I finally got around to trying a Potato Nik, in place of a million
little potato latkes (pancakes) from the New York Times.
Not exact matches
What's in them: 1 medium russet
potato, peeled 2 medium beets, peeled Approximately 1/3 butternut squash, peeled * 1 small or medium onion 2 large eggs, egg 1/3 cup whole wheat or regular flour 1 teaspoon salt, plus a
little extra for sprinkling over the cooked
latkes 1/4 teaspoon black pepper Vegetable oil (I used sunflower seed oil) for pan frying Optional toppings: — homemade or store bought apple sauce — chive - yogurt sauce or low fat sour - cream with or without smoked salmon
These are a delightfully simple, healthier version of the classic
latke: Sweet
potatoes mixed with onions, eggs, panko, and a
little of the flour of your choice (choose whole - wheat for an extra health boost) are baked — not fried — into pancake - y perfection.
This is the reason that you can use so
little matzah meal (or other flour)-- the
potato starch holds the
latkes together giving both a richer
potato flavor and a much better texture and consistency.
The ultimate in comfort food, these crispy on the outside, soft and pillowy on the inside
little sweet
potato cakes are the
latkes great cousin.
Making homemade
latkes is pretty straight forward — shredded
potatoes and grated onions are mixed with an egg and a
little flour and pan-fried until brown and crispy.
Today's popular
potato latke, whose name in Yiddish means «
little oily,» comes to us from the Ashkenazi Jews of Eastern Europe in the 1800s.
What's in them: 1 medium russet
potato, peeled 2 medium beets, peeled Approximately 1/3 butternut squash, peeled * 1 small or medium onion 2 large eggs, egg 1/3 cup whole wheat or regular flour 1 teaspoon salt, plus a
little extra for sprinkling over the cooked
latkes 1/4 teaspoon black pepper Vegetable oil (I used sunflower seed oil) for pan frying Optional toppings: — homemade or store bought apple sauce — chive - yogurt sauce or low fat sour - cream with or without smoked salmon