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The Keys to Successful Potato Pancakes. partner by Epicurious.com, on Mon Nov 22, 2010 For food lovers, there's nothing more essential to Hanukkah celebrations than latkes. We begin craving them the minute December dawns, and when the holiday finally arrives, we happily down several (or a dozen) straight from the pan. But why confine potato pancakes to this time of year? They're just as delicious in other seasons. To that end, here are five recipes—a crisp, golden classic and four creative variations—that will easily make the transition from Festival of Light to year-round festivities. They incorporate a far-flung range of influences, and would be at home on menus from India to New England to the Southwest. Try them as hors d'oeuvres or side dishes during the holidays and beyond. Four keys to successful pancakes: •Speed Things Up Once you peel and grate the potatoes, work as quickly as possible to prevent discoloration — after a few minutes, they'll start to oxidize and turn brown. •Dry It Out Squeeze all the liquid you can from the potatoes and onions—lingering water will keep the pancakes from holding together and cooking properly. •Mix Your Fats You can cook latkes in either oil or butter, but a mixture of the two will combine the flavor of butter with oil's high smoking point (which helps protect against scorching or burning). We like a one-to-one ratio. •Keep the Crunch Potato pancakes are best served as soon as possible, before they lose their crunch. Of course, if you're frying them in batches (as in these recipes), you'll need to keep the first batches warm in the oven while you cook the rest. But as long as you work somewhat quickly, they'll retain most of their texture and flavor. Using two pans can lessen the holding time, but be sure you're comfortable with the frying process—you'll need to watch both pans closely to prevent burning. Or, if your kitchen is close to your guests, offer the latkes as they come out of the pan, after a brief drain on paper towels. Recipe: Classic Potato Pancakes Developed by Andrew Friedman Yield: Makes about 24 pancakes Ingredients This is the classic latke, made with little more than grated potatoes and onions, with egg and flour for binding.
Preheat oven to 200°F. Place 2 nonstick baking sheets in oven. Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain. In large mixing bowl, lightly beat eggs, then whisk in flour. Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork. In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes. Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes. Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch. Serve pancakes hot with applesauce and/or sour cream.
Indian Potato Pancakes with Curry-Lime Yogurt Developed by Andrew Friedman
PreparationPreheat oven to 200°F. Place 2 nonstick baking sheets in oven. In small saucepan, bring salted water to boil. Add peas and cook, uncovered, until heated through, about 2 to 3 minutes. Drain, then rinse in colander under cool, running water. Set aside in colander to drain completely. Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain. In large mixing bowl, lightly beat eggs. Whisk in flour, coriander, turmeric, and cumin. Mix in ginger, cilantro, and peas. Press potatoes and onion to extract as much liquid as possible, then add to bowl. Season mixture with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork. In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes. Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes. Using paper towels, carefully wipe out pan. And 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch. Serve pancakes hot with Curry-Lime Yogurt.
New England-Style Cod and Potato Cakes with Tartar Sauce Developed by Andrew Friedman main ingredients
PreparationPreheat oven to 200°F. Place 2 nonstick baking sheets in oven. In medium saucepan, cover cod with cold water by 1 inch. Set over moderately high heat and bring to simmer. Drain and set aside to cool. Using box grater or food processor fitted with grating disc, coarsely grate potato and set aside in colander to drain. In large mixing bowl, lightly beat eggs. Whisk in flour, then add onion, celery seeds, and celery salt. Break cod into small flakes and add to bowl. Press potatoes to extract as much liquid as possible, then add to bowl. Season mixture with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork. In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of batter into pan and flatten with spatula to form four 3-inch pancakes. Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes. Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch. Serve pancakes hot with Tartar Sauce .
Potato-Parmesan Pancakes with Creamed Spinach Dip Developed by Andrew Friedman main ingredients These tasty treats were inspired by steakhouse flavors. For those who observe the kosher prohibition against serving meat and dairy together,... more ›
PreparationPreheat oven to 200°F. Place 2 nonstick baking sheets in oven. Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain. In large mixing bowl, lightly beat eggs. Whisk in flour, then stir in cheese and garlic. Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork. In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of batter into pan and flatten with spatula to form four 3-inch pancakes. Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes. Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch. Just before serving, sprinkle with parsley. Serve pancakes hot with Creamed Spinach Dip.
Sweet Potato Pancakes with Salsa Dip Developed by Andrew Friedman yield: Makes about 24 pancakes These Southwestern pancakes are vibrant to the eye and the palate. For a spicier version, leave in some — or even all — of the jalapeño seeds.
Preparation Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate sweet potatoes, add to colander, and set aside to drain. In large mixing bowl, lightly beat eggs. Whisk in flour, then stir in jalapeño. Press sweet potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork. In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of batter into pan and flatten with spatula to form four 3-inch pancakes. Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes. Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch. Serve pancakes hot with Salsa Dip . |