Herbed Potato Latkes With Kale Recipes

HERBED POTATO LATKES

Steps:

• In a food processor grate the potatoes. Line a sieve with cheesecloth and transfer potatoes to the sieve. Set sieve over a bowl, twist cheesecloth into a pouch, squeezing out some moisture. Let mixture drain for 15 minutes. After 15 minutes, pour off liquid from the bowl but leave the white potato starch that settles in the bottom of the bowl.
• To that starch add shallots, eggs, flour, 1-1/2 teaspoons of salt and freshly ground pepper. Return drained potatoes to this mixture and toss to combine.
• Preheat oven to 200 degrees. Line a baking pan with paper towels. When you are ready to eat, in a large skillet heat 1/4 inch of oil over medium high heat until hot. Drop heaping tablespoonfuls of potato mixture and cook for 3 to 4 minutes a side; latkes should be golden and crisp on both sides. Eat right away or keep warm in oven.

LEEK, KALE AND POTATO LATKES

Steps:

• Preheat the oven to 300 degrees. Meanwhile, place a rack over a sheet pan.
• In a large bowl mix together the potatoes, leeks, kale, baking powder, salt and pepper, cumin, chives, and flour or cornstarch. Add the eggs stir together.
• Begin heating a large heavy skillet over medium-high heat. Add 2 to 3 tablespoons of the oil and when it is hot, take up heaped tablespoons of the latke mixture, press the mixture against the spoon to extract liquid (or squeeze in your hands), and place in the pan. Press down with the back of the spatula to flatten. Repeat with more spoonfuls, being careful not to crowd the pan. In my 10-inch pan I can cook 4 at a time without crowding; my 12-inch pan will accommodate 5. Cook on one side until golden brown, about 3 minutes. Slide the spatula underneath and flip the latkes over. Cook on the other side until golden brown, another 2 to 3 minutes. Transfer to the rack set over a baking sheet and place in the oven to keep warm. The mixture will continue to release liquid, which will accumulate in the bottom of the bowl. Stir from time to time, and remember to squeeze the heaped tablespoons of the mix before you add them to the pan.
• Serve hot topped with low-fat sour cream, Greek yogurt or crème fraiche, or other toppings of your choice such as salsa, chutney or yogurt blended with cilantro, mint, and garlic.

HERBED POTATO LATKES WITH KALE

Steps:

• Line a baking sheet with paper towels. Put a dish towel in a large colander and set over a large bowl.
• Grate the potatoes on the large holes of a box grater and transfer to the towel. Grate the onion and add to the potatoes. Sprinkle with a pinch of salt and pepper. Firmly squeeze the mixture in the towel to extract as much liquid as possible; blot dry on paper towels if especially wet. Transfer the mixture to a large bowl. Add the kale, chives and dill and toss to combine. Add the flour and egg and stir until thoroughly combined.
• Working with 1/4 cup of the mixture at a time, form tightly packed pancakes about 2 inches wide.
• Heat 1/4-inch of oil in a large nonstick skillet over medium heat until shimmering. Working in batches, fry the pancakes until golden brown and crisp, 4 to 5 minutes per side. Remove to the prepared baking sheet and sprinkle with salt as you remove from the oil. Serve with sour cream and applesauce.