Cantor Mitch Latke Recipes

CANTOR'S POTATO LATKES

Yield: 4-6 servings

INGREDIENTS

2 eggs
1 teaspoon salt
1 tablespoon basil
4 large potatoes, grated
1 scallion or leek, grated
1 ½ teaspoons baking powder
½ cup flour
1 cup canola oil
¼ cup applesauce and/or sour cream (optional)

DIRECTIONS

1. Remove the excess liquid from the grated potatoes by squeezing them with your hands or by placing them in a colander and pressing.
2. In a mixing bowl, whisk the eggs. Whisk in the salt and basil. Stir in the potatoes and scallions.
3. Stir in the baking powder and flour. Mix the ingredients together thoroughly to form the batter.
4. In a sauté pan, melt the butter over medium heat. Using about ¼ cup batter make small pancakes in the pan. Fry the pancakes for about 3 minutes on each side. Drain the pancakes on brown paper or paper towels.
5. To keep warm, spread the pancakes out on a baking sheet. Bake for 2-3 minutes at 375 degrees. Before serving top with applesauce and/or sour cream

POTATO AND YAM LATKES

Yield: 4-6 servings

INGREDIENTS

2 eggs
1 teaspoon salt
2 tablespoons ground cinnamon
1 teaspoon nutmeg
2 large potatoes, grated
2 large yams, grated
1 leek, grated
1 ½ teaspoons baking powder
½ cup flour
1 cup canola oil
¼ cup maple syrup
2 tablespoons orange zest

DIRECTIONS

1. Remove the excess liquid from the grated potatoes by squeezing them with your hands or by placing them in a colander and pressing.
2. In a mixing bowl, whisk the eggs. Whisk in the salt, cinnamon and nutmeg. Stir in the potatoes and leek.
3. Stir in the baking powder and flour. Mix the ingredients together thoroughly to form the batter.
4. In a large sauté pan, heat the oil over medium heat. Using about ¼ cup batter make small pancakes in the pan. Fry the pancakes for about 3 minutes on each side. Drain the pancakes on brown paper or paper towels.
5. To keep warm or reheat spread the pancakes out on a baking sheet. Bake for 2-3 minutes at 375 degrees. Before serving top with a drizzle of maple syrup and a sprinkle of orange zest.

ZUCCHINI SHALLOT LATKES

Yield: 4-6 servings

INGREDIENTS

2 eggs
1 teaspoon salt
1 teaspoon garlic powder
2 tablespoons honey
4 large potatoes, grated
2 cups zucchini, grated
1 cup shallots, diced
1 ½ teaspoons baking powder
½ cup flour
¼ cup matzo meal
1 cup oil

DIRECTIONS

1. Remove the excess liquid from the grated potatoes by squeezing them with your hands or by placing them in a colander and pressing.
2. In a mixing bowl, whisk the eggs. Add the honey. Whisk in the salt and garlic powder. Stir in the potatoes and shallots.
3. Stir in the baking powder and flour. Mix the ingredients together thoroughly to form the batter.
4. In a large sauté pan, heat oil over medium heat. Using about ¼ cup batter make small pancakes in the pan. Fry the pancakes for about 3 minutes on each side. Drain the pancakes on brown paper or paper towels.
5. To keep warm, spread the pancakes out on a baking sheet. Bake for 2-3 minutes at 375 degrees. Before serving top with a drizzle of maple syrup and a sprinkle of orange zest.

TOPPING INGREDIENTS

Apricot

6 heaping tablespoons apricot preserves
¼ cup water
½ teaspoon orange extract
1 teaspoon brown sugar

Raspberry

6 heaping tablespoons raspberry preserves
¼ cup water
½ teaspoon lemon zest
1 teaspoon brown sugar

DIRECTIONS

Mix the preserves and water together. Spoon the mixture over each latke. Mix the brown sugar and zest together and sprinkle over each latke before serving.

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