Showing posts with label Hanukkah. Show all posts
Showing posts with label Hanukkah. Show all posts

Tuesday, December 27, 2016

Roasted Garlic and Herb Latkes (Potato Pancakes) from Cleo Coyle #Hanukkah



Latkes or potato pancakes are delicious Hanukkah food, and since tonight marks the 4th night of the 8-day festival (see our Blue Velvet Cupcake Menorah below), what better time to share this tasty spin on the traditional latke recipe?


Whether you are celebrating Hanukkah, Christmas, Kwanzaa, or Yule, my husband and I send you our warmest wishes for these cold, dark months...

CLICK HERE or on the photo above
to get the recipe for our
Blue Velvet Cupcake Menorah!

For the latke recipe, 
scroll down...


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Crispy on the outside with layers of flavor on the inside, these delicious latkes feature the sweet-savory taste of roasted garlic with aromatic notes of rosemary and scallion. Serve the pancakes plain or with sour cream on the side. Delicious! 

This recipe was originally featured in our 8th Coffeehouse Mystery, Holiday Grind, which was also the first Coffeehouse entry that Marc and I wrote with a holiday theme. As a special gift to our readers, we included an extra-large recipe section with holiday treats, a glossary of coffeehouse terms, and instructions on making your own specialty coffee drinks at home. So you can eat and drink with joy! 

 ~ Cleo 


To download this recipe in a free PDF 
that you can print, save, or share, 



Click for Free Recipe PDF.

Cleo's Roasted Garlic and Herb Latkes


Makes 2 servings or about nine 3- to 4-inch latkes; for family-size meals,
you’ll want to double, triple, or quadruple this recipe and have two frying pans working at the same time.


Ingredients:

10 garlic cloves, roasted and smashed
    (See How to Roast Garlic at the end of this recipe.)

3/4 cup finely grated onions (2 to 3 medium size onions)

2 tablespoons finely chopped scallions

1 tablespoon minced fresh rosemary or ½ teaspoon dried rosemary

2 teaspoons salt

1½ pounds Idaho baking potatoes (about 3 medium russet potatoes)

1 large egg, beaten with a fork

Canola or light olive oil

Sour cream (optional topping)


Directions:

Step 1—­Prepare aromatics: First, preheat the oven to 250°F. In a large bowl, combine the garlic with the onions, scallions, rosemary, and salt.




Step 2—­Grate potatoes: Do not peel your potatoes. Grate by hand with a simple box grater, or use a food processor. Add the grated potatoes to the bowl of aromatics and stir well.




Step 3—­Press out moisture: Place the potato mixture in a large sieve and press down to strain out moisture. Getting rid of excess moisture will help you cre­ate latkes that are crisp and golden brown.




Step 4—Add egg: Now return the mixture to the bowl and stir in the egg to finish your latke batter. Cook immediately.

Step 5—­Fry pancakes: Place a heavy frying pan over me­dium heat and add oil, at least ½ inch deep. As our beloved barista character Esther says, “Don’t freak over the amount of oil. It’s the temperature of the oil that makes for greasy latkes, not the amount of oil. Besides, the mitzvah is the oil!” When the oil is hot enough, begin cooking. (See the note at the end of this recipe on judging when the oil is hot enough.)


Pack potato mixture into a ¼ cup measuring cup. Turn the mixture out onto a plate in a little mound. Do this four times. Place the four mounds in quick succession into the hot oil and immediately flatten each mound into a 3- to 4-inch pancake. (Flattening is important or you may have latkes that are cooked on the edges but raw in the mid­dle!) Cook each pancake for about 3 minutes on the first side, until the bottom is golden brown.



Now flip and cook the other side 1–3 minutes until it’s golden brown, too. Do not flip more than once, but do press each pancake a few times with your spatula during the cooking process to make sure the centers cook. Drain in a single layer on paper towels. Keep finished latkes warm in the 250-degree F. oven while you’re cooking the rest of the batter. Serve warm with sour cream!



NOTE ON OIL TEMP: If your oil is too hot, you’ll burn the latkes. If your oil is too cool, your latkes will be greasy. Test the oil with a drop of water. When it dances or bounces on top of the oil, it’s ready. If the oil begins to smoke, it’s too hot! Also keep in mind that if you crowd the pan with too many latkes, the oil temperature will drop dramatically, so don’t fry too many at once—­for big batches, have two pans going at the same time.



How to Roast Garlic


Using peeled cloves: Place your peeled cloves into a small ovenproof dish, drizzle with a bit of oil (olive oil is best), and add a splash of water. Cover with foil and bake at 350°F for
30–40 minutes or until the garlic is soft.

Using a whole head: Cut the top off the head (the pointed end), and wrap in aluminum foil and bake at 350°F for 30–40 minutes or until the garlic is soft. Remove from the oven. Let the foil-wrapped garlic cool down enough to handle. Pop the warm, roasted garlic pieces out of their skins and you’re good to go.

Roasted garlic is delicious and good for you! Try spreading it on slices of a French baguette or Italian bread or smashing it and mixing it with mashed potatoes. Now that’s how to eat with joy!






Click for Free Recipe PDF, and...

May your holidays be delicious!



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New York Times bestselling author of
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Tuesday, November 30, 2010

Special Chanukah Latkes from a teen Iron Chef by Cleo Coyle



A few weeks ago on Facebook, Nancy Prior Phillips, one of our wonderful followers, mentioned that her teenage son, Connor, whipped up my Autumn Potatoes recipe (a mashed potato makeover, adding flavor and nutrition to your classic mashed via garlic and carrots).

I was delighted to hear that Connor, an aspiring chef, was inspired by my recipe to take it one step further. He added a few ingredients and fried them up as pancakes! Brilliant!

The result is a delicious latke recipe that my husband and I inhaled the day we tried them. I hope you enjoy them, too. Connor even gave us a sweet variation. Go, Chef Connor! You’re on your way to becoming the next Iron Chef!


Wednesday evening, December 1st, of course, brings us the first night of Chanukah, and latkes (potato pancakes) are a tasty, traditional Chanukah food.

The Jewish custom of eating foods fried or baked in oil comes from the original miracle of the Chanukah menorah, which involved the discovery of a small flask of oil that lasted many more days than it should have. Consequently, the “Festival of Lights” is eight days long and marked each night by the lighting of a new candle.

My barista character, Esther, has her own unique spin on her mother’s traditional latke recipe. In Holiday Grind, I share her recipe with readers. For today’s post, I am delighted to share…




Connor Phillips’
Chanukah Latkes (2 Ways!)


To print, save, or share this recipe in a PDF document, click here.  The PDF includes Connor's Latke recipe along with Cleo's Autumn Potatoes.





Garlic-Carrot Potato Latkes
with Dill, topped with
Ginger Sour Cream 


Servings: 6 pancakes

1 egg, well beaten
1 tablespoon Wondra flour
2 teaspoons dried dill
3 cups of Cleo Coyle's Autumn Potatoes (click here to get Cleo's free PDF of her recipe, which will give you 3 cups of garlic-carrot mashed potatoes) 
Olive oil (enough for 1/2 inch in frying pan)

For Topping:
1/2 cup sour cream
1/2 teaspoon ground ginger (or to your own taste)

Directions: Mix together Cleo's Autumn Potatoes, egg, flour, and dried dill. Now heat 1/2 inch of olive oil in a cast iron skillet (or frying pan) until it shimmers. (Be sure oil is nice and hot or the results will be greasy.) Using an ice cream scoop, carefully place mounds of the batter into the hot oil. Flatten with a spatula. Cook these small pancakes until they brown and form crunchy crusts (5 or 6 minutes on one side), then flip over and continue until the other side is similar (another 5 or 6 minutes). Remove the pancakes from the pan and drain on paper towels. Serve with ginger sour cream.


Sweet Latkes with
Cinnamon and Apple Sauce 


Servings: 6 pancakes

1 egg, well beaten 
1 tablespoon Wondra flour
2 teaspoons nutmeg or cinnamon 
3 cups of Cleo Coyle's Autumn Potatoes (click here for Cleo's free PDF of her recipe, which will give you 3 cups of garlic-carrot mashed potatoes)
Olive oil (enough for 1/2 inch in frying pan)

Directions: Follow cooking instructions in previous latke recipe. Top with cinnamon apple sauce (Connor used the chunky kind). You can also use vanilla yogurt or sour cream swirled with vanilla and cinnamon.

 



Cleo's Tip #1:

For best results, be sure to use 1/2 inch of olive oil. Don't skimp. Remember: It's the temperature of the oil that will give you greasy latkes and not the amount.

Just make sure the oil is hot enough before you plop in your first scoop of batter. As Connor advises, wait until the oil "shimmers." (As Esther advises, "It's the oil that's the mitzvah, so don't be stingy with it!") 




Plopping scoops of latke
batter into the hot oil.

Flatten with spatula.

Cleo's Tip #2:


Be patient. The pancakes will take 5 or 6 minutes to cook per side. The oil needs to be nice and hot (note the bubbling in the photo).

Flip with care: Allow the latkes to cook until nice and crispy on one side before flipping to the other or they may fall apart on you. And don't flip more than once. Just fry until crispy. Flip. Fry until crispy, and you're done.

When finished frying, drain them on a paper towel,
plate them up, add a little sour cream, and...


Eat with joy!



Delicious...

Thank you,
Connor!




Happy Chanukah,
everyone!


~ Cleo Coyle, author
of The Coffeehouse Mysteries

To get more of my recipes, find out more about my books, or sign up to win free coffee, visit my *virtual* coffeehouse at...

Coffeehouse Mystery.com




     
HOLIDAY GRIND
by Cleo Coyle


Holiday Grind: 
A Coffeehouse Mystery,



“Fun and gripping…” —The Huffington Post 


“Some of the most vibrant characters I've ever read. Coyle also is a master of misdirection and red herrings. I challenge any reader to figure out whodunit before Coyle reveals all.” Mystery Scene