Banana Latkes Food

POTATO LATKES

Steps:

• Peel the potatoes and grate them on a box grater. Wrap the grated potatoes in a kitchen towel and squeeze out as much liquid as possible. Combine the potatoes in a bowl with the egg, flour, salt and pepper. Mix well.
• Melt the clarified butter in a large saute pan over medium heat. Place a tablespoon of the potato mixture into the sizzling butter and cook for 2 minutes. Turn the pancakes over and cook for another 2 minutes, or until crisp on the outside and golden brown. Serve the pancakes hot from the skillet.

POTATO LATKES I

Steps:

• Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.
• In a medium bowl stir the potatoes, onion, eggs, flour and salt together.
• In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot!

BANANA LATKES

Steps:

• Mash banana.
• Beat eggs and egg whites. Stir in sugar and cinnamon.
• Blend banana into egg mixture.
• Add matzo meal and combine well.
• Let stand about 5 minutes until thickened.
• Spoon pancake size amounts onto sprayed griddle. Turn when browned.

BANANA LATKES

Steps:

• Beat eggs, egg whites, and brown sugar together in a large bowl. Stir in cinnamon and cloves. Blend in mashed banana; mix in matzo meal. Let batter stand until thickened, about 5 minutes.
• Grease a griddle with cooking spray and preheat over medium heat. Drop silver dollar-sized dollops of batter onto the griddle. Cook until browned, about 2 minutes per side. Drain on a plate lined with paper towels.

BANANA LATTE

Steps:

• Blend all ingredients until smooth. Enjoy!

NANA'S LATKES

Steps:

• Peel potatoes, and keep in cold water until you are ready to grate them.
• Grate the potatoes coarsely by hand (or with a Cuisinart using first the shredding blade then the blending blade). The mixture should be slightly lumpy and not too blended. Add the beaten eggs. Mix in up to 1 cup of flour. Add a little salt. The batter should be fairly liquid and not too thick.
• Heat about a half-inch of vegetable oil in a frying pan. When the oil is very hot, use a soupspoon as a measure to put small amounts of the batter in the oil. Fry the pancakes on one side, then the other, until they have turned brown on both sides and are crispy around the edges.
• Drain the pancakes on paper towels that have been placed on a platter atop a saucepan of simmering hot water or keep warm in the oven.

LOW CARB LATKES

Steps:

• Peel and grate your turnips with the small grate side of the grater.
• Place grated turnip in a tea towel and squeeze out as much liquid as possible. Drop in a mixing bowl.
• Finely chop your onions - use a processor if possible. Add to turnip mixture.
• Lightly beat eggs add salt and pepper and combine with turnips and onions.
• Add flour a little at a time - you most likely won't need 2 tbspns -.
• In a frying pan pour enough oil to coat the bottom of the pan generously.
• Heat on medium LOW heat.
• Place by tablespoon (or thereabout) in the oil heated and slightly flatten.
• Cook until brown and crispy and flip to the other side. Remember your vegetables are raw so don't be in a hurry - cook fairly slowly.
• Remove from heat - place on napkin to absorb excess oil and sprinkle with additional seasoning of your choice.
• Latkes can be kept warm in a 250°F oven until ready to serve.