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.
SCHMALTZ LATKES
Frying latkes in schmaltz - rendered poultry fat - is the traditional Ashkenazi method, what Central and Eastern European Jews typically did before assimilating in America. It makes for an exceptional latke: crisp-edged and deeply flavored, with a nutty, rich flavor that's much more complex than if you fry them in flavorless vegetable oil. For the best results, make the batter for these just before frying and serve immediately. Also keep in mind that serving these with the optional sour cream or yogurt makes them unsuitable to anyone keeping kosher. If you're making schmaltz from scratch for this recipe, do use the onion; it adds a lovely caramelized sweetness to the mix. The gribenes, which are the crispy bits of chicken skin that fry in the rendered fat, make an excellent garnish. (They are usually strained out of store-bought schmaltz; if you don't have them, just omit them here.)
Provided by Melissa Clark
Categories dinner, lunch, side dish
Time 20m
Yield 8 to 9 latkes (3 to 4 servings)
Number Of Ingredients 11
Steps:
- Using a food processor with a coarse grating disc, grate potato and shallot. Transfer mixture to a clean dish towel and squeeze out as much liquid as possible.
- Working quickly, transfer mixture to a large bowl. Toss in flour, egg, salt, baking powder and pepper until combined.
- Heat a medium skillet over medium-high, then pour in about 1/4 inch of schmaltz. Once schmaltz is hot, drop heaping 1/4 cup measures of batter into pan. Use a spatula to flatten the drops into discs. When edges of latkes are crispy, in 5 to 7 minutes, flip them. Cook until second side is golden brown, about 5 to 7 minutes more. If latkes get too brown before they are cooked through, lower the heat. Transfer to a paper-towel-lined plate to drain. Repeat with remaining batter.
- Serve latkes topped with sour cream and applesauce, if you like. Garnish with gribenes if you have them.
CHICKEN LATKES
A tasty chicken latke recipe, flavoured with dill and served with a tzazikki sauce and your favourite salad. This is a great brunch, lunch or mid-week dinner dish. And because the potato and chicken are cooked together, a light salad not only complements the crispness of the latkes, but is an ample accompaniment. Adapted from a recipe on a 'Pan and Wok' recipe card, from International Masters Publishers.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 40m
Yield 8 latkes, 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut the chicken into thin strips, about 6mm/1/4 inch wide.
- Peel and grate the potatoes and place them in a colander. Peel the onion, then grate it into the colander. Press down on the mixture with the back of a spoon or with the palm of your hand, then to remove more excess moisture (so that the latkes crisp well) sandwich the potato/onion mixture between 2 sheets of paper towelling and squeeze until completely dry.
- Lightly beat the egg whites in a large mixing bowl, stir in the flour, dill and salt. Add the chicken and the potato/onion mixture and stir until well-combined.
- Heat the oil in a large, heavy-based non-stick pan.
- Add 4 heaped tablespoons of the chicken/potato mixture, spacing well apart. Gently flatten each one with the back of a spatula, and sauté on each side, or until each side is cooked through and a golden brown. Remove the latkes from the pan, set aside and keep warm. Repeat the process with the remaining chicken/potato mixture to make 8 latkes.
- Garnish with dill and serve with salad and a tzazikki sauce.
Nutrition Facts : Calories 287.7, Fat 7.6, SaturatedFat 1.1, Cholesterol 25.4, Sodium 234, Carbohydrate 39.6, Fiber 3.6, Sugar 2.8, Protein 15.6
MAXINE'S LATKES
Steps:
- Grate the potatoes and onions by hand, using the large holes of a box grater. Place the grated potatoes and onions in a dish towel and wring out the excess liquid. Set aside. In a large bowl, combine the eggs, bread crumbs, salt, baking powder, and pepper. Stir in the potatoes and onions and mix well. Heat schmaltz and/or vegetable oil in a large skillet over medium heat. Drop the mixture by spoonfuls into the pan. Flatten latkes slightly while cooking, and turn only once. Remove from the pan when latkes are crisp and golden. Serve hot with apple sauce or sour cream.
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