Hanukkah Latkes > Recipes II

Posted On December 16, 2009

Filed under Hanukkah
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Ingredients >
2 large potatoes, peeled and coarsely grated
1 small onion, grated
1 tsp. lemon juice
2 eggs
1 1/2 tbsp. all-purpose flour
Salt and pepper
Oil for frying
Applesauce, sour cream, preserves or granulated sugar sprinkling

Procedure >
In large bowl, combine potatoes, onion, lemon juice, eggs and 1 tablespoon oil. Mix well. Blend in flour. Season with salt and pepper to taste. Mix thoroughly. Add eggs, 1 tablespoon oil, lemon juice and flour and process to blend. Use shredding disk to shred potatoes into onion mixture. Remove disk and replace with plastic knife and process to combine. Transfer mixture to large bowl. Season to taste with salt and pepper. In large heavy skillet, heat 1/4 inch oil to 375 degrees. By tablespoonfuls, spoon potato mixture into hot oil and flatten with back of spoon. Brown on both sides, turning only once, about 3 minutes per side. Drain on paper towels. Serve immediately with applesauce, sour cream, preserves or granulated sugar. Yields about 2 dozen.

Ingredients >
12 large potatoes, grated
3 medium onions, grated
1 large carrot, grated
4 eggs, beaten lightly
¼ cup matzo meal
3 tsp salt
1 tsp pepper
Peanut oil for deep frying

Procedure >
Mix the grated potatoes, onions, and carrots in a large bowl and remove excess liquid by squeezing out mixture. Add matzo meal, eggs, salt and pepper. Mix well. Heat large frying pan and add a thick layer of oil. Heat oil until it’s sizzling. Drop large spoonfuls of potato mixture into pan and flatten with spatula. Flip latke after it is nicely browned and cook other side. When crisp, remove latke from oil and place on thick layer of paper towels to remove excess oil. Serve hot with sour cream and applesauce.

Hanukkah Latkes > Recipes

Posted On December 16, 2009

Filed under Hanukkah
Tags: , ,

Comments Dropped leave a response

Latkes or Latkas, potato pancakes, are a traditional dish to be cooked and served during Hanukkah celebrations. They look more like shallow-fried pancakes of grated potato and egg, often flavored with grated onion. They can be topped with a variety of condiments, ranging from the sour cream, sugar, applesauce or simply served as is.

Ingredients >
2 1/2 pound baking potatoes, peeled
1 large egg
3 tablespoon chopped chives
2 tablespoon matzo meal or all-purpose flour
2 tablespoon grated onion
1 tablespoon fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/2 cup vegetable oil, for frying
Applesauce and sour cream

Procedure >
Preheat oven to 250F. Line cookie sheet with paper towels. In a separate bowl, lightly beat the large egg. Stir in chives, matzo meal, onion, lemon juice, salt, and pepper. In a food processor with shredding disk, shred the potatoes. Place the potatoes in colander in sink, squeeze out liquid. Stir potatoes into egg mixture. In an nonstick 12-inch skillet, heat 3 tablespoons oil over medium-high heat until very hot. Drop potato mixture by scant 1/4 cups into oil to make 6 latkes. Flatten each latke into 3-inch round. Cook latkes 8 to 10 minutes or until both sides are browned and crisp, turning over once. With slotted spatula, transfer to lined cookie sheet. Keep warm. Repeat, stirring mixture each time before frying and adding more oil for each batch. Serve with applesauce and sour cream.

Traditional Latkes >

Ingredients >
5 large potatoes, peeled
1 large onion
3 eggs
1/3 cup flour
1 tsp. Salt
¼ tsp. pepper
¾ cup oil for frying

Procedure >
Grate potatoes and onion on the fine side of a grater, or in a food processor, or put in a blender with a little water. Strain grated potatoes and onion through a colander, pressing out excess water. Add eggs, flour, and seasoning. Mix well. Heat ½ cup oil in skillet. Lower flame and place 1 large tablespoon batter at a time into hot sizzling oil and fry on one side for approximately 5 minutes until golden brown. Turn over and fry on other side 2 to 3 minutes. Remove from pan and place on paper towels to drain excess oil. Continue with remaining batter until used up, adding more oil when necessary. Serve with applesauce on the side. Makes 4 to 6 servings.

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