Happy Hanukkah to those celebrating, and what better way to enjoy the festival of lights than with a latke party? Latkes are pancakes made with shredded potatoes, but you don't have to stop there. Here are five healthy twists on the basic latke recipe. Pair your potato pancakes with sour cream, salsa, or homemade fruit chutney for a satisfying appetizer, but be warned: they're so irresistible, you might make an entire meal out of them.
Any way you slice it, latkes and other fritters are an indulgent affair. With this in mind, I thought I may as well take them over-the-top and fry them till lacy and crisp-tender in rich and pleasantly gamy duck fat.
Put simply, this wound up being a very good decision. The complex flavor of the duck fat is subtle, but it makes its presence known, adding a savory note that plays off sweet applesauce and tangy crème fraîche as if they were old friends.
Hanukkah just isn't the same without the smell of latkes cooking on the stove. Of course my Gramma's will always be the best, but since they're practically deep fried in a layer of oil, her potato pancakes aren't exactly good for you. Here's a healthy twist on my traditional family recipe with shredded carrots and fresh rosemary added, and since they're sautéed in a small amount of oil, you can feel good about eating them up. These are served with organic apricot applesauce that complements the sweetness of the carrots beautifully.
Continue reading to see the recipe and find out how many calories are in one latke.
Although they are traditionally associated with Hanukkah, latkes or potato pancakes, make a delicious appetizer even after the holiday. The thin, crispy shredded potatoes can act as a scrumptious base for everything from sour cream and smoked salmon to spicy apple chutney — as is the case with this recipe. When making latkes, it's important to squeeze the excess water out of the potatoes. It's a tedious job that normally ruins a kitchen towel, but it's essential to creating a cake that has a crunchy texture. These savory bites would be welcome on a spread of appetizers on New Year's Eve, so get the method now.
Who doesn't love a latke? The delicious dish takes all the fabulous traits of a French fry and turns them into a patty! While many families celebrate Hanukkah with some variation of the traditional potato pancakes, just about any kiddo will nosh on them. Pull out the Russets, tie an apron on, and get to cooking some up tonight! But first, check out these tips!
Whether you're celebrating Hanukkah tonight or not, potato latkes (also called potato pancakes) make a delicious meal. I've cooked up the standard potato latkes made with russet potatoes, ones with shredded carrots added, sweet potato and carrot latkes, and also ones made with zucchini from my garden.
This year I am spicing things up a bit, and if you're ready to try a savory latke with a taste of India, give this recipe a try. They're made strictly with sweet potatoes, so they're naturally sweet and full of vitamin A. I whipped up some chunky homemade apple and pear sauce to enjoy with them, and I'll definitely be making these again. If you've never made latkes before, check out these tips from YumSugar, on how to make perfect latkes.
To see this recipe, continue reading
Since Hanukkah happens early this year, why not kick start your holiday season by hosting a quick and easy cocktail party on Friday or Saturday evening? Offer classic and delicious bites in the form of homemade and store bought appetizers. Crispy zucchini and potato latkes are a must; the recipe featured here is ideal for entertaining because you make one giant latke and cut it into pieces for serving.
A day in advance, puree a big batch of mushroom soup. Reheat before the soiree and fill small bowls or shot glasses with it. For the final homemade component, set out platters of crunchy toasts slathered in rich onion spread. Supplement these dishes with smoked salmon, an assortment of your favorite cheeses, and nuts or olives from a local market. To look at my recipe recommendations keep reading.
Ever since I ate breakfast prepared by Michael Symon, I can't stop thinking about his potato pancakes. They were the best I've had: crispy and thin with a golden brown crust and subtle onion flavor. Over the weekend I finally broke down and made them.
Potato pancakes are incredibly versatile; they can be served with eggs at breakfast or beside a steak at dinner. Topped with smoked salmon or a dollop of sour cream, they also make a luxurious appetizer.
Once you've mastered the technique, get creative by stirring in grated zucchini or using sweet potatoes. You've already read Symon's tips for making the perfect potato pancakes, and now you can check out his recipe after the break.
Latkes, or potato pancakes, are a traditional dish found on many Hanukkah tables. They're also frequently found in chef Michael Symon's kitchen. He's been enjoying potato pancakes his entire life; when he was little, his dad would make them for breakfast. Last week, I was lucky enough to experience Symon's crispy, flavorful latkes firsthand. While he cooked up a batch, Symon provided some tips on how to make the ideal potato pancake. Get his suggestions, after the break.
Hanukkah begins this Friday at sundown, and to celebrate, I recommend hosting an informal yet elegant dinner. When guests arrive, offer them a drink and a buckwheat blini with smoked salmon, crème fraîche, and salmon roe. It's the perfect bite to kick-start a party. For the main course, skip the traditional brisket in favor of Dijon lamb lollipops with red currant-mint dipping sauce.
Potato latkes are crispy and flavorful, and a simple mixed-green salad with kumquats rounds out the menu. To get these recipes, keep reading.
