Menu Makeover: Potato Latkes, Applesauce and Salad

It’s been too long since I posted a recipe around here, so to make up for lost time, today I’m posting three. With that said, and a trio of tastes to go, we’d better begin.

Potato Latkes

Potato pancakes are the national dish of Belarus and a staple in Hanukkah celebrations, but who needs to travel across the world or wait for a special holiday to enjoy them when they are fun to make and a perfect complement to soup or salad.

2 med. potatoes (I like Yukon Gold with the skins on).
1 lg. yellow onion
2 carrots
2 T. flour (I use whole wheat)
2 T. cornmeal
1 t. salt
1/2 t. pepper
2 T.  Italian parsley, chopped (optional)
1 T. fresh thyme, chopped (optional)
2 eggs. beaten
canola or peanut oil, for frying

Shred all vegetables with a mandoline or food processor. Place potatoes in cold water for 10 minutes to remove some of the starch. Dry the potatoes in a salad spinner or by squeezing out the moisture with paper towels. (The salad spinner is much faster and works like a charm). Toss veggies with the flour, cornmeal, salt, pepper and herbs.  Stir in eggs, and mix well.

Gently drop 1/4 c. patties into hot oil. I do this by using a 1/4 c. measuring cup to scoop up the potato mixture and then turn it onto the back of a metal spatula and flatten it out with the measuring cup. Sounds funny, but it makes the job easy. Cook until lightly browned, and then flip to cook the other side. Drain on paper towels.  Keep your oil good and hot so they won’t be greasy at all on the inside, and you will get all of the great taste of the veggies and herbs. Salt to taste. A little grate of fresh Parmesan doesn’t hurt either.

By the way, I plan to try these with some sweet potato thrown in soon. I’ll let you know how they turn out.

Homemade Applesauce

Making applesauce myself is a new venture, so I suspect I’ll improve on this over time. For now, though, it’s short, sweet and couldn’t be easier or more delicious.

4 apples, skins on, cored and chopped (I use Gala and/or Golden Delicious).
3/4 c. water
1/4 c. sugar (I use raw).
1/2 t. cinnamon

Combine all ingredients in a medium saucepan. Cook over medium heat until apples are tender, approximately 15 minutes. Puree with a hand blender or mash with a fork.

Raspberry Vinaigrette

This is imminently yummy with spring greens, dried cranberries and a healthy dose of blueberries, blackberries, sliced almonds, pumpkin, flax and sesame seeds. Plenty antioxidants and taste to match.

1/2 c. extra virgin olive oil
1/3 c. raspberry wine vinegar
1 T. balsamic vinegar
2 t. Dijon mustard
1/4 t. dried oregano
1/4 t. pepper
1 T. seedless raspberry jam (optional)

Combine all ingredients in a jar with a tight fitting lid. Shake until all ingredients are well mixed/emulsified. Serve with greens for plenty of goodness.

Advertisement