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Veggie Latkes. Photo by Sheri Silver. 1. Colorful veggie latkes. 2. Summer corn and zucchini latkes. 3. Green latkes. 4. Beet latkes. 5. Spinach latkes. 6. Broccoli stem latkes. 7. Vegan latkes. 8. Sephardi leek patties* *This recipe is actually not for latkes, but rather keftes de prasa (leek patties in Ladino).
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There are plenty of ways to dress latkes up but we like this idea that calls for a spiced apple-pear sauce and sour cream.. 20 Christmas Salad Recipes Fit for a Holiday Celebration 20 Photos.
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Let fry for 1 1/2 - 2 minutes on each side until golden brown and crispy. If you want a more well-done latke, flip again until the desired crispiness. Place the crispy latkes on a paper towel-lined plate to sop up any of that additional Maccabee juice (aka oil). Repeat the process with any remaining mixture.
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The only ingredients you need to make latkes are potatoes, onions, an egg or two, flour, and matzo meal. Feel free to play with the classic potato-onion-matzo trifecta: Swap in sweet potatoes for regular spuds; add chives, garlic, or other alliums to the mixture; or sub panko for matzo meal. But what about the issue of frying potato pancakes.
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Zucchini Fritters. To get these latkes just right, squeeze out as much liquid from the zucchini as possible before combining it with the other ingredients. For the accompanying sauce, mix together.
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Place large spoonfuls of potato mixture into the hot oil, pressing down on them to form 1/4- to 1/2-inch-thick patties. Cook until golden brown, 4 to 5 minutes. Flip and repeat on the other side. Remove to a paper towel-lined plate to drain while you cook any remaining latkes. Serve hot.
10 Best Potato Latkes Recipes without Flour
Spray a skillet with nonstick cooking oil and heat over medium. Use a spoon to scoop up the batter, then pour it onto the hot skillet in the size/shape of silver dollar pancakes. Use 1-2.
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Photo credit Getty Images. One popular pre-latke Hanukkah food was cheese (a point for Team Sour Cream). The Book of Judith was associated with Hanukkah starting in at least the 14 th century. In a commentary on the Babylonian Talmud from the Middle Ages, Rashbam wrote that just as Esther was primarily responsible for the miracle of Purim.
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Arrange a rack in the middle of the oven and heat the oven to 200ยฐF. Line 1 rimmed baking sheet with a double layer of paper towels. Fit a wire rack onto a second baking sheet. Prepare the potatoes and onion. Scrub 1 1/2 pounds russet potatoes well, but do not peel. Cut each potato in half crosswise.
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Shred the potato and onion using a food processor or hand grater. Add the shredded potatoes to a cheesecloth or towel and squeeze out as much liquid as possible. Add the shredded potato and onion into a bowl, followed by whisked egg, flour, and salt. Toss until evenly combined. Preheat a pan over medium-heat with oil.
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Read: 15 Exciting Latkes to Make This Chanukah. 6. Cheese Dishes Are More Traditional. Surprisingly, the custom of eating latkes on Hanukkah seems to have gained popularity primarily in the past couple of centuries. (The use of potatoes in latkes didn't emerge until the 17th century, coinciding with the vegetable's widespread adoption in.
The easy way to make the best latkes starts in the freezer aisle The
Two Sweet Potato Latkes A closeup view of two sweet potato latkes on a white plate. The background is soft and creamy and shows off the wonderful orange colour and texture of the two latkes. The lighting is a natural light from a window behind and to the right in the image. latke stock pictures, royalty-free photos & images
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Two Sweet Potato Latkes A closeup view of two sweet potato latkes on a white plate. The background is soft and creamy and shows off the wonderful orange colour and texture of the two latkes. The lighting is a natural light from a window behind and to the right in the image. latkes stock pictures, royalty-free photos & images
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Before adding the reserved starch water, pour off the top and crack an egg into the liquid. "The protein [from the egg], when it works with the potato starch, provides a nice binder that holds.
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The first latkes date back to the Middle Ages, when they were likely made of cheese, since the potato didn't reach Eastern Europe until the 19th century.Instead of frying them in oil, most Ashkenazi Jews used schmaltz, or rendered poultry fat, due to its affordability. Since many Jews don't mix meat and dairy due to religious dietary laws, home cooks looked for alternatives to cheese, like.
