NYT Latkes Recipe
source>>
https://cooking.nytimes.com/recipes/1015533-classic-potato-latkes
Classic Potato Latkes
MELISSA CLARK
YIELDAbout 3 dozen
INGREDIENTS
2 large Russet potatoes (about 1 pound), scrubbed and cut lengthwise into quarters
1 large onion (8 ounces), peeled and cut into quarters
2 large eggs
½ cup all-purpose flour
2 teaspoons course kosher salt (or 1 teaspoon fine sea salt), plus more for sprinkling
1 teaspoon baking powder
½ teaspoon freshly ground black pepper
Safflower or other oil, for frying
DIRECTIONS
Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible.
Working quickly, transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder and pepper, and mix until the flour is absorbed.
In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter.
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I heard this one on an NPR program Saturday and had to search for it, but after a few attempts, I found it!! This was a very good program and the recipe sounds terrific but I probably won't have it due to potato aversion (carbs). Boohoo, 'cuz I really would like some:
https://www.splendidtable.org/story/chef-david-nayfeld-highlights-the-jewish-roots-of-roman-food
Draniki is a Belarusian-style potato pancake stuffed with chicken. This recipe was developed by Chef David Nayfeld, originally for The Inherited Plate recipe blog.
Listen to Nayfeld and Francis Lam discuss the dish, along with the Jewish roots of Roman food, while cooking draniki in this interview.
Ingredients
2 pounds Yukon Gold potatoes (4 to 5 large potatoes), peeled
1/2 small yellow onion
Kosher salt and freshly ground pepper, to taste
1/2 pound ground chicken
1 clove garlic, minced
2 tablespoons chopped parsley
5 large eggs
1/2 cup all-purpose flour, or as needed
Sunflower oil, as needed
For serving:
Sour cream (preferably Russian)
Applesauce or preserves
Sliced chives
Directions
Preheat the oven to 400°F.
If you have a meat grinder, cut the potatoes and onion into chunks and place through the smallest holes of a meat grinder. (Otherwise, finely chop the onion, and grate or shred the potatoes with a box grater or the julienne blade of a food processor. Combine the two in the food processor fitted with the regular blade and pulse until they are finely ground with some small bits—it should not be pureed into a pulp.)
The rest of the recipe at this link:
https://www.splendidtable.org/recipes/draniki|
Easy Keto, Paleo & Gluten Free
Traditionally Latkes are a potato pancake, we’ve
made them Keto Friendly by using Cauliflower to
make our Low Carb Latkes. You’ll barely notice the
difference!
1/2 head Cauliflower
1/2 cup Scallions thinly sliced
1 tablespoon Golden Flax Meal
2 eggs
1 1/2 teaspoons Salt
1/2 teaspoon Pepper
3 tablespoons Butter
3 tablespoons Sour Cream
1. Grate the cauliflower and place into a bowl, add 1 teaspoon of salt and mix well.
Set aside for 20 minutes.
2. Spoon the cauliflower into a piece of muslin cloth, or into a clean tea towel.
Squeeze out as much liquid as you can.
3. Place the squeezed cauliflower into a clean bowl and add the remaining
ingredients, except the butter and sour cream. Mix well.
4. In a large non-stick frying pan, add the butter and heat over medium to high heat.
5. When hot, add spoonfuls of the cauliflower mix and flatten out into small
pancakes. Fry on each side for 2-3 minutes until golden brown and cooked
through.
6. Serve with a tablespoon of Sour Cream.
