{"id":22977,"date":"2015-09-09T10:19:22","date_gmt":"2015-09-09T15:19:22","guid":{"rendered":"http:\/\/ou.org\/life\/?p=22977"},"modified":"2017-04-19T01:34:25","modified_gmt":"2017-04-19T06:34:25","slug":"latkes","status":"publish","type":"post","link":"https:\/\/www.ou.org\/life\/food\/recipes\/latkes\/","title":{"rendered":"Latkes\u2026Lots of Luscious Latkes"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignright\" src=\"https:\/\/s3.amazonaws.com\/ou-images\/content\/latkes.JPG\" alt=\"image\" width=\"225\" height=\"150\" border=\"0\" \/>Although potato latkes are a traditional Chanukah treat, why not experiment this year by making latkes with other vegetables? With the recipes below, you can enjoy a different kind of latke every night of Chanukah!<\/p>\n<p>I prefer to use russet potatoes because they are higher in starch and have a lower water content. However, you can also use red potatoes or Yukon Gold successfully.<\/p>\n<p>To keep grated potatoes from turning a grayish color, immediately add grated onions to the potatoes\u2014the onion juice will prevent the potatoes from turning black. (You can also achieve the same effect by crushing and adding half a vitamin C tablet to the potatoes.) If you want to grate the potatoes by hand, do it at the last minute to keep the potatoes white.<\/p>\n<p>For lacy latkes, grate the potatoes using the grating blade of the food processor, using very light pressure. Empty the potatoes into a colander and rinse under cold running water to remove the starch (this also helps prevent the potatoes from turning dark). Squeeze dry and then process in batches using the steel blade, with very quick on\/off pulses. Do not over process. Transfer the grated potatoes to a bowl and mix them with the other ingredients, working quickly.<\/p>\n<p>You can bake latkes instead of frying them. If you\u2019re frying, don\u2019t overcrowd the pan, as it will lower the temperature of the oil. When the latkes are done, their outsides will be crisp and the centers will be tender yet cooked through.<\/p>\n<p>Most latkes can be made in advance and frozen successfully. Reheat them, uncovered, at 375\u00b0F for about 10 minutes on a foil-lined baking sheet, until they\u2019re crispy and piping hot. There\u2019s no need to defrost them first.<\/p>\n<p>Serve latkes with a dollop of applesauce or tomato salsa for a meat meal, or with low-fat sour cream or yogurt for a dairy meal.<\/p>\n<h3><span style=\"text-decoration: underline;\"><b>Norene\u2019s Easy Potato Latkes<\/b><\/span><\/h3>\n<p>Makes about 2 dozen latkes or 5 dozen miniatures<\/p>\n<p><em>These latkes are quick and easy, and you can use basic ingredients you\u2019re sure to have on hand.<\/em><\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><i>4 medium potatoes, peeled and scrubbed<\/i><\/li>\n<li><i>1 medium onion<\/i><\/li>\n<li><i>2 eggs (or 1 egg plus 2 egg whites)<\/i><\/li>\n<li><i>1\/3 cup flour or matzah meal<\/i><\/li>\n<li><i>1 teaspoon baking powder<\/i><\/li>\n<li><i>\u00be teaspoon salt<\/i><\/li>\n<li><i>Freshly ground black pepper to taste<\/i><\/li>\n<li><i>2 Tablespoons oil (plus more as needed)<\/i><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Insert steel blade in food processor. Cut potatoes in chunks and cut onion in half. Place both in processor with eggs. Process until pur\u00e9ed, about 20 to 30 seconds. Add all remaining ingredients except oil; process a few seconds longer to blend into a smooth mixture.<\/li>\n<li>Heat oil in a large non-stick skillet over medium-high heat. Drop large spoonfuls of potato mixture into hot oil to form pancakes; brown well on both sides. Repeat with remaining batter, adding more oil if necessary. Drain well on paper towels.<\/li>\n<\/ol>\n<p><i><b>Note:<\/b> <\/i>Stir batter before cooking each new batch. Latkes can be placed on a baking sheet and kept warm in a 250\u00b0 oven. They freeze well.<\/p>\n<p><i><b>Baked Version:<\/b> <\/i> Place oven racks on the lowest and middle positions in oven. Preheat oven to 450\u00b0. Drop spoonfuls of potato mixture onto well-oiled baking sheets; flatten slightly. Bake 10 minutes, until bottoms are browned and crispy. Turn latkes over and transfer pan from upper rack to lower rack and vice versa. Bake 8 to 10 minutes longer.<\/p>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\"><b>Carrot Latkes<\/b><\/span><\/h3>\n<p>Yields 16 to 18 latkes or 5 dozen hors d\u2019oeuvres.<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><i>6 medium carrots<\/i><\/li>\n<li><i>1 medium onion<\/i><\/li>\n<li><i>3 eggs (or 2 eggs and 2 egg whites)<\/i><\/li>\n<li><i>\u00be teaspoon salt<\/i><\/li>\n<li><i>Dash freshly ground black pepper<\/i><\/li>\n<li><i>\u00bd cup flour<\/i><\/li>\n<li><i>\u00bd teaspoon baking powder<\/i><\/li>\n<li><i>2 Tablespoons oil (plus more as needed)<\/i><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Insert grater in food processor. Cut carrots to fit feed tube and grate using medium pressure. Measure 2 cups.<\/li>\n<li>Using the steel blade of the processor, process onion until fine, about 6 to 8 seconds. Add all remaining ingredients except oil. Process until blended, about 15 seconds.<\/li>\n<li>Heat oil in a large non-stick skillet over medium-high heat. Drop large spoonfuls of carrot mixture into hot oil to form pancakes and flatten slightly. Brown well until golden, about 2 to 3 minutes on each side. Repeat with remaining batter, adding more oil if necessary. Drain well on paper towels.<\/li>\n<\/ol>\n<p><em><b>Note: <\/b>Freezes well.<\/em><\/p>\n<p><em><b>Variation: <\/b>To make zucchini latkes, replace carrots with 3 medium zucchinis. After grating, salt zucchini lightly and let stand for 15 minutes. Press out excess moisture.<\/em><\/p>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\"><b>Cauliflower Latkes <\/b><\/span><\/h3>\n<p>Yields\u00a014 latkes<\/p>\n<p><em>These luscious, low-carb latkes are a delicious alternative to traditional potato latkes, with just 42 calories and 4 grams of carbohydrates each.<\/em><\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><i>\u00bd medium cauliflower, cut into florets(about 4 cups)<\/i><\/li>\n<li><i>1 medium onion, chopped<\/i><\/li>\n<li><i>1 clove garlic (about 1 teaspoon minced)<\/i><\/li>\n<li><i>1 large egg<\/i><\/li>\n<li><i>\u00bc cup matzah meal or bread crumbs<\/i><\/li>\n<li><i>2 Tablespoons minced fresh dill<\/i><\/li>\n<li><i>\u00be teaspoon salt (or to taste)<\/i><\/li>\n<li><i>\u00bcteaspoon freshly ground black pepper<\/i><\/li>\n<li><i>2 Tablespoons oil (plus more as needed)<\/i><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Steam the cauliflower for 10 minutes or until tender (or microwave on high, covered, for 6 to 7 minutes). Measure 3 cups cooked.<\/li>\n<li>In a food processor fitted with a steel blade, process the cauliflower until mashed, about 10 to 12 seconds. Add all remaining ingredients except oil; process with quick on\/off pulses to combine. If the mixture seems too loose, add a little extra matzah meal.<\/li>\n<li>Heat oil in a large non-stick skillet over medium heat. Drop rounded spoonfuls of cauliflower mixture into hot oil to form pancakes and flatten slightly. Brown well until golden, about 4 to 5 minutes on each side. Repeat with remaining batter, adding more oil if necessary. Drain well on paper towels.<\/li>\n<\/ol>\n<p><b>Note:<\/b> Latkes reheat well, but freezing isn\u2019t recommended.<\/p>\n<p><b>Variation:<\/b> To make broccoli latkes, substitute 4 cups of broccoli florets for cauliflower.<\/p>\n<hr \/>\n<h3><b><span style=\"text-decoration: underline;\">Winter Vegetable Latkes for a Crowd<\/span> <\/b><\/h3>\n<p>Yields 48 latkes<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><i>2 medium sweet potatoes, peeled<\/i><\/li>\n<li><i>2 large carrots or 12 baby carrots<\/i><\/li>\n<li><i>2 large parsnips<\/i><\/li>\n<li><i>2 large potatoes<\/i><\/li>\n<li><i>\u00bd Vidalia or other sweet onion<\/i><\/li>\n<li><i>4 to 5 scallions<\/i><\/li>\n<li><i>\u00bc cup fresh dill<\/i><\/li>\n<li><i>6 large eggs<\/i><\/li>\n<li><i>1 cup whole wheat flour or matzah meal<\/i><\/li>\n<li><i>2 teaspoons salt<\/i><\/li>\n<li><i>\u00bd teaspoon freshly ground black pepper<\/i><\/li>\n<li><i>\u00bc cup grapeseed or canola oil (plus more as needed)<\/i><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Peel the vegetables and cut into chunks. In a food processor fitted with a grater, grate the sweet potatoes, carrots and parsnips in batches through the feed tube, using medium pressure. Transfer to a large bowl and set aside. Next, grate the potatoes in batches through the feed tube, using medium pressure. Combine with sweet potatoes and other grated vegetables.<\/li>\n<li>Remove the grater and insert the steel blade into the food processor. Process the onion, scallions and dill until finely minced, about 8 to 10 seconds. Add the eggs to the processor bowl and process for 5 additional seconds. Transfer the mixture to the grated vegetables and add flour, salt and pepper; mix well.<\/li>\n<li>Heat oil in a large non-stick skillet over medium-high heat. Drop rounded spoonfuls of vegetable mixture into hot oil and brown well, about 2 to 3 minutes on each side. Repeat with remaining batter, stirring before each new batch. Add more oil if necessary. Drain well on paper towels.<\/li>\n<\/ol>\n<p><em><b>Note:<\/b> Keeps for up to 2 to 3 days in the refrigerator and reheats well. Freezes well for up to 2 months.<\/em><\/p>\n<h4><span style=\"text-decoration: underline;\">Chef\u2019s Secrets<\/span>:<\/h4>\n<ul>\n<li><em><b>Eggs-Actly!:<\/b> Instead of using 6 eggs, substitute 4 eggs and 4 egg whites or 1\u00bc cups liquid egg substitute.<\/em><\/li>\n<li><em><b>Warm It Up:<\/b>To keep cooked latkes warm, arrange in a single layer on a large baking sheet and place in 250\u00b0 oven. Do not cover.<\/em><\/li>\n<\/ul>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\"><b>No-Fry Potato and Spinach Latkes<\/b><\/span><\/h3>\n<p>Yields\u00a0about 24 medium latkes or 6 dozen miniatures<\/p>\n<p><em>Traditional latkes are usually fried in at least \u00bc cup of oil, so one latke contains about 3 grams of fat. I don\u2019t know anyone who can stop at just one latke, so these \u201cno-guilt\u201d latkes are a terrific alternative. Each one contains just over a gram of fat\u2014now that\u2019s a miracle!<\/em><\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><i>4 teaspoons canola or olive oil, divided<\/i><\/li>\n<li><i>3 medium potatoes<\/i><\/li>\n<li><i>1 (10\u00a0oz.) package frozen chopped spinach,\u00a0thawed and squeezed dry<\/i><\/li>\n<li><i>1 medium onion<\/i><\/li>\n<li><i>1 to 2 carrots<\/i><\/li>\n<li><i>2 Tablespoons minced fresh dill (or 2 teaspoons dried)<\/i><\/li>\n<li><i>3 eggs (or 2 eggs plus 2 egg whites)<\/i><\/li>\n<li><i>\u00bc cup flour (white or whole wheat)<\/i><\/li>\n<li><i>\u00bd teaspoon baking powder<\/i><\/li>\n<li><i>\u00be teaspoon salt<\/i><\/li>\n<li><i>\u00bc teaspoon pepper<\/i><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Place oven racks on the lowest and middle positions in your oven. Preheat oven to 450\u00b0. Line two baking sheets with aluminum foil. Spray with non-stick spray, then brush with 1 teaspoon of oil. Or, use two non-stick baking sheets and brush each one lightly with oil.<\/li>\n<li>Peel potatoes (or scrub them well if you don\u2019t want to peel them). Using the grater of your food processor, grate potatoes using light pressure. Place potatoes in bowl and set aside. Insert the steel blade of the food processor and process spinach, onion, carrots and dill until fine. Add potatoes, eggs and the remaining 2 teaspoons oil. Process with quick on\/off pulses to mix. Quickly blend in remaining ingredients.<\/li>\n<li>Drop mixture by rounded spoonfuls onto prepared baking sheets and flatten to form latkes. Bake uncovered for 10 minutes, or until bottoms are browned and crispy. Turn latkes over and transfer pan from upper rack to lower rack and vice versa. Bake about 8 to 10 minutes longer, until brown. Best served immediately.<\/li>\n<\/ol>\n<p><i><b>Note:\u00a0<\/b><\/i>Latkes may be made a day in advance and can be frozen.<\/p>\n<p><i><b>Variations:<\/b><\/i> Instead of baking latkes, brown them in a non-stick skillet. Instead of adding the oil to the latke mixture, use it for frying.<\/p>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\"><b>Estee\u2019s Celery Root Potato Latkes<\/b><\/span><\/h3>\n<p>Yields 10 latkes<\/p>\n<p><em>Here\u2019s a slightly different version of typical potato latkes. The celery root adds wonderful flavor and is a great idea for those who are watching their carbs. This recipe is from my friend Estee Kafra, a food photographer and food writer.<\/em><\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><i>2 cups grated potatoes<\/i><\/li>\n<li><i>2 cups grated celery root<\/i><\/li>\n<li><i>2 eggs<\/i><\/li>\n<li><i>\u00bc cup flavored breadcrumbs<\/i><\/li>\n<li><i>1 Tablespoon fresh parsley, chopped<\/i><\/li>\n<li><i>Freshly ground black pepper and salt, to taste<\/i><\/li>\n<li><i>Vegetable oil for frying<\/i><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Place the grated potatoes and celery root into a colander and press to squeeze out extra juices.<\/li>\n<li>Pour mixture into a large bowl and add all remaining ingredients except oil; mix well.<\/li>\n<li>Heat vegetable oil in a large frying pan and place Tablespoons of batter into the hot oil. Be careful not to overcrowd. Once edges have browned, flip latkes over and cook on other side. Remove latkes from oil with slotted spoon or spatula and place on paper towel to drain.<\/li>\n<\/ol>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\"><b>Estee\u2019s Crispy Cheese Latkes<\/b><\/span><\/h3>\n<p>Yields\u00a014 latkes<\/p>\n<p><em>Another wonderful latke recipe from Estee Kafra.<\/em><\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><i>1 cup low-fat cottage cheese<\/i><\/li>\n<li><i>1 lb. farmer cheese<\/i><\/li>\n<li><i>4 eggs<\/i><\/li>\n<li><i>\u00bd cup plus 2 Tablespoons flour<\/i><\/li>\n<li><i>1\/3 cup sugar (or less, or substitute with Splenda)<\/i><\/li>\n<li><i>1 teaspoon vanilla sugar<\/i><\/li>\n<li><i>Oil for frying<\/i><\/li>\n<li><i>Low-sugar strawberry jam for garnish<\/i><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Place all ingredients except oil into a large mixing bowl. Using an immersion blender, blend until a thick batter forms.<\/li>\n<li>Heat a frying pan with a thin layer of oil. Drop in batter, a Tablespoonful at a time. Adjust the temperature to ensure the latkes don\u2019t burn; flip them once the batter is a bit firm and the bottom is brown.<\/li>\n<li>Remove from pan and place on paper towel to absorb excess oil. Garnish with jam.<\/li>\n<\/ol>\n<p><i><b>Note:<\/b><\/i> These cheese latkes have less flour, less sugar and more cheese than most cheese latkes.<\/p>\n<h4><span style=\"text-decoration: underline;\">Variation<\/span>:<\/h4>\n<p>Estee sometimes adds a bit of jam into the middle of the latke right before it firms up. To do this, make an indentation in the center with a spoon and place a small amount of jam in it. Flip over carefully. Enjoy!<\/p>\n<hr \/>\n<p><i>Norene Gilletz is a cookbook author and culinary consultant in Toronto. She is the author of seven cookbooks. For more information, visit her web site at <a href=\"http:\/\/www.gourmania.com\">www.gourmania.com<\/a>.<\/i><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Although potato latkes are a traditional Chanukah treat, why not experiment this year by making latkes with other vegetables? With the recipes below, you can enjoy a different kind of latke every night of Chanukah! I prefer to use russet potatoes because they are higher in starch and have a lower water content. However, you<\/p>\n","protected":false},"author":114,"featured_media":46693,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_cloudinary_featured_overwrite":false,"footnotes":""},"categories":[137,8],"tags":[],"class_list":["post-22977","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chanukah","category-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Latkes\u2026Lots of Luscious Latkes<\/title>\n<meta name=\"description\" content=\"Recipes for Potato Latkes, Carrot Latkes, Cauliflower Latkes, Winter Vegetable Latkes, Potato\/Spinach Latkes, Celery Root Potato Latkes, and Cheese Latkes\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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