Tasty Kitchen: A Happy Recipe Community! » Hanukkah

Basic Yeast Donuts

Tamar | Candidly Delicious — Fri, 27 Dec 2019 19:20:48 +0000

In a large mixing bowl, add yeast and sugar. Heat water to 110ºF and pour it over the yeast-sugar mixture. Whisk well. Let sit for 5 minutes.

Whisk in shortening and eggs. Whisk in 2 cups flour and the kosher salt. Add remaining flour and knead by hand until combined, then continue kneading 5 minutes more. Cover the bowl and allow dough to rise for 5 minutes.

Dust work surface and rolling pin with flour. Knead dough for 3 minutes, then roll out to ½-inch thickness. Cut donuts. I recommend a 3 ¾-inch ring and a 1 ½-inch ring if you are making holes.

Place cut donuts onto a floured sheetpan and cover. Allow to rise in a warm location for 1 hour.

Heat at least 4 to 5 inhces of oil in a deep pan to between 350ºF and 360ºF. Or set a deep fryer to 356ºF. Fry donuts in batches. The donuts fry about 1 minute per side until golden in color.

Roll in sugar, fill, glaze or decorate as desired. Donuts are best fresh. Store at room temperature for up to 24 hours or refrigerate for 2–3 days. Serve cold or room temperature. Do not reheat.

Easy Potato Latkes

Rachel {Studio Cuisine} — Mon, 17 Dec 2012 23:30:06 +0000

Remove frozen potatoes from package, transfer to large bowl, and let them thaw to room temperature (about 2-3 hours).

Stir together thawed potatoes and chopped onion. In a separate small bowl, whisk eggs, then add them to the potatoes and onions and stir. Add flour and salt, and mix until combined.

Fill a large pan with about a ¼ to ⅓ cup of vegetable, olive, or grapeseed oil. The oil should fill the pan at about the ½ inch level, so this will depend on the size of your pan. Heat oil over medium heat.

Using your hands, shape latkes into small silver-dollar sized pancakes, squeezing out some of the excess liquid in the process. Place a few latkes in the heated oil (don’t crowd the pan, so do this in batches), cooking until lightly brown on the first side, about 3-4 minutes. Flip latkes and cook for 2-3 more minutes until the other side is lightly browned. Place cooked latkes on a paper-towel lined plate to cool.

Continue this process until all latkes are cooked, replenishing oil in pan (and allowing it to reheat) as necessary.

Serve immediately, or transfer latkes to 200 F oven (without the paper towel) to keep warm until ready to serve.

Oven Baked Potato Pancakes (Latkes)

Anita at Hungry Couple — Fri, 07 Dec 2012 14:59:49 +0000

Grate the onion and potatoes through the large holes of a box grater into a large bowl. Stir in the egg, cheese, scallions, oil, salt, pepper and flour. When fully mixed, pour the mixture into a colander set over a second bowl and press down on the mixture with the back of a large spoon. Press out as much of the liquid as you can.

Spray a large, 6-cup muffin tin with nonstick cooking spray and divide the potato mixture evenly into each cup. Bake in a preheated 350ºF oven for 40-45 minutes until the edges are golden brown but not burned. Remove from the oven and let rest in the muffin tin for 10 minutes before removing.

Serve warm with sour cream, if desired. Makes 2 servings but recipe can be doubled for a 12-cup muffin tin.

Adapted from RecipeLand blog.

Potato Pancakes

Ali B — Thu, 22 Dec 2011 03:00:57 +0000

Place shredded potatoes in a colander and rinse them under very cold water for a few minutes to remove the extra starches. Pat the potatoes dry with a paper towel and transfer to a large bowl. Add grated onion, egg, flour, salt and pepper. Stir to combine completely.

Heat oil in a frying pan over low to medium heat. When the oil begins to bubble slightly (after about 5 minutes), spoon the potato mixture into the oil in patty sized spoonfuls. Allow the potatoes to brown on one side for about 4 minutes and then flip. Remove when golden brown on each side.

Potato Pancakes (Latkes)

Anita at Hungry Couple — Tue, 13 Dec 2011 20:54:46 +0000

Using a box grater, grate all the potatoes and the onion into a strainer set over a large bowl. When done with all the grating, discard the liquid that puddled in the bottom of the bowl. Place the potato/onion mixture in the bowl and add the egg, flour and salt. Mix well. Heat about an inch of oil in a large skillet and ladle out the potato mixture, forming pancakes approximately 3″ in diameter. Fry on medium-high heat until edges turn brown, flip and continue frying until golden brown.

The latkes are best when eaten immediately so it’s best to work with multiple skillets, if possible, but you can also stack the cooked latkes in a warm oven while you finish frying the rest of the batch. Note that liquid may puddle in the bowl again while you’re working and you can spoon out much of it.

The 6 potatoes should feed 3-4 people although it’s hard to stop eating these. Serve with applesauce and sour cream.

Sweet Potato and Apple Latkes

violarulz — Thu, 02 Dec 2010 19:54:33 +0000

1. Grate the onions, sweet potatoes, and apples (this order keeps them from browning). I strongly suggest using a food processor to do this. If you’re doing this by hand, only grate the sweet potato and finely dice the apples and onions.
2. Mix grated stuff with the eggs, flour, salt, and pepper.
3. Heat 1/8 inch of oil in the bottom of a large skillet. Let the latke batter sit while the oil is heating (at least 2 minutes).
4. Place the batter by the heaping soup spoonfuls in the hot oil, flattening the mounds so that they form pancakes about 3 inches in diameter.
5. Brown well, 4 to 5 minutes per side.
6. Set on a paper towel-lined plate and serve hot.

Makes 12 pancakes, 4 to 6 servings.

Mini Potato Latkes with Smoked Salmon and Dill

Very Culinary — Wed, 28 Apr 2010 04:50:23 +0000

Place the onion in a food processor, fitted with the grater attachment. Shred and move to paper towels and press out all the excess liquid. Transfer to a bowl. Repeat the process with the potatoes and add them to the onion.

Add the eggs, salt, pepper, and flour, and mix everything until well combined.

Preheat oven to 300 degrees. Line a large baking sheet with a double layer of paper towels.

Pour a solid layer of oil in the bottom of a large nonstick pan over medium-high heat. When the oil is hot enough, working in batches, spoon rounded 1/2 tablespoons of the mixture into the pan (make sure they don’t touch each other.) Flatten slightly with the back of a spoon—they should be about 1 1/2 inches in diameter.

Fry until golden brown, about 2 minutes on the first side and 2 minutes on the second side. (If they start to burn, adjust your cooking time and/or change out your oil for a clean amount.)

Transfer the latkes to the lined baking sheet to drain and place in the oven so that they stay warm until all are cooked.

Garnish with smoked salmon, sour cream, and dill. Serve warm.

Pineapple Noodle Kugel

saskiaz — Mon, 20 Jul 2009 22:19:16 +0000

1. Cook the noodles according to package, but subtract 2-3 minutes from the time. The noodles will keep cooking in the oven, so DO NOT use them fully cooked. Drain, rinse and drain again.

2. While the noodles are cooking, mix together the eggs, melted butter, sugar, cottage cheese, crushed pineapple and juice, vanilla and cinnamon. Carefully add cooked noodles to egg mixture, folding until mixed well.

3. Pour into a greased 9 x 13 inch pan. Place the pineapple rings over the top (make patterns! decorate!).

4. Bake at 350 degrees F for 50-60 minutes. Depending on your oven, you may want to cover with foil for the 1st half of the baking time. Make sure you remove for the last half so the kugel gets golden but not burnt or crunchy.