A flavorful twist on the Hanukkah tradition - potato pancakes!
Welcome to the first ever Garden to Plate Podcast recipe. We are so happy you're here! Please listen to episode one on Spotify to learn more about soils in your backyard and a step by step audio guide on how to make these flavorful latkes!
Turnip Latkes
Ingredients:
3 medium size russet potatoes
3 medium size turnips **
1 big onion or 2 smaller onions
3 tbsp chopped fennel
¾ cup flour
2 eggs
1 tbsp salt
Pepper to taste
Neutral oil for frying
Cast Iron Pan
Cuisinart or Box Grater
Sour Cream
Apple Sauce
Step 1: Peel the potatoes and run through the grater on a Cuisinart. If you don’t have a Cuisinart you can use a box grater.
Step 2: Dump shredded potato in a bowl and rinse with very cold water three times. Between each rinse let the potatoes stand for 5 to 10 minutes so the starch can wash out.
Step 3: Grate the turnips through your Cuisinart or box grater. Wash with very cold water at least one time. Let stand for 5 to 10 minutes so the starch can wash out.
Step 4: Peel your onion and grate through Cuisinart or box grater. Do not wash.
Step 5: Use a clean dish towel to drain the potatoes, turnips, and onion. Take a few handfuls of each of the vegetables in turn, drop the vegetables in the dish towel over the sink, wrap the dish towel in a tight ball and squeeze as hard as you can! The less moisture, the crispier the latke!
Step 6: Mix the grated potatoes, turnips, onions, chopped fennel, flour, salt, and pepper in a large bowl. Heat the neutral frying oil in your cast iron skillet. The oil should cover ½ of the latke when dropped in the pan.
Step 7: Use your hands to create a round patty about the size of your palm (2-3 inches in diameter). Leave the crinkly edges! It’s the best part! Do not let the oil overheat. Let each latke fry for about 3 minutes on each side until a dark golden brown.
Step 8: Sprinkle warm latkes with a little salt. Serve with sour cream and apple sauce!
Carrot Latkes
Ingredients:
3 medium size russet potatoes
3 medium size carrots
1 big onion or two smaller onions
3 tbsp chopped flat leaf parsley **
¾ cup flour
2 eggs
1 tbsp salt
Pepper to taste
Neutral oil for frying
Cast Iron Pan
Cuisinart or Box Grater
Sour Cream
Apple Sauce
Step 1: Peel the potatoes and run through the grater on a Cuisinart. If you don’t have a Cuisinart you can use a box grater.
Step 2: Dump shredded potato in a bowl and rinse with very cold water three times. Between each rinse let the potatoes stand for 5 to 10 minutes so the starch can wash out.
Step 3: Grate the carrots through your Cuisinart or box grater. Do not wash.
Step 4: Peel your onion and grate through Cuisinart or box grater. Do not wash.
Step 5: Use a clean dish towel to drain the potatoes, carrot, and onion. Take a few handfuls of each of the vegetables in turn, drop the vegetables in the dish towel over the sink, wrap the dish towel in a tight ball and squeeze as hard as you can! The less moisture, the crispier the latke!
Step 6: Mix the grated potatoes, carrot, onions, parsley, flour, salt, and pepper in a large bowl. Heat the neutral frying oil in your cast iron skillet. The oil should cover ½ of the latke when dropped in the pan.
Step 7: Use your hands to create a round patty about the size of your palm (2-3 inches in diameter). Leave the crinkly edges! It’s the best part! Do not let the oil overheat. Let each latke fry for about 3 minutes on each side until a dark golden brown.
Step 8: Sprinkle warm latkes with a little salt. Serve with sour cream and apple sauce!
Each batch makes about 15 latkes, 30 latkes in total.
Tips:
The leftovers are fabulous with eggs and toast for breakfast the next morning!
After you mix all of the ingredients the batter may start to collect liquid in the bottom, this is o.k. - just squeeze out remaining liquid between your palms when forming the patties.
** from our garden!
Bonus: Braised Turnip Greens
Turnip greens from 3 medium size turnips (~7 oz)
½ onion
1 tbsp olive oil
2 Crushed garlic cloves
1 tsp apple cider vinegar
¼ teaspoon white sugar
Cast Iron or Steel Pan
Don’t waste your turnip greens! Sautee onion in olive oil until clear. Add turnip greens and mix until wilted. De-glaze pan with apple sider vinegar and white sugar. Turn to low and simmer until the liquid is gone. Serve!