Latkes With Chopped Olive Spread Recipes

LAURA SIMON'S ROOT-VEGETABLE LATKES

Steps:

• Place a large fine-meshed sieve over a large bowl. Grate the potatoes and place in the sieve. Grate the parships and carrots and place in another large bowl. Add the onion, dill, matzo meal, salt, and pepper to the parsnip mixture.
• Using your hands, squeeze the potatoes a palmful at a time over the sieve to remove as much moisture as possible. Add the squeezed potatoes to the parship mixture. When all the potatoes have been squeezed, remove the sieve and carefully pour off the potato liquid while leaving the white potato starch in the bottom. Add the starch to the vegetable mixture. Add 2 eggs and thoroughly combine. Put a scant 1/4 cup of the mixture into the palm of your hand and flatten with your other hand. If the mixture sticks together, you can form the remaining mixture into cakes. If not, add another egg and then form the cakes.
• In a medium, heavy-bottomed skilled over medium heat, heat 1/2 inch vegetable oil. Place a few of the cakes in the hot oil and fry until dark gold on one side. Flip with a spatula and cook the second side until golden. Place on a baking sheet and keep warm in a 200 degree F oven while frying the remaining cakes. Serve hot.

OLIVE SPREAD SNACKERS

Steps:

• In a food processor, blend pitted black olives, walnuts, mayonnaise, sour cream, thyme, black pepper, salt, garlic powder and dried minced onion. Chill in the refrigerator until serving.

THREE OLIVE SPREAD

Steps:

• Combine the black olives, green olives, kalamata olives, and garlic in the container of a food processor. Pulse to chop, then add balsamic vinegar and olive oil. Process until smooth. Refrigerate for at least one hour, or overnight if possible, before serving.

OLIVE LATKES

Steps:

• put the olives in a food processor and chop.
• squeeze out as much moisture as possible.
• set aside.
• heat 1/4 c olive oil and saute onions and garlic until golden.
• add to olives.
• mix flour, baking powder, baking soda, salt, cumin in a bowl.
• add beaten eggs.
• add olive onion mixture.
• add water if batter is too thick.
• heat 1/4 c olive oil in skillet, add batter by ladlefuls, and cook 4 at a time for 3-4 minutes per side.
• remove, keep warm, and cook additional latkes.
• garnish with sour cream.

MAXINE'S LATKES

Steps:

• Grate the potatoes and onions by hand, using the large holes of a box grater. Place the grated potatoes and onions in a dish towel and wring out the excess liquid. Set aside. In a large bowl, combine the eggs, bread crumbs, salt, baking powder, and pepper. Stir in the potatoes and onions and mix well. Heat schmaltz and/or vegetable oil in a large skillet over medium heat. Drop the mixture by spoonfuls into the pan. Flatten latkes slightly while cooking, and turn only once. Remove from the pan when latkes are crisp and golden. Serve hot with apple sauce or sour cream.

CHOPPED OLIVES APPETIZER OR LIGHT DINNER FARE

Steps:

• Mix chopped olives and green onions and cheese and salt and curry.
• Spread mayo on split english muffins.
• Spread with mixture and broil until slightly browned.
• Serve immediately.
• This can be served with sliced tomatoes.

LATKES WITH CHOPPED OLIVE SPREAD

Steps:

• Place shredded potatoes in large bowl and add lemon juice, egg and 1 tbsp. oil salt and pepper. Mix well, drain the liquid that accumulates. In pan heat 2 tbsp. oil, spoon in half the potato mixture and gently flatten with fork or spatula, spreading evenly. Cook over medium heat until brown on one side, about 5 mind, turn and brown other side. drain on paper towels, repeat with remaining mixture, adding more oil if needed. Arrange latkes on serving platter, spread 1 cup olive spread over each, sprinkle with additional olive oil. cut eat latke into 4 wedges.