CLASSIC POTATO LATKES
This recipe is for a classic, unadorned latke; the kind your Bubbe used to make. No kohlrabi or cumin here. Serve them hot and make more than you think you need. They go fast.
Provided by Melissa Clark
Categories brunch, dinner, lunch
Time 45m
Yield About 3 dozen
Number Of Ingredients 8
Steps:
- Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible.
- Working quickly, transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder and pepper, and mix until the flour is absorbed.
- In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter.
MELISSA CLARK'S FAVORITE HEIRLOOM LATKES
This recipe is from Melissa Clark's new cookbook, "In the Kitchen With A Good Appetite." Don't make the potato batter ahead (not even grating the potatoes). It's better to fry the latkes ahead and keep them warm in a 200 F oven than to have the batter sit and turn brown while it waits. ave everything measured out before your guests arrive, then grate, mix and fry all at once. Makes 16 to 20 latkes. NOTE: This recipe can easily be doubled, tripled...
Provided by blucoat
Categories Potato
Time 30m
Yield 16-20 latkes
Number Of Ingredients 8
Steps:
- Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible.
- Working quickly, transfer the mixture to a large bowl. Add the four, salt, baking powder, and pepper and mix until the flour is absorbed.
- In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking 3 to 4 latkes at one time. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain. Repeat with the remaining batter.
Nutrition Facts : Calories 63.2, Fat 0.7, SaturatedFat 0.2, Cholesterol 26.4, Sodium 307.1, Carbohydrate 12.2, Fiber 1.3, Sugar 0.8, Protein 2.2
MELISSA CLARK'S ONE BOWL SHORTBREAD
Make and share this Melissa Clark's One Bowl Shortbread recipe from Food.com.
Provided by Nado2003
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Whisk together flours or flour and cornstarch, sugar and salt.
- Stir in melted butter.
- Press dough into 8x8 or 9x9 pan lined with parchment paper.
- Bake until golden on top, 35 to 45 minutes.
- As soon as it comes out of the oven, shower the top with more sugar and be generous. Use a butter knife to cut the shortbread into bars in the pan while it's still hot.
Nutrition Facts : Calories 341.3, Fat 23.4, SaturatedFat 14.6, Cholesterol 61, Sodium 149.1, Carbohydrate 29.4, Fiber 1, Sugar 1.7, Protein 3.8
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