Day 8 Sweet Potato Latkes for Hanukkah, or anytime!

by www.apronmadness.com

Sweet Potato Latkes

2 sweet potatoes, peeled and shredded
2 eggs, lightly beaten
1 tablespoon brown sugar
2 tablespoons all-purpose flour
2 teaspoons ground cloves (or nutmeg if you prefer)
2 teaspoons ground cinnamon
1/4 cup vegetable oil for frying

DIRECTIONS
Place sweet potatoes in a colander. Place a cheesecloth over the potatoes, and squeeze the potatoes to release as much liquid as possible. Let the potatoes sit to release more liquid, then squeeze again.
In a large bowl, combine sweet potatoes, eggs, brown sugar, flour, cloves and cinnamon; mix well.
Heat oil in large heavy skillet to 375 degrees F (190 degrees C).
Form mixture into pancake size cakes, and fry in hot oil. Flip cakes after 2 to 3 minutes (when bottom is browned) and brown other side. Drain on paper towels, and serve piping hot & topped with applesauce or sour cream.

Day 6 Apple Brandy Latkes for Hanukkah, or anytime!

by www.apronmadness.com

These are not a traditional "Potato Latke" but a great breakfast or dessert latke that everyone will devour!



Apple Brandy Latkes


2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
2 tablespoons vegetable shortening
1 tablespoon sugar
1/2 teaspoon cinnamon
1/4 cup golden raisins
1/2 cup cider or apple juice
1/3 cup milk
3 tablespoons brandy
2 eggs
1 red apple, unpeeled, cored and sliced in wafer-thin wedges
Cinnamon sugar to sprinkle
Oil for frying


In a bowl, combine biscuit mix, sugar, cinnamon and raisins. Make a well in the center and add cider or apple juice, milk, brandy and eggs. Stir to mix.
Heat about 1/8-inch oil in a large skillet over medium heat until a drop of mixture sizzles. Slide 2 tablespoons of mixture for each latke into hot oil. Place 2 to 3 apple wedges on top. Flatten slightly with the back of a wooden spoon. Fry over medium heat for 2 to 3 minutes longer until the second side is nicely browned. Serve hot, sprinkled with cinnamon sugar. Top syrup, jam or applesauce.
Makes 10 to 12.

Day 5 Low Fat, No Fry Latkes for Hanukkah, or anytime!

by www.apronmadness.com
Need to get rid of Fried food?
Here is a great low fat & oven baked Latke
recipe that the whole family will enjoy.

No-Fry Latkes
2 shredded russet potatoes (about 3 peeled medium potatoes)
1 cup finely chopped onion
1 cup toasted wheat germ
2 eggs
1/2 teaspoon salt
1/2 teaspoon pepper
Oil spray

Preheat oven to 425° F. In a large mixing bowl, blend ingredients well using wooden spoon or hands. Coat two baking sheets with oil spry. Drop 1/4 cupfuls of batter onto prepared sheets and press down. Bake for 15 minutes, turn, then bake 10 minutes longer, or until browned. Serve with applesauce or low fat sour cream.

Day 4 Norweigan Lox Latkes for Hanukkah, or anytime!

by www.apronmadness.com

Norweigan Lox Latkes

1 pound potatoes, cooked and mashed (about 3 cups)
2 egg whites
2 tablespoons matzo meal
3 to 4 ounces smoked salmon (diced)
1/4 cup chopped fresh dill
Salt and freshly ground pepper to taste
Oil for frying

Mix potatoes, egg whites and matzo meal very well. Add salmon pieces, blending well. Repeat process and add dill. Season with salt and pepper. Divide mixture into equal portions, and shape each into latkes. Heat oil in large skillet. Carefully place latkes in skillet. Cook over medium-high heat until crisp and golden. Flip and repeat until crisp and golden on both sides. Drain on paper towels. Serve at room temperature.
Makes about 12 latkes.

Day 3 Colorful Veggie Latkes for Hanukkah, or anytime!

by www.apronmadness.com

Vegetables are a great addition to Latkes (Potato Pancakes)
Top with Applesauce & they will disappear in a hurry!
So put on your apron & get cooking!




Colorful Vegetable Latkes

4 large baking potatoes (or equivalent amount of Yukon Gold potatoes)
2 large carrots
2 small zucchini
1 medium onion
1 egg
1/4 cup matzah meal
olive oil or vegetable oil for frying
salt and pepper


Grate the potatoes and onions using the grating disk of the food processor. Do not process with the standard blade or in a blender. Place a colander large enough to hold the grated potato-onion mixture over a pot or bowl. Remove the grated potato-onion mixture from the food processor bowl and put in the colander. Let stand for five minutes.

Press down on the mixture to quicken the draining process. Repeat this two or three more times at five minute intervals. The ingredients will be ready when the mixture no longer squishes when pressed (approximately 15 minutes).

Repeat the grating procedure with the zucchini. Place zucchini shreds in their own colander over a bowl to catch the liquid. Let stand five minutes. Sprinkle liberally with salt and toss well. After five minutes, press down on the mixture to hasten the draining process. Repeat this pressing step until the mixture no longer squishes. For added insurance, place the zucchini shreds on a stack of paper towels and blot up any residual moisture.


Grate the carrots. Combine the shredded and drained potatoes, onion, zucchini with the grated carrots. Add the egg and mix well. Add the matzah meal a little bit at a time until the mixture just starts to dry out.

Carefully, pour the liquid out of the bowl/pot which was placed under the colander for the potatoes and onions. At the bottom of the bowl, you will find a thick, starchy paste (potato starch). Scrape this paste out of the bowl and add to the potato-carrot-onion-egg mixture, blending well. Drop by the spoonful into hot oil and fry until golden and crisp on both sides. Drain on paper towels.

Day 2 Cauliflower Latke Recipes for Hanukkah, or anytime!

by www.apronmadness.com

Cauliflower-Potato Latkes

1 cup cauliflower florets
1-1/2 cups mashed potatoes
3 tablespoons matzoh meal
2 teaspoons minced garlic
1 teaspoon salt
1/4 teaspoon white pepper
1 egg, beaten
2 tablespoons kasha
4 to 6 tablespoons margarine or butter

In a large pot of salted boiling water, cook cauliflower until very soft, about 10 to 15 minutes. Drain and pat dry. In a mixing bowl, mash cauliflower to small bits. Add mashed potatoes, matzoh meal, garlic, salt, pepper, and egg, and blend thoroughly. Shape into 12 patties 3 inches in diameter and about 1/2 inch thick. Sprinkle with kasha, pressing into both sides. Melt 3 tablespoons butter/margarine in a large skillet over medium-high heat. Fry latkes, adding more butter/margarine as necessary, until they are browned and crust is crisp, about 3 minutes per side. Drain on paper towels. Serve hot.

8 Days of Latke Recipes for Hanukkah, or anytime!

2009 Hanukkah begins sundown Dec. 11th through Dec. 19th.

So for the next 8 days... we will post some great Latke Recipes.

Latkes are traditionally a fried Potato Pancake. Some top with a savory sour cream or a sweet apple sauce. Many countries have their own types of Potato Pancakes & no matter what time of year it is or what religion you practice ... Latkes are just so darn good!!! Main meal, side dish or appitizers ... you can make them for any occasion.

Today we will start with a very traditional recipe & come back each day for more variations. So put on your Cooking Apron & we will get started!

Perfect Potato Latkes
(yields 24 latkes)

Ingredients:
vegetable or olive oil for frying
1 cup flour
4 eggs
1 medium onion, grated in a food processor
salt and pepper to taste
pinch nutmeg
8 large Idaho or russet potatoes, peeled

Heat 1/3 inch oil in a heavy frying pan until very hot. While the oil is heating, place the flour, eggs, onion, salt and pepper, and nutmeg in a bowl, and mix thoroughly.

Quickly grate the potatoes in a food processor, using the thin grating blade for soft latkes or the thick grater blade for crunchier latkes.

Immediately add them to the batter, mixing with a spoon and without pressing on the solids in order not to draw unwanted moisture.

Work very quickly so they do not have time to get discolored. Form small patties with both hands without ever squeezing, and lower them into the hot oil (at this point reduce the heat just slightly: leave it on high but not the highest), or drop the batter by heaping tablespoons.

Fry until golden, about 3 minutes on each side. Remove and drain on paper towels. Serve with applesauce, yogurt or sour cream

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