Latkes with Herring Apple Salad
Latkes with Herring Apple Salad
Photography by Yvonne Duivenvoorden
This recipe makes 16 pieces servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 202 |
| pro | 5 g |
| total fat | 14 g |
| sat. fat | 1 g |
| carb | 16 g |
| fibre | 1 g |
| chol | 14 mg |
| sodium | 317 mg |
| potassium | 278 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 6 |
| vit A | 5 |
| vit C | 15 |
| folate | 7 |
- Portion size: 16 pieces
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 4large russet potatorusset potatoes, (2-1/2 lb/1.25 kg), peeled
- 1 1large oniononions, quartered
- 1 1eggeggs, lightly beaten
- 1/4 cup 1/4cupall-purpose flour
- 3/4 tsp 3/4tspsalt
- 1/2 tsp 1/2tspbaking powder
- 1/4 tsp 1/4tsppepper
- VegetabIe oil, for frying Herring Apple Salad:
- 1 cup 1cupsliced pickled herring
- 1/2 1/2Granny Smith appleGranny Smith apples, cut into matchsticks
- 1/3 cup 1/3cupthinly sliced red onionred onions
- 1 tsp 1tspcider vinegar
- 1/4 tsp 1/4tspgranulated sugar
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
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.
Source : Canadian Living Magazine: December 2009
