Latkes & More Chanukah Party

Potato Latkes with Gravlax, Crème Fraîche and Caviar

Ingredients

1 large baking potato (1 pound), peeled
1 small onion (4 ounces), peeled
1/4 cup all-purpose flour
1 tablespoon matzo meal
1 large egg, lightly beaten
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
Vegetable oil, for frying
1/2 cup crème fraîche
6 ounces thinly sliced gravlax, cut into 2-by-1/2-inch strips
2 ounces wild sturgeon caviar roe

Preparation

In a food processor or on a box grater, coarsely shred the potato and onion. Transfer to a colander and squeeze dry. Let stand for 2 minutes, then squeeze dry again.

ransfer the potato mixture to a large bowl. Add the flour, matzo meal, egg, salt and pepper and stir to combine. In a medium skillet, heat 2 tablespoons of vegetable oil until shimmering.
Drop packed teaspoons of the potato mixture into the skillet and flatten them with the back of a spoon.

Cook the latkes over moderately high heat until the edges are golden, about 1 1/2 minutes; flip and cook until golden on the bottom, about 1 minute. Drain on paper towels. Repeat with the remaining potato mixture, adding more oil to the skillet as needed.

Arrange the latkes on a silver platter and top each one with crème fraîche, gravlax and roe. Serve warm.

Carrot and Potato Latkes

Ingredients

2 tablespoons all-purpose flour
1 teaspoon black pepper, freshly ground
1 tablespoon fresh lemon juice 1 pound potatoes, peeled and coarsely grated
1/2 pound (about 3 medium) carrots, peeled and coarsely grated
1 large egg, lightly beaten 6-9 tablespoons canola oil
Plain yogurt, or applesauce (as a condiment)
Salt and pepper to taste

Preparation

Preheat the oven to 400 degrees and prepare a baking sheet. Peel potatoes and coarsely grate into a colander. Mix in lemon juice and drain for 5 minutes. In a medium bowl,stir together the carrots and egg. Stir in the flour, salt, and pepper.

In a large (at least 10-inch) heavy nonstick skillet, heat 2 tablespoons oil over medium heat.Spoon 1/4 cup of the mixture loosely in the pan so it forms a pancake. Repeat to make 3 more pancakes. Press on each lightly with a flat spatula to make a cake about 1/2 inch wide.

Cook until browned on one side, about 3 minutes. Turn the cakes over and brown the other side, about 3 minutes. Transfer to the baking sheet.Repeat with remaining pancake mixture, adding 1 to 2 tablespoons of oil to the pan with each batch, depending on how much oil is remaining in the pan.

Bake for 8 to 10 minutes to cook the pancakes through. Drain briefly on paper towels. Season with salt and pepper. Serve while hot, with plain yogurt and/or applesauce.

Sharon's Latkes
Sharon Lebewohl, author of "The 2nd Ave Deli Cookbook" shares her family's recipe for potato latkes.

Ingredients
2 1/2 pounds baking potatoes, peeled and quartered
2 large onions, quartered (about 1 1/2 cups grated)
3 large eggs, lightly beaten 1 teaspoon baking powder
1 1/4 cups corn oil
1 cup all-purpose flour
2 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground black pepper
2 cups matzo meal
Applesauce, for garnish
Sour cream, for garnish

Preparation

In a food processor, finely grate potatoes (don't liquefy, leave some texture). Transfer to a colander to eliminate excess liquid. Transfer to a large bowl.

inely grate onions, and mix 1 1/2 cups into potatoes. Add eggs, baking powder, 3/4 cup corn oil, flour, salt, and pepper. Stir to combine. Fold in matzo meal, blending well.

eat remaining 1/2 cup corn oil in a deep skillet over low heat. With a large kitchen spoon, drop batter into pan, creating pancakes about 3 1/2 inches in diameter; be careful not to crowd them.
Fry until underside is a deep golden brown, 3 to 4 minutes.

Turn and fry for 1 to 2 minutes more. Repeat with remaining batter. Drain latkes on a paper towel-lined baking sheet.
Serve with applesauce and/or sour cream.

Sweet Potato Pancakes

Ingredients

1 pound sweet potatoes, peeled
1/2 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons white sugar
1 teaspoon brown sugar
1 teaspoon curry powder
1/2 teaspoon ground cumin
2 eggs, beaten
1/2 cup vegetable oil for frying
1/2 cup milk

Preparation

Shred the sweet potatoes, and place in a colander to drain for about 10 minutes. In a large bowl, stir together the flour, baking powder, white sugar, brown sugar, curry powder and cumin.

Make a well in the center, and pour in eggs and milk. Stir until all of the dry ingredients have been absorbed. Stir in sweet potatoes. Heat oil in a large skillet over medium-high heat.

Drop the potato mixture by spoonfuls into the oil, and flatten with the back of the spoon. Fry until golden on both sides, flipping only once. If they are browning too fast, reduce the heat to medium.

Remove from the oil, and keep warm while the other pancakes are frying.

Vegetable Latkes

Ingedients

2 carrots (5 1/2 ounces)
2 parsnips (11 1/2 ounces)
1 Idaho potato (1 pound)
3 scallions, thinly sliced, white and light-green parts only
1/4 cup all-purpose flour
Salt and freshly ground black pepper
2 large eggs, lightly beaten
2 tablespoons vegetable oil
Sour cream, for garnish

Preparation

Preheat the oven to 200 degrees. Line a rimmed baking sheet with parchment paper, and place it on the center rack of the oven. Peel the carrots, parsnips, and potato, and grate them on the large holes of a box grater.

Place the grated vegetables on a clean kitchen towel, fold it around them, and squeeze tightly to remove all excess moisture. Transfer the grated vegetables to a large mixing bowl.
Add the sliced scallions, flour, and salt and pepper, and toss to combine well. Add the lightly beaten eggs, and mix well. Heat a large nonstick skillet over medium heat, and add 2 teaspoons vegetable oil.

Make a few latkes at a time; for each, shape 2 tablespoons of the vegetable mixture and place in the skillet. Cook 2 minutes on each side, until golden and crisp.

Transfer cooked latkes to prepared baking sheet in oven to keep warm. Repeat with remaining oil and latke mixture. Serve the latkes warm with dollops of sour cream, and salt and pepper to taste.