Latkes with Herring Apple Salad
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Latkes with Herring Apple Salad
Photography by Yvonne Duivenvoorden
This recipe makes 16 pieces servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 202202 cal |
| pro | 5 g5g pro |
| total fat | 14 g14g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 16 g16g carb |
| fibre | 1 g1g fibre |
| chol | 14 mg14mg chol |
| sodium | 317 mg317mg sodium |
| potassium | 278 mg278mg potassium |
| % RDI: | - |
| calcium | 33 calcium |
| iron | 66 iron |
| vit A | 55 vit A |
| vit C | 1515 vit C |
| folate | 77 folate |
Sweet-sour pickled herring salad pairs beautifully with potato latkes. We like latkes best served hot and crispy, but if you want to make them ahead, they are also good served at room temperature.
Ingredients
- 4 large russet potatoes , (2-1/2 lb/1.25 kg), peeled4 large russet potatoes, (2-1/2 lb/1.25 kg), peeled
- 1 large onion , quartered1 large onion, quartered
- 1 egg , lightly beaten1 egg, lightly beaten
- 1/4 cup all-purpose flour 1/4 cup all-purpose flour
- 3/4 tsp salt 3/4 tsp salt
- 1/2 tsp baking powder 1/2 tsp baking powder
- 1/4 tsp pepper 1/4 tsp pepper
- VegetabIe oil , for fryingVegetabIe oil, for frying
- Herring Apple Salad:
- 1 cup sliced pickled herring 1 cup sliced pickled herring
- 1/2 Granny Smith apple , cut into matchsticks1/2 Granny Smith apple, cut into matchsticks
- 1/3 cup thinly sliced red onions 1/3 cup thinly sliced red onions
- 1 tsp cider vinegar 1 tsp cider vinegar
- 1/4 tsp granulated sugar 1/4 tsp granulated sugar
- 1/4 tsp salt 1/4 tsp salt
- 1/4 tsp pepper 1/4 tsp pepper
Preparation
Herring Apple Salad: In bowl, gently toss together herring, apple and onion. Sprinkle with vinegar, sugar, salt and pepper; toss. Set aside. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Using coarse grater, alternately shred potatoes and onion quarters. Place in colander or sieve; with hands, squeeze out as much liquid as possible. In large bowl, stir together potato mixture, egg, flour, salt, baking powder and pepper.
In large skillet, pour in enough of the oil to come 1/2 inch (1 cm) up side of pan; heat over medium-low heat. For each latke, spoon scant 1/4 cup (50 mL) potato mixture into oil, pressing lightly with fork to flatten and leaving about 1 inch (2.5 cm) space between latkes.
Cook, turning once, until golden and crispy, 6 to 9 minutes. Transfer to paper towel–lined baking sheet. Serve topped with salad.
Using coarse grater, alternately shred potatoes and onion quarters. Place in colander or sieve; with hands, squeeze out as much liquid as possible. In large bowl, stir together potato mixture, egg, flour, salt, baking powder and pepper.
In large skillet, pour in enough of the oil to come 1/2 inch (1 cm) up side of pan; heat over medium-low heat. For each latke, spoon scant 1/4 cup (50 mL) potato mixture into oil, pressing lightly with fork to flatten and leaving about 1 inch (2.5 cm) space between latkes.
Cook, turning once, until golden and crispy, 6 to 9 minutes. Transfer to paper towel–lined baking sheet. Serve topped with salad.
Source : Canadian Living Magazine: December 2009
- Keywords : Appetizers; Potatoes; Onions; Fry; Fish; Apples; Make-Ahead; Kosher; Jewish; 300 calories;
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