Designer Latkes! It's not about the potato anymore!
SWEET POTATO RAISIN LATKES
Source: L.A. Times Food Section- Judy Zeidler November 25, 1994
Yield: 12 servings
- 1 lg Sweet potato
- 2 Eggs
- Dash Salt
- 2 ts Granulated sugar
- 1/4 c Golden raisins, plumped in apple juice
- 1/4 c Almonds, coarsely ground
- Oil for frying
- Sour cream
- Powdered sugar
Peel and rinse potato. Place in cold water until ready to grate to keep from discoloring.
Grate sweet potato to equal 2 cups. Then transfer to large bowl. Add eggs, salt and sugar. Mix thoroughly. Fold in raisins and almonds.
In large, heavy skillet, heat 1/4- inch of oil over medium heat. Drop potato mixture by tablespoons into hot oil, flattening each spoonful with back of spoon to form thin latke. Fry on both sides until golden brown and crisp, about 3 minutes on each side. Watch carefully because latkes brown quickly. Drain on paper towels. Serve hot with sour cream and powdered sugar.
Judy Zeidler: "These latkes are family favorites. Frying the mixture on medium-low heat gives the sweet potatoes a chance to become almost caramelized. Finish frying on medium-high heat. They freeze well and can be crisped in the oven before serving."
ZUCCHINI PANCAKES
SOURCE: "Designed for Living: Quick, Healthy and Delicious Recipes" Corning Cookbook.
- 2 zucchini, about 1/2 lb. each, grated
- 2 beaten eggs
- 2 tbs. mayonnaise
- 2 tbs finely chopped onion
- 1/4 cup grated Parmesan cheese
- 1/4 cup flour
- 1/2 tsp. chopped fresh oregano leaves or 1/4 tsp. dried oregano
- salt & pepper to taste
- 4 tbs. butter or margarine
Squeeze excess moisture from zucchini by wringing it in paper towels or a clean tea towel that hasn't been bleached. Combine all ingredients, except butter and mix well. Melt 2 tbs. butter in skillet, ladle in batter to make pancakes. When nicely browned on one side, flip pancakes over and brown on other side.
Serves 4 to 6.
APPLE LATKES
- 2 apples, cored and grated
- 1 1/3 c all purpose unbleached flour
- 1/3 c sugar
- 3/4 t baking powder
- 2 egg whites
- cinnamon
- powdered sugar
Preheat oven to 425 degrees F. Mix everything together in a bowl. Drop 1/4 cupfuls of batter onto greased baking sheet. Bake for 20-25 minutes.
NOTE: I took two of the best latke recipes I could find, and combined them..I got a very satisfying latke out of both. I didn't have to fry anything
Chickpea Latkes, Mediterranean (P)Source: Bon Appetit, December 2001
Yield: About 24 latkes
1 15-ounce can garbanzo beans
(chickpeas), rinsed, drained
2 garlic cloves
1 tablespoon fresh rosemary
3 large eggs
6 tablespoons water
2 tablespoons extra-virgin olive oil
3 tablespoons all purpose flour
1-1/2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon baking powder
6 tablespoons (or more) olive oil
Pomegranate seeds (optional)
Blend garbanzo beans, garlic, and rosemary in processor to coarse paste. Add eggs, 6 tablespoons water and extra-virgin olive oil; blend until smooth.
Add flour, cumin, salt, pepper, and baking powder and blend. Pour batter into bowl.
Heat 6 tablespoons oil in heavy large skillet over medium-high heat until hot but not smoking. Working in batches, drop batter by heaping tablespoonfuls into hot oil. Cook until golden, about 1 minute per side. Using slotted spatula, transfer latkes to paper towels to drain. Add more oil to skillet as necessary and allow to get hot before adding more batter.