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Thursday, December 2, 2021

Hanukkah Latke Plate | Joe Cup




Leah Koenig's latke bar

Potato cake is my love language…

Like any Jewish girl of Eastern European descent (or hell, anyone with taste buds), my willpower for latkes is completely zero. I like that they are equally hot and crackling in the frying pan, and cold out of the refrigerator.

If I have a little quibble about my favorite Hanukkah potato fritters, it’s that it is difficult for them to cook a meal around.They are enthusiastic, fulfilling, and have a central star attraction, but not quite A main course. In most cases, I eat them with sirloin or some kind of braised chicken because the combination of tender meat and starchy fried potatoes is golden brown. But when I am really smart, I will make a latke board.

It turns out that surrounding the latkes with colorful fruits, vegetables, cheese, olives and other delicious things makes the meal perfect and at the same time makes the latkes shine. And it’s easier than you think, even for the artistic challengers among us (raise hands). Here are some tips to keep your latke board low pressure while maximizing style and deliciousness.

Let Latkes lead

The only active cooking in this Hanukkah friendly plate is the latkes itself. Although nothing can compare to freshly fried latte, their reheating effect is surprisingly good. I like to make a batch of latkes in advance, and then store the packaged latkes in the refrigerator (or freezer, if more than a day or two). When Hanukkah is rolling, place the latkes in a single layer on a baking sheet, and then crisp them in a 350˚F oven. In that case, you don’t have to stir fry by the stove for the entire holiday. No one will know the difference, I promise!

Plan your toppings

Sour cream and applesauce are the two most traditional latke condiments, but anything that belongs to the cheese board also applies to the latke board. Soft and hard cheeses, liquid oxygen or caviar, pickles and olives are a good start. You can also spread crisp vegetables such as cucumber slices, peas or radishes, as well as seasonal fruits such as pomegranate (latke + sour cream + fresh pomegranate seeds is an unbeatable combination!), citrus, papaya sauce or dried dates and apricots.

Balance your colors

You don’t have to be a trained artist to make beautiful latke boards. I usually put the latkes on a curved line first, and then build everything around them. Strive for a full balance of colors-for example, use a ruby ​​pomegranate quarter to fix one side and red-purple figs or berries to offset them on the other side, or place green olives and peas all over for a verdant green. If you need inspiration or design ideas, Instagram Are you covered?

Don’t forget the chocolate

Add a touch of sweetness and holiday brilliance to your latke board by stuffing the Hanukkah gel sheet wrapped in aluminum foil.I especially like chocolate gel Holy, Use fair-trade cocoa beans, sugar and vanilla; high-quality ingredients; and no artificial flavors.

Potato cake
The recipe comes from my recipe, Kosher recipes
6 to 8 servings

4 pounds russet potatoes, scrubbed, unpeeled, and patted dry
1 medium onion, peeled
2/3 cup all-purpose flour
4 to 5 eggs, lightly beaten
1/2 cup chopped fresh parsley, optional
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
Vegetable oil (such as sunflower) for frying
Sour cream and applesauce, edible

Spread several layers of paper towels on two large baking sheets and set aside.

Grate potatoes and onions on the large holes of the box grater. (Alternatively, cut them into quarters and chop them using the chopping blade of a food processor.) Working in batches, wrap the chopped potatoes and onions in a tea towel or several layers of paper towels, squeezing out as much as possible liquid.

Put potatoes and onions in a large bowl along with flour, 4 eggs, parsley (if using), salt and pepper. Mix until the ingredients are completely mixed.If the mixture looks dry, add the remaining eggs

In a large frying pan, heat 1/4 inch of oil over medium-high heat until it shimmers but does not smoke.

Work in 4 or 5 batches, put 1/4 cup of the batter into the pan, and then gently press it with a spatula to flatten it. Cook Flip once, until both sides are browned and cooked, 6 to 8 minutes. Continue frying until all the potato mixture is used up. If necessary, add extra oil to the pan. If the potatoes are roasted too fast or not fast enough, turn the heat up or down.

Transfer the cooked latkes to a paper towel to drain. Serve immediately and drizzle with sour cream, applesauce, or both. Place the latkes in a single layer on a baking tray, then fry them crispy in a 350˚F oven until bubbling and heating for 5 to 10 minutes to reheat leftovers.

PS The easiest way to make dinner feel special and how to make Trader Joe’s cheese plate.






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