Also lately Cool Dog has been serving crinkle cut French fries as the base of several variations of specials. While we were there, I tried out a plain order. They are deep fried frozen crinkle cuts, but done perfectly. Pretty simple compared to the process done for Cool Dog's near perfect fresh cut fries, but still cooked with the same care. They were great.
For the Jewish New Year, here's a potato latke recipe from Epicurious.com:
Potato Latkes
yield: Makes 12 to 16 latkes
active time: 45 min.
total time: 45 min.
What is the secret to making great latkes? We found that the starchier the potato, the crisper the latke. As for varieties, we tested baking potatoes (the starchiest), Yukon Golds, and boiling potatoes (the least starchy) and liked the flavor of them all. You can easily double this recipe for a crowd.
Ingredients:
* 1 pound potatoes
* 1/2 cup finely chopped onion
* 1 large egg, lightly beaten
* 1/2 teaspoon salt
* 1/2 to 3/4 cup olive oil
* Accompaniments: sour cream and applesauce
Preparation:
Preheat oven to 250°F.
Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.
Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg and salt.
Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven.
Cooks' notes: Latkes may be made up to 8 hours ahead. Reheat on a rack set over a baking sheet in a 350°F oven, about 5 minutes.
Grating the potatoes, soaking them briefly in water, and then squeezing out the liquid (as we've done here) keeps the batter from turning brown too quickly.
Check out the full details here. Happy New Year!
Potato Latkes from Judy Zeidler, author of “The Gourmet Jewish Cookbook”
Ingredients:
4 Potatoes, peeled
1 lg Onion, grated
1 tb Lemon juice
4 Eggs
3 tb Flour
1 t Salt
Pepper
Oil or shortening for frying
Grate potatoes fine.
Add all ingredients (except fat).
Mix.
Heat 1" deep oil or shortening until it is almost smoking.
Drop batter by the tablespoonful and flatten with the back of a spoon.
Cook 3 - 5 min on a side until golden.
Drain on paper towels and serve with sour cream or applesauce.
These may be frozen: in this case, bake them on shiny baking sheets at 450 until crisp, about 5 min.
Per Serving (excluding unknown items): 47 Calories; 1g Fat (11.4% calories from fat); 2g Protein; 9g Carbohydrate; trace Dietary Fiber; 21mg Cholesterol; 66mg Sodium. Exchanges: 1/2 Grain(Starch) ; 0 Lean Meat; 0 Fruit; 0 Fat.
Yield: 36 servings
I'm a lapsed Episcopalian married into a Jewish family. I know my share of the Jewish religion, have attended services on numerous occasions and was even married by a Rabbi. I'm not converting, but I know my way around the Torah. Imagine my shock when I learned after nearly two decades of exposure that there was a holiday that heavily involved the potato! I might have married earlier had I known.
For the first night of Channukah, here’s a recipe for potato latkes (also known as the thinly disguised hash brown) from All Recipes:
Potato Latkes
"A classic potato latke, you can't go wrong with these crispy hot cakes. Serve with applesauce, sour cream and chopped green onions! Happy Hanukkah!"
Original Recipe Yield 10 to 12 latkes
Ingredients
2 cups peeled and shredded potatoes
1 tablespoon grated onion
3 eggs, beaten
2 tablespoons all-purpose flour
1 1/2 teaspoons salt
1/2 cup peanut oil for frying
Directions
1. Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.
2. In a medium bowl stir the potatoes, onion, eggs, flour and salt together.
3. In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot!
While we’re still in Chanukah, here’s another recipe from the POTATO-RECIPE Yahoo! Group, this one is for the holiday treat, latkes!
Tasty Potato Latkes
4 medium potatoes, about 1 1/2 pounds
3 tablespoon olive oil
2 large eggs, slightly beaten
2 cloves garlic (optional)
1/2 teaspoon salt
2 tablespoon cooking oil
1/4 - 1/2 cups non-dairy sour cream
1. Peel and finely shred potatoes. In a mixing bowl combine potatoes with olive oil, eggs, garlic (if desired), and salt. Using 1/3 cup mixture for each latke, press mixture into patties about the size of the palm of your hand, squeezing out excess liquid.
2. In a large skillet heat oil over medium-high heat. Carefully slide patties into hot oil.
3. Cook over medium-high heat about 2 minutes or until latkes are golden brown, turning once.
4. Repeat with remaining batter. Add cooking additional oil during cooking, as needed.
5. If necessary, reduce heat to medium to prevent over browning. Drain on paper towels and keep warm. Serve with non-dairy sour cream, if desired. Makes about 10 latkes. (Nutrition information is given per latke plus 1 teaspoon non-dairy sour cream.)
source is unknown
God Bless, Marla
Happy Chanukah all!
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