Latkes, Four Ways скачать в хорошем качестве

Latkes, Four Ways

Behavioral Health & Nutrition students in the College of Health Sciences at the University of Delaware share healthy recipes from their kitchen classroom. Student chef: Brianna Fachler Visit http://sites.udel.edu/bhan/ for more info. GENERAL INSTRUCTIONS: 1. Preheat oven to 400F 2. Pour 2-3 tbsp vegetable oil on rimmed sheet - enough to cover bottom but no more. 3. Heat oil in oven for 5 minutes. 4. Put latkes on pre-heated sheets. Cook 15 minutes on first side, flatten then cook an additional 10 - 15 minutes on second side CLASSIC POTATO LATKES Ingredients: 2 large Russet potatoes (about 1 pound), peeled and grated 1 large onion (8 ounces), peeled and grated 2 large eggs ½ cup all-purpose flour 2 tsp coarse kosher salt (or 1 teaspoon fine sea salt), plus more for sprinkling 1 tsp baking powder ½ tsp freshly ground black pepper Safflower or other oil, for frying Preparation: 1. Transfer grated potato and onion to a clean dishtowel and squeeze and wring out as much of the liquid as possible. 2. Transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder and pepper, and mix until the flour is absorbed. 3. 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. 4. 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. 5. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter. Serve with applesauce and sour cream. ZUCCHINI LATKES Ingredients: 3 medium zucchini, shredded (about 4½ cups) 1 tsp salt, divided 2 eggs, beaten 1 small red onion, grated ¼ cup matzo meal or dry bread crumbs ⅛ tsp pepper Oil for frying Serve with dill sour cream Preparation: 1. In a large bowl, toss zucchini and ½ teaspoon salt; let stand for 10 minutes. Squeeze zucchini dry using clean dishtowel. 2. Return to bowl and stir in the eggs, onion, matzo meal, pepper and remaining salt. 3. In a large skillet, heat oil over medium heat. Drop batter by tablespoonfuls into oil; press lightly to flatten. Fry for 2 minutes on each side or until golden brown. Serve with sour cream if desired. Yield: 16 latkes. SAVORY SWEET POTATO LATKES Ingredients: 1 lb sweet potatoes, peeled and coarsely grated 2 scallions, finely chopped ⅓ cup all-purpose flour 2 large eggs, lightly beaten 1 tsp salt ½ tsp black pepper ¼ tsp cumin ¾ cup vegetable oil Serve with chili lime sour cream - (lime juice and zest, chili powder) Preparation: 1. Stir together potatoes, scallions, flour, eggs, salt, and pepper. 2. Heat oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4, spoon 1/8 cup potato mixture per latke into oil and flatten to 3-inch diameter with a slotted spatula. Reduce heat to moderate and cook until golden, about 1 1/2 minutes on each side. 3. Transfer latkes with spatula to paper towels to drain. APPLE CINNAMON LATKES Ingredients: 5 apples, cored spiral cut 2 eggs, lightly beaten ½ cup all-purpose flour 2 tbsp arrowroot flour (helps absorb some of moisture from apples) 1 tbsp sugar 1 tbsp cinnamon Zest of one orange vegetable or canola oil for frying confectioners sugar for dusting sour cream and apple sauce for serving on top Preparation: 1. Peel and core apples. Process in food processor with grating blade, grate by hand with box grater or make thin spirals with a spiralizer. 2. In large mixing bowl, beats eggs and add all purpose flour, arrowroot flour, sugar and cinnamon. Add more arrowroot flour if mixture seems too wet. 3. Stir in grated apples. 4. Form 3” patties with your hands, squeezing out extra moisture. 5. Heat 2-3 tbsp of oil on medium heat in sauté pan. 6. Place patties down directly from your spatula carefully in hot oil and let cook for 3-4 minutes on one side until you can see a little brown peeking out from underneath. It might seem like they are not going to hold together but they will. You may need to just nudge them with your spatula a little. 7. Carefully flip latkes away from your face and cook for another 3-4 minutes. 8. Remove latkes from pan and place on paper towel lined plate to remove excess oil. Keep warm in oven on lowest setting until all latkes cooked. 9. Serve with cinnamon sour cream. Sprinkle confectioners sugar on top. For more: http://sites.udel.edu/bhan/