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.
MOM'S POTATO LATKES
Latkes (potato pancakes) are a must have at Hanukkah, but really are wonderful any time of year! This is my mother's recipe, which is honestly the best latke I've had. I usually end up having to make a second batch because they disappear so quickly. I've tried other recipes and always return to these. Lovely topped with sour cream or applesauce.
Provided by Lindsay
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Mix potato, onion, eggs, crackers, salt, and pepper together in a large bowl.
- Pour enough vegetable oil into a skillet to fill about 1/2-inch deep; heat over medium-high heat.
- Drop spoonfuls of the potato mixture, first pressing potato mixture against the side of the bowl to remove excess liquid, into the hot oil; slightly flatten the latkes into the oil with the back of your spoon so they are evenly thick.
- Cook in hot oil until browned and crisp, 3 to 5 minutes per side. Drain latkes on a plate lined with a paper towel.
Nutrition Facts : Calories 389.9 calories, Carbohydrate 24.7 g, Cholesterol 93 mg, Fat 30.4 g, Fiber 2.9 g, Protein 6 g, SaturatedFat 5.1 g, Sodium 672.1 mg, Sugar 1.5 g
FRENCH POTATO PANCAKES
When the chef Daniel Rose was growing up, his mother would make potato pancakes the first and the last three nights of Hanukkah. These latkes are inspired by the French classic pommes Darphin, but the addition of onions puts them in a category all their own.
Provided by Joan Nathan
Categories breakfast, brunch, pancakes, side dish
Time 35m
Yield 6 servings (2 pancakes)
Number Of Ingredients 7
Steps:
- Working quickly to avoid discoloration, cut onion and potatoes in large chunks and then shred them, either by hand or by using the grating blade of a food processor.
- One handful at a time and working over the sink, squeeze out as much liquid as possible from the potato and onion mixture and transfer to a medium bowl. Mix gently with your fingers. Pour the melted butter over the mixture, sprinkle with 1 teaspoon salt and lightly work in with your fingers.
- Heat an 8-inch nonstick frying pan and pour in enough grapeseed oil to lightly coat the bottom. When oil is almost smoking, spoon half the potato mixture into the pan, spreading it over the bottom of the pan and patting it down gently with a spatula so it is about an inch thick. Use the spatula to push in stray pieces to make a clean edge.
- Fry for about 4 minutes on one side or until golden brown around the edges, then slide onto a plate. Invert the pan over the plate and flip, transferring pancake back into the pan on its other side. Cook for another 4 minutes or until crispy on the outside.
- Slide pancake onto a paper-towel-covered plate and blot with additional paper towels to absorb excess oil. Remove top paper towels and flip pancake onto a clean plate using the same method as above. Keep in a warm oven as you repeat the process with the remaining potato mixture.
- Season finished pancakes with more salt if desired. Using a sharp knife, cut like a pie into 6 pieces and serve each with a little apple compote and a dollop of crème fraîche.
Nutrition Facts : @context http, Calories 355, UnsaturatedFat 22 grams, Carbohydrate 20 grams, Fat 31 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 7 grams, Sodium 394 milligrams, Sugar 1 gram, TransFat 0 grams
POTATO LATKES WITH SMOKED SALMON AND CREME FRAICHE
If you cant find or dont have creme fraiche try: ...Take 1 cup of heavy whipping cream and 1 tablespoon of buttermilk. Shake and let sit on kitchen counter for 12-16 hours until thick enough (depending on the temperature in the kitchen.) Then refrigerate. Voila...fresh.
Provided by Honeym
Categories Potato
Time 35m
Yield 12 latkes, 6 serving(s)
Number Of Ingredients 10
Steps:
- Using coarse side of box grater or food processor fitted with coarse grater blade, shred potatoes. Wrap potatoes in kitchen towel and squeeze out excess liquid. Transfer to large bowl. Repeat process with onion; add to bowl with potatoes.
- Add eggs, flour, salt and pepper to potatoes.
- Heat oil to 350 degrees.
- Working in batches, drop potato mixture by 1/4 cupfuls into skillet; flatten to 3-inch rounds. Fry latkes until golden brown on bottom, adding more oil by tablespoonfuls as needed, about 4 minutes per side. Transfer latkes to rimmed baking sheet; keep warm in oven.
- Mix crème fraîche and chopped fresh tarragon in small bowl to blend. Divide smoked salmon among latkes. Top each latke with dollop of tarragon crème fraîche.
- Or insted of creme fraiche and tarragon you can try: creme fraiche, 1 tbsp dill, finely chopped, 2 tbsp horseradish, 1 tsp lemon zest.
Nutrition Facts : Calories 478.5, Fat 21, SaturatedFat 8.9, Cholesterol 160.3, Sodium 1109.2, Carbohydrate 53.4, Fiber 4.6, Sugar 3, Protein 19.9
PURE POTATO LATKES
Perfect for Hanukkah or any time of year, these latkes bring out the pure flavor of potato, because that is basically the only ingredient in them. Making latkes can be a last-minute nightmare, with overeager cooks putting too many patties in hot oil, thus taking longer to fry and resulting in a greasy mess. But these can be prepared in advance. This recipe, adapted from the chef Nathaniel Wade of the Outermost Inn on Martha's Vineyard, starts with parbaked potatoes, which are cooled, grated, seasoned with just salt and pepper, pressed into patties and refrigerated, then fried just before serving. You can either serve them with crème fraîche or sour cream, smoked salmon and tiny flecks of chives, or traditional brisket and homemade applesauce.
Provided by Joan Nathan
Categories vegetables, appetizer, main course, side dish
Time 1h15m
Yield 8 latkes
Number Of Ingredients 6
Steps:
- Adjust the rack in the middle of the oven and heat to 350 degrees. Bake the potatoes directly on the rack for 30 minutes, then flip and bake for another 15 minutes until they are hot throughout but still raw in the middle. Remove and let cool for about 30 minutes.
- Slice the potatoes in half widthwise. Holding the curved peel side with one hand, grate the flat, flesh side of each piece using the large holes of a box grater. The grating process should open them up like a jacket, leaving you with potato skins perfect for frying later, if you'd like. (You could also use a food processor with a grating blade instead; just peel your potatoes beforehand.) Sprinkle the grated potatoes with 1 teaspoon salt and 1/2 teaspoon pepper. Adjust the seasoning to taste.
- Take about 1/2 cup grated potato in your hands and gently squeeze between your palms to form a patty. Press the patty until about 1/2-inch thick and carefully set the latke on a plate. Repeat with the remaining grated potatoes to make about 8 latkes. Cover and refrigerate a few hours or overnight.
- Just before serving, heat a large, heavy skillet with about 1/4 inch of canola oil over medium-high. When it is hot, a shred of potato dropped into the oil should sizzle. Working in two batches, gently fry four latkes until crisp and deep golden, about 3 to 4 minutes per side. Transfer to paper towels or a paper bag to drain, and repeat with remaining latkes.
- Serve hot, topped with a slice of smoked salmon, a dollop of crème fraîche or sour cream and a few sprinkles of chives, if you like.
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BEST POTATO LATKES RECIPE - FOOD & WINE
From foodandwine.com
5/5 Category Dinner, Side Dish
- In a colander set over a large bowl, toss the potatoes with the onion and squeeze dry. Let the potatoes and onion drain for 2 to 3 minutes, then pour off the liquid in the bowl, leaving the starchy paste at the bottom. Add the potatoes and onion, along with the eggs, scallions, matzo meal, butter, salt, pepper and baking powder; mix well.
- In a large skillet, heat an 1/8-inch layer of oil until shimmering. Spoon 1/4-cup mounds of the latke batter into the skillet about 2 inches apart and flatten slightly with a spatula. Fry the latkes over moderately high heat, turning once, until golden and crisp, 5 to 7 minutes. Transfer the latkes to paper towels to drain, then transfer to a platter. Repeat to make the remaining latkes, adding more oil to the skillet as needed. Serve with applesauce, sour cream, smoked salmon and salmon roe.
17 EASY POTATO APPETIZERS (+ FINGER FOOD RECIPES)
From insanelygoodrecipes.com
5/5 (2)Published Oct 6, 2022Category Appetizers, Recipe Roundup
- Loaded Baked Potato Bites. Get your party started with stuffed loaded baked potatoes! They might sound too filling for a party appetizer, but let me explain.
- Baked Potato Rounds. Here’s another version of the same appetizer as above. The difference is, the potatoes are sliced thinner, giving them a crispy base.
- Twice-Baked Potato Bites. One look at these adorable nuggets and you can already tell how good they are. Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!
- Easy Potato Skins. Are you the type who throws out potato skins? Before you do it again, I suggest you take a look at this recipe first. Here, the potato skins are baked with shredded cheese and bacon crumbles.
- Baked Mashed Potato Bites. If you’re looking for a semi-healthy potato appetizer, the search is over. You’re staring straight at it! These balls are mashed potatoes with garlic, chopped prosciutto, parmesan, and parsley.
- Loaded Mashed Potato Balls. If you liked the previous recipe, and don’t mind the calories, these potato balls are for you. Here, the balls are breaded in eggs and breadcrumbs, and then deep-fried to golden perfection.
- Potato Crostini With Pesto Cheese. Level up the classic crostini into a spud-tastic appetizer! The concept is simple. Instead of bread, you’ll use baked thinly-sliced potatoes for the crostini base.
- Homemade Baked Potato Chips. While it’s so much easier to just open a bag of chips, making potato chips at home is better. First, it’s a lot healthier.
- Mini Potato Latkes With Apple Creme Fraiche. Hosting a party for Hanukkah? I can’t think of a better appetizer than these bite-sized potato latkes! These golden nuggets are crunchy on the outside and smooth and creamy on the inside.
- Vegan Deviled Potatoes. Having vegan friends over? Serve them these vegan deviled potatoes, and they’ll beg you for the recipe! They look like deviled eggs, but don’t worry, there’s not a single egg cracked in the making of this dish.
MINI POTATO LATKES WITH APPLE CREME FRAICHE
From whatshouldimakefor.com
4.7/5 (3)Total Time 1 hr 25 minsCategory AppetizerCalories 291 per serving
- Peel and rough chop the potatoes and onion. Fit a food processor with a shredding (grating) disc and shred the onions and potatoes. Alternatively you can grate them using a cheese grater.
BEST MINI POTATO LATKES RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
2.7/5 (125)Total Time 30 minsServings 12
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20 HANUKKAH APPETIZERS (TRADITIONAL JEWISH SNACKS) - INSANELY …
From insanelygoodrecipes.com
3.5/5 (2)Published Apr 5, 2022Category Appetizers, Recipe Roundup
- Mini Potato Latkes With Apple Creme Fraiche. Potato latkes are a Hanukkah staple with or without the apple creme fraiche. You’ll rarely make it through an entire Hanukkah season without latkes on the table.
- Hanukkah Latke Board. Actually, this is less a recipe and more an assembly guide. You can use it to make the most amazing latke board. It gives you over a dozen ideas about what to add to your latke board.
- Challah Bruschetta With Lemon Ricotta and Honey. This bruschetta is nothing like what you order at the local Italian restaurant. Fortunately, though, it’s just as delicious.
- Rugelach. Rugelach is a tasty treat both before and after a meal. They’re light enough to serve as appetizers and sweet enough for dessert. They look like sugar- and cinnamon-dusted crescent rolls.
- Smoked Salmon Dip. Smoked salmon dip is creamy, smoky, and salty, with plenty of fresh, herb flavor. It’s a smooth, delectable dip that tastes fantastic on crackers.
- Potato Knish. Including rise time, knishes take about 3 hours to make. Even so, they’re a Hanukkah favorite for families all across the country. The dough is soft, tender, and gorgeously golden brown.
- Israeli Style Fish Cakes. These crunchy fish cakes are slightly spicy and full of umami goodness. They’re like crab cakes and salmon patties in one. Filled with seasonings, each one is wonderfully flavorful.
- Cheese Fritters. Cheese fritters look like hush puppies, but they have softer insides. Their outsides are just as deep-fried and crunchy, though. Instead of hush puppies’ oniony flavor, these taste like deep-fried cottage cheese.
- Sweet and Spicy Roasted Party Nuts. Mixed nuts are a classic appetizer that everyone enjoys. Take yours up a notch with this simple recipe. Roasting them with cayenne pepper gives them a spicy kick that’ll set your mouth on fire.
- Best Hummus. This creamy, silky smooth hummus is better than any you can buy at the store. It’s fresh, garlicky, and earthy, as all good hummus should be.
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