RSS
Twitter
Facebook
YouTube
Who doesn’t love a good potato latke or twelve? We love them this time of year for Hannukah — but I also love to make light, crispy potato pancakes year round. They’re perfect for breakfast with eggs or dinner as a side dish…or just as an indulgent snack.
Here’s a few of my favorite recipes:
Classic Potato Latkes Recipe
1 onion, chopped
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 pounds Yukon gold potatoes, peeled
1 cup grated Parmesan
1/2 cup chopped fresh basil leaves
Warm the 2 tablespoons of olive oil in a large (12-inch diameter) nonstick pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until tender and fragrant, about another 2 minutes. Season the onion mixture with salt and pepper. Transfer the onion mixture to a large bowl and set aside. Reserve the pan.
Grate the potatoes in a food processor using the grating attachment blade. Use a kitchen towel to help squeeze out the water from the grated potatoes. Add the potatoes to the bowl with the onion mixture. Add the Parmesan and the basil. Stir to combine and season with additional salt and pepper, to taste.
Warm the remaining olive oil over high heat in the same pan that was used to cook the onions. When the pan is hot, but not smoking add the potato mixture. Use a spatula to press the mixture down into the pan firmly and evenly. Turn the heat down to medium and cook the potato mixture until the bottom is golden brown and the pancake can move in the pan, about 12 to 15 minutes. Turn the heat down to medium-low if the pancake is browning too fast in places. Place a large plate on top of the pancake and flip the pancake out of the pan. Turn the heat on the pan back up to high. When the pan is hot slide the pancake back into the pan and cook until the bottom is golden and is cooked through, about 12 to 15 minutes. Slide the pancake onto a serving platter, slice, and serve
And, having grown up in a traditional Indian household, I couldn’t leave out this awesome recipes from the New York Times:
Indian Potato Latkes
2 large russet potatoes, peeled (about 3 cups)
1 medium shallot, minced
2 green onions, minced
2 teaspoons grated ginger
1 serrano chile, minced
1/3 cup cilantro, chopped
1 egg, beaten
Salt to taste
2 teaspoons coriander powder
2-3 tablespoons chickpea flour (all-purpose flour will be fine)
½ cup extra light olive oil heated to about 200 degrees.
Heat oven to 200 degrees. Place a small lined cookie sheet with aluminum foil.
Line a large mixing bowl with a cheese cloth. Grate the potatoes in the cloth and squeeze all the liquid out and put back into the bowl. Add the shallots, green onions, ginger, chile, cilantro, egg, salt and the coriander powder. Slowly add the flour, mix well until the mixture is thick.
Scoop the mixture with a ¼ cup measure. Place it gently in the hot oil and flatten it with the back of the cup measure. Cook on medium high heat for 4-5 minutes on both sides or until golden brown. Take out on a platter lined with paper towels, drain well and place in the oven to keep hot. Serve with cilantro cream or apple chutney.
Pingback: uberVU - social comments