Olive Latkes Food

ROOT VEGETABLE LATKES

Steps:

• Peel the potatoes and shred them in a food processer fitted with the shredding blade. Transfer to a large mixing bowl as the food processor bowl fills up. Repeat the process with the parsnips, beets, carrots and onions. Toss the vegetables together with your hands to break up and evenly disperse. Add the flour, eggs, baking powder, thyme and stir to combine. Sprinkle generously with salt and pepper.
• Line a baking sheet with paper towels. Fill a large skillet with 1/2 inch of oil. Heat over medium-high heat until the oil is very hot but not smoking. To test if the oil is hot enough, drop a teaspoon of the vegetable mixture in the oil; if it sizzles steadily, the oil is ready.
• Working in batches, scoop the vegetable mixture by 1/4 cupfuls and add it carefully to the skillet, flattening each mound slightly with a spatula. Fry until golden brown and cooked through, about 3 minutes per side. Be sure to return the oil to temperature between batches or lower the heat it the latkes are browning too quickly on the first side. Drain on the prepared baking sheet.
• Serve immediately or keep warm in a 200-degree F oven. Serve with the sour cream.

OVEN-FRIED LATKES

Steps:

• Preheat the oven to 450 degrees F. Mist a baking sheet with the cooking spray.
• Peel the potatoes and then grate on the large holes of a box grater. Transfer to a fine-mesh sieve and squeeze out as much liquid as possible into a bowl. Let the liquid settle for about 10 minutes, and then pour off the watery liquid, reserving the potato starch.
• Beat the egg white in a large bowl until it holds a soft peak. Gently fold in the potatoes, scallions, reserved potato starch, 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Drop the mixture by tablespoons on the prepared baking sheet, spacing the latkes about 2 inches apart. Gently spread and flatten into 2 1/2-inch rounds. Roast until the bottoms are browned, 8 to 10 minutes. Flip and roast until the potatoes are cooked through and the bottoms are spotted brown, 4 to 6 minutes.
• Serve with the applesauce and sour cream.

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!

POTATO LATKES

Steps:

• Preheat oven to 250°F.
• Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.
• Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg and salt.
• Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven.

LAURA SIMON'S ROOT-VEGETABLE LATKES

Steps:

• Place a large fine-meshed sieve over a large bowl. Grate the potatoes and place in the sieve. Grate the parships and carrots and place in another large bowl. Add the onion, dill, matzo meal, salt, and pepper to the parsnip mixture.
• Using your hands, squeeze the potatoes a palmful at a time over the sieve to remove as much moisture as possible. Add the squeezed potatoes to the parship mixture. When all the potatoes have been squeezed, remove the sieve and carefully pour off the potato liquid while leaving the white potato starch in the bottom. Add the starch to the vegetable mixture. Add 2 eggs and thoroughly combine. Put a scant 1/4 cup of the mixture into the palm of your hand and flatten with your other hand. If the mixture sticks together, you can form the remaining mixture into cakes. If not, add another egg and then form the cakes.
• In a medium, heavy-bottomed skilled over medium heat, heat 1/2 inch vegetable oil. Place a few of the cakes in the hot oil and fry until dark gold on one side. Flip with a spatula and cook the second side until golden. Place on a baking sheet and keep warm in a 200 degree F oven while frying the remaining cakes. Serve hot.

OLIVE LATKES

Steps:

• In a medium saute pan, heat one-fourth cup of oil and sauté the onion and garlic till golden, about 5 minutes. Set aside to cool slightly.
• Meanwhile, in a large bowl, sift together the flour, baking powder, baking soda, salt and cumin. Beat in the eggs and onion and garlic mixture with a fork. Stir in the olives and add water, as needed, if the mixture seems too thick.
• Heat one-fourth cup of the remaining oil in the pan and use a small cup or soup ladle to form 3 to 4 latkes. Fry on both sides till golden. Repeat until all the batter is used, adding additional oil as needed for frying. Transfer the latkes to a paper towel-lined plate to drain. Serve with thick yogurt or sour cream.

OLIVE LATKES

Steps:

• put the olives in a food processor and chop.
• squeeze out as much moisture as possible.
• set aside.
• heat 1/4 c olive oil and saute onions and garlic until golden.
• add to olives.
• mix flour, baking powder, baking soda, salt, cumin in a bowl.
• add beaten eggs.
• add olive onion mixture.
• add water if batter is too thick.
• heat 1/4 c olive oil in skillet, add batter by ladlefuls, and cook 4 at a time for 3-4 minutes per side.
• remove, keep warm, and cook additional latkes.
• garnish with sour cream.

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.