SIMPLEST DESSERTS RECIPES

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HOW TO MAKE CLASSIC LATKES: THE EASIEST, SIMPLEST METHOD - KIT…



How To Make Classic Latkes: The Easiest, Simplest Method - Kit… image

We tried 5 classic latke recipes to find a fail-proof method for latkes at home.

Provided by Patty Catalano

Categories     Egg dish    Dinner    Side dish    Appetizer

Total Time 0S

Number Of Ingredients 8

1 1/2 pounds baking potatoes (3 to 4 potatoes)
1/2 medium yellow onion, peeled and quartered
1 large egg
2 tablespoons matzo meal or unseasoned dry breadcrumbs
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 cup canola oil or chicken schmaltz, or a combination of both
Applesauce and sour cream, for serving

Steps:

  • Heat the oven and fit one baking sheet with paper towels and another with a cooling rack. Arrange a rack in the middle of the oven and heat to 200°F. Line 1 rimmed baking sheet with a double layer of paper towels. Fit a wire cooling rack into another baking sheet. Set both aside.
  • Prepare the potatoes. Scrub the potatoes well, but do not peel. Cut each potato in half crosswise.
  • Grate potatoes and onion with a food processor. Grate the potatoes and onion using the shredding disk of a food processor.
  • Make a cheesecloth tourniquet and squeeze liquid from potato and onion. Transfer the grated potato and onion onto a large triple layer of cheesecloth. Gather the corners and tie around the handle of a wooden spoon. Dangle the bundle over a large bowl, then twist and squeeze the potatoes and onion as hard as you can until no more liquid comes out of the potatoes and onion shreds.
  • Pour off the liquid, but keep the potato starch. Give the liquid a few minutes to allow the potato starch to settle and then pour off and discard the liquid but leave the potato starch.
  • Toss the latke ingredients together with your fingers. Add the potatoes, onion, eggs, matzo meal or breadcrumbs, salt, and pepper to the bowl of starch. Mix with your fingers, making sure that the potato starch breaks up and is evenly distributed with the rest of the ingredients. Set batter aside for 10 minutes.
  • Heat the oil. Place the oil or schmaltz (or a combination of the two) in a large skillet so that when melted there is a depth of 1/4 inch (for a 10-inch skillet you'll need 1 cup of melted oil/schmaltz). Heat over medium-high heat until a piece of the latke mixture sizzles immediately.
  • Form latkes one at a time. Scoop 1/4 cup of the mixture onto a fish or flat spatula. Flatten with your fingers to a 4-inch patty.
  • Fry the latkes until golden on both sides. Slide the latke into the hot oil, using a fork to nudge the latke into the pan. Repeat until the pan is full but the latkes aren't crowded. Cook until deeply golden-brown, 4 to 5 minutes per side, adjusting the heat if necessary.
  • Drain the latkes. Transfer the latkes to a paper towel-lined baking sheet to drain for 2 minutes.
  • Serve with applesauce and sour cream or keep warm in the oven. Serve immediately with applesauce and sour cream, or transfer the latkes to the wire cooling rack set in the baking sheet and keep warm in the oven for up to 30 minutes while you continue cooking the rest of the latkes.

Nutrition Facts : SaturatedFatContent 6.3 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 17.0 g, SugarContent 0.9 g, ServingSize Serves 10, ProteinContent 2.7 g, FatContent 21.1 g, Calories 266 cal, SodiumContent 209.6 mg, FiberContent 1.3 g, CholesterolContent 0 mg

VANILLA BUTTERCREAM FROSTING RECIPE - BETTYCROCKER.COM



Vanilla Buttercream Frosting Recipe - BettyCrocker.com image

For many people, cake is just the delivery vehicle for the real star of the show—the frosting. If you agree, you’ll love this five-star buttercream frosting recipe. It’s rich, sweet and foolproof. With 4 ingredients and 10 minutes of effort, this vanilla buttercream frosting will be ready to turn any cake, cookie or cupcake into a special-occasion dessert—never underestimate the power of a good frosting! Memorize this recipe and you’ll always have a frosting to complement whatever’s for dessert. (P.S. If you fall for this recipe, you’ll be glad to know there’s a 2.0 version: Marshmallow Buttercream Frosting is a must try!)

Provided by Betty Crocker Kitchens

Total Time 10 minutes

Prep Time 10 minutes

Yield 12

Number Of Ingredients 4

3 cups powdered sugar
1/3 cup butter, softened
1 1/2 teaspoons vanilla
1 to 2 tablespoons milk

Steps:

  • In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.
  • Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Frosts 13x9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake.

Nutrition Facts : Calories 170 , CarbohydrateContent 30 g, CholesterolContent 15 mg, FatContent 1 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 2 1/2 g, ServingSize 1 Serving, SodiumContent 35 mg, SugarContent 29 g, TransFatContent 0 g

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