Guest guest Posted December 6, 2004 Report Share Posted December 6, 2004 * Exported from MasterCook * Sweet Potato Latkes Recipe By : Fort Worth Star Telegram -- Food section -- 29 November 1995 Serving Size : 12 Preparation Time : Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups Sweet potatoes -- grated 3/4 cup Onion -- grated 1 Egg -- lightly beaten 4 tablespoons Dry bread crumbs 1 teaspoon Kosher salt 1/2 teaspoon Ground black pepper 4 tablespoons Butter Place 1/2 cup of the grated sweet potatoes in the center of a double layer of paper towels. Fold the toweling in half lengthwise. and roll it, making a tube around the potato. Fold the ends up on either side, making a packet. Gently squeeze, wringing as much moisture from the potato as possible. Carefully unfold and unroll the paper towels, and turn the potato into a medium bowl. Repeat, squeezing out 1/2 cup of the potatoes in fresh towals. Squeeze the onion dry, using the same technique, and add it to the sweet potato. To the potato and onion, add the egg, bread crumbs. salt and pepper. With a fork, mix the ingredients thoroughly. In a large frying pan over medium-high heat, melt 2 tablespoons of the buner. When the butter stops foaming, with a fork press about 2 tablespoons of the potato mixture into a 3/4-inch pancake about 3/8-inch thick. Repeat, filling the pan with latkes, leaving 1 inch between each one. Fry until the latkes have browned on 1 side, about 3 minutes. With a spatula, carefully turn and brown latkes on the second side . Drain on paper toweling, and serve immediately. Repeat, adding butter to the pan as needed .. Nutritional analysis per latke: 75 calories, 4 grams fat, 8 grams carbohydrates, 30 milligrams cholesterol, 205 milligrams sodium, 48 percent of calories from fat. ** Fort Worth Star Telegram -- Food section -- 29 November 1995 ** - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Curried Sweet Potato Latkes Recipe By : The New Prospect Café Serving Size : 16 Preparation Time : Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound sweet potatoes -- peeled 1/2 cup all-purpose flour 2 teaspoons sugar 1 teaspoon brown sugar 1 teaspoon baking powder 1/2 teaspoon cayenne powder 2 teaspoons curry powder 1 teaspoon cumin Salt and freshly ground pepper to taste 2 large eggs -- beaten 1/2 cup milk (approximately) Peanut oil for frying The New Prospect Café, a health-oriented restaurant and catering company in Park Slope, Brooklyn, includes these curried sweet potato fritters on their Hanukkah menu. Add some fresh grated ginger to the pancakes for an Asian touch. Sweet potatoes need the flour to give the pancakes body. 1. Grate the sweet potatoes coarsely. In a separate bowl mix the flour, sugar, brown sugar, baking powder, cayenne pepper, curry powder, cumin, and salt and pepper. 2. Add the eggs and just enough milk to the dry ingredients to make a stiff batter. Add the potatoes and mix. The batter should be moist but not runny; if too stiff, add more milk. 3. Heat 1/4 inch of peanut oil in a frying pan until it is barely smoking. Drop in the batter by tablespoons and flatten. Fry over medium-high heat several minutes on each side until golden. Drain on paper towels and serve. Yield: 16 three-inch pancakes (D) Jewish Cooking in America Joan Nathan - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Curried Coconut Sweet Potato Latkes Recipe By : Serving Size : 16 Preparation Time : Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound sweet potatoes -- peeled 1/2 cup flour 2 teaspoon sugar 3 teaspoon brown sugar 1/2 teaspoon cayenne powder 1 teaspoon baking powder 2 1/2 teaspoon curry powder 1 teaspoon cumin Salt and pepper to taste 1/2 teaspoon cinnamon 2 eggs -- beaten 1/4 cup coconut milk 1 cup plain yogurt (optional) 1 Sprig fresh mint -- chopped, (optional) MAKES 16 LATKES 1. In a medium bowl grate sweet potatoes and set aside. 2. In a large separate bowl combine flour, sugars, cayenne, baking and curry powder, cumin, salt and pepper, and cinnamon. Add the eggs and enough coconut milk to make a stiff batter. Add sweet potatoes. 3. Cover bottom of frying pan with oil. Heat over a medium flame until hot. 4. When the oil is hot, drop batter by tablespoons into pan and fry until golden brown, about 5 minutes. Turn over and cook for the same length of time. Drain excess oil. 5. In a small bowl combine yogurt and mint, to taste. Drop a dollop on top of pancake and serve. For an added touch sprinkle with toasted coconut flakes. Rebecca Winpar Chicago Sun-Times - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato, Sweet Potato, and Onion Latkes Recipe By : www.marthastewart.com Serving Size : 6 Preparation Time : Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 all-purpose or Yukon Gold potato -- (about 10 ounces) peeled 1 sweet potato -- (about 10 ounces) peeled 1/4 large white onion -- peeled 1 large egg -- at room temperature 1 teaspoon salt -- or more to taste 1/4 teaspoon freshly ground black pepper Vegetable oil -- for frying Here are some variations on the classic Hanukkah treat. For a variation using carrots and parsnips, see step 3. 1. Grate potatoes and onion using the largest holes of a four-sided grater. Combine in a small bowl; add egg, flour, salt, and pepper, and stir well to combine. 2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Drop batter by heaping tablespoonfuls into the pan, and cook until golden brown around the edges, about 3 minutes. Turn latkes over, press lightly with a spatula, and cook about 3 minutes more. Continue cooking latkes in batches until batter is used up. Serve with applesauce or sour cream. 3. Potato, carrot, and parsnip variation: Use 2 all-purpose potatoes, 1 medium carrot, and 1 small parsnip. Potato, onion, and horseradish variation: Use 2 Yukon Gold potatoes, 1/4 large white onion, and 2 tablespoons prepared horseradish, liquid pressed out. Makes 2 dozen 2-inch latkes www.marthastewart.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Potato and Currant Latkes Recipe By : http://recipe.bhg.com Serving Size : 5 Preparation Time : Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 medium sweet potatoes 1 cup boiling water 1/4 cup dried currants 2 beaten eggs 1/3 cup finely chopped hazelnuts 1/4 tsp. ground cinnamon 1/4 tsp. ground cloves 1/8 tsp. salt 2 Tbsp. cooking oil Applesauce -- if desired 1. Peel and finely shred sweet potatoes.You should have 3 cups. 2. In a small mixing bowl pour the boiling water over currants; let stand 5 minutes, then drain. In a large mixing bowl combine beaten eggs, hazelnuts, the currants, cinnamon, cloves, and salt. Stir in shredded potatoes. 3. Using 1/3 cup mixture for each latke, press mixture into patties about the size of the palm of your hand, squeezing out excess liquid. 4. Cook in 2 tablespoons cooking oil over medium-high heat for 3 to 4 minutes per side or until golden brown. Reduce heat to prevent overbrowning, if necessary. Add additional oil as needed to prevent sticking when cooking remaining latkes. 5. Drain and serve with applesauce or other toppings, if desired. Makes about 10 latkes.(Nutrition information is given per latke.) http://recipe.bhg.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Potato Latkes Recipe By :holidayrecipe.com Serving Size : 4 Preparation Time : Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large sweet potatoes -- peeled and shredded 2 eggs -- lightly beaten 1 tablespoon brown sugar 2 tablespoons all-purpose flour 2 teaspoons ground cloves 2 teaspoons ground cinnamon vegetable oil for frying " Sweet potatoes make delicious fried treats for Hannukah! I like to add a little variety to the traditional latke spread. " 1 Place 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, squeeze again. 2 Combine potatoes, eggs, brown sugar, flour, cloves and cinnamon; mix well. 3 Form mixture into pancake size cakes and fry in a large frying pan in hot oil. Flip cakes over after 2 to 3 minutes (when bottom is browned) and brown other side. Drain on paper towels and serve piping hot! Makes 8 to 12 latkes - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Two-Potato Latkes Recipe By : Canadian Living - December, 1999 Serving Size : Preparation Time : Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 baking potatoes; about 2 1/2pounds 2 sweet potatoes; about 1 1/2 pounds 3 small onions; quartered 4 eggs; beaten 1/3 cup all-purpose flour 1 teaspoon baking powder 1 1/4 teaspoons salt 1/2 teaspoon pepper vegetable oil for cooking Peel baking and sweet potatoes; cut lengthwise into quarters. By hand or in food processor using shredder blade, alternately shred onions and potatoes. Transfer to colander; squeeze out as much moisture as possible, discarding liquid. Transfer to large bowl. Mix in eggs, flour, baking powder, salt and pepper. In 2 skillets, heat 1/4 inch oil over medium-high heat until hot but not smoking. Add 1/4 cup mixture per latke, leaving space between each; flatten slightly. Cook for 3 minutes or until browned and crisp around edges; turn and cook for 3 to 5 minutes longer or until crisp and golden. Transfer to paper towel-lined racks to drain well. Repeat with remaining mixture, stirring to reblend, removing any cooked bits from skillets and adding more oil as necessary. (Make-ahead: Cover and refrigerate for up to 8 hours; recrisp in 450øF oven for about 5 minutes.) Contributor: Canadian Living - December, 1999 Yield: 8 servings - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet-Potato Latkes Recipe By : Gourmet Serving Size : 8 Preparation Time : Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound sweet potatoes -- peeled and coarsely grated 2 scallions -- finely chopped 1/3 cup all-purpose flour 2 large eggs -- lightly beaten 1 teaspoon salt 1/2 teaspoon black pepper 3/4 cup vegetable oil Stir together potatoes, scallions, flour, eggs, salt, and pepper. Heat oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4, spoon 1/8 cup potato mixture per latke into oil and flatten to 3-inch diameter with a slotted spatula. Reduce heat to moderate and cook until golden, about 1 1/2 minutes on each side. Transfer latkes with spatula to paper towels to drain. Makes about 26 pancakes. The Last Touch Gourmet December 2001 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Your Potato Latkes Recipe By : Winnipeg Free Press - November 27, 2002 Serving Size : 3 Preparation Time : Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups potatoes -- grated 1/4 onion -- minced 2 eggs -- lightly beaten 2 tablespoons flour -- (or more if the batter doesn't bind) salt to taste 1 dash pepper few sprigs parsley -- chopped fine vegetable or canola oil sour cream Immediately combine grated spuds with the eggs, flour, salt, pepper and parsley. Heat oil in a heavy regular frying pan over medium-hottish heat. Drop dollops of batter into the pan -- the diameter of the latke is up to you, but don't make 'em too thick. Brown on each side. Drain on paper towels and serve immediately with sour cream. Don't even think about apple sauce if you want some respect in this town. Makes: Six or eight fairly big, chunky latkes. FLUFFIER POTATO LATKES : Ingredients as above, minus the onion and parsley but add a third egg. This alternate recipe makes finer, fluffier latkes. Instead of grating the potatoes, mince in a food processor (or boil, drain and mash, if you're really picky) to obtain a paste-like consistency. Add remaining ingredients and fry in oil as above, making smaller latkes in bigger batches. Drain as above. Makes: 10 to 12 smooth, little latkes. SWEET POTATO LATKES: Same ingredients as the first latke recipe, except substitute two small yams for one cup of the potatoes, double the minced onion and use more flavourful herbs, such as basil or cilantro, in place of parsley. Purists may scoff, but yams add sweetness and colour to traditional latkes and taste great in a 50-50 mix with regular spuds. Prepare as above. Makes: Eight to 12 orange-tinted latkes. NOTES : This recipe makes homey, ragged latkes with a deliciously uneven consistency. Choose fresh, starchy spuds -- the starchier, the better. Peel and clean 'em quickly, making sure they don't get all mushy and brown. Still working quickly, grate them and squeeze out all excess moisture with clean kitchen towels, using a heavy object like a rolling pin, if necessary (the Yellow Pages also work in a pinch). Source: " Winnipeg Free Press - November 27, 2002 " - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Latkes Recipe By : The Book of Jewish Food, Claudia Rosen Serving Size : 4 Preparation Time : Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tart or sweet apples 2 tablespoons sugar -- (2 to 3) 3 tablespoons brandy, dark rum, or fruit liqueur 2 eggs -- separated 2 tablespoons light vegetable oil 1 pinch salt 1 cup flour 7/8 cup water vegetable oil for frying -- preferably sunflower superfine sugar for sprinkling on after serving Core and peel the apples and cut each into 4 thick slices. [see how to peel and core on streaming video.] Put them in a shallow dish with the sugar and brandy, rum, or liqueur, and turn them so that they are well coated. Leave for at least 1 hour, turning the slices over occasionally, so that they absorb the spirit. For the batter, beat the yolks with the oil and salt, then stir in the flour and mix well. Now beat in the water gradually and vigorously, squashing any lumps. Leave for an hour, then fold in the stiffly beaten egg whites. Heat at least 3/4 inch (2 cm) of oil in a large frying pan. Dip the apple slices in the batter - about 5 at a time - making sure that they are well covered with batter. Lift each one out carefully and lower into the hot oil. The oil must be sizzling but not too hot or the fritters will brown before the apple is soft inside. Fry in batches, and turn the slices over to brown both sides. Lift out with a slotted spatula and drain on kitchen paper before serving. Pass the superfine sugar for everyone to sprinkle on. Variations: .. You may use beer or milk instead of water for the batter. .. Pass powdered cinnamon and sugar around for people to sprinkle on. NOTES : This is a specialty of Hanukah. Of several fritters that I have tried, this one is the most scrumptious, because the apples are macerated in brandy, which gives them a most wonderful flavor, and the batter is very light. Source: " http://www.epicurious.com/e_eating/e04_hanukkah " - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ada Shoshan's Chanukah Apple Latkes Recipe By : Joan Nathan Serving Size : 36 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eggs -- well beaten 1 1/2 cups orange juice or yogurt or milk 2 cups all-purpose flour 1 teaspoon baking powder 1 Dash salt 1/4 cup sugar -- to 1/2 cup, depending on taste 3 medium apples -- peeled and coarsely grated Vegetable oil -- for frying Confectioner's sugar Mix eggs with orange juice, yogurt, or milk in a bowl. In a separate bowl combine the flour, baking powder, salt and sugar. Add dry ingredients to the egg mixture along with the grated apples. Heat a thin layer of oil in a skillet. Allowing 1 large tablespoon of batter per latke or pancake, drop into the hot oil. Cook about 2 minutes on each side, or until slightly golden. Drain on paper towels, sprinkle with confectioners' sugar, and serve. Yield: 36 Virtualchanukah.com - - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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