Ingredients with Measurements:
- 2 large potatoes, peeled and grated
- 1 onion, grated
- 2 eggs, beaten
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chass (a type of yogurt)
- 2 tablespoons vegetable oil
Special equipment needed:
- Grater
- Mixing bowl
- Non-stick skillet
Step-by-step instructions:
1. In a mixing bowl, combine grated potatoes, grated onion, beaten eggs, all-purpose flour, baking powder, salt, black pepper, and chass. Mix well until all ingredients are fully incorporated.
2. Heat vegetable oil in a non-stick skillet over medium-high heat.
3. Using a spoon, scoop a small amount of the potato mixture and drop it into the skillet. Flatten it with the back of the spoon to form a pancake shape.
4. Cook the latkes for 2-3 minutes on each side or until golden brown.
5. Remove the latkes from the skillet and place them on a paper towel to absorb excess oil.
6. Repeat the process until all the potato mixture is used up.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
Makes 8-10 latkes
Nutritional information:
Calories: 120
Fat: 6g
Carbohydrates: 13g
Protein: 3g
Sodium: 200mg
Sugar: 1g
Substitutions for ingredients:
- Instead of chass, you can use sour cream or Greek yogurt.
- You can use matzo meal instead of all-purpose flour.
Variations:
- Add chopped scallions or fresh herbs like parsley or dill to the potato mixture for extra flavor.
- Top the latkes with smoked salmon and a dollop of chass for a fancy brunch dish.
- Make mini latkes and serve them as appetizers with a variety of toppings like apple sauce, crème fraîche, or smoked salmon.
Tips and tricks:
- Squeeze out excess liquid from the grated potatoes and onions to prevent the latkes from becoming soggy.
- Use a non-stick skillet to prevent the latkes from sticking to the pan.
- Keep the latkes warm in the oven at 200°F while you cook the rest of the batch.
Storage instructions:
- Store the leftover latkes in an airtight container in the refrigerator for up to 3 days.
- To freeze the latkes, place them in a single layer on a baking sheet and freeze for 1 hour. Then transfer them to a freezer-safe container and store for up to 3 months.
Reheating instructions:
- To reheat the latkes, place them in a preheated oven at 350°F for 10-15 minutes or until heated through.
- You can also reheat them in a toaster oven or on a skillet over medium heat.
Presentation ideas:
- Serve the latkes on a platter with a dollop of chass on top and a sprinkle of chopped herbs.
- Arrange the latkes on a bed of arugula or mixed greens for a colorful presentation.
- Serve the latkes with a side of apple sauce or cranberry sauce for a classic pairing.
Garnishes:
- Chopped herbs like parsley or dill
- Sour cream or crème fraîche
- Smoked salmon or lox
- Sliced scallions or red onions
Pairings:
- A glass of chilled white wine or sparkling wine
- A cup of hot tea or coffee
- A side of fresh fruit or berries
Suggested side dishes:
- Roasted vegetables like Brussels sprouts or carrots
- Creamy mashed potatoes or sweet potato puree
- A side salad with a tangy vinaigrette dressing
Troubleshooting advice:
- If the latkes are too thick, add a little more chass or beaten egg to the potato mixture.
- If the latkes are too thin, add a little more flour or matzo meal to the potato mixture.
- If the latkes are not crispy enough, increase the heat and cook them for a little longer on each side.
Food safety advice:
- Make sure the potatoes and onions are fully cooked before serving.
- Store the latkes in the refrigerator or freezer to prevent bacterial growth.
- Use clean utensils and cookware to prevent cross-contamination.
Food history:
- Latkes are a traditional Jewish dish that originated in Eastern Europe.
- They are typically served during Hanukkah, the Jewish Festival of Lights, which celebrates the miracle of the oil that burned for eight days in the Temple.
- Latkes are made with grated potatoes, onions, eggs, and flour, and are fried in oil to symbolize the miracle of the oil.
Flavor profiles:
- The Chass Potato Latkes are savory and slightly tangy from the chass yogurt.
- The crispy exterior and soft interior of the latkes create a satisfying texture.
- The combination of potatoes, onions, and chass creates a comforting and hearty flavor.
Serving suggestions:
- Serve the Chass Potato Latkes as a side dish for breakfast, brunch, or dinner.
- Top them with your favorite toppings like smoked salmon, sour cream, or apple sauce.
- Pair them with a glass of wine or a cup of tea for a cozy meal.
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Region: Jewish/Eastern European