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(Latkes can be made a few hours in advance and reheated in a 200°F oven for 10 minutes.) 5. Arrange latkes on a tray with sour cream, lox, dill, applesauce, hummus, red onion, lemon slices ...
"Some nights it’s just us, the family, with the sour cream and applesauce (or apple butter, even better) on the counter in the kitchen, eating until stuffed, the condiments still in their tubs.
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Latkes need not necessarily be made from potatoes. Prior to the introduction of the potato to the Old World, latkes were and in some places still are made from a variety of other vegetables, cheeses, legumes, or starches, depending on the available local ingredients and foods of the various places where Jews lived. [ 14 ]
The word comes from the Yiddish latke, itself from the East Slavic oladka, a diminutive of oladya 'small fried pancake', which in turn is from Hellenistic Greek ἐλάδιον eládion, '(olive) oil', diminutive of Ancient Greek ἔλαιον élaion, 'oil'. [2] [3] Latkes served with applesauce and sour cream
Here's the ingredients you'll need to recreate the dish at home: 5 cups (about 2 pounds) russet potatoes, washed. 2 eggs. 2 tablespoons all-purpose flour
In philosophy, Occam's razor (also spelled Ockham's razor or Ocham's razor; Latin: novacula Occami) is the problem-solving principle that recommends searching for explanations constructed with the smallest possible set of elements.
Fry the latkes over moderately high heat, turning once, until golden and crisp, 5 to 7 minutes. Transfer the latkes to paper towels to drain, then transfer to a platter.