the ginger, spices, baking powder, salt, oat bran and matzo meal or flour. Taste and adjust salt. Add the beaten eggs and stir together.
- Take a 1/4 cup measuring cup and fill with 2 tablespoons of the mixture. Reverse onto the parchment-lined baking sheet. Repeat with the remaining latke mix. You should have enough to make about 40 latkes.
- Add the oil to the pan and when it is hot (hold your hand a few inches above - you should feel the heat), slide a spatula under one portion of the latke mixture and press down with the spatula to flatten. Repeat with more mounds. In my 10-inch pan I can cook four at a time without crowding; my 12-inch pan will accommodate five or six. Cook on one side until golden brown, about three minutes. Slide the spatula underneath and flip the latkes over. Cook on the other side until golden brown, another two to three minutes. Transfer to the rack set over a baking sheet. Try one latke and if it is still a bit chewy in the middle transfer them to the baking sheet and place in the oven for 10 minutes, until golden brown and soft in the center.
- Serve hot topped with applesauce and low-fat sour cream, thick Greek yogurt or crème fraîche if desired.
Nutrition Facts : @context http, Calories 175, UnsaturatedFat 6 grams, Carbohydrate 24 grams, Fat 8 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 289 milligrams, Sugar 5 grams, TransFat 0 grams
POTATO-APPLE LATKES
Steps:
- Pat shredded potatoes and apple between paper towels to remove excess moisture.
- Combine all ingredients except oil, sour cream and honey in bowl; mix well.
- Heat 1/4-inch oil over medium-high heat in 10-inch skillet.
- Drop 1/4 cup potato mixture into hot oil, flattening each mound slightly. Fry, turning once, 6-8 minutes or until crisply brown. Drain well on paper towels.
- Serve warm with dollop of sour cream; drizzle with honey, if desired.
Nutrition Facts : Calories 180 calories, Fat 11 grams, SaturatedFat grams, Transfat grams, Cholesterol 50 milligrams, Sodium 370 milligrams, Carbohydrate 19 grams, Fiber 2 grams, Sugar grams, Protein 3 grams
APPLE-POTATO LATKES WITH CINNAMON SOUR CREAM
These latkes are golden, crunchy, salty-sweet and very satisfying, with applesauce and without. The secret here is squeezing the liquid out of the grated apple and potato mixture before frying; otherwise the latkes end up on the soft side rather than truly crisp. This is because apples are juicier than potatoes, so a firm squeeze in a clean dish towel brings down the moisture content considerably.
Provided by Melissa Clark
Categories quick, appetizer, side dish
Time 30m
Yield About 1 1/2 dozen latkes
Number Of Ingredients 12
Steps:
- In a small bowl, whisk together the sour cream or yogurt, cinnamon and syrup. Cover and chill until ready to use.
- Coarsely grate the apples, potato and onion. Put the mixture in a clean dish towel and squeeze to wring out as much liquid as possible. For the crispiest pancakes, you want the least moisture.
- Working quickly, put the mixture in a large bowl, add the flour, eggs, salt, baking powder and pepper, and mix until the flour is absorbed.
- In a heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), drop heaping tablespoons of batter into the pan, cooking 3 to 4 latkes at a time. Use a spatula to flatten the scoops into disks. When the edges of the latkes are brown and crispy, 2 to 3 minutes, flip them. Cook until the second side is deeply browned, another 2 to 3 minutes. Transfer the latkes to a plate lined with paper towels to drain. Repeat with the remaining batter. Serve with dollops of the cinnamon sour cream on top.
Nutrition Facts : @context http, Calories 151, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 169 milligrams, Sugar 3 grams, TransFat 0 grams
APPLE TURNOVERS
Delicious, yet so easy to make. Anyone can do these classic apple turnovers!
Provided by Maureen O'leary
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Combine the lemon and 4 cups water in a large bowl. Place the sliced apples in the water to keep them from browning.
- Melt butter in a large skillet over medium heat. Drain water from apples, and place them into the hot skillet. Cook and stir for about 2 minutes. Add brown sugar, and cinnamon, and cook, stirring, for 2 more minutes. Stir together cornstarch and 1 tablespoon water. Pour into the skillet, and mix well. Cook for another minute, or until sauce has thickened. Remove from heat to cool slightly.
- Preheat the oven to 400 degrees F (200 degrees C).
- Unfold puff pastry sheets, and repair any cracks by pressing them back together. Trim each sheet into a square. Then cut each larger square into 4 smaller squares. Spoon apples onto the center of each squares. Fold over from corner to corner into a triangle shape, and press edges together to seal. Place turnovers on a baking sheet, leaving about 1 inch between them.
- Bake for 25 minutes in the preheated oven, until turnovers are puffed and lightly browned. Cool completely before glazing.
- To make the glaze, mix together the confectioners' sugar, milk and vanilla in a small bowl. Adjust the thickness by adding more sugar or milk if necessary. Drizzle glaze over the cooled turnovers.
Nutrition Facts : Calories 561.9 calories, Carbohydrate 80 g, Cholesterol 7.8 mg, Fat 25.9 g, Fiber 2.4 g, Protein 4.8 g, SaturatedFat 7.7 g, Sodium 183.9 mg, Sugar 49.8 g
POTATO-APPLE LATKES
These crisp potato pancakes come from the Brombergs' grandmother, Martha Finkelstein, who insisted that there is no flavor substitute for schmaltz (rendered chicken fat). Schmaltz is available at kosher delicatessens. MAKE AHEAD: The latkes can be fried early in the day and re-crisped on a baking sheet in a 350° oven. NOTES To make schmaltz, use the large clumps of fat from the neck, body cavity, and from under the skin. In a small, heavy saucepan, cook the fat over low heat until completely melted. Cool, then strain the clear fat into a glass jar and refrigerate for up to 1 week or freeze. Vanilla Applesauce makes 2 1/2 cups and can be refrigerated for up to 1 week.
Provided by NcMysteryShopper
Categories Potato
Time 30m
Yield 40 2, 8-10 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl, mix the egg with the flour, salt and white pepper. In a colander, toss the shredded potatoes with the onion and apple and squeeze dry. Add to the bowl and stir to combine. Set aside for 10 minutes.
- In a large skillet, heat 1/2 cup of canola oil with 2 tablespoons of the schmaltz until shimmering. Spoon heaping tablespoons of the latke mixture into the oil about 2 inches apart and flatten slightly with a fork. Fry the latkes over moderately high heat until golden on the bottom, 2 to 3 minutes. Lower the heat to moderate, turn the latkes and fry until golden and crisp, about 2 minutes longer. Drain the latkes on paper towels set on a rack and transfer to a platter. Repeat with the remaining latke mixture, adding more oil and schmaltz to the skillet as needed. Serve hot with Vanilla Applesauce and sour cream.
- Vanilla Applesauce: Peel, core and quarter the apples. In a medium saucepan, combine the apples, water, vanilla and lemon juice and bring to a boil. Cover and cook over moderately high heat, stirring occasionally, until the apples are tender, about 15 minutes. Let cool, then remove the vanilla bean and whisk until a chunky sauce forms.
APPLE-POTATO LATKES
A nontraditional approach to a potato latke. The shredding is done using a spiralizer, and the apple and maple syrup give you just enough sweetness to make these different. Good topped with sour cream or applesauce.
Provided by lutzflcat
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Make a deep vertical cut on each side of the potato and apple.
- Attach potato to a spiralizer fitted with the small shredded blade and cut into thin shreds. Repeat with apple. Spread shredded potato and apple on several layers of paper towels; squeeze to release as much moisture as possible. Transfer to a bowl.
- Mix egg, flour, maple syrup, salt, and nutmeg into the bowl.
- Heat vegetable oil in a skillet over medium heat. Spoon 2 tablespoons of the potato mixture into the skillet; flatten slightly with a spatula. Cook until golden brown, 3 to 4 minutes per side. Drain on a plate lined with paper towels. Repeat with remaining mixture, adding more oil if needed.
Nutrition Facts : Calories 164 calories, Carbohydrate 19.9 g, Cholesterol 46.5 mg, Fat 8.3 g, Fiber 2.2 g, Protein 3.4 g, SaturatedFat 1.6 g, Sodium 241.3 mg, Sugar 5.2 g
POTATO LATKES WITH HOMEMADE APPLESAUCE
Latkes are potato pancakes fried in oil, symbolizing the miracle of Hanukkah. Enjoy potato latkes with family and friends during this holiday or any time of the year.
Provided by Alan in SW Florida
Categories Breakfast
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- TO MAKE LATKES: Shred potatoes in a food processor; transfer to a bowl. Add water to cover; let stand 10 minutes. Drain and squeeze well; return potatoes to bowl.
- Stir together potato, eggs and next 4 ingredients until blended.
- Pour oil to a depth of 1/2 inch into a large heavy skillet; heat over medium-high heat. Drop potato mixture by 1/4 cupfuls into hot oil; fry 4 minutes on each side or until golden. Drain on paper towels. Serve with sour cream and Homemade Applesauce, if desired.
- TO MAKE APPLESAUCE: Bring all applesauce ingredients to a boil in a Dutch oven; reduce heat and simmer, stirring once, 45 minutes. Drain; remove and discard cinnamon.
- Process apple mixture in a blender until smooth. Yield: 10 cups.
Nutrition Facts : Calories 589.9, Fat 3.4, SaturatedFat 0.9, Cholesterol 105.8, Sodium 661.8, Carbohydrate 140.3, Fiber 12.2, Sugar 96.9, Protein 7.5
PRIZE-WINNING APPLE PIE
I've baked many apple pies in the last 40 years. But when I entered this apple pie at the 1987 Kansas State Fair, it won first prize! The prize was especially meaningful, because the contest was sponsored by the Kansas Mother's Assn., and of the 31 pies entered, mine was the one that was presented to the Kansas Mother of the Year.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Measure flour, salt and baking powder into large bowl; mix well. Cut in shortening until mixture resembles small peas. Sprinkle in oil then milk, 1 tablespoon at a time, tossing with fork after each addition. When it's thoroughly mixed, press dough firmly together with hands as you would a snowball. Divide dough into two balls. Roll out each piece on a lightly floured pastry cloth. Put bottom crust into 9-in. pie pan; set aside. , Prepare filling by stirring together the sugar, cornstarch, nutmeg, cinnamon and salt; mix with apples and water. Turn into pastry-lined pan; dot with butter. Cover with top crust; seal and flute. Slit steam vents in top crust. Cover edge with aluminum foil to prevent over-browning. , Bake at 425° for 25 minutes. Remove foil and bake 15 minutes longer.
Nutrition Facts : Calories 453 calories, Fat 21g fat (6g saturated fat), Cholesterol 9mg cholesterol, Sodium 372mg sodium, Carbohydrate 62g carbohydrate (33g sugars, Fiber 2g fiber), Protein 4g protein.
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