BAKED LATKES
These delicious latkes are crispy on the outside and tender on the inside. Baking latkes is so much easier than frying them!
Provided by Vered DeLeeuw
Categories Side Dish
Time 50m
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F. Line a rimmed baking sheet with unbleached parchment paper marked as safe for high heat baking or with nonstick foil. Spray the parchment paper or foil with oil.
- Grate the potatoes using your food processor's grating attachment. Wipe the food processor clean with a paper towel, and use the food processor's standard blade to chop the onion.
- Place the shredded potatoes and the chopped onion in a colander over a bowl and press firmly with your hands, repeatedly, to remove as much liquid as possible.
- Empty the bowl from the liquid, wipe with a paper towel, and transfer the potato/onion mixture to the bowl.
- In another small bowl, beat the egg with salt, pepper, and garlic powder.
- Add the egg mixture to the potato mixture and stir, then add the flour and stir to combine.
- Drop spoonfuls of the mixture into the prepared baking sheet, forming 12 very thin pancakes- press with your hands to flatten the patties as much as you can, while keeping their shape.
- Generously spray the latkes with oil.
- Bake the latkes for 15 minutes, until crisp and deep golden brown on the bottom. Remove pan from oven, flip the latkes to the other side, spray again with oil, and bake 10-15 more minutes, until crisp and deep golden brown on the second side.
- Serve immediately, with a dollop of plain Greek yogurt or sour cream.
Nutrition Facts : ServingSize 3 latkes, Calories 199 kcal, Carbohydrate 20 g, Protein 4 g, Fat 11 g, SaturatedFat 2 g, Sodium 330 mg, Fiber 4 g, Sugar 3 g
CARROT-AND-POTATO LATKES
Potato pancakes, also called latkes, are a traditional Hanukkah treat. For sweetness and color, this version adds carrots.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 16 3 1/2-inch pancakes
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees and prepare a baking sheet.
- Peel potatoes and coarsely grate into a colander. Mix in lemon juice and drain for 5 minutes. In a medium bowl, stir together the carrots and egg. Stir in the flour, salt, and pepper.
- In a large (at least 10-inch) heavy nonstick skillet, heat 2 tablespoons oil over medium heat. Spoon 1/4 cup of the mixture loosely in the pan so it forms a pancake. Repeat to make 3 more pancakes. Press on each lightly with a flat spatula to make a cake about 1/2 inch wide. Cook until browned on one side, about 3 minutes. Turn the cakes over and brown the other side, about 3 minutes.
- Transfer to the baking sheet. Repeat with remaining pancake mixture, adding 1 to 2 tablespoons of oil to the pan with each batch, depending on how much oil is remaining in the pan.
- Bake for 8 to 10 minutes to cook the pancakes through. Drain briefly on paper towels. Season with salt and pepper. Serve while hot, with yogurt and/or applesauce.
ROASTED CARROTS AND POTATOES
Roasted carrots and potatoes make a nice, easy, yummy side.
Provided by Peggy Oliver
Categories Side Dish Vegetables Carrots
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Toss potatoes and carrots in a large bowl with olive oil. Add honey, lemon zest, salt, oregano, and pepper; toss to coat. Spread onto a large rimmed baking sheet.
- Roast in the preheated oven, stirring occasionally, until tender, about 45 minutes.
Nutrition Facts : Calories 210.4 calories, Carbohydrate 35 g, Fat 7.2 g, Fiber 5.6 g, Protein 3.6 g, SaturatedFat 1 g, Sodium 280.4 mg, Sugar 9.6 g
BAKED POTATO LATKES
We love to eat potato skins, but I got tired of just using the starch that we scooped out for mashed potatoes. I thought: 'Hmmm, latkes, that could be interesting.' So I tooled around with a the basics of latkes until I had a recipe that I liked. They were such a hit with the family that it's been a staple ever since.
Provided by Bronson McKinley
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 20m
Yield 5
Number Of Ingredients 8
Steps:
- Pour potatoes, onion, garlic, salt, ground peppercorns, flour, and eggs into a bowl, respectively. Fold mixture together with a rubber spatula until ingredients are well coated with egg and garlic, salt, and pepper are evenly mixed throughout. Break up any large potato chunks.
- Heat oil in a deep-fryer or large skillet to 375 degrees F (190 degrees C).
- Form latke dough into baseball-size balls and flatten into 1-inch thick rounds.
- Working in batches, place latkes in hot oil and cook until edges are a rich brown, 3 to 5 minutes. Flip latkes using a slotted spoon and cook until crisp and golden brown, 2 to 3 minutes more. Transfer to a paper towel-lined plate to cool.
Nutrition Facts : Calories 219.1 calories, Carbohydrate 25.6 g, Cholesterol 74.4 mg, Fat 11 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 1.8 g, Sodium 731.2 mg, Sugar 2.8 g
BAKED POTATO AND CARROT LATKES
These were really good when we made them for Passover last year. They're a little bit different, because they're baked and made in muffin tins, but the taste is very good, all the same.
Provided by Marla Jones
Categories Potato
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees.
- As mentioned, peel and grate all veggies into a large bowl.
- Add rest of ingredients and mix well.
- Put 1/4 cup of mixture in the cups of muffin tins that have been sprayed with cooking spray.
- Bake for 45 minute.
- When done, remove and flip out onto a cookie sheet.
- Put back in oven and cook for 10 minute more or until crisp.
Nutrition Facts : Calories 95.3, Fat 0.2, Sodium 318.9, Carbohydrate 20.4, Fiber 2.5, Sugar 1.6, Protein 3.5
CARROT AND ZUCCHINI LATKES RECIPE
Skip the potatoes and go for garden-inspired Carrot and Zucchini Latkes Recipes. Use your muscles to get all the water out of the veggies for this latkes recipe.
Provided by My Food and Family
Categories Home
Time 50m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Grate carrots, zucchini and onions using large holes of box grater; place vegetables on center of large clean kitchen towel. Bring up ends of towel and twist together to form pouch. Holding pouch over sink, squeeze out excess moisture from vegetables. Place vegetables in large bowl. Add eggs, flour and pepper; mix well.
- Heat oil in medium nonstick skillet on medium-high heat. For each latke, carefully add 1 Tbsp. of the vegetable mixture to skillet, cooking 2 to 3 latkes at a time. Immediately spread each mound into thin circle with back of spoon. Cook 3 to 4 min. on each side or until golden brown on both sides. Drain on paper towels. Repeat with remaining vegetable mixture.
- Serve topped with sour cream. Sprinkle with chives.
Nutrition Facts : Calories 160, Fat 11 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 65 mg, Sodium 210 mg, Carbohydrate 12 g, Fiber 3 g, Sugar 5 g, Protein 4 g
CARROT LATKES
Another take on this favorite Hanukkah tradition. This recipe is posted for the World Tour 2005 RecipeZaar event. I haven't had a chance to try these yet, but know I will enjoy them. The source is The Hadassah Jewish Holiday Cookbook - Traditional Recipes from Contemporary Kosher Kitchens. This particular recipe was contributed by Abe Koblin, Dayan Group, Baltimore Hadassah.
Provided by PanNan
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Clean, scrape, and grate carrots. Transfer to a large sieve, and press against them to drain any liquid. Allow to drain for approximately 10 minutes.
- Beat eggs in a large bowl. Add drained carrots, the finely chopped scallion, garlic, salt and pepper to taste. Mix, and add enough matza meal so that the mixture is pretty firm when shaped into a pancake.
- Heat oil in skillet over medium heat. Using about 2 tablespoons of the carrots mixture for each, drop the latkes into the hot oil and fry until golden brown on both sides. Remove from skillet and drain on paper towels.
- Serve, garnishing with sour cream and chopped scallions.
Nutrition Facts : Calories 437.5, Fat 35.8, SaturatedFat 7.7, Cholesterol 108, Sodium 140.8, Carbohydrate 24.4, Fiber 3.8, Sugar 6.8, Protein 6.3
CARROT POTATO LATKES
Provided by Melissa Roberts
Categories Food Processor Egg Potato Appetizer Brunch Hanukkah Quick & Easy Carrot Pan-Fry Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 24 latkes
Number Of Ingredients 7
Steps:
- Preheat oven to 250°F with rack in upper and lower thirds. Place 1 or 2 cooling racks on top of a large rimmed sheet pan with metal cooling rack(s).
- Peel carrots and coarsely shred in a food processor fitted with medium shredding disk (or coarsely grate into a bowl using large teardrop-shaped holes on a box grater).
- Repeat with potatoes and onion. Add lemon juice and toss to coat.
- Transfer mixture to a kitchen towel (not terry cloth) and enclose in towel, then wring out as much liquid as possible.
- Wipe bowl clean, then return vegetables to bowl and stir in flour, eggs, and 1 teaspoon salt until just combined.
- Heat oil in a large 12-inch nonstick skillet over medium-high heat until it shimmers. Fill a 1/4-cup measure with latke mixture and carefully spoon it into skillet, then flatten lightly to a 3-inch diameter with a heatproof spatula.
- Form 5 more latkes in skillet and fry until undersides are golden, 2 to 3 minutes. (If latkes brown too quickly, reduce heat.) Turn over and fry until golden on other side, about 3 minutes more.
- Transfer to paper towels to drain briefly, then transfer to a metal rack set on sheet pan in oven to keep warm. Make more latkes in same manner.
SPICY CARROT, PARSNIP AND POTATO LATKES
Indian flavors add a new dimension to potato latkes. I love the Indian flavors in these irresistible latkes. The heat comes from the chiles, the spice from the nigella seeds.
Provided by Martha Rose Shulman
Categories brunch, dinner, appetizer, side dish
Time 15m
Yield Makes 2 to 2 1/2 dozen, serving 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 300 degrees. Place a rack over a sheet pan.
- In a large bowl mix together the carrots and parsnips, potatoes, baking powder, salt and pepper, chiles, cilantro, nigella seeds, chives, and flour or cornstarch. Add the eggs and stir together.
- Begin heating a large heavy skillet over medium-high heat. Add 2 to 3 tablespoons of the oil and when it is hot, take up heaped tablespoons of the latke mixture, press the mixture against the spoon to extract liquid (or squeeze in your hands), and place in the pan. Press down with the back of the spatula to flatten. Repeat with more spoonfuls, being careful not to crowd the pan. In my 10-inch pan I can cook 4 at a time without crowding; my 12-inch pan will accommodate 5. Cook on one side until golden brown, about 3 minutes. Slide the spatula underneath and flip the latkes over. Cook on the other side until golden brown, another 2 to 3 minutes. Transfer to the rack set over a baking sheet and place in the oven to keep warm. The mixture will continue to release liquid, which will accumulate in the bottom of the bowl. Stir from time to time, and remember to squeeze the heaped tablespoons of the mix before you add them to the pan.
- Serve hot topped with low-fat sour cream, Greek yogurt or crème fraiche, or other toppings of your choice such as salsa, chutney or yogurt blended with cilantro, mint, and garlic.
Nutrition Facts : @context http, Calories 60, UnsaturatedFat 2 grams, Carbohydrate 8 grams, Fat 3 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 128 milligrams, Sugar 2 grams, TransFat 0 grams
GINGERED CARROT LATKES
Categories Cake Egg Ginger Vegetable Appetizer Fry Hanukkah Carrot Winter Pan-Fry Kosher Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 15
Number Of Ingredients 10
Steps:
- Place carrots in large bowl; press with paper towels to absorb any moisture. In another large bowl, whisk flour, salt, baking powder, and pepper to blend. Mix in carrots and ginger, then eggs.
- Pour enough oil into heavy large skillet to cover bottom and heat over medium heat. Working in batches and adding more oil as needed, drop carrot mixture by 1/4 cupfuls into skillet and spread to 3 1/2-inch rounds. Fry until golden, about 5 minutes per side. Transfer latkes to rimmed baking sheet. (Can be made 6 hours ahead. Let stand at room temperature. Rewarm in 350°F oven until crisp, about 10 minutes.)
- Serve latkes with relish and salsa.
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