TURMERIC ONION POTATO PANCAKES
PRO TIP Make latkes and pancakes beforehand and heat up for ~15-20 minutes (or until firm and crisp again) at 400 degrees F. Or: Do the very traditional Hanukkah hot oil dance as you fry up these beauties right in front of your guests.
INGREDIENTS 2 cups of mashed potatoes 1 egg 1/4 flour (I used a white wheat flour) Vegetable oil for frying 1/2 cup shredded white onion 1/2 TBSP Turmeric 2 minced garlic cloves DIRECTIONS For plain potato pancakes, use just the first 4 ingredients. For these bomb turmeric onion potato pancakes, use the full list. 1. Mix together all ingredients except for oil. 2. Heat 1/8 inch of oil in spacious skillet on medium to medium-high.
3. Once hot, add TBSPs of batter to skillet, pressing them into patties with spatula. Be patient. Flip once the edges begin to brown.
recipe by onetable.org
GARLICKY LATKES INGREDIENTS 2 cups of shredded potatoes 1 egg 1/4 flour (I used a white wheat flour) Vegetable oil for frying 1/2 cup shredded white onion 4 minced garlic cloves DIRECTIONS For plain latkes, use just the first 4 ingredients. For these delicious garlicky ones, use the full list. 1. Mix together all ingredients except for oil.
PRO TIP Before you heat up the oil, set up the toppings bar. Your guests are going to want to dig in RIGHT AWAY. Suggested toppings: sour cream, applesauce, scallions/chives, cilantro/parsley, dill, lox, hot sauce, pickles, salt and pepper.
2. Heat 1/8 inch of oil in spacious skillet on medium to medium-high.
3. Once hot, add TBSPs of batter to skillet, pressing them into patties with spatula. Be patient. Flip once the edges begin to brown.
recipe by onetable.org
SPAGHETTI SQUASH LATKES INGREDIENTS 2 ample cups (one whole small spaghetti squash or a half of a large one) 1 large egg 1/3 cup Pecorino Romano, grated 1⁄2 cup white all purpose, whole wheat or chickpea (gluten-free) flour 1⁄2 cup yellow apple, grated 1 teaspoon sea salt, or to taste 1⁄2 teaspoon freshly ground black pepper, or to taste 1⁄2 cup grape seed or safflower oil for frying DIRECTIONS 1. Preheat the oven to 375°F. Place the whole spaghetti squash on a baking sheet and use a fork to pierce the outer shell, making prick marks all over the squash. Place it into the oven and roast for about 45 minutes, until you can easily slice the squash in half. Let cool, about 10 to 15 minutes. Note: you can roast the squash ahead of time, in the morning or the night before you are making the latkes. 2. Cut the squash in half lengthwise and remove the seeds. Use a fork to rake the interior, making noodle-like strands. Place the strands in your hands or a towel and then squeeze to remove the excess liquid. You can also transfer them to a mesh strainer and press to drain the liquid. 3. Place the strands of squash in a medium to large mixing bowl. Separate the strands of the spaghetti squash carefully and well so they don’t clump. You may even chop them up to better disperse them. 4. Crack the egg in a separate bowl; whisk it and add it to the spaghetti squash. 5. Use the medium grade on a box grater to grate the cheese and the apples, and add them to the bowl. Add the flour, salt and pepper and mix until well-integrated. 6. Heat 2-3 Tablespoons of grape seed or safflower oil in a large cast iron or stainless steel skillet.
7. Once the oil is hot (you can test by adding a strand of squash — if it sizzles, you're ready to go), use an ice cream scoop or a soup spoon to scoop a generous amount of the squash mixture into the skillet and lightly flatten. Depending on the pan size, you should be able to fry about 4 to 5 latkes at a time. Fry for about 2 minutes, or until golden brown and crispy. Flip each of the latkes and fry for another 2 minutes on the other side. Transfer the cooked latkes onto a brown paper bag to drain. recipe by Nancy Wolfson | @youarebecauseyoueat
SWEET POTATO LATKES WITH CINNAMON INGREDIENTS 15 oz can of pumpkin/sweet potato puree 2 eggs 1 tsp. baking powder ¼ cup sugar ¼ cup flour 2 tsp. cinnamon (or to taste) ¼ tsp. nutmeg ¼ tsp. cloves ¼ tsp ginger ¼ tsp allspice
DIRECTIONS 1. Mix pureed sweet potato or pumpkin with flour, spices, and sugar. 2. Drop spoonfuls (carefully—oil can really burn) into pre-heated oil.
3. Fry each side for about three minutes, or until light brown. Lightly lift out of the hot oil with a slotted spatula and place on a pan or tray lined with paper towels. The latkes can then be eaten right away or kept in a 300 degree oven to stay warm.
& SWEET (SOUR)CREME INGREDIENTS 1 1/2 cups sour cream, refrigerated 1/4 cup confectioners' sugar, plus more for dusting Optional Spices to taste (Cinnamon, Nutmeg, Clove, Vanilla, Etc) DIRECTIONS In a mixing bowl, combine the sour cream with confectioners' sugar.
recipes by Chava Leiba Sneiderman (latkes) Lianne Sufrin (creme)
ZUCCHINI LATKES
WITH RED PEPPER JELLY AND SMOKED TROUT INGREDIENTS 1 pound medium zucchini 1 large baking potato (3/4 pound), peeled 1 small onion (4 ounces), peeled 1/2 cup matzo meal 1 large egg, lightly beaten 1 teaspoon fresh lemon juice 1 1/2 teaspoons salt 1/2 teaspoon freshly ground pepper Vegetable oil, for frying 1/2 cup sour cream 1/2 cup red pepper jelly 3 ounces skinless smoked trout fillet, coarsely chopped 2 ounces golden trout roe (see Note) 3 scallions, green parts only, thinly sliced DIRECTIONS Step 1: Halve the zucchini crosswise. Cut the zucchini flesh off the seedy center and coarsely grate it in a food processor. Or grate it on a box grater until you reach the seedy center. Discard the center. In a food processor or on a box grater, coarsely grate the potato and onion. Transfer the grated zucchini, potato and onion to a colander and squeeze dry. Let stand for 2 minutes, then squeeze again. Transfer the vegetable mixture to a large bowl. Add the matzo meal, egg, lemon juice, salt and pepper and stir to combine. Step 2: In a medium skillet, heat 2 tablespoons of vegetable oil until shimmering. Drop packed teaspoons of the zucchini mixture into the skillet and flatten them with the back of a spoon. Cook the latkes over moderately high heat until the edges are golden, about 1 1/2 minutes; flip and cook until golden on the bottom, about 1 minute. Drain on paper towels. Repeat with the remaining zucchini mixture, adding more oil to the skillet as needed. Step 3: Arrange the latkes on a platter and top each one with a dollop of sour cream and a little red pepper jelly, smoked trout and golden trout roe; sprinkle with the scallion greens. Serve warm. Make Ahead The fried latkes can be kept at room temperature for up to 4 hours. Reheat them on a dark baking sheet in a 375° oven for about 5 minutes, or until warmed through and crisp. recipe by Food & Wine
DAVE’S POTATO LATKES INGREDIENTS 4-5 latkes per pound of potatoes Potatoes – Yukon Gold, roughly peeled and if chopped if needed to fit into feeder tube of food processor Yellow onion, peeled (NOT sweets) | 1 pound per 5 pounds potatoes. If using food processor, roughly chop onions. Eggs – lightly beaten | one egg per pound of potatoes Matzoh meal –1/4 cup per pound of potatoes ( for gluten free latkes, use potato starch instead) Kosher salt – ½ tsp, or table salt – ¼ tsp per pound of potatoes, or to taste Pepper – 1/4 tsp per pound of potatoes, or to taste REFINED safflower oil, or canola oil Paper towels for draining DIRECTIONS 1. Shred potatoes using fine disc of food processor, or grate by hand using small holes of a box grater. Place potato shreds into a large bowl. 2. Grate by hand, or place metal blade in food processor and chop onion until finely grated/chopped, but not liquefied. 3. Wring handfuls of potato over an empty bowl, squeezing as hard as possible. Allow liquid from wringing potatoes to settle in to bowl, so potato starch settles to the bottom. 4. Heat about ½” oil in a large (cast iron preferred) skillet over high heat. When oil smokes, reduce heat until smoking stops. 5. Using your hands, combine potato, onion, egg, matzoh meal, salt, and pepper in a large bowl. For batches following the first batch, pour off liquid from starch bowl and add potato starch to the batter. 6. Take a handful of batter, and squeeze most of additional liquid from batter and using your hands, form into flat patty and using heatproof spatula, slide into oil. When bottoms are browned, (3-5 minutes) flip over with spatula or tongs and cook another 3-5 minutes until both sides are golden brown. When done, drain on paper towels, and sprinkle lightly with salt if desired. Keep warm in 200 degree oven or eat right away. Allow oil to return to reheat before starting another batch, and change oil every 10-15 lbs. of potatoes. recipe by Dave Sufrin