فطائر البطاطا المقرمشة التي تسمى latkes هي جزء من احتفالات Hanukkah. لقد حافظنا على طريقة القلي التقليدية (والقشدة الحامضة للذهاب معهم) ، لكننا جددنا الوصفة من خلال تجارة البطاطا البيضاء والبصل للبطاطس الحلوة والبصل.
المصدر: Everyday Food ، كانون الأول / ديسمبر 2006
الوقت الكلي
الإعدادية
مكونات
الاتجاهات
ملاحظات كوك
لا تستعجل – ضع المقلاة على نار متوسطة ، ليست عالية ، لذلك تطبخ الفطائر من قبل قبل أن تحمر أكثر من اللازم. خفض درجة الحرارة إذا كانت داكنة جدًا بسرعة.
These crispy potato pancakes, called latkes, are part of Hanukkah celebrations. We have kept the traditional frying method (and sour cream to go with them), but we have updated the recipe by trading white potatoes and onions for sweet potatoes and onions. This recipe is from Everyday Food, December 2006. It takes 40 minutes total preparation time. The ingredients include 1 pound peeled sweet potatoes, 3 finely chopped onions, 2 large beaten eggs, 1/2 cup all-purpose flour, coarse salt and ground pepper, 3/4 cup vegetable oil, and sour cream for serving (optional). The directions are to grate the sweet potatoes roughly on the large holes of a box grater (or use a food processor fitted with the shredding blade). Transfer to a large bowl with the green onions, eggs, flour, 1 teaspoon salt, and 1/2 teaspoon pepper. Using a 1/4-cup measure of the potato mixture for each pancake, shape into 12 mounds. With hands, shape each into a compact ball; transfer to a baking sheet. With palms, flatten balls into 3/4-inch-thick cakes. In a large skillet, heat oil over medium heat until hot (see note below). Using a metal spatula with a thin blade, transfer 6 cakes to skillet. Flatten to about 1/2 inch thick. Cook until golden brown, 4 to 5 minutes per side. Transfer pancakes to a paper-lined plate. Sprinkle with coarse salt. Repeat with remaining cakes. Serve immediately, with sour cream, if desired. Cooking note: Dont rush—put the skillet over medium heat, not high, so the pancakes cook through before they brown too much. Lower the heat if theyre browning too quickly.
27.04.2023 @ 05:51
These crispy potato pancakes, called latkes, are part of Hanukkah celebrations. We have kept the traditional frying method (and sour cream to go with them), but we have updated the recipe by trading white potatoes and onions for sweet potatoes and onions. This recipe is from Everyday Food, December 2006. It takes 40 minutes total preparation time. The ingredients include 1 pound peeled sweet potatoes, 3 finely chopped onions, 2 large beaten eggs, 1/2 cup all-purpose flour, coarse salt and ground pepper, 3/4 cup vegetable oil, and sour cream for serving (optional). The directions are to grate the sweet potatoes roughly on the large holes of a box grater (or use a food processor fitted with the shredding blade). Transfer to a large bowl with the green onions, eggs, flour, 1 teaspoon salt, and 1/2 teaspoon pepper. Using a 1/4-cup measure of the potato mixture for each pancake, shape into 12 mounds. With hands, shape each into a compact ball; transfer to a baking sheet. With palms, flatten balls into 3/4-inch-thick cakes. In a large skillet, heat oil over medium heat until hot (see note below). Using a metal spatula with a thin blade, transfer 6 cakes to skillet. Flatten to about 1/2 inch thick. Cook until golden brown, 4 to 5 minutes per side. Transfer pancakes to a paper-lined plate. Sprinkle with coarse salt. Repeat with remaining cakes. Serve immediately, with sour cream, if desired. Cooking note: Dont rush—put the skillet over medium heat, not high, so the pancakes cook through before they brown too much. Lower the heat if theyre browning too quickly.