Mushroom Noodle Latkes Recipes

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CELERY ROOT-MUSHROOM LATKES



Celery Root-Mushroom Latkes image

Celery root, mushrooms, garlic and thyme add a twist to this Hanukkah favorite. The option to use matzo meal rather than flour means they can also be served at Passover.

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 12 latkes

Number Of Ingredients 14

1/2 cup sour cream
2 tablespoons finely chopped fresh chives
2 teaspoons white wine vinegar
Kosher salt
1 russet or Yukon Gold potato (about 10 ounces), peeled
1/2 medium celery root, peeled
1 small onion
Freshly ground pepper
1 large egg, beaten
1/3 cup matzo meal or all-purpose flour
1 cup halved and thinly sliced cremini mushrooms
2 teaspoons fresh thyme, plus more for topping
1 clove garlic, grated
Vegetable oil or rendered chicken fat, for frying

Steps:

  • Whisk the sour cream with the chives, vinegar and a pinch of salt in a small bowl until smooth. Refrigerate until ready to serve.
  • Grate the potato, celery root and onion on the large holes of a box grater into a colander set over a bowl. Add 1 teaspoon salt and a few grinds of pepper, toss well and let stand 5 minutes. Squeeze handfuls of the mixture firmly with your hands to remove as much liquid as possible. Blot dry with paper towels, then transfer to a large bowl.
  • Add the beaten egg, matzo meal or flour, mushrooms, thyme and garlic to the potato mixture and toss well to combine. Scoop 1/4 cupfuls of the mixture and tightly pack into thin 3- to 4-inch pancakes. Transfer to a paper towel-lined baking sheet.
  • Preheat the oven to 250˚. Heat 1/4 inch vegetable oil or chicken fat in a large nonstick skillet over medium-high heat. Working in three batches, fry the latkes until deep golden brown, 3 to 5 minutes per side, reducing the heat as needed if the latkes are browning too quickly. Remove to a rack set on a rimmed baking sheet and sprinkle with salt and more thyme. Keep warm in the oven while you make the remaining latkes. Serve with the chive sour cream.

MUSHROOM PECAN LATKES



Mushroom Pecan Latkes image

Provided by Joan Nathan

Categories     dinner

Time 40m

Yield 10 latkes

Number Of Ingredients 16

3 tablespoons extra virgin olive oil
10 ounces white mushrooms, sliced
1 teaspoon thyme
Salt and freshly ground pepper to taste
1/2 cup cooked wild rice
1/2 cup toasted chopped pecans
1 tablespoon sour cream
1 large egg
3 tablespoons matzoh meal
3 tablespoons snipped dill
3/4 teaspoon lemon zest
1 teaspoon ground cardamom
1/2 teaspoon nutmeg
Canola or other vegetable oil for frying
Smoked salmon for garnish
Pickled ginger for garnish

Steps:

  • Heat oil in nonstick frying pan, and saute mushrooms. Add thyme and salt and pepper to taste. Place in food processor, and pulse just until mushrooms are chopped.
  • Place mushrooms in a mixing bowl. Add rice, pecans, sour cream, egg, matzoh meal, snipped dill, lemon zest, cardamom and nutmeg. Mix well.
  • Coat a nonstick frying pan with oil, and heat. Take heaping tablespoons of mixture, and fry for a few minutes on each side. Drain on paper towels. Garnish with strips of smoked salmon and pickled ginger, and serve.

Nutrition Facts : @context http, Calories 169, UnsaturatedFat 14 grams, Carbohydrate 5 grams, Fat 16 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 138 milligrams, Sugar 1 gram, TransFat 0 grams

ROMANIAN NOODLE LATKES



Romanian Noodle Latkes image

Make and share this Romanian Noodle Latkes recipe from Food.com.

Provided by Mercy

Categories     Apple

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

8 ounces fine egg noodles, cooked,thoroughly drained and still warm
2 tablespoons unsalted butter or 2 tablespoons margarine, melted
2 eggs, lightly beaten
1/4 teaspoon salt
1 small apple, peeled and finely diced
1/2 cup golden raisin, plumped in apple juice
oil (for frying)
1/2 cup sugar
1/2 teaspoon ground cinnamon

Steps:

  • Toss the noodles with the butter.
  • Cool, slightly, then blend in the eggs, salt, apple and raisins.
  • In large, heavy skillet heat 1/4-inch oil over medium heat.
  • Drop noodle mixture by tablespoon into hot oil, flattening each spoonful with back of spoon to form thin latke.
  • Fry on both sides until golden brown and crisp, about 3 minutes on each side.
  • Do not turn latkes until first side is golden and top is set.
  • Drain on paper towels.
  • Combine sugar and cinnamon in shallow bowl and dip latkes in sugar mixture on both sides.

Nutrition Facts : Calories 315.4, Fat 7.3, SaturatedFat 3.4, Cholesterol 112.7, Sodium 130.4, Carbohydrate 56.1, Fiber 2.3, Sugar 26.5, Protein 8

PORCINI MUSHROOM LATKES WITH MUSHROOM SALAD AND CHIVE "CREAM"



Porcini Mushroom Latkes with Mushroom Salad and Chive

Provided by Selma Brown Morrow

Categories     Milk/Cream     Mushroom     Appetizer     Hanukkah     Vegetarian     High Fiber     Winter     Chive     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 19

Latkes:
1 ounce dried porcini mushrooms
2 pounds russet potatoes, peeled, cut into 3/4-inch cubes
2 cups chopped onions, divided
1 large egg
1 tablespoon all purpose flour
1 1/2 teaspoons coarse kosher salt
1/2 teaspoon freshly ground black pepper
Vegetable oil (for frying)
Salad and chive cream:
1 cup nondairy sour cream
1/4 cup chopped fresh chives
3 1/2 tablespoons (or more) white wine vinegar, divided
2 tablespoons olive oil
3 small garlic cloves, pressed
8 ounces fresh shiitake mushrooms, stemmed, caps sliced
8 ounces crimini mushrooms, sliced
3 cups (packed) baby greens
Ingredient info: Dried porcini mushrooms are available in the produce section of many supermarkets and at specialty foods stores and italian markets.

Steps:

  • For latkes:
  • Combine porcini and boiling water in bowl. Soak until soft, about 30 minutes. Strain, pressing out all liquid. Chop porcini.
  • Blend potatoes and 1/2 cup onions in processor until finely ground and some liquid forms. Turn mixture out onto kitchen towel. Gather towel around and squeeze mixture very dry. Scrape into large bowl. Add 1 1/2 cups onions and next 4 ingredients. Stir until batter becomes moist. Add porcini.
  • Pour enough oil into heavy large skillet to coat bottom; heat over medium-high heat. Working in batches, drop potato mixture into skillet by scant 1/4 cupfuls. Flatten into 2 1/2-inch rounds. Cook until golden, 3 to 4 minutes per side. Transfer to large baking sheet. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 400°F oven until crisp, 4 to 5 minutes per side.
  • For salad and chive cream:
  • Stir nondairy sour cream, chives, and 1 1/2 tablespoons vinegar in small bowl to blend.
  • Season with salt and pepper. DO AHEAD: can be made 1 day ahead. Cover; chill.
  • Heat oil in large skillet over medium-high heat. Add garlic and all mushrooms; sprinkle with salt and pepper. Sauté until brown, 6 to 7 minutes. Sprinkle with 2 tablespoons vinegar; toss. Season with salt, pepper, and more vinegar, if desired.
  • Overlap latkes on plates. Mound greens alongside; top with mushrooms. Serve with chive cream.
  • What to drink:
  • Try a full-bodied kosher white wine, like the BARON HERZOG 2007 CENTRAL COAST CHARDONNAY (California $13).

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