Prep Time: 15 mins
Cook Time: 30 mins
Try a new take on the traditional potato latke! This delicious alternative is the perfect appetizer or gourmet party hors d’oeuvre. Skip the usual sour cream and serve with garlic-chive yogurt dip, chipotle aioli, spicy peanut dipping sauce – or all three – for some flavorful pairings.
3/4 cup flour
1 1/2 Tbsp sugar
2 tsp baking powder
1 1/2 tsp seasoning salt
1/8 tsp cayenne pepper
1/2 tsp garlic powder
Freshly cracked black pepper
3/4 cup milk
2 1/2 cups onions, finely diced
1 green onion, finely chopped
Oil, for frying
In a large bowl, mix together flour, sugar, baking powder, seasoning salt, cayenne, garlic powder and a small amount of black pepper. Combine well. Add milk; whisk until thoroughly combined. (The batter will be thick.) Add all onions to batter; mix with wooden spoon until combined. (A few lumps are fine, so don’t overmix.)
In a large frying pan, heat about 1/2 inch oil to medium-high, adding more oil as needed while cooking.
Drop batter by the tablespoonful into hot oil. If needed, slide batter off with another spoon. Flatten slightly with spoon or spatula to about 3 to 4 inches in diameter. Fry for 2 to 3 minutes or until golden-brown. Flip and repeat on second side. Drain well on paper towels. Repeat with remaining batter. Serve hot.
Calories Per Serving: 159, Fat: 1 g (1 g Saturated Fat), Cholesterol: 4 mg, Sodium: 900 mg, Carbohydrates: 33 g, Fiber: 2 g, Protein: 5 g.
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What Are Latkes?
Latkes are traditional Jewish fried pancakes served at Hanukkah. While latkes are usually made from grated potatoes, these savory, shallow-fried cakes can – and have been – made from various vegetables, legumes and cheese for hundreds of years. Many cultures have their own version of the latke too, from the German kartoffelpuffer to the Korean gamja-jeon.
Don’t Cry Over Chopped Onions…And Other Onion Tips
Oh, onions! We love you, but you make us cry and our hands smell like you all day. Here’s how you can enjoy the flavor without the hassle.
Reduce tearing when cutting onions by chilling them in the freezer 10-15 minutes or in the refrigerator for 30 minutes and leaving the root end intact when chopping.
To remove the smell of onions from your hands, rub them with lemon juice. Note: this also works for “onion breath”, but you need to rinse with equal parts lemon and water (although if you do wish to rub lemon in your mouth, please video that comedy).
Store dry onions in a cool, well-ventilated place. Do not store them in plastic bags. For peeled or chopped onions, store in a sealed container in the fridge for up to 7-10 days.
Or pick up a package of Brookshire’s Shortcuts chopped onions, found in the produce section of your local store!