Kosher Side Dishes
| Chef Laura’s Latkes |
 |
(Basic Latke Recipe)
By Chef Laura Frankel, Executive Chef for Spertus Kosher Catering and author of Jewish Cooking for All Seasons, and Jewish Slow Cooker Recipes I like really crispy latkes that are only slightly creamy inside. I don’t use yolks in my batter as egg yolks make doughs and batters tender. Egg whites hold the ingredients together but don’t make it soft or cakey. Ingredients: 2 pounds Russet potatoes, peeled and shredded (after shredding the potatoes, place them in a large bowl with ice water-they won’t oxidize and turn rust colored) Directions: Place the shredded potatoes in a large clean towel and squeeze out all of the moisture; make sure the potatoes are completely dry. Place all of the remaining ingredients in a large bowl and add the potatoes. Mix all of the ingredients together until thoroughly combined. Heat a large skillet with 1-½ inches of oil. Drop spoonfuls of latke batter into the oil. Flatten it slightly with the back of a spoon. Brown the latkes on both sides. Remove to a platter lined with paper towels. To re-heat: Place the latkes on a cookie sheet and heat in a 400 degree oven until hot. Notes: Variations: Pumpkin Spice Latke – To the basic recipe, add; Kale, Roasted Garlic Latke with Caramelized Onion and Apple-Caramelized Onion Compote – To the basic recipe, add:: To the compote (Apple-Cranberry Ginger Sauce), add: 1 cup caramelized red onions Potato, Beet, Celery Root and Parsley Latke- (Borscht Belt Latke) – To the basic recipe, add: 1 cup shredded red beets Inside Out Potato and Mushroom Knish Latke – To the basic recipe add: Extreme Onion Latke – To the basic recipe, add: Dragon Breath Latke – To the basic recipe, add: To the compote (Apple-Cranberry Ginger Sauce), add: 1 cup mango chunks and cook over medium-low heat until the mango has softened (about 15 minutes)
|
