Ingredients with Measurements:
- 1 lb chicken livers
- 2 large onions, chopped
- 3 tbsp vegetable oil
- 1 tsp salt
- 1/2 tsp black pepper
- 4 large potatoes, peeled and grated
- 1/2 cup flour
- 2 eggs, beaten
- 1 tsp baking powder
- Vegetable oil for frying
Special equipment needed:
- Food processor
- Large mixing bowl
- Grater
- Frying pan
Step-by-step instructions:
For the Chopped Liver:
1. Rinse the chicken livers and pat them dry.
2. In a large frying pan, heat 2 tbsp of vegetable oil over medium-high heat.
3. Add the chopped onions and sauté until they are golden brown.
4. Add the chicken livers to the pan and cook for 5-7 minutes, stirring occasionally.
5. Season with salt and pepper.
6. Remove from heat and let cool.
7. Transfer the liver and onion mixture to a food processor and pulse until it is finely chopped.
8. Add 1 tbsp of vegetable oil and pulse again until it is smooth and creamy.
9. Transfer to a serving dish and refrigerate until ready to serve.
For the Potato Latkes:
1. In a large mixing bowl, combine the grated potatoes, flour, beaten eggs, baking powder, salt, and pepper.
2. Mix well until all the ingredients are evenly combined.
3. In a large frying pan, heat enough vegetable oil to cover the bottom of the pan over medium-high heat.
4. Using a spoon, drop the potato mixture into the hot oil, making sure to flatten it into a pancake shape.
5. Fry the latkes for 3-4 minutes on each side, until they are golden brown and crispy.
6. Remove the latkes from the pan and drain them on a paper towel.
7. Serve hot with the chopped liver.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Chopped Liver: Refrigerate until ready to serve
Potato Latkes: Fry over medium-high heat
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 400
Fat: 20g
Carbohydrates: 30g
Protein: 25g
Substitutions for ingredients:
- Beef liver can be used instead of chicken liver
- Matzo meal can be used instead of flour
- Sweet potatoes can be used instead of regular potatoes
Variations:
- Add chopped fresh herbs to the chopped liver mixture, such as parsley or thyme
- Top the latkes with sour cream or applesauce
- Make mini latkes for a party appetizer
Tips and tricks:
- To prevent the latkes from sticking to the pan, make sure the oil is hot enough before adding the potato mixture.
- Use a non-stick pan for easier frying.
- To keep the latkes warm while frying, place them on a baking sheet in a warm oven.
Storage instructions:
- The chopped liver can be stored in an airtight container in the refrigerator for up to 3 days.
- The latkes can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the chopped liver, microwave it for 30 seconds or until warm.
- To reheat the latkes, place them on a baking sheet in a 350°F oven for 5-10 minutes or until heated through.
Presentation ideas:
- Serve the chopped liver in a small bowl with a spoon.
- Place the latkes on a platter and sprinkle with chopped fresh herbs.
Garnishes:
- Garnish the chopped liver with chopped fresh parsley or chives.
- Garnish the latkes with a dollop of sour cream and a sprinkle of chopped chives.
Pairings:
- Serve with a side salad for a light meal.
- Pair with a glass of red wine for a sophisticated dinner.
Suggested side dishes:
- Green salad with vinaigrette dressing
- Roasted vegetables
- Steamed broccoli
Troubleshooting advice:
- If the latkes are too thin, add more flour to the potato mixture.
- If the latkes are too thick, add more beaten egg to the potato mixture.
- If the latkes are not crispy enough, make sure the oil is hot enough before adding the potato mixture.
Food safety advice:
- Make sure the chicken livers are cooked through before chopping them in the food processor.
- Keep the chopped liver refrigerated until ready to serve.
- Make sure the latkes are cooked through before serving.
Food history:
- Chopped liver and potato latkes are traditional Jewish dishes that are often served during Hanukkah.
Flavor profiles:
- Chopped liver is rich and savory, with a creamy texture.
- Potato latkes are crispy and slightly sweet, with a nutty flavor from the fried potatoes.
Serving suggestions:
- Serve the chopped liver and potato latkes as a main course for dinner, or as an appetizer for a party.
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Region: Jewish/Eastern European