ss_blog_claim=c53e9ec92a7dc61f0c7fbc60e189fc3d The Endless Life's Journey: Potato Pancakes
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Potato Pancakes

I just want to share this tips that was sent to me from my shespeaks forums. I tried it and I'm quiet happy with the result. It is simple and easy.

1. Choose a starchier potato. Because most latke recipes call for pan frying in oil, the more starch in the potatoes, the crispier they will stay. Baking potatoes, like Russets, are probably the best choice for crispy latkes.

2. Lessen the oil by oven baking. Your latkes will come out just as crispy, if not crispier, when you oven bake them. It also saves you lots of calories because you don’t have to use a lot of oil.

3. Soak potatoes before cooking. After grating the potatoes, soak them in water for a few minutes then squeeze out the liquid. This keeps the pancakes from browning too quickly when cooking.

4. Make ahead for easy eating. Latkes can be made up to eight hours in advance and just reheated in the oven at 350 degrees F. for 5 minutes or until warm.

5. Create your own variety. Grated zucchini, grated apples, cheese, beets, almost any starchy fruit or vegetable will work in latkes. Be creative and make your own traditional signature latkes.

and here is the recipe:

Latkes recipes for Hanukkah
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Latkes:
Potato pancakes
Diana De Cicco

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Whether or not you celebrate Hanukkah, you can still enjoy the tasty treats that come with it, like potato latkes. Crispy, fried, potato pancakes topped with sour cream or applesauce are a great holiday food no matter what holiday you celebrate.

Latke
Quick tips for the best Hanukkah latkes

1. Choose a starchier potato. Because most latke recipes call for pan frying in oil, the more starch in the potatoes, the crispier they will stay. Baking potatoes, like Russets, are probably the best choice for crispy latkes.

2. Lessen the oil by oven baking. Your latkes will come out just as crispy, if not crispier, when you oven bake them. It also saves you lots of calories because you don’t have to use a lot of oil.

3. Soak potatoes before cooking. After grating the potatoes, soak them in water for a few minutes then squeeze out the liquid. This keeps the pancakes from browning too quickly when cooking.

4. Make ahead for easy eating. Latkes can be made up to eight hours in advance and just reheated in the oven at 350 degrees F. for 5 minutes or until warm.

5. Create your own variety. Grated zucchini, grated apples, cheese, beets, almost any starchy fruit or vegetable will work in latkes. Be creative and make your own traditional signature latkes.
Hanukkah latke recipes

Classic Potato Latkes
Makes 12 servings

Ingredients:
1 pound potatoes, peeled, grated, soaked in water, drained
1/2 cup finely chopped onion
1 large egg, lightly beaten
1/2 teaspoon salt
1/2 to 3/4 cup olive oil

Directions:
1. Preheat oven to 250 degrees F. Lay grated potatoes and onion on a clean dry kitchen towel and roll up. Twist lightly to squeeze out as much water as possible. Add potatoes and onions to a bowl with egg and salt and stir until combined.

2. Heat 1/4 cup oil in a large skillet over medium-high heat until hot but not boiling. Spoon 2 tablespoons of potato mixture into oil, spreading into a 3-inch circle with a fork and cook about 4 at a time. Add more oil as necessary.

3. Lower heat to medium and cook until golden brown on the bottom, about 5 minutes. Flip latkes and cook another 5 minutes or until golden. Remove latkes with a slotted spatula and place on paper towels to drain.

4. Sprinkle with more salt, if desired. Keep latkes warm in oven on a baking sheet. Serve with sour cream or applesauce.

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