POTATO, ARTICHOKE & FETA CHEESE LATKES
Provided by karenjs
Time 45m
Yield 12
Number Of Ingredients 12
Steps:
- Cook potatoes in a pot of boiling salted water until just tender, about 20 minutes. Drain. Cool completely and peel. Preheat oven to 325 degrees F. Place baking sheet in oven. Using hand grater, coarsely grate potatoes into a large bowl. Add artichokes and leek. Mix Parmesan, egg, mint, oregano, salt and pepper in small bowl. Add to potato mixture. Stir in feta and enough breadcrumbs to form mixture that holds together. Firmly press 1/2 cup mixture into 3 1/2-inch round. Repeat with remaining mixture. Heat 6 tablespoons oil in a large skillet over medium heat. Place 4 pancakes into skillet. Cook until brown, about 6 minutes per side. Transfer to sheet in oven. Repeat with remaining pancakes, adding more oil to skillet by tablespoonfuls as necessary. Serve hot.
POTATO, ARTICHOKE AND FETA CHEESE LATKES
Categories Potato Side Vegetarian Lunch Feta Artichoke Winter Pan-Fry Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 12
Number Of Ingredients 12
Steps:
- Cook potatoes in pot of boiling salted water until just tender, about 20 minutes. Drain. Cool completely and peel.
- Preheat oven to 325°F. Place baking sheet in oven. Using hand grater, coarsely grate potatoes into large bowl. Add artichokes and leek. Mix Parmesan, egg, mint, oregano, salt and pepper in small bowl. Add to potato mixture. Stir in feta and enough breadcrumbs to form mixture that holds together. Firmly press 1/2 cup mixture into 3 1/2-inch round. Repeat with remaining mixture.
- Heat 6 tablespoons oil in large skillet over medium heat. Place 4 pancakes into skillet. Cook until brown, about 6 minutes per side. Transfer to sheet in oven. Repeat with remaining pancakes, adding more oil to skillet by tablespoonfuls as necessary. Serve hot.
POTATO LATKES WITH CARAMELIZED PEARS, GOAT CHEESE, AND SHERRY VINEGAR DRIZZLE
Steps:
- Place shredded potatoes in cheesecloth and wring out any excess moisture.
- Mix potatoes, eggs, flour, onion, and salt together in a bowl.
- Heat 1/2 cup oil in a large skillet over medium-high heat until oil shimmers. Working in batches, drop spoonfuls of the potato mixture into the hot oil, pressing each down to form a pancake. Cook latkes until browned and crisp, 3 to 5 minutes per side; transfer to paper towels to drain.
- Heat 1 tablespoon oil in a separate skillet over medium-high heat. Cook pears in hot oil and sprinkle 2 tablespoons brown sugar over pears. Cook pears until browned and sugar is melted, 3 to 5 minutes per side.
- Place latkes on a serving platter. Top each latke with 1 round of goat cheese and a pear. Sprinkle brown sugar on the pears and drizzle sherry vinegar over the top.
Nutrition Facts : Calories 328.6 calories, Carbohydrate 30 g, Cholesterol 122.9 mg, Fat 18 g, Fiber 2.9 g, Protein 12.9 g, SaturatedFat 9.2 g, Sodium 817.9 mg, Sugar 16 g
ROASTED POTATOES WITH ARTICHOKES AND FETA
This is an easy dish to prepare and looks and tastes elegant. Recipe is from the Colorado Junior League
Provided by 2hot2handle
Categories Potato
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 Farenheit. Spray a baking sheet with cooking spray.
- Combine the potatoes, olive oil, thyme and pepper in a bowl and turn to coat. Pour the potato mixture onto the baking sheet.
- Roast for 25 minutes, stirring occasionally. After the 25 minutes, add the artichokes and onion. Roast for another 20 minutes. Put the potatoes, artichokes and onions into a serving bowl and top with the feta cheese. Serve immediately.
POTATO AND CHEESE LATKES (POTATO AND CHEESE PANCAKES)
These are the BEST LATKES (potato and cheese pancakes) that I, Alan Leonetti, have ever tasted, and I was raised on latkes all my life. This recipe was devised by my partner Dean Ramsey. If you have any questions e-mail me: [email protected]
Provided by Alan Leonetti
Categories Potato
Time 30m
Yield 10-12 latkes
Number Of Ingredients 6
Steps:
- Cook instant potatoes in a pot following package instructions. Instead of water, use chicken broth, 4 tablespoons of butter and 1/3 cup of milk.
- After potatoes have been whipped, but are still hot, mix in the cheese.
- Allow to cool and blend in the egg.
- If potato mixture is too thick, add a little more butter.
- In a large skillet pour in 1/2 inch of cooking oil (not olive oil). Heat oil until very hot and then with a tablespoon, drop in large globs of the potato mixture.
- When the edges begin to turn a golden brown, then with a spatula, turn the latkes over and continue cooking until the other side is golden brown.
VEGETABLE AND FETA LATKES
There are great for a change of latke pace! Terrific for Hanukah parties when you're looking to give your friends a little extra.
Provided by Edna
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Yield 6
Number Of Ingredients 11
Steps:
- Place the zucchini, potato and carrots in a colander, place paper towels or a cheesecloth over the top and squeeze out as much moisture as possible. Sprinkle salt over the vegetables and let them drain for 15 minutes. Squeeze vegetable again in paper towels.
- In a large mixing bowl combine eggs, vegetables, salt and pepper. Mix well. Stir in matzo meal or flour, parsley and feta.
- Heat vegetable oil in a large frying pan. Place vegetable mixture, formed into pancake sized cakes in hot oil and fry until golden brown on both sides. (Cook two to three minutes per side). Add more oil as needed to keep cakes frying up well. Drain fried latkes on paper towels.
Nutrition Facts : Calories 224.5 calories, Carbohydrate 17.3 g, Cholesterol 104.1 mg, Fat 14.6 g, Fiber 2.2 g, Protein 7.6 g, SaturatedFat 3.9 g, Sodium 390.3 mg, Sugar 2.9 g
ROASTED POTATOES AND ARTICHOKES
Potato wedges and artichoke hearts are roasted to perfection in this hearty recipe from Mary Relyea of Canastota, New York. For added zing, Mary sprinkles the veggies with crumbled feta cheese.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place potatoes and artichokes in a shallow baking pan coated with cooking spray. Drizzle with oil. Sprinkle with thyme, salt and pepper; stir to coat. , Bake, uncovered, at 425° for 35-40 minutes or until potatoes are tender, stirring every 15 minutes.
Nutrition Facts : Calories 173 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 284mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
ARTICHOKE AND POTATO FRITTATA
This potato frittata is a delicious brunch dish, but it's hearty enough for a weeknight dinner, too. If you like Greek or Mediterranean cuisine, you'll want to add this to your keeper files. -Sarah Newman, Harvest, Alabama
Provided by Taste of Home
Time 1h
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a 10-in. ovenproof skillet, heat 1 tablespoon oil over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Remove onion mixture from pan., Add remaining oil to same pan; arrange potatoes on bottom of pan. Cook over medium-low heat until tender, 15-20 minutes, stirring occasionally., In a large bowl, whisk eggs and milk. Stir in tomatoes, artichokes, onion mixture, 2 tablespoons goat cheese, 1 tablespoon fresh basil, salt and pepper. Pour egg mixture over potatoes; sprinkle with remaining cheese. Bake until eggs are completely set, 25-30 minutes., Let stand 5 minutes. Sprinkle with remaining basil. Cut into wedges.
Nutrition Facts : Calories 420 calories, Fat 22g fat (6g saturated fat), Cholesterol 382mg cholesterol, Sodium 1039mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 3g fiber), Protein 20g protein.
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