Monday, April 16, 2012


Click below to listen to Chefs Jackie and Jeff talk about these recipes and tips:

Latke's are a prefect addition to many meals. They're easy to make, and fast to cook. No matter your cultural tradition, potatoes are a staple in most American homes and a satisfying food. Shake up our recipes here to make your own Latke tradition.


Courtesy of Chef Jackie Olden © 2012


There are lots of potatoes to choose from when making potato pancakes. If you choose a red potato, I recommend peeling them. However with the white potatoes, don't peel them. Their skin is softer than the others. Always scrub well first. Some folks prefer to grate the potatoes by hand. This method produces a less gummy product, but with the advent of the food processor or salad shooter it can be done in no time at all. When using this method, run potatoes under cold water to remove the excess starch. Pat dry.



1 pound white potatoes, unpeeled
1 (10 ounce) package frozen, chopped spinach, thawed and drained
3 eggs, beaten
1 small onion, chopped
1/4 cup cornstarch
1/4 cup matzo meal
1 teaspoon baking powder
1 teaspoon oregano
Salt and pepper
Oil for frying


Grate potatoes using food processor. Remove, rinse and blot dry. Insert steel blade, process half of the potatoes with half of the spinach, pulse on and off 5-6 times just until combined; remove to large bowl. Process remaining potatoes and spinach; add to bowl. Add remaining ingredients, mix well by hand to combine. Heat oil in a large nonstick skillet over medium heat. When hot, drop 1/4 cup batter for each latke, smooth top, and cook until golden brown and crisp, turning only once. Drain on paper towels.

Variations (in any combination):
Add 2 grated carrots
Add can (8 oz) corn, drained
Add 1 cup ricotta cheese
Add 1 small can diced green chilies, drained
Add 1/2 cup Parmesan cheese



2 pounds Idaho potatoes (3 large)
2 eggs
1 small onion, grated (1/4 cup)
1 container(8-ounces) dairy sour cream
1/2 cup sifted all-purpose flour
1 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon white pepper
Vegetable oil, for frying
Cranapple sauce (optional)


Pare potatoes. Shred coarsely into large bowl of cold water. Drain; then rinse potatoes under cold running water. Squeeze firmly in clean linen toweling to remove as much water as possible.

Beat eggs in large bowl until frothy. Stir in potatoes, onion, sour cream, flour, salt, baking powder, and pepper.

Heat 1/4-inch depth of oil in large skillet over medium heat. Working in batches to avoid overcrowding pan, carefully drop potato mixture by tablespoonfuls into hot oil. Flatten with pancake turner to make even thickness. Cook about 3 minutes or until brown on underside. Turn and brown other side for about another 3 minutes. Drain on paper toweling. Serve warm with cranapple sauce, if you wish.



4 potatoes
1 tablespoon grated onion
1 tablespoon sour cream
1 large egg
1/3 cup all purpose flour
Salt to taste


Grate and peel potatoes. Squeeze out some of the moisture. Add remaining ingredients. Drop batter by heaping tablespoonfuls into hot fat and fry until crisp and brown on both sides. Drain on paper towels. Serve hot with applesauce, sour cream or apricot or prune puree.

Have you got a great recipe, cooking tip or food story to share with the Too Fun Chefs? Email us and we might just share them with everyone else out there listening. Email: Jackie & Jeff

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