By www.GourmetKosherCooking.com
From the beloved traditional potato pancake to this healthier breakfast bran version, these latke recipes offer something for everyone. With eight nights of Chanukah ahead, you can try them all!
For more delicious Chanukah recipes, go to www.gourmetkoshercooking.com.
Basic Potato Latkes
Ingredients:
10 potatoes, peeled and cut into chunks
1 onion, peeled and cut into chunks
4 eggs
¼ cup flour
½ teaspoon pepper
1-1/2 teaspoons salt
Oil for frying
Directions:
In a food processor, using the grater blade, grate the potatoes and onions. Pour into a strainer and strain about the extra liquid. In a large bowl, mix the potato-onion mixture with the eggs, salt and pepper. Heat oil in a large frying pan. When oil is hot, place large spoonfuls of the potato mixture in the pan and flatten slightly. Cook until crispy (3 to 5 minutes per side) and drain on paper towels. Can be frozen.
Serve with homemade applesauce or sour cream.
Sweet Potato Latkes
Ingredients:
1 pound sweet potatoes, peeled and coarsely grated
2 scallions, finely chopped
1/3 cup all-purpose flour
2 large eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon black pepper
3/4 cup vegetable oil
Directions:
Stir together potatoes, scallions, flour, eggs, salt, and pepper.
Heat oil in a deep 12-inch nonstick skillet over moderately high heat until hot, but not smoking. Working in batches of 4, spoon 1/8 cup potato mixture per latke into oil and flatten to 3-inch diameter with a slotted spatula. Reduce heat to moderate and cook until golden, about 1 1/2 minutes on each side. Transfer latkes with spatula to paper towels to drain.
Breakfast Bran Latkes
Yield: 5 small latkes
Ingredients:
2 ounces whipped cottage cheese (she uses J&J)
1 ounce oat bran
1 egg
Pinch cinnamon
1 tablespoon sugar (or sugar substitute)
Directions:
Mix all ingredients in a bowl. Spray a pan with non-stick cooking spary. “Fry” (brown) latkes in the pan.
Notes:
Recipe can easily be doubled.
Does not taste good fried in oil.
Cheese Latkes
Ingredients:
3 cups farmer’s cheese
6 eggs
3 tablespoons sugar
1 1/2 teaspoons vanilla extract
3/4 teaspoon salt
1 cup all-purpose flour
Vegetable oil for frying
Maple syrup
Sour cherry preserves
Cinnamon sugar
Directions:
In a large bowl, stir together farmer’s cheese, eggs, sugar, vanilla, salt, and flour.
Pour 1/2 inch oil into a 10- to 12-in. frying pan (with sides at least 1 1/2 in. high) over medium-low to medium heat. When oil reaches 300°, scoop 1/4 cup of cheese mixture from bowl, then gently drop it into hot oil. Press down lightly with a spatula to flatten. Cook 3 or 4 pancakes at a time (do not crowd pan), loosening from bottom as needed, until undersides are golden brown, about 2 minutes. Gently turn and cook until other sides are golden brown, 1 to 2 minutes longer.
Transfer to paper towels to drain briefly, then keep warm in a 200° oven while you cook remaining pancakes. Serve hot, with maple syrup, sour cherry preserves, and/or cinnamon sugar.
Zucchini Latkes
Ingredients:
4 cups zucchini, grated
1 medium white potato, grated
1 medium onion, chopped
3 eggs
3 tablespoons flour
2 tablespoons seasoned bread crumbs
Pepper, to taste
Garlic powder, to taste
1/4 teaspoon salt
3 tablespoons vegetable oil
Directions:
Mix together the zucchini, potato and onion. Whisk the eggs together and add to the vegetable/potato mixture. Mix together the flour, breadcrumbs, pepper, garlic powder and salt and combine with the egg/vegetable mixture. Heat large nonstick frying pan with 3 tablespoons vegetable oil. Drop batter by spoonfuls into hot oil and fry until crisp, turning to fry on the other side. Add small amounts of oil as needed when frying. Turn out on towel paper to drain. Serve quickly, best while hot.
{www.GourmetKosherCooking.com for Matzav.com Newscenter}
