Chanukah is Here! Potato Latkes Recipe (aka Potato Pancakes)

Potato Latkes
Potato Latkes

Chanukah Treat! 

Shout out to my niece Eli, who brought potato latkes to Thanksgiving! Why? Because, this year, the two holidays coincided. I have a love/hate relationship with these delicious Chanukah treats. I love to eat them, but don’t love making them. Trust me when I say oil splatters everywhere and energy must be reserved for a rigorous clean-up. I once heard a colleague say she fries hers outside on her deck in an electric frying pan. I own one, but am always cooking for a crowd. I’d need several electric frying pans…

Hmmm, food for thought!

IMG_2753

potatoes grated in food processor
Grate potatoes in food processor.
onions grated in food processor
Grate onions in food processor.
Latkes frying.
Fry latkes in oil until medium brown on each side.
Latkes frying.
Add more oil to frying pan when oil level drops.
Drain latkes on brown paper bags to retain their crispiness.
Drain latkes on brown paper bags to retain their crispiness.

POTATO LATKES

Ingredients

4 large potatoes, peeled and grated (I used a food processor to grate potatoes and onions.)

1 cup onions, grated

2 eggs

1/2 teaspoon baking powder

1/2 cup flour

Salt and pepper to taste

Corn, canola or vegetable oil

brown paper grocery bags, cut open and flattened on a counter

Directions

1.  Insert grating disc in food processor and grate potatoes.  Place potatoes in a colander sitting in a bowl or sink.  Drain excess liquid.

2.  Grate onions in food processor.

3.  In a large bowl, combine drained potatoes with eggs, salt, pepper, baking powder, flour and onions.  Mix well.

4.  Pour a layer of oil in frying pan and heat on a medium heat.

5.  Drop potato mixture by spoonfuls into hot oil.  (Be careful, because they splatter.)

6.  When one side of a latke is medium brown, turn and brown other side.

7.  Drain on paper bags.

Yield:  approximately 25 latkes, depending on the size of the spoon and amount of mixture you drop into the oil.

*If not serving right away, you may freeze latkes once they’ve cooled. When ready to serve, preheat oven to 425 degrees F.  Place latkes in a single layer on foil-lined cookie sheets.  Bake approximately 15 minutes or until crisp.

Serve with applesauce or sour cream.

Pass the Applesauce Potato Latkes (aka Potato Pancakes)

Potato Latkes
Potato Latkes

I’m reposting this recipe! Yum! 

Hon, these potato latkes tasted as good as they smelled!  I tripled the recipe below, then portioned and froze them, ready to defrost and reheat at a moment’s notice. Prepping and frying latkes is a lot of work, which is why I make them only twice a year. Yes, they’re cooked in oil. But, they’re worth it on occasion, especially if served with applesauce or sour cream.

IMG_2753

potatoes grated in food processor
Grate potatoes in food processor.
onions grated in food processor
Grate onions in food processor.
Latkes frying.
Fry latkes in oil until medium brown on each side.
Latkes frying.
Add more oil to frying pan when oil level drops.
Drain latkes on brown paper bags to retain their crispiness.
Drain latkes on brown paper bags to retain their crispiness.

POTATO LATKES

Ingredients

4 large potatoes, peeled and grated (I used a food processor to grate potatoes and onions.)

1 cup onions, grated

2 eggs

1/2 teaspoon baking powder

1/2 cup flour

Salt and pepper to taste

Corn, canola or vegetable oil

brown paper grocery bags, cut open and flattened on a counter

Directions

1.  Insert grating disc in food processor and grate potatoes.  Place potatoes in a colander sitting in a bowl or sink.  Drain excess liquid.

2.  Grate onions in food processor.

3.  In a large bowl, combine drained potatoes with eggs, salt, pepper, baking powder, flour and onions.  Mix well.

4.  Pour a layer of oil in frying pan and heat on a medium heat.

5.  Drop potato mixture by spoonfuls into hot oil.  (Be careful, because they splatter.)

6.  When one side of a latke is medium brown, turn and brown other side.

7.  Drain on paper bags.

Yield:  approximately 25 latkes, depending on the size of the spoon and amount of mixture you drop into the oil.

*If not serving right away, you may freeze latkes once they’ve cooled. When ready to serve, preheat oven to 425 degrees F.  Place latkes in a single layer on foil-lined cookie sheets.  Bake approximately 15 minutes or until crisp.

Serve with applesauce or sour cream.

Autumn Apple Crumble

Apple Crumble
Autumn Apple Crumble.

Thanksgiving is right around the corner, which means shopping, cooking and cleaning in preparation for Family and Feast.  I have menus to plan, furniture to move and mattresses to blow up.  My house will be crowded, but it’ll be filled with love, laughter and lots of food.

This easy Apple Crumble recipe was mentioned in my post “Fall Fete (Dessert and Decor).”  I tried it out on Teen Daughter’s friends and parents and it was a hit!  Thanks to the blog, Mama’s Gotta Bake, I have another way to sweeten up and serve autumn apples.

Happy baking, hon!

Apple Crumble Ingredients
Apple Crumble ingredients.
Prepping Apple Mixture.
Prepping the apple mixture.
Ready to go in the oven/
Ready to bake.

 

 

 

 

 

Apple Crumble ready to eat.  "I'll serve the Crumble and you dish out the ice cream!"
Apple Crumble fresh out of the oven. “I’ll serve the Crumble and you dish out the ice cream!”

Autumn Apple Crumble

Ingredients:

7 large apples, peeled, cored and cut into 1/4″ slices (I used a variety of apples)

2 teaspoons lemon juice (plus 1 Tablespoon to be used before baking)

1/2 cup brown sugar

1 Tablespoon granulated sugar

1 teaspoon ground cinnamon

1/8 teaspoon grated nutmeg

Topping Ingredients:

1 stick (1/2 cup) unsalted butter, cut into small cubes

1 1/2 cups old fashioned oats

3 Tablespoons brown sugar

1/2 cup walnuts, chopped small (optional, I didn’t use them in my recipe)

1/2 cup all purpose flour

pinch of salt

Directions:

1.  Preheat oven to 375 degrees F.

2. Fill a large bowl with cold water and stir 1 Tablespoon of lemon juice into it.  As you are slicing apples, put them into the bowl of lemon water so they don’t brown.  When all the apples are sliced, drain them and put into another bowl.

3.  Toss the apples in the 2 teaspoons lemon juice, brown sugar, granulated sugar, cinnamon and nutmeg until they are coated.  Place apple mixture into a baking dish (About 2 quart-sized dish).  Set aside.

4.  In a large bowl, mix the Topping.  Toss the oats, walnuts (optional), pinch of salt, brown sugar and flour until all are incorporated.  Then, work in the butter by pinching it with your fingers until mixture resembles coarse crumbs.

5.  Sprinkle Topping mixture over the apple mixture and bake for about 40 -50 minutes, until the apples are tender when pierced with a sharp knife.

6.  Best when eaten warm from the oven with a scoop of–what else?–vanilla ice cream!

Serves 8

 

Pass the Applesauce Potato Latkes (aka Potato Pancakes)

Potato Latkes
Potato Latkes

Hon, these potato latkes tasted as good as they smelled!  I tripled the recipe below, then portioned and froze them, ready to defrost and reheat at a moment’s notice. Prepping and frying latkes is a lot of work, which is why I make them only twice a year. Yes, they’re cooked in oil. But, they’re worth it on occasion, especially if served with applesauce or sour cream.

IMG_2753

potatoes grated in food processor
Grate potatoes in food processor.
onions grated in food processor
Grate onions in food processor.
Latkes frying.
Fry latkes in oil until medium brown on each side.
Latkes frying.
Add more oil to frying pan when oil level drops.
Drain latkes on brown paper bags to retain their crispiness.
Drain latkes on brown paper bags to retain their crispiness.

POTATO LATKES

Ingredients

4 large potatoes, peeled and grated (I used a food processor to grate potatoes and onions.)

1 cup onions, grated

2 eggs

1/2 teaspoon baking powder

1/2 cup flour

Salt and pepper to taste

Corn, canola or vegetable oil

brown paper grocery bags, cut open and flattened on a counter

Directions

1.  Insert grating disc in food processor and grate potatoes.  Place potatoes in a colander sitting in a bowl or sink.  Drain excess liquid.

2.  Grate onions in food processor.

3.  In a large bowl, combine drained potatoes with eggs, salt, pepper, baking powder, flour and onions.  Mix well.

4.  Pour a layer of oil in frying pan and heat on a medium heat.

5.  Drop potato mixture by spoonfuls into hot oil.  (Be careful, because they splatter.)

6.  When one side of a latke is medium brown, turn and brown other side.

7.  Drain on paper bags.

Yield:  approximately 25 latkes, depending on the size of the spoon and amount of mixture you drop into the oil.

*If not serving right away, you may freeze latkes once they’ve cooled. When ready to serve, preheat oven to 425 degrees F.  Place latkes in a single layer on foil-lined cookie sheets.  Bake approximately 15 minutes or until crisp.

Serve with applesauce or sour cream.

Noodle Kugel (non-dairy)

Basic Sweet Noodle Kugel
Basic Sweet Noodle Kugel
Ready to bake.
Ready to bake.

Basic Sweet Noodle Kugel

Noodle Kugel is a sweet side dish, and I paired the one above with brisket.  There are many kinds of Kugel but the two I like best are this recipe, which is non-dairy, and the Kugel that is loaded with cottage cheese, cream cheese and sour cream (please pass the Lactaid!). Since not everyone likes raisins, I added them to a small portion of the dish.  Watch the cooking time because the noodles on top tend to cook quickly.  Chewy is good, crunchy is overcooked so I err on the side of less oven time.  You could even cover the dish with foil part-way through to protect those precious noodles.  Happy baking, hon!

Ingredients:

3 eggs

1/2 cup sugar

1/4 cup non-dairy margarine, melted

1/2 teaspoon salt or to taste

1 teaspoon cinnamon

1/2 teaspoon vanilla

1/2 cup raisins, optional

1 package wide egg noodles, cooked and drained

Directions:

Beat eggs and sugar together. Add margarine, salt, cinnamon and vanilla. Fold in cooked and drained egg noodles. If you are adding raisins, add to noodle mixture. Pour into a greased baking dish. Bake at 350 degrees F for approximately 20 to 25 minutes or until noodles start to brown. The original recipe calls for a longer cooking time, but I don’t know why. You want the top of the noodles to cook without becoming crunchy.  (Next time I make this Kugel, I may also try a lower cooking temperature.)