Potato Latkes With Caramelized Pears Goat Cheese And Sherry Vinegar Drizzle Recipes

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POTATO LATKES WITH CARAMELIZED PEARS, GOAT CHEESE, AND SHERRY VINEGAR DRIZZLE



Potato Latkes with Caramelized Pears, Goat Cheese, and Sherry Vinegar Drizzle image

A total invention and totally scrumptious!

Provided by Mark Dungey

Categories     Side Dish     Potato     Pancakes

Time 25m

Yield 6

Number Of Ingredients 11

2 cups peeled and shredded potatoes
3 eggs, beaten
2 tablespoons all-purpose flour
1 tablespoon grated onion
1 ½ teaspoons salt
½ cup oil for frying
1 tablespoon oil
2 pears, cored and cut into 1/2-inch slices
¼ cup brown sugar, divided
8 ounces goat cheese, sliced into 1/4-inch thick rounds
¼ cup sherry vinegar

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

POTATO LATKES WITH CARAMELIZED ONION SOUR CREAM



Potato Latkes with Caramelized Onion Sour Cream image

Provided by Molly Yeh

Time 1h10m

Yield 12 latkes

Number Of Ingredients 20

2 tablespoons olive oil
1 yellow onion, finely chopped
1/2 teaspoon sugar
1/2 teaspoon kosher salt
2 cloves garlic, minced
1 cup sour cream
1/2 teaspoon onion powder
Black pepper
Chopped scallions, for topping
2 1/2 pounds russet potatoes
2 medium yellow onions
4 cloves garlic
1 1/2 teaspoons kosher salt
2/3 cup panko breadcrumbs
2 tablespoons lemon juice
4 large eggs
Black pepper
4 scallions, chopped
Flavorless oil, for frying
Flaky or kosher salt, for sprinkling

Steps:

  • For the caramelized onion sour cream: Heat the oil in a large skillet over medium heat and add the onion, sugar and 1/4 teaspoon of the salt. Cook, stirring, until the onions are golden brown and caramelized, 30 to 40 minutes. Add the garlic and cook for 2 more minutes. Let cool.
  • Mix together the onion mixture, sour cream, onion powder, a few turns of black pepper and remaining 1/4 teaspoon salt. Taste and adjust the seasoning as desired. Cover and refrigerate until ready to serve.
  • For the potato latkes: Meanwhile, using the shredding attachment on a food processor (or mandoline), shred the potatoes, onions and garlic. Line a colander with 2 layers of cheesecloth and set it over a bowl or in the sink. Add the shredded mixture to the cheesecloth and sprinkle with the kosher salt. Let sit for 30 to 45 minutes.
  • Gather up the edges of the cheesecloth and use your hands to squeeze out any excess moisture.
  • In a large bowl, mix together the breadcrumbs, lemon juice, eggs, a few turns of black pepper and the potato mixture. Stir in the scallions.
  • In a large skillet, heat 1/4 inch of oil over medium-high heat until shimmering; it's ready when a strand of potato added to the oil immediately starts to sizzle. Use a 1/2-cup ice cream scoop to add compact scoops of the mixture to the oil, spacing them out so as not to crowd the pan. Press the scoops down lightly with a spatula to get 1/2-inch-thick patties. Fry until golden brown on both sides, a few minutes per side. Transfer to a wire rack or paper towels and sprinkle with flaky or kosher salt. Repeat with the remaining mixture, adding more oil to the pan as needed between batches.
  • Sprinkle the caramelized onion sour cream with chopped scallions and serve with the warm latkes.

CLASSIC POTATO LATKES



Classic Potato Latkes image

This recipe is for a classic, unadorned latke; the kind your Bubbe used to make. No kohlrabi or cumin here. Serve them hot and make more than you think you need. They go fast.

Provided by Melissa Clark

Categories     brunch, dinner, lunch

Time 45m

Yield About 3 dozen

Number Of Ingredients 8

2 large Russet potatoes (about 1 pound), scrubbed and cut lengthwise into quarters
1 large onion (8 ounces), peeled and cut into quarters
2 large eggs
1/2 cup all-purpose flour
2 teaspoons coarse kosher salt (or 1 teaspoon fine sea salt), plus more for sprinkling
1 teaspoon baking powder
1/2 teaspoon freshly ground black pepper
Safflower or other oil, for frying

Steps:

  • Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible.
  • Working quickly, transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder and pepper, and mix until the flour is absorbed.
  • In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter.

POTATO LATKES



Potato Latkes image

This potato latke recipe is tasty at any meal. For the ultimate crispiness, squeeze out all the liquid from the grated veggies before you fry them up. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 2 dozen.

Number Of Ingredients 8

2 pounds russet potatoes, peeled
1 medium onion
1/2 cup chopped green onions
1 large egg, lightly beaten
1 teaspoon salt
1/4 teaspoon pepper
Oil for frying
Optional toppings: applesauce, sour cream, lox, chives, pearl onions and lemon wedges

Steps:

  • Coarsely grate potatoes and onion; squeeze mixture to remove as much liquid as possible. Place in a bowl; add green onions, egg, salt and pepper. , In a cast-iron or electric skillet, heat 1/8 in. of oil to 375°. Drop batter by heaping tablespoonfuls into hot oil. Flatten to form patties. Fry until golden brown; turn and cook the other side. Drain on paper towels. If desired, serve with toppings.

Nutrition Facts : Calories 115 calories, Fat 7g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 205mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

POTATO LATKES WITH CARAMELIZED PEARS, GOAT CHEESE, AND SHERRY VINEGAR DRIZZLE



Potato Latkes with Caramelized Pears, Goat Cheese, and Sherry Vinegar Drizzle image

A total invention and totally scrumptious!

Provided by Mark Dungey

Categories     Potato Pancakes

Time 25m

Yield 6

Number Of Ingredients 11

2 cups peeled and shredded potatoes
3 eggs, beaten
2 tablespoons all-purpose flour
1 tablespoon grated onion
1 ½ teaspoons salt
½ cup oil for frying
1 tablespoon oil
2 pears, cored and cut into 1/2-inch slices
¼ cup brown sugar, divided
8 ounces goat cheese, sliced into 1/4-inch thick rounds
¼ cup sherry vinegar

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

POTATO & CHEESE LATKES WITH APPLE-PEAR SAUCE



Potato & Cheese Latkes With Apple-Pear Sauce image

I found these online about 6 years ago and never posted them. What I like is that they are savory and a combination of both cheese and potato.The potato-cheese latkes prep time = 15 mins & frying time = 10 mins per batch. The apple-pear sauce prep time = 10 mins & cooking time = 20 mins. While there is nothing like the traditional applesauce and sour cream, here's this variation - easy to make and tastes great!!!!;)

Provided by Manami

Categories     One Dish Meal

Time 55m

Yield 1 large platter of latkes w/sauce on the side

Number Of Ingredients 13

2 potatoes
2/3 lb dry curd cottage cheese (IMHO the farmer's cheese is the best!) or 2/3 lb dry feta cheese (IMHO the farmer's cheese is the best!)
2 eggs
2 1/2 tablespoons matzo meal or 2 1/2 tablespoons flour
1/4 teaspoon baking powder
1/4 teaspoon salt (eliminate if using feta cheese) or 1/4 teaspoon tamari (eliminate if using feta cheese)
1/2 tsp.white pepper
1 teaspoon garlic or 2 garlic cloves
peanut oil
8 medium apples
5 medium pears
3 teaspoons lemon rind
1 teaspoon cinnamon (or to taste)

Steps:

  • LATKES:.
  • Peel, cube, and boil potatoes.
  • Mash & add cheese.
  • Beat eggs well and add.matzoh meal or flour, baking powder, and spices.
  • Heat oil until hot and put large spoonful for each pancake.
  • Cook until brown and flip.
  • *VARIATION: Use one potato and 10 oz. package of spinach (frozen or cooked), well drained and chopped. This is especially tasty if you're using feta.
  • APPLE-PEAR SAUCE: (Pareve).
  • Core and cut apples and pears.
  • Cover well with water and cook until soft.
  • Stir occasionally to prevent sticking.
  • Put through foley food mill (I see them often in second hand stores) or force through colander to remove skins and seeds.
  • Mix in lemon rind and cinnamon.
  • Enjoy!

Nutrition Facts : Calories 2612.9, Fat 87.6, SaturatedFat 50.1, Cholesterol 616.6, Sodium 3786, Carbohydrate 399.4, Fiber 64, Sugar 200.5, Protein 88.7

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