Italian Potato Latke's - FOX 8 WVUE New Orleans News, Weather, Sports

Italian Potato Latke's

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Pizzerelle di potate                                                                                                                                                      Italian potato latkes                                                                                                                                                                                   Serves 6 people (about 25 latkes)

3                              Yukon Gold Potatoes, large              

1                              Yellow onion

Juice of                 2 Lemons

½ cup                    Green onions, sliced thin

5 tsp                      Kosher salt

¼ cup                    All purpose flour

1 whole                  egg

As needed          Olive oil

Method

Peel potatoes and grate on a box grater on the large round holes. Place in mixing bowl with lemon juice. Grate the onion on the same cutter of the box grater. Combine with  the rest of the ingredients except for olive oil.

In a large skillet over medium heat add olive oil and wait until it gets very hot but not smoking. Place small handfuls of the potato mixture into the oil and cook until golden brown and crispy on both sides.

Remove an place on paper towels to soak up any extra oil that comes off. To reheat, place latke on a baking sheet  in a 400 F oven until hot.

Goat cheese mousse

¾  cup                   goat cheese                                                                                                                                                    

½  cup                   Ricotta cheese

¼  cup                   cream cheese

1 tsp                      Minced garlic

1 tsp                      Fresh chopped thyme

½ tsp                     Fresh chopped rosemary

1 tsp                      Fresh chopped chives

½ cup                    Heavy cream

½  tblsp                 lemon juice

1 tsp                      Kosher salt

Method

Place all ingredients in a kitchen aid mixer bowl with the paddle attachment. Mix on low speed until all ingredients are combined.

Apple and walnut marmellata

1  cup                    Seasoned rice wine vinegar

1 pound               Granny smith apples

2 ounces              Walnut pieces

½ pound              granulated sugar

1 sprig                   Rosemary

Pinch                     Kosher Salt

Method

Peel and core apples and dice into ¼ inch cubes. In a sauce pan, combine sugar, vinegar and rosemary and bring to simmer. Simmer until mixture reduces by a third. Remove rosemary sprig and discard, or keep for a garnish later. Add apples and continue cooking until apples turn translucent but do not begin to puree. Remove from heat and drain away any excess liquid. Lightly toast walnut pieces then fold into apples. Season to taste with a little salt.

Curly endive and pomegranate salad

1 head                  Curley endive

½ cup                    pomegranate seeds

2 Tblsp                  canola oil

1 Tblsp                  Pomegranate vinegar (Cider vinegar can be used to substitute)

Pinch                     Kosher Salt

Pinch                     Black pepper

3                              Mint leaves, finely sliced

Method

Toss all ingredients together in a mixing bowl.

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