GIANT LATKE
We took our favorite latke recipe and cooked it as one large pancake in a skillet. Cut the finished product into wedges and serve with a delicious assortment of fun toppings, like whitefish salad or applesauce.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Peel the potatoes and grate them on the large holes of a box grater into a colander set over a large bowl. Grate the onion into the colander and season with 1 teaspoon salt and 1/2 teaspoon pepper. Firmly squeeze the potatoes and onion to extract as much liquid as possible, letting it drain into the bowl. Transfer the potato mixture to a separate large bowl. Add the egg and matzo meal or flour and stir well.
- Heat a medium cast-iron or other heavy-bottomed skillet over medium heat. Add the oil or chicken fat and heat until shimmering. Add the potato mixture and press down with a spoon or spatula to make an even layer. Cook until deep golden brown and crisp on the bottom, 8 to 10 minutes. (After a few minutes, check to make sure the latke is browning evenly and rotate the latke in the skillet as needed. If it's sticking, loosen it with a small spatula.)
- Carefully slide the latke onto a plate using a wide spatula. Flip the latke on the plate, then quickly slide it back into the skillet, cooked-side up. Continue cooking until well browned on the second side and cooked through, 8 to 10 more minutes. (Lower the heat as needed if the latke is browning too quickly.) Remove the latke to a paper towel-lined plate and sprinkle with salt.
- Wipe out the skillet and return the latke to the skillet or transfer to a cutting board. Slice into wedges and serve with assorted toppings.
CARAMELIZED APPLES
These caramelized apples are meant to be slightly sweet, not overpowering and sugary, so they're versatile in nature. Spicy-tart and thoroughly warming, these apples are a fabulous addition to crepes or homemade ice cream. They're equally at home as an unexpected garnish for mildly spicy grilled chicken or a tropical menu from Martinique. Cook's note: For a delicious "cheater" dessert, fill a store-bought tart shell with these apples. With the homemade goodness of the apples and apple cider reduction sauce, nobody will guess your secret!
Provided by Cucina Casalingo
Categories Dessert
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter in a large skillet over medium heat.
- Add the apples to the pan and sprinkle with 1 tablespoon sugar.
- Sauté the apples, stirring frequently, for 6-8 minutes, until they just start to turn tender.
- Sprinkle the apples with the remaining sugar, cinnamon, and lemon zest.
- Toss the mixture gently and cook over medium heat for an additional 2 minutes, until the sugar begins to caramelize and the apples are crisp-tender.
- Transfer the apples from the skillet to a serving bowl with a slotted spoon.
- Turn the heat to high and add the apple cider to the skillet, scraping up any browned bits.
- Reduce the heat slightly and allow the cider and the pan juices to simmer for 1-3 minutes, until the sauce has reduced and thickened slightly.
- If you desire a thicker sauce, dissolve the cornstarch in a teaspoon of water, stir it into the sauce, and allow it to thicken for a moment.
- Pour the finished sauce over the warm apples and serve immediately.
Nutrition Facts : Calories 155.6, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 52.3, Carbohydrate 27.6, Fiber 3.8, Sugar 22.1, Protein 0.5
APPLE-POTATO LATKES WITH CINNAMON SOUR CREAM
These latkes are golden, crunchy, salty-sweet and very satisfying, with applesauce and without. The secret here is squeezing the liquid out of the grated apple and potato mixture before frying; otherwise the latkes end up on the soft side rather than truly crisp. This is because apples are juicier than potatoes, so a firm squeeze in a clean dish towel brings down the moisture content considerably.
Provided by Melissa Clark
Categories quick, appetizer, side dish
Time 30m
Yield About 1 1/2 dozen latkes
Number Of Ingredients 12
Steps:
- In a small bowl, whisk together the sour cream or yogurt, cinnamon and syrup. Cover and chill until ready to use.
- Coarsely grate the apples, potato and onion. Put the mixture in a clean dish towel and squeeze to wring out as much liquid as possible. For the crispiest pancakes, you want the least moisture.
- Working quickly, put the mixture in a large bowl, add the flour, eggs, salt, baking powder and pepper, and mix until the flour is absorbed.
- In a heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), drop heaping tablespoons of batter into the pan, cooking 3 to 4 latkes at a time. Use a spatula to flatten the scoops into disks. When the edges of the latkes are brown and crispy, 2 to 3 minutes, flip them. Cook until the second side is deeply browned, another 2 to 3 minutes. Transfer the latkes to a plate lined with paper towels to drain. Repeat with the remaining batter. Serve with dollops of the cinnamon sour cream on top.
Nutrition Facts : @context http, Calories 151, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 169 milligrams, Sugar 3 grams, TransFat 0 grams
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