POTATO-PARSNIP LATKES WITH SAVORY APPLESAUCE
Provided by Suzanne Tracht
Categories Dairy Potato Vegetable Side Fry Hanukkah Root Vegetable Parsnip Pan-Fry Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- In small, heavy saucepan over moderate heat, bring butter to boil. Boil, uncovered, until layer of foam forms on top, then reduce heat to very low. Continue to cook, stirring occasionally, until thin crust begins to form on surface and milky white solids fall to bottom of pan, about 8 minutes. Strain through sieve lined with triple layer of cheesecloth into heatproof liquid measuring cup. Set aside.
- Using medium holes of box grater, grate potatoes and parsnips into large bowl. Stir in egg whites, chives, salt, and pepper.
- In large nonstick sauté pan over low heat, heat 1/2 of clarified butter until hot but not smoking. Drop 3 (1/4-cup) portions of potato mixture into pan and flatten with spatula to form 3 1/2-inch pancakes. Fry until golden-brown, turning once, about 5 minutes per side. Drain on paper towels and keep warm in oven. Add more butter as necessary and cook remaining pancakes in same manner.
- Serve pancakes warm with crème fraîche and savory applesauce .
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
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
QUICK POTATO LATKES AND APPLESAUCE
These are the easiest Hanukkah potato latkes with apple sauce you'll ever make. The latkes of my childhood contained onion, but in this quick recipe I omit that ingredient, which makes for an *every person* pleaser. The whipped egg white creates an amazingly light and tender inside, without the aftertaste of baking powder. And of course there's nothing like naturally tart and sweet, fresh apple sauce. By not using kitchen machines, clean up is a breeze.
Provided by Appeltaartje
Categories Potato
Time 40m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Utensils: 1 (or 2) iron skillet(s), grater, colander, spatula, table or soup spoon, oven proof dish (optional), 1 qt lidded pot, wooden spoon, paper towels.
- Preheat iron skillet on low setting with 3 table spoons of oil.
- Applesauce.
- Wash, peel and cut apples, discarding core and seeds.
- Place in 1 quart pot.
- Add 1/4 cup water.
- Add lemon peel and cinnamon stick (both optional).
- Bring to boil, then turn down heat to lowest setting.
- Place lid on pot and let fruit stew for 10 minutes.
- Check if pieces are soft, if not, stew 5 more minutes.
- Turn of heat, leave standing with lid on pot until ready to eat.
- Latkes.
- Peel and rinse, then shred potatoes on coarse grater (rinse grater right away, that saves trouble later).
- Place grated potatoes in colander and push down to help drain excess liquid.
- Turn up the heat under iron skillet, and keep an eye on the oil in the pan. The moment smoke forms, turn the heat down a notch or two.
- Whip egg white with 1/4 teaspoon of alt in 2 qt bowl until peaks form.
- Loosen grated potatoes and add to egg white.
- Spoon egg white through grated potatoes.
- Drop a bit of shredded potato in the oil. If it sizzles, continue, otherwise turn the heat up a notch. When bit of potato turns brown, oil is hot enough.
- Carefully drop table spoons full of potato and egg white mixture in the hot oil, patting the mount down a bit with back of spoon or (metal) spatula.
- Cook for 30 seconds, or until edges of latkes turn golden brown.
- Turn latkes and add remaining 1 tablespoon of oil, or more if necessary.
- Latkes are ready when second side is golden brown.
- Check for doneness, inside should be soft, while outside crisp.
- Latkes may be served immediately or can be kept warm in preheated, and covered, ovenproof dish in 200ºF oven.
- Serve each latke with a spoonful of apple sauce.
- Top with dollop of sour cream or plain yogurt.
- Top with sprinkle of cinnamon (omit when apple sauce was cooked with cinnamon stick).
- Enjoy!
Nutrition Facts : Calories 646.8, Fat 45.9, SaturatedFat 18.3, Cholesterol 52.6, Sodium 316.8, Carbohydrate 54.4, Fiber 6, Sugar 15.9, Protein 8.7
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 APPLESAUCE
Take classic potato latkes up a notch with raspberry-cinnamon applesauce! Also flavored with a hint of onion and served with a side of sour cream, these crisp potato latkes are sure to please. Serve them hot and watch them fly off the plate!
Provided by My Food and Family
Categories Dairy
Time 1h
Yield Makes 14 servings, 2 latkes each.
Number Of Ingredients 8
Steps:
- Add potatoes and onions, in small batches, to blender or food processor container; cover. Process, using pulsing action, until potatoes are coarsely chopped. Spoon into large colander; drain 15 min., stirring occasionally.
- Beat eggs lightly in large bowl. Stir in bread crumbs and salt. Add potato mixture; mix well.
- Heat 2 tsp. of the oil in large skillet. Spoon scant 1/4 cup of the potato mixture into skillet; press lightly with back of spoon to flatten. Repeat with the remaining potato mixture, cooking 4 or 5 latkes at a time. Cook 2 to 3 min. on each side or until golden brown on both sides. Drain on paper towels. Place on foil-covered ovenproof platter; cover to keep warm. Repeat with the remaining potato mixture, adding remaining oil to skillet as needed. Serve with the sour cream and Raspberry-Cinnamon Applesauce.
Nutrition Facts : Calories 200, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
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