Herbed Potato Latkes Recipes

HERBED POTATO LATKES WITH KALE

Steps:

• Preheat the oven to 250 degrees F. Line a baking sheet with paper towels.
• Grate the potatoes on the large holes of a box grater and transfer to a large colander set over a bowl. Grate the onion and add to the colander. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Firmly squeeze the mixture with your hands to extract as much liquid as possible; blot dry on paper towels if especially wet. Transfer the mixture to a large mixing bowl. Add the kale, chives and dill and toss to combine. Add the flour and egg and stir until thoroughly combined.
• Working with 1/4 cup of the mixture at a time, form tightly packed pancakes about 2 inches wide and transfer to the prepared baking sheet.
• Heat 1/4 inch of oil in a large nonstick skillet over medium heat until shimmering. Working in batches, fry the pancakes until golden brown and crisp, 4 to 5 minutes per side. Transfer to a baking sheet and put in the oven to keep warm while cooking the remaining pancakes.
• Serve with sour cream.

FAVORITE HERBED POTATOES

Steps:

• In a large skillet over medium heat, cook potatoes in butter and oil for 6-8 minutes or until browned. Add the remaining ingredients; cook and stir for 2-3 minutes or until well coated.

ZA'ATAR & HERB POTATO LATKES

Steps:

• Using a food processor with a grating insert or a box grater, grate the washed, unpeeled potatoes and transfer to a large bowl of very cold water. Grate the onion into a bowl.
• Scoop the grated potatoes out of the water using your hands, shaking off the excess water, and put the potato and onion on a clean, dry tea towel or muslin cloth. Thoroughly wring out the excess liquid over the bowl of water, reserving the liquid. You want the mixture to be as dry as possible.
• Transfer the potato and onion mixture to a large, dry bowl and add the egg, matzo meal, 1 tsp salt, ½ tsp ground black pepper, the za'atar and most of the herbs. Carefully pour out the potato water from the bowl, keeping the white potato starch that will have sunk to the bottom. Add the starch to the grated potato mixture and stir thoroughly to combine.
• Pour about 1½cm depth of oil into a large frying pan, and set it over a medium heat. Allow it to get hot - a cube of bread should turn golden in a minute. Scoop heaped tablespoons of potato mixture from the bowl and press down firmly to release any more water. Flatten and carefully add to the pan, about 2cm apart. Do not overcrowd the pan or the temperature of the oil will drop.
• Flatten the latkes again with a fish slice and leave to cook until crisp and dark golden underneath - about 4-5 mins, then turn them over. Cook for a further 4-5 mins until both sides are golden brown, and the potato and onion are cooked through.
• Transfer the latkes to plates or baking sheets lined with kitchen paper and sprinkle with a little salt. If you are making a large batch, keep them warm in a low oven. Repeat until all the mixture is used up. You may need to top up the oil during the cooking process.
• To make the lemon tahini sauce, mix the tahini, yogurt and lemon juice in a small bowl. As you stir, it will thicken up and become gluey. Gradually add cold water, a teaspoon at a time, stirring after each addition, until you have a pouring consistency. Season to taste and serve the latkes drizzled with the sauce.

HERBED YUKON GOLD POTATO LATKES WITH SMOKED SALMON

Steps:

• Fill a large mixing bowl three-quarters full with cold water.
• Using the coarse side of a box grater or a food processor fitted with a medium-coarse grating disk, grate potatoes, transferring them to the water as you go.
• Let potatoes stand in water 15 minutes.
• Pour potatoes into a fine-mesh colander and rinse well with water.
• Rinse mixing bowl and wipe dry.
• Take a large handful of potato and squeeze to remove some water.
• Pile onto a clean kitchen towel, gather towel corners up into one hand, and twist hard to wring out any remaining moisture.
• Repeat with rest of potatoes, using fresh towels if needed.
• Return mixture to bowl.
• In a medium bowl, stir together eggs, matzo meal, herbs, salt, and pepper, then pour over potatoes and toss to mix well.
• If at any time you notice a pool of liquid in the bottom of the bowl, toss in more matzo meal, 2 tablespoons at a time.
• Pour 3/4 inches oil into a 12-in. frying pan (with sides at least 2 inches high) over medium-high heat.
• When oil reaches 350°, scoop a scant 1/4 cup of potato mixture from bowl, then gently turn onto a wide spatula.
• Press into a patty about 1/3 inches thick, then gently slide pancake into hot oil.
• Cook 3 or 4 pancakes at a time (do not crowd pan) until edges are crispy and well browned and undersides are golden brown, 2 to 3 minutes.
• Gently turn and cook until other sides are golden brown, 2 to 3 minutes longer.
• Transfer pancakes to paper towels to drain briefly, then keep warm in a 200° oven while you cook remaining pancakes.
• Serve with sliced smoked salmon, sour cream, onion and/or chives, and capers.
• Tips for Terrific Latkes: Soaking, rinsing, and drying the grated potatoes removes excess starch and makes the latkes crispy (not necessary for sweet potatoes).
• Use restraint when adding eggs and matzo meal. Too much will make the latkes heavy.
• Keep oil between 300° and 350° while frying to prevent latkes from turning greasy.
• If making latkes ahead, let cool on paper towels, then arrange in a single layer in a zip-lock plastic bag and refrigerate up to 3 days. Reheat in a 300° oven until crispy and hot, about 15 minutes.