I hope most people have experienced the salty crunch of shredded potatoes. I am going to share my own secret recipe with you all for a sweet dessert latke
I still use potatoes, but sweet potatoes and apples to complement the different sweetness that each offers. The white and brown sugar combo, honey, and use of butter to fry make for a caramelized outside and a delicious treat for family and friends.
Sweet pot-apple dessert latkes
*Preheat oven to 200-this is where you'll keep the finished latkes hot until serving.
1. Peel and core apples then grate them, I use an old school grate that's ancient...but a food processor with the shred plate or a hand held shredder will work too.
2. Transfer to a clean bowl with a cheese cloth and wring out as much liquid as possible.
3. Peel and grate potatoes in the same fashion also wringing them out
4. Transfer all things grated to a medium bowl with lemon juice/ orange juice and honey blended well, this will keep them from browning and to give them a little zing, toss in the juice.
5. Whisk flour, sugars, cinnamon, zests, and baking powder, in medium bowl, coat your po-apples in the mixture.
6. In another medium bowl whisk 2 eggs until light and fluffy. Add to your po-apples.
7. In a large (I prefer cast iron) pan heat on medium. Add 1 tbs butter to start and coat the pan.
8. With your coated pan drop a generous tbs of mixture in pan, frying them and flattening with your spatula until browned and crispy. Flip and repeat.
9. As you cook you should wipe away old butter with a paper towel on he edge of a wooden spatula, and then add new butter, you may exceed the 4 tbs so have your stick handy.
10. Drain your latkes on paper towels and then keep them warm on a tray in the oven. You can keep them there for up to an hour.
11. Serve with rich yogurt.
* To reheat latkes either re-fry (if you're not calorie conscious) or better yet use a toaster or toaster oven... microwaves will take away that much desired crunch.
Enjoy and Happy Chanukah!
I still use potatoes, but sweet potatoes and apples to complement the different sweetness that each offers. The white and brown sugar combo, honey, and use of butter to fry make for a caramelized outside and a delicious treat for family and friends.
Sweet pot-apple dessert latkes
- 2-3 granny Smith apples
- 2 sweet potatoes
- 1 tbs lemon juice
- 1 tbs orange juice
- Bit of lemon and orange zest
- \6 tbs all purpose flour
- 1 tbs white sugar
- 1 tbs brown sugar
- 1 tbs honey
- 1/4 tsp cinnamon
- 2 large eggs
- 2-4 tbs butter
- Rich plain yogurt for serving
*Preheat oven to 200-this is where you'll keep the finished latkes hot until serving.
1. Peel and core apples then grate them, I use an old school grate that's ancient...but a food processor with the shred plate or a hand held shredder will work too.
2. Transfer to a clean bowl with a cheese cloth and wring out as much liquid as possible.
3. Peel and grate potatoes in the same fashion also wringing them out
4. Transfer all things grated to a medium bowl with lemon juice/ orange juice and honey blended well, this will keep them from browning and to give them a little zing, toss in the juice.
5. Whisk flour, sugars, cinnamon, zests, and baking powder, in medium bowl, coat your po-apples in the mixture.
6. In another medium bowl whisk 2 eggs until light and fluffy. Add to your po-apples.
7. In a large (I prefer cast iron) pan heat on medium. Add 1 tbs butter to start and coat the pan.
8. With your coated pan drop a generous tbs of mixture in pan, frying them and flattening with your spatula until browned and crispy. Flip and repeat.
9. As you cook you should wipe away old butter with a paper towel on he edge of a wooden spatula, and then add new butter, you may exceed the 4 tbs so have your stick handy.
10. Drain your latkes on paper towels and then keep them warm on a tray in the oven. You can keep them there for up to an hour.
11. Serve with rich yogurt.
* To reheat latkes either re-fry (if you're not calorie conscious) or better yet use a toaster or toaster oven... microwaves will take away that much desired crunch.
Enjoy and Happy Chanukah!
No comments:
Post a Comment