Golden Latkes
Whether regular size or mini, lacy, crisp golden latkes are downright addictive. Top the mini ones with Lemon Créme Fraîche (recipe link below) or sour cream and smoked salmon for an ideal appetizer.
Servings: 36
Ingredients:
Golden latkes with homey toppings
Photography by Edward Pond
| Nutritional Info | |
| Per latke: about | - |
| cal | 131 |
| pro | 1 g |
| total fat | 9 g |
| sat. fat | 1 g |
| carb | 12 g |
| fibre | 1 g |
| chol | 10 mg |
| sodium | 102 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 2% |
| vit A | 1% |
| vit C | 7% |
| folate | 4% |
Suggested Recipes
-
10 large potatoes, peeled (about 5 lb/2.2 kg)
2 onions, halved
2 eggs
1/2 cup (125 mL) matzo meal or finely crushed unsalted crackers (such as Saltine)
1-1/2 tsp (7 mL) salt
1/2 tsp (2 mL) pepper
vegetable_oil for frying
Preparation:
By hand or in food processor with shredder blade, grate potatoes alternating with onions. In large bowl, whisk together eggs, matzo meal, salt and pepper. Add potatoes and onions; toss to mix.
Pour enough oil into each of 2 large heavy skillets to come 1/4 inch (5 mm) up side; heat over medium-high heat until hot but not smoking. Using 1/4 cup (50 mL) lightly packed potato mixture per latke, add to pan, leaving 1 inch (2.5 cm) between each; flatten slightly. Fry, turning once, until edges are golden and crisp, 6 minutes. Drain on paper towel-lined racks.
With small sieve, remove any potato pieces from oil and discard. Repeat with remaining latke mixture, heating more oil as necessary. (Make-ahead: Let cool. Cover and refrigerate on paper towel-lined rimmed baking sheet for up to 8 hours. Recrisp on unlined baking sheets in 450°F/230°C oven for about 5 minutes.)
Additional Information
-
Variation
Toppings
Mini Golden Latkes: Use 2 tbsp (25 mL) potato mixture per latke. Reduce cooking time by 1 minute. Makes 72 mini-latkes.
Cold Smoked Salmon, Char or Gravlax
Top each latke with 2 tsp (10 mL) Lemon Crème Fraîche, Crème Fraîche or sour cream, twist of smoked fish or gravlax and sprig of dill. You need about 8 oz (250 g) smoked fish or gravlax for 36 latkes.
Hot Smoked Salmon, Trout or Mackerel
Top each latke with 2 tsp (10 mL) Lemon Crème Fraîche, Crème Fraîche or sour cream, small piece of smoked fish and sprig of dill. You need about 8 oz (250 g) smoked fish for 36 latkes.
Source
Canadian Living Magazine: January 2006
For more great recipes when you're on the go, get Canadian Living Mobile! Access Canadian Living's Tested Till Perfect recipes anytime, anywhere -- and best of all, it's FREE! Get it now: visit m.canadianliving.com on your BlackBerry® or iPhone™.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »