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home > recipes > vegetables > a trio of latkes
Basic Mix For One recipe Approximately 1/2 cup flour( could be matzoth meal instead ) 1/2 tsp salt or to taste fresh grated black pepper to taste 1/2 tsp baking powder 1 very large onion finely grated ( divided , larger amount goes for potato pancake recipe ) minced fresh garlic ( optional ) esp. nice in zucchini recipe 1 Tbs fresh chopped or dried parsley for potato pancake recipe 1/2 tsp cinnamon for sweet potato recipe 2 to 4 large eggs Vegetables: 6 medium Yukon Gold potatoes ( or yellow potatoes ) fine chopped/ grated 1 medium zucchini shredded skin on 1 medium sweet potato, peeled and finely chopped or fine shredded or fine grated Oil to fry Accompany with: applesauce, sour cream, maple syrup, mango chutney etc. I made this ratio for a latke party. One may use only one recipe if desired. I made all 3 varieties and had some leftovers; which may be reheated in the oven. However fried foods taste best freshly made and when served immediately ! Into each of three mixing bowls place the flour, salt, pepper, baking powder and stir well. Grate one large onion and divide into the 3 bowls, using more onion for potato pancake batter. For Potato pancakes peel and chop raw potatoes in food processor ( metal blade ) - or finely grate by hand. ( place peeled potatoes in ice cold water as you finish peeling them ) Place grated potatoes in colander to drain off liquid. Then place potatoes in clean kitchen towel and squeeze out excess water by hand ( you will be amazed how much is squeezed out ). Place potatoes into bowl with batter ingredients and add 2 to 3 large eggs, some fresh chopped or dried parsley to taste and mix well by hand to achieve thick batter consistency For Zucchini pancakes: shred zucchini and press out excess liquid in colander. Add to dry ingredients with 3 eggs, and mix well. Garlic is a nice addition here. For Sweet potatoes. Peel and finely chop/grate. There is really no excess liquid with raw sweet potatoes. Add to flour mixture and add cinnamon to taste along with 3 eggs and mix well. All recipes should have a thick batter consistency and so one may have to adjust the amount of flour & eggs etc to achieve that consistency Heat oil in a heavy duty skillet ( at least one inch deep ) to about 360F med high heat until oil is wavy and a drop of batter placed into oil will float to top and sizzle. Too cold oil and fry foods get greasy and soggy , too hot, fried foods brown and don't cook through Drop batter by heaping tablespoons/or level mixing spoons and spread out top with bottom of spoon. Fry each side till golden brown several minutes each side and turn to other side frying till golden brown again; ideally turning each pancake over just one. Drain on paper toweling, remove and place on serving platter. Or keep warm in 200F oven until all are fried and ready to serve. Serve with your favorite condiments. Yield: for each type of pancake recipe: approximately 10 to 12 servings all depends how large they are when going into oil to fry. Note: Leftover batters may be saved ,and baked into a kugel, in greased pan in 350F oven till golden I often mix both the zucchini and potato batters for a kugel. The sweet potato latkes( natural sugars in sweet potatoes ) may tend to burn more quickly when fried.

A Trio of Latkes


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keyword: latkes
ethnicity: eastern european
recipes for vegetables
recipes by butterflydog
Email Address:
(posted December 10, 2007)

Basic Mix For One recipe

Approximately 1/2 cup
flour( could be matzoth meal instead )
1/2 tsp
salt or to taste
fresh grated black pepper to taste
1/2 tsp
baking powder
1 very large
onion finely grated ( divided , larger amount goes for potato pancake recipe )
minced fresh
garlic ( optional ) esp. nice in zucchini recipe
1 Tbs fresh chopped or dried
parsley for potato pancake recipe
1/2 tsp
cinnamon for
sweet potato recipe
2 to 4 large
eggs

Vegetables:
6 medium Yukon Gold potatoes ( or yellow potatoes ) fine chopped/ grated
1 medium
zucchini shredded skin on
1 medium
sweet potato, peeled and finely chopped or fine shredded or fine grated
Oil to
fry
Accompany with:
applesauce,
sour cream, maple syrup, mango chutney etc.

I made this ratio for a
latke party. One may use only one recipe if desired. I made all 3 varieties and had some leftovers; which may be reheated in the oven. However fried foods taste best freshly made and when served immediately !

Into each of three mixing bowls place the
flour, salt, pepper,
baking powder and stir well.

Grate one large onion and divide into the 3 bowls, using more onion for potato pancake batter.

For
Potato pancakes peel and chop raw potatoes in food processor ( metal blade ) - or finely grate by hand. ( place peeled potatoes in ice cold water as you finish peeling them )

Place grated potatoes in
colander to drain off liquid. Then place potatoes in clean kitchen towel and squeeze out excess water by hand ( you will be amazed how much is squeezed out ).

Place potatoes into bowl with
batter ingredients and add 2 to 3 large
eggs, some fresh chopped or dried parsley to taste and mix well by hand to achieve thick batter consistency

For
Zucchini pancakes: shred zucchini and press out excess liquid in colander. Add to
dry ingredients with 3 eggs, and mix well. Garlic is a nice addition here.

For
Sweet potatoes. Peel and finely chop/grate. There is really no excess liquid with raw sweet potatoes. Add to flour mixture and add cinnamon to taste along with 3
eggs and mix well.

All recipes should have a
thick batter consistency and so one may have to adjust the amount of flour &
eggs etc to achieve that consistency

Heat oil in a
heavy duty skillet ( at least one inch deep ) to about 360F med high heat until oil is wavy and a drop of batter placed into oil will float to top and sizzle. Too cold oil and fry foods get greasy and soggy , too hot, fried foods brown and don't cook through

Drop
batter by heaping tablespoons/or level mixing spoons and spread out top with bottom of spoon. Fry each side till golden brown several minutes each side and turn to other side frying till golden brown again; ideally turning each pancake over just one. Drain on paper toweling, remove and place on serving platter. Or keep warm in 200F oven until all are fried and ready to serve.

Serve with your favorite condiments.

Yield: for each type of pancake recipe: approximately 10 to 12 servings all depends how large they are when going into oil to fry.

Note: Leftover batters may be saved ,and
baked into a kugel, in greased pan in 350F oven till golden

I often mix both the
zucchini and potato batters for a kugel.

The
sweet potato latkes( natural sugars in sweet potatoes ) may tend to burn more quickly when fried.


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