Latke Double Down Recipes
LATKE DOUBLE DOWN
Make and share this Latke Double Down recipe from Food.com.
Provided by Food.com
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Fill a large bowl with cold water. Working one at a time, peel potatoes and grate on the large holes of a box grater. Place grated potatoes into the bowl with cold water.
- Once the potatoes have been added to the water and soaked for 1-2 minutes, drain and place in a large clean kitchen towel with the grated onion and squeeze to remove as much liquid as possible. Place potatoes and onion in a large bowl and combine with Everything Bagel Seasoning, salt, pepper, egg and flour.
- Heat 1/4 cup oil in a large nonstick skillet. Spoon potatoes into skillet, making them into about 3-inch wide and 1/2-inch tall cakes. Cook until crisp and golden, about 4-5 minutes per side. Transfer to a towel-lined place. Repeat with remaining ingredients, adding more as needed to crisp the latkes.
- To assemble the "Double Down" cakes, spread sour cream on one side of a latke and top with smoked salmon, onions and a slice of tomato. Spread more sour cream on another latke and top the sandwich. Repeat with remaining ingredients.
- To Make the Everything Bagel Seasoning:.
- In a small bowl, mix ingredients to combine well. Store in an airtight container.
Nutrition Facts : Calories 358.4, Fat 28.9, SaturatedFat 6.4, Cholesterol 55.5, Sodium 1661.1, Carbohydrate 18.2, Fiber 2.8, Sugar 3.2, Protein 8.2
LATKE DOUBLE DOWN
A delicious twist on KFC's breadless sandwich just in time for the holidays. watch the "how to" video at jewishjournal.com/foodaism
Provided by JewishJournal
Categories Lunch/Snacks
Time 25m
Yield 3-4 sandwiches, 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 250°F.
- Peel potatoes and coarsely grate, directly into a large bowl of cold water.
- Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.
- Spread grated potatoes, garlic and onion on a kitchen towel, roll up and wring out as much liquid as possible.
- Transfer potato mixture to a bowl and stir in egg and salt. If it's too runny add a little flour or matzo meal. Too dry add a little bit more egg.
- Heat a large skillet. Add enough oil to cover the bottom plus a bit more. Get the oil hot but not smoking. Use a spoon to potato mixture into skillet, spreading with the back of the spoon into 3 or 4-inch rounds.
- Reduce heat to moderate and cook until undersides are very well browned, about 5 minutes. Turn latkes over and cook until undersides are very well browned, about 5 minutes more. You want walnut brown, not beige.
- Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed.
- Keep latkes warm on a wire rack set in a shallow baking pan in oven.
- To make the Double Down, spread crème fraiche on one side of a latke, pile on lox and onions, spread some crème fraiche on another latke, then make into a sandwich.
Nutrition Facts : Calories 154, Fat 1.8, SaturatedFat 0.6, Cholesterol 62, Sodium 421.7, Carbohydrate 29.7, Fiber 3.8, Sugar 2.4, Protein 5.6
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- Our Favorite Latkes. Fried in a mix of vegetable oil and flavorful schmaltz (rendered chicken fat), these latkes are our favorite for good reason. To cut your cooking time in half, use two skillets to fry simultaneously.
- Silver Dollar Latkes. Sure, this recipe can make standard-size latkes, but the mini versions make for a great starter. Silver dollar latkes are just right for noshing while chatting.
- Potato Latkes. If you want to make these traditional latkes ahead of time, you can. They can be reheated in a 350°F oven for about 6 minutes. Get This Recipe.
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- Yukon Gold and Jerusalem Artichoke Latkes. Forget regular applesauce—these latkes are served with a creamy applesauce and mayonnaise hybrid that's kicked up with Dijon mustard, horseradish root, and apple cider vinegar.
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