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With family and friends inhaling my latkes faster than I could make them — the ready-to-use shredded potatoes were like my own personal miracle. (Bill Hogan/Chicago Tribune) |
6th night:
Taco latkes (dairy). Omit the salt. Add one 1 1/4 ounce packet taco seasoning and 8 ounces shredded or diced cheddar cheese. Serve with salsa.
7th night:
Chive latkes (pareve). Omit the onion from the original recipe. Add 1 cup chopped chives and 1/4 cup finely chopped dill, optional. You can top with herbed sour cream from 5th night (dairy).
8th night:
Pastrami and onion latkes (meat). In a medium skillet, saute the chopped onion from the basic recipe in 1 tablespoon canola oil over medium heat until caramelized. Add the sauteed onion and 1/3 pound chopped pastrami to the basic recipe.
Hash brown potato latkes
Prep: 10 minutes Cook: 10 minutes per batch Makes: 12 latkes
Ingredients:
1 pound hash browns, defrosted if frozen
1 medium onion, finely diced
2 large eggs
1/3 cup flour
1 teaspoon baking powder
1/2 teaspoon black pepper
1/2 teaspoon salt, optional
5 tablespoons canola oil, or as needed
Mix all the ingredients except the oil in a large bowl until thoroughly combined. Heat oil in a large skillet until hot. Working in batches, drop large spoonfuls of potato mixture into the oil; fry, turning once, until golden brown on both sides. Serve warm with apple sauce or sour cream.
Nutrition information:
Per latke: 134 calories, 9 g fat, 2 g saturated fat, 35 mg cholesterol, 11 g carbohydrates, 2 g protein, 51 mg sodium, 1 g fiber.
Sharon Matten writes about kosher cooking on her blog KosherEveryDay.com.
Taco latkes (dairy). Omit the salt. Add one 1 1/4 ounce packet taco seasoning and 8 ounces shredded or diced cheddar cheese. Serve with salsa.
7th night:
Chive latkes (pareve). Omit the onion from the original recipe. Add 1 cup chopped chives and 1/4 cup finely chopped dill, optional. You can top with herbed sour cream from 5th night (dairy).
8th night:
Pastrami and onion latkes (meat). In a medium skillet, saute the chopped onion from the basic recipe in 1 tablespoon canola oil over medium heat until caramelized. Add the sauteed onion and 1/3 pound chopped pastrami to the basic recipe.
Hash brown potato latkes
Prep: 10 minutes Cook: 10 minutes per batch Makes: 12 latkes
Ingredients:
1 pound hash browns, defrosted if frozen
1 medium onion, finely diced
2 large eggs
1/3 cup flour
1 teaspoon baking powder
1/2 teaspoon black pepper
1/2 teaspoon salt, optional
5 tablespoons canola oil, or as needed
Mix all the ingredients except the oil in a large bowl until thoroughly combined. Heat oil in a large skillet until hot. Working in batches, drop large spoonfuls of potato mixture into the oil; fry, turning once, until golden brown on both sides. Serve warm with apple sauce or sour cream.
Nutrition information:
Per latke: 134 calories, 9 g fat, 2 g saturated fat, 35 mg cholesterol, 11 g carbohydrates, 2 g protein, 51 mg sodium, 1 g fiber.
Sharon Matten writes about kosher cooking on her blog KosherEveryDay.com.
