Ingredients with Measurements:
- 2 cups grated potatoes
- 1/2 cup finely chopped onions
- 1/4 cup flour
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup gribenes (chicken skin cracklings), finely chopped
- 1/4 cup vegetable oil
Special equipment needed:
- Large mixing bowl
- Grater
- Skillet
- Spatula
Step-by-step instructions:
1. In a large mixing bowl, combine grated potatoes, chopped onions, flour, egg, salt, and black pepper. Mix well.
2. Add finely chopped gribenes to the mixture and stir until evenly distributed.
3. Heat vegetable oil in a skillet over medium-high heat.
4. Using a tablespoon, drop the potato mixture into the skillet and flatten with a spatula to form a pancake shape.
5. Cook for 3-4 minutes on each side or until golden brown and crispy.
6. Remove from skillet and place on a paper towel-lined plate to drain excess oil.
7. Repeat with the remaining potato mixture until all the latkes are cooked.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
Makes 8-10 latkes
Nutritional information:
Per serving (1 latke):
- Calories: 150
- Fat: 10g
- Carbohydrates: 12g
- Protein: 3g
- Sodium: 200mg
Substitutions for ingredients:
- Instead of gribenes, you can use bacon bits or chopped cooked chicken.
- You can substitute all-purpose flour with gluten-free flour.
Variations:
- Add grated carrots or zucchini to the potato mixture for extra flavor and nutrition.
- Top the latkes with sour cream and chives or applesauce for a sweet and savory twist.
Tips and tricks:
- Squeeze out excess liquid from the grated potatoes before mixing with other ingredients to prevent soggy latkes.
- Use a non-stick skillet or a well-seasoned cast-iron skillet for best results.
- Keep the cooked latkes warm in a 200°F oven until ready to serve.
Storage instructions:
- Store leftover latkes in an airtight container in the refrigerator for up to 3 days.
- To freeze, place the cooked latkes in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe container and store for up to 3 months.
Reheating instructions:
- To reheat frozen latkes, preheat the oven to 375°F and bake for 10-15 minutes or until heated through.
- To reheat refrigerated latkes, place them in a skillet over medium heat and cook for 2-3 minutes on each side or until heated through.
Presentation ideas:
- Serve the latkes on a platter with a dollop of sour cream and chopped chives.
- Garnish with a sprinkle of paprika or cumin for extra flavor and color.
Pairings:
- Serve with a side of applesauce or cranberry sauce for a classic combination.
- Pair with a green salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Sweet potato fries
- Green bean casserole
Troubleshooting advice:
- If the latkes are too soft, add more flour to the mixture.
- If the latkes are too dry, add more egg or a splash of milk to the mixture.
Food safety advice:
- Make sure to cook the latkes until they are golden brown and crispy to ensure they are fully cooked.
- Store leftover latkes in the refrigerator or freezer promptly to prevent bacterial growth.
Food history:
- Latkes are a traditional Jewish dish often served during Hanukkah, which celebrates the miracle of the oil in the Temple.
Flavor profiles:
- Crispy, savory, and slightly salty with a hint of chicken flavor from the gribenes.
Serving suggestions:
- Serve as an appetizer or side dish for a holiday meal or brunch.
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Region: Jewish/Eastern European