Cantor Mitch Latke Recipes
CANTOR'S POTATO LATKES
Yield: 4-6 servings
INGREDIENTS
2 eggs
1 teaspoon salt
1 tablespoon basil
4 large potatoes, grated
1 scallion or leek, grated
1 ½ teaspoons baking powder
½ cup flour
1 cup canola oil
¼ cup applesauce and/or sour cream (optional)
DIRECTIONS
- Remove the excess liquid from the grated potatoes by squeezing them with your hands or by placing them in a colander and pressing.
- In a mixing bowl, whisk the eggs. Whisk in the salt and basil. Stir in the potatoes and scallions.
- Stir in the baking powder and flour. Mix the ingredients together thoroughly to form the batter.
- In a sauté pan, melt the butter over medium heat. Using about ¼ cup batter make small pancakes in the pan. Fry the pancakes for about 3 minutes on each side. Drain the pancakes on brown paper or paper towels.
- To keep warm, spread the pancakes out on a baking sheet. Bake for 2-3 minutes at 375 degrees. Before serving top with applesauce and/or sour cream
POTATO AND YAM LATKES
Yield: 4-6 servings
INGREDIENTS
2 eggs
1 teaspoon salt
2 tablespoons ground cinnamon
1 teaspoon nutmeg
2 large potatoes, grated
2 large yams, grated
1 leek, grated
1 ½ teaspoons baking powder
½ cup flour
1 cup canola oil
¼ cup maple syrup
2 tablespoons orange zest
DIRECTIONS
- Remove the excess liquid from the grated potatoes by squeezing them with your hands or by placing them in a colander and pressing.
- In a mixing bowl, whisk the eggs. Whisk in the salt, cinnamon and nutmeg. Stir in the potatoes and leek.
- Stir in the baking powder and flour. Mix the ingredients together thoroughly to form the batter.
- In a large sauté pan, heat the oil over medium heat. Using about ¼ cup batter make small pancakes in the pan. Fry the pancakes for about 3 minutes on each side. Drain the pancakes on brown paper or paper towels.
- To keep warm or reheat spread the pancakes out on a baking sheet. Bake for 2-3 minutes at 375 degrees. Before serving top with a drizzle of maple syrup and a sprinkle of orange zest.
ZUCCHINI SHALLOT LATKES
Yield: 4-6 servings
INGREDIENTS
2 eggs
1 teaspoon salt
1 teaspoon garlic powder
2 tablespoons honey
4 large potatoes, grated
2 cups zucchini, grated
1 cup shallots, diced
1 ½ teaspoons baking powder
½ cup flour
¼ cup matzo meal
1 cup oil
DIRECTIONS
- Remove the excess liquid from the grated potatoes by squeezing them with your hands or by placing them in a colander and pressing.
- In a mixing bowl, whisk the eggs. Add the honey. Whisk in the salt and garlic powder. Stir in the potatoes and shallots.
- Stir in the baking powder and flour. Mix the ingredients together thoroughly to form the batter.
- In a large sauté pan, heat oil over medium heat. Using about ¼ cup batter make small pancakes in the pan. Fry the pancakes for about 3 minutes on each side. Drain the pancakes on brown paper or paper towels.
- To keep warm, spread the pancakes out on a baking sheet. Bake for 2-3 minutes at 375 degrees. Before serving top with a drizzle of maple syrup and a sprinkle of orange zest.
TOPPING INGREDIENTS
Apricot
6 heaping tablespoons apricot preserves
¼ cup water
½ teaspoon orange extract
1 teaspoon brown sugar
Raspberry
6 heaping tablespoons raspberry preserves
¼ cup water
½ teaspoon lemon zest
1 teaspoon brown sugar
DIRECTIONS
Mix the preserves and water together. Spoon the mixture over each latke. Mix the brown sugar and zest together and sprinkle over each latke before serving.
