Wild Rice And Potato Latkes Recipes

WILD RICE AND POTATO LATKES

Steps:

• Cook rice in 1 1/2 cups water until completely tender, about 1 hour or more. Drain rice in colander and let sit until it is dry to the touch, about 15 minutes.
• Place warm rice in a mixing bowl.
• Using paper towels, squeeze as much moisture as possible from potato, a handful at a time and transfer to the bowl with the rice.
• With a fork, mix in the eggs and chives. Sprinkle with flour and mix. Add salt and pepper to taste.
• Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
• Place rounded tablespoons of the mixture in the pan, pressing each firmly with the back of a fork to make thin, 2-inch pancakes with lacy edges. Space latkes 2 inches apart.
• When lightly browned on the bottom, 2 to 3 minutes, gently turn latkes and brown on the other side, about 2 minutes.
• When done, transfer to a warm plate and keep warm. Repeat with remaining mixture, adding more oil if needed to the pan before adding more pancakes.
• Serve hot.

SWEET POTATO LATKES

Steps:

• In a large bowl, combine the first 4 ingredients. Stir in eggs until blended. Add potatoes; toss to coat., Heat 1/4 cup oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels. If desired, top with minced chives and serve with sour cream and applesauce.

CLASSIC POTATO LATKES

Steps:

• Coarsley grate the potatoes and onion into a large bowl, or use a food processor with a coarse grating blade. Leave the mixture to rest for about 15 mins so the liquid releases from the onions and potatoes. Carefully drain off the liquid for about 30 mins until the mixture is dry, then put in a cheese cloth and squeeze out the remaining liquid.
• Add the eggs, flour, 1 tsp sea salt and pepper, and mix well. Pour the oil into the pan so that it is 2-3cm deep. Set over a medium heat for a few minutes until it ripples.
• Carefully spoon in the mixture to the size you want - 2 tbsp for large latkes or 1 tbsp for small. Fry them in batches to avoid overcrowding the pan, and cook on each side until browned for 2 mins. Remove to a plate lined with kitchen paper, then season with a sprinkling of salt. Serve with the soured cream and smoked salmon, finished with a sprinkling of chives, or just apple sauce - both are traditional.

SWEET POTATO LATKES

Steps:

• Coarsely grate potatoes and drain well. Place potatoes in a mixing bowl with all remaining ingredients and mix together.
• Cover and leave to stand for 1 hour.
• Heat oil for shallow frying in a frying pan and drop large spoonfuls of the mixture as for small pancakes and fry until golden brown on both sides and cooked in the middle, about 5 minutes.
• Drain well on paper towels and keep hot until ready to serve. Eat immediately.

STAGE DELI POTATO LATKES

Steps:

• Using on/off turns, finely chop potatoes in processor.
• Transfer to strainer set over large bowl and drain well, pressing hard on potatoes.
• Discard potato juices.
• In large mixing bowl, whisk eggs to blend.
• Mix in potatoes and onion.
• Add matzo meal and stir to blend.
• Season with salt and pepper.
• Preheat oven to 200F.
• Pour oil into large skillet to depth of ¼ inch.
• Heat over medium heat.
• Working in batches, drop potato mixture into skillet by ¼ cupfuls.
• Using spatula, flatten into 3-inch-diameter pancakes.
• Cook until brown and crisp, about 5 minutes per side.
• Transfer pancakes to paper towels to drain.
• Keep warm in preheated oven while cooking remaining potato pancakes.
• Serve pancakes warm with sour cream and applesauce.