Latkes With Chutzpah Food

CHINESE LATKES WITH TANGY DIPPING SAUCE

Steps:

• Grate potatoes and mix togehter with green onions.
• In a small bowl, lightly beat eggs; stir in cornstarch and salt.
• Pour egg mixture into potatoes, coating potatoes well.
• Heat 1 tbsp.
• oil in large skillet over medium-high heat.
• Drop potato mixture by tablespoonfuls into pan and flatten slightly with spatula; cook 3-4 minutes each side or until golden.
• Drain.
• For sauce, toast sesame seeds in dry skillet over medium-high heat until lightly browned, stirring pan often.
• Mix seeds with other ingredients.
• Serve sauce with latkes.

CLASSIC POTATO LATKES

Steps:

• Coarsley grate the potatoes and onion into a large bowl, or use a food processor with a coarse grating blade. Leave the mixture to rest for about 15 mins so the liquid releases from the onions and potatoes. Carefully drain off the liquid for about 30 mins until the mixture is dry, then put in a cheese cloth and squeeze out the remaining liquid.
• Add the eggs, flour, 1 tsp sea salt and pepper, and mix well. Pour the oil into the pan so that it is 2-3cm deep. Set over a medium heat for a few minutes until it ripples.
• Carefully spoon in the mixture to the size you want - 2 tbsp for large latkes or 1 tbsp for small. Fry them in batches to avoid overcrowding the pan, and cook on each side until browned for 2 mins. Remove to a plate lined with kitchen paper, then season with a sprinkling of salt. Serve with the soured cream and smoked salmon, finished with a sprinkling of chives, or just apple sauce - both are traditional.

POTATO LATKES RECIPE BY TASTY

Steps:

• Using a food processor fitted with a grater blade or the large holes of a box grater, grate the onion. Transfer to a bowl and set aside.
• Grate the potatoes in the food processor or on a box grater.
• Line a large bowl with paper towels or a clean kitchen towel. Squeeze the excess liquid from the potatoes into the bowl. Drain the liquid, then add the potatoes to the bowl, along with the grated onion, and toss to combine.
• Add the flour, salt, and eggs and stir to combine.
• Heat 2 inches (5 cm) of vegetable oil in a heavy-bottomed pot over medium-high heat until it reaches 350˚F (180˚C).
• Dollop about ¼ cup (30 G) of the latke mixture at a time into the hot oil and spread to make pancakes, about 3 inches in diameter. Do not overcrowd the pan. Reduce the heat to medium and fry until the latkes are browned on the bottom and the edges are crispy, 3-5 minutes. Flip and cook on the other side for about 5 minutes more, until browned and crispy. Transfer the latkes to a paper towel-lined plate to drain and repeat with the remaining batter.
• Serve the latkes with cinnamon applesauce and sour cream.
• Enjoy!

LATKES WITH CHUTZPAH

Steps:

• Beat the eggs and additional yolk.
• To the beaten eggs, add remaining ingredients, except chicken fat.
• Shred the potatoes, just before adding them; it will look very peculiar.
• Season well.
• Heat the fat in a large heavy skillet over medium-high heat (or use an electric frying pan set at 400 degrees).
• Using a large spoon, drop the potato mixture into the hot fat, creating mounds approximately 3 inches in diameter; flatten with the "turner" Occasionally, press the latke into the fat so that it will brown evenly.
• Turn carefully when the underside is brown and crusty; brown the second side.
• Remove from the pan and drain on paper towels.
• Keep warm in a 350 deg. oven, in a single layer, for no more than 20 minutes.
• Serve piping hot with applesauce.

LATKES WITH LOTS OF SAUCES

Steps:

• 1. Preheat the oven to 200°F (95°C). Fit a baking sheet with a wire rack and set aside.
• 2. To make the sauces, stir together the ingredients for each in separate small bowls. Transfer to serving dishes and refrigerate.
• 3. Using the large holes on a box grater, shred the potatoes into a large bowl of water. Drain the potatoes and rinse under cold running water. Drain again thoroughly, squeezing to remove as much liquid as possible. Transfer the potatoes to a clean kitchen towel and squeeze to dry even further, and then place in a large bowl. Wrap the minced onion in a double thickness of paper towels, squeeze to remove as much moisture as possible, and add to the bowl. Add the eggs, flour, chives, garlic, and salt and pepper to taste and stir to mix well.
• 4. Pour the oil into a large frying pan to a depth of about 1/2 inch (12 mm) and heat over medium heat. Using your hands, scoop up a portion of the potato mixture and shape it into a ball slightly larger than a golf ball. Flatten into a very thin pancake, still blotting with paper towels as needed to remove any remaining moisture, and place in the hot oil. Repeat to add 2 or 3 more latkes to the pan, making sure not to overlap them or crowd the pan. Cook until golden brown on the first side, about 3 minutes. Using a slotted spatula, turn the latkes and cook until golden brown on the second side, 2-3 minutes longer. Transfer to the wire rack on the baking sheet and place the baking sheet in the warm oven. Repeat to cook the remaining latkes, adding them to the oven as they are finished. When all of the latkes are cooked, serve right away with the sauces.