POTATO LATKES, 12/5/2011 - KATV - Breaking News, Weather and Razorback Sports

POTATO LATKES, 12/5/2011

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  • RecipesMore>>

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    Saturday, April 19 2014 11:59 AM EDT2014-04-19 15:59:06 GMT
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    Ingredients
    6 pounds Idaho potatoes, peeled and quartered
    Salt
    2 teaspoons freshly ground black pepper
    1/2 cup butter
    1 (6 ounce) carton sour cream
    More >>
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  • Zach Pullam of Capital Bar and Grill makes pimiento cheese

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    Friday, March 28 2014 1:53 PM EDT2014-03-28 17:53:40 GMT
    1 lb. Grated sharp cheddar cheese 3/4 cup Roasted red bell peppers—roughly chopped or pulsed in a food processor. Be sure to let them rest to remove excess liquid. 2 Tsp. Onion powder 2 Tsp. GarlicMore >>
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Capi Peck

Trio's

serves 12 to 14

2 lbs. Yukon Gold potatoes
1 c. finely chopped onion
2 eggs, beaten
1 t. salt
1 to 1 1/2 cups olive oil

sour cream and apple sauce OR smoked salmon, sour cream and fresh dill

Fill a mixing bowl with cold water and place near your prep area.  Peel the potatoes and grate by hand using the large the largest holes of a box grater.  Soak the potatoes for a couple of minutes in the cold water. When all of the potatoes have been grated, drain well in a colander.  Make sure you press ALL of the water out.

Spread the potatoes and onion on a clean kitchen towel or on a piece of cheesecloth and roll up.  Wring out as much liquid as you can.  Transfer to a mixing bowl; stir in eggs and salt.

Heat olive oil over medium-high heat until hot but smoking.  Spoon 2 to 3 tablespoons of potato mixture per latke into hot oil.  Spread out slightly with a fork.  Lower heat to medium; cook until slightly browned, about 5 minutes.  Turn and cook for a few minutes on the other side.  Drain on paper towels and season with salt, if desired.

Continue cooking in batches, adding more oil as necessary.

You can make the latkes several hours in advance.  Reheat in a 350 degree oven for 5 to 7 minutes.

Serve with applesauce and sour cream OR smoked salmon.  Great with brisket!

  • Side DishesMore>>

  • Marc Haynes' Loaded Creamed Potatoes

    Marc Haynes' Loaded Creamed Potatoes

    Saturday, April 19 2014 11:59 AM EDT2014-04-19 15:59:06 GMT
    Ingredients
    6 pounds Idaho potatoes, peeled and quartered
    Salt
    2 teaspoons freshly ground black pepper
    1/2 cup butter
    1 (6 ounce) carton sour cream
    More >>
    Ingredients
    6 pounds Idaho potatoes, peeled and quartered
    Salt
    2 teaspoons freshly ground black pepper
    1/2 cup butter
    1 (6 ounce) carton sour cream
    More >>
  • Grilled Salmon Deviled Eggs, 4/17/14

    Grilled Salmon Deviled Eggs, 4/17/14

    Thursday, April 17 2014 9:10 AM EDT2014-04-17 13:10:55 GMT
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    Mark AbernathyLoca Luna & Red Door For every 6 eggs add another egg so you will have an extra yolk for the filling. Locate the yolk and turn the egg so you can slice through the middle of it. RemoveMore >>
  • Caribbean Black Bean Salad, 4/8/14

    Caribbean Black Bean Salad, 4/8/14

    Tuesday, April 8 2014 2:24 PM EDT2014-04-08 18:24:31 GMT
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