Asian Latkes With Gingered Sour Cream Recipes

CREAMY CRISPY LATKES WITH GARLIC CUMIN SOUR CREAM

Steps:

• For the garlic cumin sour cream: Preheat the oven to 350 degrees F. Slice the garlic horizontally, drizzle with olive oil and wrap in tin foil. Place in the oven for 30 to 40 minutes. Remove, cool and mash the cloves into a paste. While the garlic is cooking, get a small saute pan hot over medium-low heat and toast the cumin seeds for a couple of minutes until fragrant. Then either grind up the toasted cumin in a spice grinder or chop with a knife until fine. Mix the sour cream with the toasted cumin, parsley and the roasted garlic. Reserve.
• For the latkes: Fill a pot three-quarters of the way up with water and add the potatoes. Bring the water to a boil, and then turn down the heat to a low boil. Boil until the potatoes are completely cooked (a knife slides in very easily), 20 to 30 minutes.
• While the potatoes are boiling, heat up a pan over medium heat with 1 tablespoon butter and 1 tablespoon olive oil. Saute the leeks with the garlic until soft with no color. Season well with salt and pepper, lower the heat to medium-low and cook for another 3 minutes. Then take off the heat.
• Once the potatoes are ready, place in a large bowl and mix in the sauteed leek mixture, nutmeg, the remaining 5 tablespoons butter and the remaining 1 tablespoon olive oil. Season well with salt and pepper, and reserve.
• Whisk the eggs in a shallow bowl or dish and set aside. Add the breadcrumbs and the flour to two separate plates. Season the flour well with salt and pepper.
• Roll a ball with the potato mixture that easily fits in the palms of your hands, about 2 tablespoons, and flatten slightly to make a patty. You don't want them too thick or too big. Dredge the potato patty with the flour, shaking off the excess. Dunk in the eggs and then coat with the breadcrumbs.
• Get a large pan hot over medium-high heat, add an inch of canola oil and fry when the temperature reaches 350 degrees F. Remove from oil when the latkes are golden brown, 2 to 3 minutes. Serve hot with the garlic cumin sour cream.

LATKES WITH LOTS OF SAUCES

Steps:

• 1. Preheat the oven to 200°F (95°C). Fit a baking sheet with a wire rack and set aside.
• 2. To make the sauces, stir together the ingredients for each in separate small bowls. Transfer to serving dishes and refrigerate.
• 3. Using the large holes on a box grater, shred the potatoes into a large bowl of water. Drain the potatoes and rinse under cold running water. Drain again thoroughly, squeezing to remove as much liquid as possible. Transfer the potatoes to a clean kitchen towel and squeeze to dry even further, and then place in a large bowl. Wrap the minced onion in a double thickness of paper towels, squeeze to remove as much moisture as possible, and add to the bowl. Add the eggs, flour, chives, garlic, and salt and pepper to taste and stir to mix well.
• 4. Pour the oil into a large frying pan to a depth of about 1/2 inch (12 mm) and heat over medium heat. Using your hands, scoop up a portion of the potato mixture and shape it into a ball slightly larger than a golf ball. Flatten into a very thin pancake, still blotting with paper towels as needed to remove any remaining moisture, and place in the hot oil. Repeat to add 2 or 3 more latkes to the pan, making sure not to overlap them or crowd the pan. Cook until golden brown on the first side, about 3 minutes. Using a slotted spatula, turn the latkes and cook until golden brown on the second side, 2-3 minutes longer. Transfer to the wire rack on the baking sheet and place the baking sheet in the warm oven. Repeat to cook the remaining latkes, adding them to the oven as they are finished. When all of the latkes are cooked, serve right away with the sauces.

CREAMY CRISPY LATKES WITH GARLIC CUMIN SOUR CREAM

Steps:

• For the garlic cumin sour cream: Preheat the oven to 350 degrees F. Slice the garlic horizontally, drizzle with olive oil and wrap in tin foil. Place in the oven for 30 to 40 minutes. Remove, cool and mash the cloves into a paste. While the garlic is cooking, get a small saute pan hot over medium-low heat and toast the cumin seeds for a couple of minutes until fragrant. Then either grind up the toasted cumin in a spice grinder or chop with a knife until fine. Mix the sour cream with the toasted cumin, parsley and the roasted garlic. Reserve.
• For the latkes: Fill a pot three-quarters of the way up with water and add the potatoes. Bring the water to a boil, and then turn down the heat to a low boil. Boil until the potatoes are completely cooked (a knife slides in very easily), 20 to 30 minutes. While the potatoes are boiling, heat up a pan over medium heat with 1 tablespoon butter and 1 tablespoon olive oil. Saute the leeks with the garlic until soft with no color. Season well with salt and pepper, lower the heat to medium-low and cook for another 3 minutes. Then take off the heat. Once the potatoes are ready, place in a large bowl and mix in the sauteed leek mixture, nutmeg, the remaining 5 tablespoons butter and the remaining 1 tablespoon olive oil. Season well with salt and pepper, and reserve. Whisk the eggs in a shallow bowl or dish and set aside. Add the breadcrumbs and the flour to two separate plates. Season the flour well with salt and pepper. Roll a ball with the potato mixture that easily fits in the palms of your hands, about 2 tablespoons, and flatten slightly to make a patty. You don't want them too thick or too big. Dredge the potato patty with the flour, shaking off the excess. Dunk in the eggs and then coat with the breadcrumbs. Get a large pan hot over medium-high heat, add an inch of canola oil and fry when the temperature reaches 350 degrees F. Remove from oil when the latkes are golden brown, 2 to 3 minutes. Serve hot with the garlic cumin sour cream.

ASIAN POTATO LATKES

Steps:

• Coarsely grate potatoes with a hand grater or in a food processor fitted with coarse grating disk. Squeeze between several thicknesses of paper towel to remove as much moisture as possible.
• Transfer potatoes to bowl of an electric mixer, add cilantro and ginger, and toss with a spoon. Stir in breadcrumbs, cream, and butter, and season with salt and pepper.
• Using paddle attachment, beat mixture at low speed for 2 minutes to blend. If mixture seems too wet to form into balls, beat in more breadcrumbs, a few teaspoons at a time, until desired consistency is reached. Let the mixture rest, uncovered, for 30 minutes.
• Heat a large nonstick skillet over medium-high heat without any oil. Using a tablespoon, form mixture into 1-inch balls. Place 6 to 8 balls in skillet and cook, pressing gently with spatula to flatten, until undersides are golden brown, 2 to 3 minutes. Turn pancakes over and continue to cook, pressing occasionally, until golden brown and cooked through, 2 to 3 minutes more.
• Use remaining batter to make more pancakes in same manner. Serve warm.

ASIAN LATKES WITH GINGERED SOUR CREAM

Steps:

• Peel and grate the potatoes.
• Place in colander and set over large bowl, squeeze out as much liquid as possible.
• Stir together with the nuts, flour, wasabi& eggs.
• Heat 1 tbsp oil in lg, heavy skillet over medium-high heat.
• Form batter into silver dollar size patties and fry til golden brown on both sides, adding more oil and adjusting the heat as needed.
• Gingered Sour Cream: Stir together sour cream and ginger.