CORN LATKES
Corn latkes? Yes, corn latkes. Why should the humble tuber have all the fun? These are tasty variation on a Hanukkah favorite. So good, you shouldn't wait 'til then to make some. Depending on your mood you can serve them sweet or savory.
Provided by justcallmetoni
Categories Corn
Time 30m
Yield 3 latkes per serving, 6 serving(s)
Number Of Ingredients 6
Steps:
- Place two non-stick baking sheets in the oven and preheat to 450°F.
- Cook the corn in a medium saucepan with a cup of boiling water 'until tender, about 2 mintes. Drain the corn in a colander and let cool. Press the corn lightly to squeeze out excess water. No wringing.
- Puree 1 cup of the corn kernels in a food processor. Add salt to taste, sugar and egg whites and process until just mixed. Transfer the mixture to a bowl and stir in the flour, then the remaining corn kernels.
- Brush 2 teaspoons of oil on the now hot baking sheets. Spoon small mounds of the latke mixture on the sheets forming 2 to 2 ½ inch pancakes. The sheet should sizzle a bit when the batter hits it. Leave one inch between each latke.
- Bake the latkes in the oven until golden brown, 6 to 8 minutes per side,turning once with a spatula. (When you turn the latkes, try to flip them onto spots on the baking sheet that still have oil.).
- Serving suggestions: If you are in a sweet mood serve latkes with sour cream and strawberiy or raspberry preserves. Savroy more your style, then try sour cream alone or with some chopped scallions.
Nutrition Facts : Calories 133.8, Fat 3.7, SaturatedFat 0.3, Sodium 30.8, Carbohydrate 23.1, Fiber 1.9, Sugar 0.8, Protein 4.9
BANANA LATKES
Tired of boring old potato latkes? Mix it up with these delicious, sweet treats! These are so good, you don't even have to add any sour cream to them.
Provided by AesopRox
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 19m
Yield 4
Number Of Ingredients 8
Steps:
- Beat eggs, egg whites, and brown sugar together in a large bowl. Stir in cinnamon and cloves. Blend in mashed banana; mix in matzo meal. Let batter stand until thickened, about 5 minutes.
- Grease a griddle with cooking spray and preheat over medium heat. Drop silver dollar-sized dollops of batter onto the griddle. Cook until browned, about 2 minutes per side. Drain on a plate lined with paper towels.
Nutrition Facts : Calories 139.4 calories, Carbohydrate 19.1 g, Cholesterol 139.5 mg, Fat 4 g, Fiber 1.3 g, Protein 8 g, SaturatedFat 1.2 g, Sodium 79.5 mg, Sugar 7.6 g
LATKE WITH CORNED BEEF
When the people of Dublin, Ireland elected their first Jewish mayor, Robert Briscoe in 1956, baseball legend Yogi Berra allegedly exclaimed "Only in America!" This St. Patrick's Day recipe for corned beef and potato pancakes with pickled cabbage creme fraiche was created in that same spirit. Potato latkes, traditionally served at Hanukkah, are the inspiration for these crispy potato and onion patties. But in this version, flavorful shreds of corned beef along with a pickled cabbage topping are added as a tribute to Ireland. Be sure to use pre-shredded hash brown potatoes, which can be found in either the produce or dairy section of most grocers. These are much drier than freshly grated potatoes and will ensure crispy results that hold together well in the frying pan. If you can't find those, you can peel and shred your own russets. But before cooking them, roll the shreds up in a clean dishtowel, then squeeze out as much moisture as possible.
Provided by Ted Mizerek
Categories Potato
Time 42m
Yield 16 pancakes, 6 serving(s)
Number Of Ingredients 11
Steps:
- In a medium bowl, stir together the pickled cabbage and creme fraiche. Transfer to a serving bowl and set aside.
- In a small bowl, whisk together the flour, salt, pepper and baking powder. Set aside.
- In a large bowl, combine the potatoes, onion, corned beef, egg whites and the reserved flour mixture. Mix well to make a batter that is loose, but holds together well, adding a bit more flour if necessary.
- In a large skillet over medium-high, heat about 1/2 inch of oil until a shred of potato dropped into it sizzles immediately.
- Working in batches and using about 1/4 cup of batter per pancake, drop the batter into the oil, leaving several inches between the pancakes. Flatten the pancakes slightly with the back of a spatula. Fry, turning once, until browned, about 2 to 3 minutes per side. Remove to a platter lined with paper towels.
- Serve immediately with pickled cabbage creme fraiche. The pancakes also can be reheated on a baking sheet in a 400 F oven.
Nutrition Facts : Calories 266.3, Fat 12.4, SaturatedFat 6.2, Cholesterol 51.9, Sodium 636.6, Carbohydrate 28.9, Fiber 3.2, Sugar 2.5, Protein 10.3
BANANA CORNBREAD PANCAKES RECIPE BY TASTY
Here's what you need: bananas, granulated sugar, brown sugar, vanilla extract, milk, cornmeal, salt, baking powder, cinnamon, butter, butter, honey
Provided by Pierce Abernathy
Categories Breakfast
Time 30m
Yield 8 pancakes
Number Of Ingredients 12
Steps:
- In a large bowl, mash the bananas. Add the granulated sugar, brown sugar, and vanilla and whisk until evenly incorporated.
- Add the milk and whisk to combine.
- Sift in the cornmeal, salt, baking powder, and cinnamon and whisk until fully incorporated.
- In a medium pan over medium heat, melt the butter and add ⅓ cup (40 g) of pancake batter.
- Cook for 3-5 minutes, or until lightly golden brown, then flip. Cook for 2-3 minutes more on the other side, then remove from the pan. Repeat with the remaining batter.
- Serve with honey and butter.
- Enjoy!
Nutrition Facts : Calories 196 calories, Carbohydrate 43 grams, Fat 2 grams, Fiber 3 grams, Protein 3 grams, Sugar 15 grams
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