Potato Latkes With Optional Cranberry Applesauce Food

POTATO LATKES (WITH OPTIONAL CRANBERRY APPLESAUCE)

Steps:

• Line a colander with cheesecloth and place over a large bowl. In another large mixing bowl, combine half of the diced onions (1 1/4 c), egg, flour, salt and baking powder. Mix with a rubber spatula to combine.
• Peel potatoes and cut into 1" cubes, working quickly so the potatoes do not brown. Using the grater attachment on your food processor, grate the potato with the remaining 1 1/4 c of diced onions. Pour the potato/onion mixture into the cheesecloth lined colander over a bowl, wrap cloth around mixture and wring out as much liquid as possible. Discard the liquid, but save the potato starch that is clinging to the bottom of the bowl and to the cheesecloth.
• Add potato/onion mixture, along with the potato starch to the egg/flour/onion in other bowl.Stir the batter until it is combined and sticky.
• Preheat oven to 425*F. Place a wire rack on a rimmed baking sheet and set it beside your stove top.
• Heat 1/2 c vegetable oil in a heavy bottomed skillet over medium high heat. Oil should be hot, but not smoking (about 375*F, but I don't use a thermometer). For each Latke, use approx 1/4 c of batter and flatten in your hand (or on a slotted spoon) into approx 2" disk, squeezing out any additional liquid. Using a slotted spoon, gently place Latkes into the hot oil. (Use one sacrificial Latke to make sure the oil temp is correct. If it's too low, they will be greasy and soggy, too high they will burn). Only cook about 4 Latkes at a time so you do not drop the oil temperature. Cook Latkes approx 4 minutes on each side. Place fried Latkes onto the wire rack.
• Between batches, using a slotted spoon, remove any bits that may be forming in the bottom of the pan and discard. Add more oil if needed between batches, but be sure to let it rise to the correct temperature before starting another batch.
• When completely done frying all the Latkes, place the baking sheet into the oven for approx 8 minutes to finish baking them until crisp and golden brown.
• Garnish with Recipe #509843 and/or sour cream.
• Enjoy!

POTATO LATKES WITH HOMEMADE APPLESAUCE

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.

POTATO LATKES WITH CRANBERRY JAM

Steps:

• Wash the potatoes and grate them by hand using the coarse side of a grater. Put the grated potato into a clean dish towel and wring well to remove the excess water. Place grated potato in a large bowl. Add the shallots, garlic, eggs, flour, tarragon, chives, mustard, salt and pepper and mix until well combined.
• Pour 1/4 cup of the oil into an 8-inch skillet and place over medium-high heat for 2 minutes. Carefully place a heaping tablespoon of the latke mix into the hot oil and flatten a little. Add 3 more to the pan and fry until golden brown, about 2 to 3 minutes. Flip and repeat on the other side. Remove to a paper towel lined plate and repeat until all the latke mix has been used; you'll have to replenish the cooking oil about halfway through. Keep warm in a low oven until ready to serve. Sprinkle latkes with chives and serve with Cranberry Jam on the side.
• Place all ingredients in a medium saucepan. Place over high heat, bring to a boil and stir until the sugar dissolves. Reduce the heat and simmer until the cranberries burst, stirring occasionally, about 10 minutes. Remove from the heat and let cool. Chill thoroughly before serving.

POTATO LATKES

Steps:

• Peel the potatoes and shred them in a food processor fitted with the shredding blade; transfer the potatoes to a large bowl as the food processor fills up. Repeat with the onion. Transfer the onion to the bowl with the potatoes and stir in the matzo meal, egg, baking powder and salt.
• Fill a large skillet with 1/2 inch 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 small piece of potato into the oil; if the potato sizzles steadily, the oil is ready.
• Working in batches, scoop the potato mixture by 1/4-cupfuls and add them carefully to the skillet, flattening each latke slightly with a spatula. Fry, turning the latkes once, until golden brown and cooked through, about 3 minutes. Drain on paper towels. Remove any loose bits of potato mixture between batches with a slotted spoon.
• Serve the latkes immediately, or keep them warm in a 200 degree F oven. Garnish with fresh herbs and serve with sour cream and Spiced Apple-Pear Sauce.
• Combine the apples, pears, lemon juice, cinnamon sticks, nutmeg, 1 tablespoon sugar and 1/4 cup water in a medium saucepan. Bring to a boil over medium-high heat. Cover, reduce the heat to medium-low and cook until the apples and pears are very soft but still a bit chunky, 15 to 20 minutes. Taste the mixture and add the remaining tablespoon of sugar if desired.
• Remove the sauce from the heat and stir a few times until the sauce is well combined with small chunks. Cool to room temperature. Remove the cinnamon sticks and serve. (For a smoother sauce, remove from heat, remove the cinnamon sticks and then whisk the mixture until smooth before cooling.)

POTATO-PARSNIP LATKES WITH SAVORY APPLESAUCE

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 .

MY GRANDMOTHER'S POTATO LATKES

Steps:

• Peel the potatoes, if your not going to use them right away, put them in a bowl and cover them with cold water.
• Grate the potatoes into a bowl, It really doesn't matter which holes of the grater you use. Larger holes are the only ones that will do the job some people think, since they produce crunchier latkes. Others insist on using medium sized holes for smoother latkes, It's up to you, watch your knuckles though.
• Grate the onion into the same bowl. Of course peel the skin off first.
• Get rid of the liquid that has collected in the bowl.
• Beat the eggs in another bowl and then add to the potato/onion mixture.
• Add the flour, salt and pepper, Mix well.
• Turn oven on to 250°F This is so you can keep the first latkes you fry warm while your cooking the rest.
• Pour enough salad oil into the bottom of a large frying pan so it's about 1/4 inch deep. Heat the oil, and keep it hot at medium to medium high heat. Put a tablespoon of the batter into the oil and press it with a slotted pancake turner to a thin pancake. Do as many as these as the pan will hold. Each latke gets turned once.
• You can tell when they're ready to turn because the edges get brown. You should cook the latkes so they're golden brown and crisp on each side. As they're done, put them in a shallow pan lined with some paper towels and keep them warm in the oven. I serve them with applesauce -- Enjoy!

FOOLPROOF POTATO LATKES

Steps:

• Place 1/4 of the potatoes, onion, eggs, salt, flour, and baking powder in the work bowl of a food processor; pulse several times until the vegetables are finely chopped. Add the rest of the potatoes, and pulse again until all the potatoes are finely chopped and the mixture is thoroughly combined.
• Heat canola oil in a skillet over medium heat. Scoop up about 1/3 cup of the potato mixture per latke, and place into the hot oil. Fry the patty until brown and crisp on the bottom, flip it, and cook the other side until brown, 2 to 3 minutes per side. Repeat with the rest of the potato mixture, replenishing the oil as needed. Serve hot.

SOUTHWEST POTATO LATKES

Steps:

• Mix 2 cups Simply Potatoes Shredded Hash Browns with 3 eggs, 2-3 tbl. of flour, 1/4 cup grated onions, 1/4 cup finely chopped red bell peppers, 1 tbl. taco seasoning and 1 teaspoons salt. If mixture seem a bit wet add a tbl. of flour at a time.
• Mix 8 oz. of sour cream and 1 tbl. of taco seasoning and let the flavors marry in the fridge while cooking latkes.
• Using a cast iron skillet or a heavy bottom skillet preheat skillet to medium high and add vegetable oil. When oil is heated, use an ice cream scoop and place 4 scoops in the skillet, flattening to about a 1/2" thick with a spatula. Thoroughly brown of both sides, drain on paper towel.
• Serve hot with a dollup of the taco seasoned sour cream and garnish with chopped green onions.

POTATO LATKES

Steps:

• Cut peeled potatoes into chunks and chop in food processor.
• Cut onions into chunks and chop in food processor.
• Mix potatoes and onions together in a colander over a large bowl.
• Allow to drain.
• Pour mixture into a large bowl and add beaten eggs, salt, pepper, baking powder, sugar, and a tablespoon of flour at-a-time until mixture holds together.
• Mix well.
• In a fry pan, melt shortening.
• You'll need about 1/8".
• Spoon heaping tablespoons of the mixture into the oil.
• Flatten each spoonful with the back of the spoon to make thin latkes.
• Fry until the edges turn a dark brown.
• Flip over to fry the other side.
• Drain on a paper towel.
• Serve with apple sauce and/or sour cream.

RICOTTA POTATO LATKES WITH APPLESAUCE

Steps:

• Add eggs, flour, cheese, and onion.
• Add potato and season.
• In heavy saucepan add: 5 cups apples, sliced and diced, 1/2 c brown sugar, 1/2 tsp cinnamon, etc. and 1/2 cup water.
• bring to boil, lower heat, and simmer for 15-20 minutes or until thickened.
• bring to room temp or refrigerate until ready to use.
• Cook quickly to retain flavor and shape on medium-high for 10 minutes, then lower to simmer for 10-30 minutes; simmer to low to keep warm, high for 5 minutes.
• Heat skillet.
• Add 1/4 cup latkas at a time, cook until brown on both sides, a few mins/batch, drain on paper towels.
• Keep warm, serve with applesauce.

QUICK POTATO LATKES AND APPLESAUCE

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!

POTATO LATKES

Steps:

• Coarsely grate potatoes and onion; squeeze mixture to remove as much liquid as possible. Place in a bowl; add green onions, egg, salt and pepper. , In a cast-iron or electric skillet, heat 1/8 in. of oil to 375°. Drop batter by heaping tablespoonfuls into hot oil. Flatten to form patties. Fry until golden brown; turn and cook the other side. Drain on paper towels. If desired, serve with toppings.

POTATO LATKES WITH APPLESAUCE

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.

CRISPY POTATO LATKES

Steps:

• Using a box grater, coarsely grate the potatoes lengthwise, and grate onions.
• Put the grated potatoes and onions together in cheesecloth or a towel and twist it to squeeze out all the excess liquid.
• Put the dry potatoes and onions in a bowl and season with salt and pepper to personal preference.
• Fold in the egg whites and chives to bind the mixture together.
• Heat a large non-stick skillet over medium heat and coat with 1/4 inch of oil.
• For each pancake, take about 2Tblsp of the potatoe mixture and drop into the hot oil; gently flatten with a spatula so they fry up thin and crispy.
• Fry for 3-4 minutes on each side, until golden.
• Remove to paper towels to drain, season with salt while the potato pancakes are still hot.
• Continue frying rest of mixture, adding more oil as needed, until all of the mixture is used up.
• Serve immediately with desired condiment (applesauce or sour cream), if desired.
• This recipe yields (about) 20 pancakes (4")each in size.