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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Fresh Herb and Potato Latkes with Crème Fraîche and Smoked Salmon

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Fresh Herb and Potato Latkes with Crème Fraîche and Smoked Salmon Empty Fresh Herb and Potato Latkes with Crème Fraîche and Smoked Salmon

    Post by Lobo Mon 18 Jan 2016, 8:27 pm

    Fresh Herb and Potato Latkes with Crème Fraîche and Smoked Salmon Img14l
    Fresh Herb and Potato Latkes with Crème Fraîche and Smoked Salmon
    Fresh Herb and Potato Latkes with Crème Fraîche and Smoked Salmon Translucent
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    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Servings: 12
    Celebrate Hanukkah with a twist on tradition by serving these inventive latkes, which include fresh herbs. Preparation is easy, thanks to our latke starter.






    • 64

    Ingredients:


    • 3 lb. (1.5 kg) russet potatoes, peeled
    • 2 eggs
    • 1 package latke starter
    • 1/4 cup (1/4 oz./7 g) fresh herb leaves, such as parsley, chervil, tarragon and dill, larger leaves torn
    • 1/2 cup (125 ml) vegetable oil, plus more as needed
    • Crème fraîche for serving
    • Smoked salmon for serving

    Related Recipes


    Directions:

    Preheat an oven to 325°F (165°C).

    Using the large holes of a box grater or the grating disk of a food processor, grate the potatoes. Transfer to a large kitchen towel. Gather the ends of the towel, twist over the sink and squeeze firmly to wring out as much moisture as possible. Open the towel and toss the potatoes to loosen them. Repeat the process to wring out more moisture.

    In a bowl, whisk together the eggs and latke starter until blended. Add the potatoes and herbs and, using your fingers, mix until well coated. (The latke mixture should be wet and thick but not soupy.)

    Line a large rimmed baking sheet with several layers of paper towels. Set a wire rack on another large rimmed baking sheet.

    In a large fry pan over medium-high heat, warm 2 to 3 Tbs. oil. Working in batches and adding more oil to the pan as needed to maintain 1/8 inch (3 mm) of oil, drop 2 Tbs. of the mixture into the pan for each latke; press gently with the back of a spoon or spatula to flatten slightly. (If the mixture becomes watery between batches, stir to incorporate; do not drain.)

    Cook the latkes, turning them over once and occasionally rotating the pan to ensure even browning, until they are golden brown and cooked through, 2 1/2 to 3 minutes per side.

    Transfer the latkes to the paper towel-lined baking sheet to drain, then transfer to the wire rack and place the baking sheet in the oven while cooking the remaining latkes.

    Serve the latkes warm topped with crème fraiche and smoked salmon. Makes about 45 latkes.

    Williams-Sonoma Kitchen
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