Hi, this recipe is from the blog 'Kale Me Maybe' and was made as part of a Jewish celebration dish for a school project.
These potato latkes were very simple and quick to make. It was easy enough to keep them all similar in size and shape as well, as the mixture clumped together in the pan nicely.
They make a nice side dish or can be dressed up with toppings to be part of a main. The latkes are neither sweet nor savoury, so if you wanted to, you could serve them with fish like smoked salmon and plain yogurt or a poached egg. Or for sweeter option: serve with a drizzle of honey and some nuts. See 11 Creative Ways to Top Latkes for more inspiration.
But, the traditional way is with applesauce and a plain yogurt / creme fraiche / soured cream.
And, however you choose to make them, I hope you enjoy!
Hazel :)
Dietary Info:
-Vegetarian
-Unsuitable for Vegans
{In place of the Greek Yogurt, serve with a Vegan creme fraiche like Oatly Fraiche or thick, plain vegan yogurt. In place of the eggs, use a neutral oil of choice for binding, about 1/2 - 1tbsp per egg.}
-No Nuts
-Contains Gluten
{In place of the flour, use a gluten-free flour for binding the mixture. The quantities for this shouldn't be any different.}
-Contains Dairy (if serving with yogurt)
***
***
Serves: 6 (with enough applesauce for 8-10)
Ingredients:
Latkes:
-4 large russet potatoes {Any potatoes will do, even sweet potatoes.}
-1 large yellow onion
-2 eggs
-3 tbsp flour
-1/2 tsp salt
-1/4 tsp black pepper
-1/2 cup vegetable oil (plus more as needed) {I used olive oil, any neutral oil will be fine here.}
Applesauce:
-8 large apples (I like to get different varieties. I used Gala, Fuji, Red Delicious, and Granny Smith) {I used Gala apples.}
-Juice of 1/2 lemon
-1 cinnamon stick
-Lemon peel of 1/2 lemon {I left out the lemon peel.}
-1 1/2 cups water
Toppings:
-Greek yogurt
-Finely chopped chives {We didn't have any chives to serve with the dish.}
Method:
1: If you’re making the homemade apple sauce, prepare that first. Core the apples, removing any seeds or stems. Cut into large chunks, and add to a large pot (like a dutch oven) {I used a normal saucepan.}. I left the peels on, but you can peel if they bother you or if you want a smoother apple sauce. {Leaving the peel on also adds more nutrients and fibre to the dish - you can always puree them in later with a hand blender, if you wish.} Add the lemon juice, cinnamon stick, lemon peel, and water.
2: Bring to a boil, and then reduce to a simmer and cover. Cook for about 45-50 minutes, stirring occasionally until apples are soft enough to mash. If it looks like there’s too much water at the end, uncover and let simmer until apples get thicker. {I actually had to add a drop more water to mine.}
3: Use a potato masher or a large spoon to mash the apples into a sauce. You can also use a food processor if you want a thinner/more blended applesauce.
4: To make the latkes, grate the potatoes and onions on the large hole of the grater (or use a food processor). Transfer to a colander, and using your hands, squeeze out as much of the moisture as you can, getting rid of any liquid. {I diced the onion and grated the potato, this was an accident but it did create two different shapes / sort-of-textures in the latkes, which was nice, but not necessary. You can also bag up the potato in a clean muslin cloth / clean, very thin tea towel and squeeze this to remove the water, if it's easier.}
5: Transfer potato and onion to a bowl, and then mix in egg, flour, and salt and pepper.
6: In a deep, large skillet, heat up oil on medium heat. Create a latke with your hands (about 2 tbsp worth of potato mixture per latke) {I didn't mould them in my hands, I just dolloped the mixture into the pan and pressed it down to create a circle.} and carefully drop into the oil, making sure not to crowd the latkes. Press down to flatten the top with a spatula. Cook for about 4-5 minutes on each side until golden brown. Transfer to paper towels when done.
If you’re making a lot, you can heat the oven to 250°F / 120°C / 100°C fan / 1/2 Gas and keep them warm while you make the rest. Be sure to stir the mixture with each new batch, and add more oil as needed, making sure it gets hot before you drop them in.
7: Serve with applesauce, Greek yogurt, and finely chopped chives.
Chag Sameach!
While you're here...
I have a Pinterest for all my recipes, where you can save them to boards for the future and categorise them into different types of recipe e.g Sunday Dinners, picnic ideas etc. My account is @hazellikestocook, or find the link below. Also, I have a whole blog post explaining this in more detail here and https://hazelscookingandbakingblog.blogspot.com/2021/02/pinterest.html.
https://pin.it/5xDvARk - my profile
This recipe:
https://pin.it/2B8t3D5
Comments
Post a Comment