Mediterranean Latkes Savory Pancakes Recipes

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MEDITERRANEAN LATKES (SAVORY PANCAKES)



Mediterranean Latkes (Savory Pancakes) image

Delicious latkes using up many of the ingredients required for the RSC contest (2004). These are very flavorful and, if made slightly smaller, would be a great appetizer with the dipping sauce. Do not be put off by the long list of ingredients, the recipe is MUCH easier to make than it reads.

Provided by evelynathens

Categories     Yam/Sweet Potato

Time 1h40m

Yield 24 latkes (pancakes), 6 serving(s)

Number Of Ingredients 21

1 cup buttermilk
4 ounces cream cheese, room temperature
1 garlic clove, minced very fine
1/2 teaspoon salt (or to taste)
1/3 cup fresh dill, minced
1/2 cup brown rice
1/2 cup lentils
3 cups water
2 cups packed grated zucchini
2 cups packed grated sweet potatoes
1 large onion, minced (about 1 cup)
1 teaspoon salt
8 ounces feta cheese, crumbled
3/4 cup parmesan cheese, grated
3 garlic cloves, minced
1/2 cup fresh parsley, minced
1/3 cup fresh dill, minced
1/3 cup of fresh mint, minced
1 egg
1 cup rye flour or 1 cup all-purpose flour
oil (for frying)

Steps:

  • Whiz together all sauce ingredients in a mini-blender and pour into a small crock; cover with plastic wrap and refrigerate.
  • Bring 3 cups water to the boil in a small saucepan; add brown rice and boil for 30 minutes; add lentils and boil for 20 minutes longer (the mixture will look like porridge); allow to cool (mixture will thicken as it cools).
  • Put minced onion, grated sweet potato and zucchini into a colander and toss with 1 tsp salt; allow to drain for ½ an hour; after half an hour, take handfuls of the vegetable mixture and squeeze as much water out as you can from it.
  • Place it into a large bowl as you squeeze it dry; add cooled rice/lentil mixture, minced garlic, cheeses, parsley, dill, mint, egg and rye flour; with hands combine very well so that everything is evenly distributed; refrigerate for at least 30 minutes before frying.
  • Pour enough oil (I used olive) into a large, non-stick skillet to come ¾ of an inch up sides of pan; heat over medium-high heat until small amount of latke mixture put in will immediately come to the surface and fry fairly briskly.
  • Take about 2 tbsp of latke mixture at a time, shape into a patty that is about 3 inches in diameter and ½ an inch thick; fry 4-5 minutes; after 4-5 minutes, gently turn patty over and fry other side; as patties turn a deep golden-brown, remove from pan and drain on paper towels.
  • Repeat with remaining latke mixture until all the patties have been fried.
  • Serve warm or at room temperature with the sauce.

MOM'S POTATO LATKES



Mom's Potato Latkes image

Latkes (potato pancakes) are a must have at Hanukkah, but really are wonderful any time of year! This is my mother's recipe, which is honestly the best latke I've had. I usually end up having to make a second batch because they disappear so quickly. I've tried other recipes and always return to these. Lovely topped with sour cream or applesauce.

Provided by Lindsay

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 25m

Yield 4

Number Of Ingredients 7

3 cups shredded potato
¼ cup grated onion
2 eggs, beaten
6 saltine crackers, or as needed, crushed
1 teaspoon salt
¼ teaspoon ground black pepper
½ cup vegetable oil, or as needed

Steps:

  • Mix potato, onion, eggs, crackers, salt, and pepper together in a large bowl.
  • Pour enough vegetable oil into a skillet to fill about 1/2-inch deep; heat over medium-high heat.
  • Drop spoonfuls of the potato mixture, first pressing potato mixture against the side of the bowl to remove excess liquid, into the hot oil; slightly flatten the latkes into the oil with the back of your spoon so they are evenly thick.
  • Cook in hot oil until browned and crisp, 3 to 5 minutes per side. Drain latkes on a plate lined with a paper towel.

Nutrition Facts : Calories 389.9 calories, Carbohydrate 24.7 g, Cholesterol 93 mg, Fat 30.4 g, Fiber 2.9 g, Protein 6 g, SaturatedFat 5.1 g, Sodium 672.1 mg, Sugar 1.5 g

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