Latke—traditional homemade potato pancakes—are the centerpiece of this smashing Hanukkah spread from Everyday Snack Tray by Frances Largeman-Roth, RDN.
She calls for hand-grating the potatoes and onion for light, crisp latkes vs. using a food processor, which can lead to dense pancakes. If you have sensitive eyes, freeze the onion for 10-15 minutes before grating it.
For entertaining, Largeman-Roth notes that you can make the latkes a few hours ahead of time and reheat them in a low oven before arranging them on a tray with all the fixings.
Although this recipe was created for Hanukkah and is absolutely perfect for celebrating the holiday, it’s also a terrific idea to keep in mind for brunch any time of year.
Revell, a division of Baker Publishing Group
Prices are accurate and items in stock at time of publishing.
Loaded Latke Tray
Ingredients
1 lb russet potatoes, peeled½ yellow onion1 large egg, beaten¼ tsp salt¼ tsp pepper½ cup olive oil2. Using a separate bowl, grate the onion. Squeeze out the excess water like you did with the potatoes. Transfer onion to the bowl with the potatoes. Add egg, salt and pepper; combine.
4. Drain latkes on a paper-towel-lined plate. (Latkes can be made a few hours in advance and reheated in a 200°F oven for 10 minutes.)
Makes 8 latkes.
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