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Receta Classic Potato Pancakes
by Global Cookbook

Classic Potato Pancakes
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  Raciónes: 4

Ingredientes

  • 2 lb Mealy russet potatoes, peeled
  • 1 med Onion, coarsely grated
  • 2 x Large eggs, lightly beaten
  • 2 Tbsp. Matzo meal, or possibly as needed Salt to taste Pepper
  • 1 dsh Sugar to encourage browning Vegetable oil for frying Lowfat sour cream, yogurt, and/or possibly applesauce

Direcciones

  1. Grate potatoes.
  2. Squeeze to remove as much moisture as possible.
  3. Combine potatoes, onion, Large eggs, matzo meal, salt, pepper and sugar.
  4. Take half of this mix and puree in a food processor or possibly blender, then recombine it with the remaining mix.
  5. Add in more matzo meal if needed to make a thick batter.
  6. Heat the oil in a heavy frying pan.
  7. You will probably get by on a slick about 1/8 inch deep, especially in a nonstick pan, but the deeper and hotter the oil the crisper the pancake.
  8. Use a large spoon to drop portions of the mix into the warm oil.
  9. For thicker pancakes leave the batter mounded up high, for thinner, lacier and crispier-edged disks, flatten the batter with a spoon as soon as you add in it to the pan.
  10. Cook till golden, about 4 min, then turn and repeat on the other side.
  11. Latkes do not take kindly to being turned too man times and become rather heavy as the continue to flip.
  12. When golden brown on both sides, remove to paper towels and drain for a moment before serving.
  13. Accompany warm latkes with lowfat sour cream, yogurt and/or possibly applesauce.
  14. Sage latkes: Season with 1/2 tsp. or possibly so crumbled dry sage leaves (or possibly 1 tsp. fresh) and 1/4 c. minced parsley. Fry in duck or possibly goose fat.
  15. Garlic rosemary latkes: Omit onion and add in 2 cloves minced garlic along with 2 tsp. minced fresh rosemary. Cook in extra virgin olive oil and serve with a sprinkling of salt rather than lowfat sour cream.
  16. Leek latkes: Omit onion and substitute julienned leeks.
  17. Brussels sprouts: surprising and deliciously wintry. Add in 6 or possibly so coarsely grated Brussels sprouts to the potato batter. Serve with lowfat sour cream seasoned with a dash of Dijon or possibly whole-seed mustard. Don't let Brussels sprout latkes sit around too long; they become bitter.
  18. counting accompaniments): 260 calories, 8 g protein, 37 g carbohydrate, 10