Best 3 Mediterranean Latkes Savory Pancakes Recipes

MEDITERRANEAN LATKES (SAVORY PANCAKES)

Steps:

• Whiz together all sauce ingredients in a mini-blender and pour into a small crock; cover with plastic wrap and refrigerate.
• Bring 3 cups water to the boil in a small saucepan; add brown rice and boil for 30 minutes; add lentils and boil for 20 minutes longer (the mixture will look like porridge); allow to cool (mixture will thicken as it cools).
• Put minced onion, grated sweet potato and zucchini into a colander and toss with 1 tsp salt; allow to drain for ½ an hour; after half an hour, take handfuls of the vegetable mixture and squeeze as much water out as you can from it.
• Place it into a large bowl as you squeeze it dry; add cooled rice/lentil mixture, minced garlic, cheeses, parsley, dill, mint, egg and rye flour; with hands combine very well so that everything is evenly distributed; refrigerate for at least 30 minutes before frying.
• Pour enough oil (I used olive) into a large, non-stick skillet to come ¾ of an inch up sides of pan; heat over medium-high heat until small amount of latke mixture put in will immediately come to the surface and fry fairly briskly.
• Take about 2 tbsp of latke mixture at a time, shape into a patty that is about 3 inches in diameter and ½ an inch thick; fry 4-5 minutes; after 4-5 minutes, gently turn patty over and fry other side; as patties turn a deep golden-brown, remove from pan and drain on paper towels.
• Repeat with remaining latke mixture until all the patties have been fried.
• Serve warm or at room temperature with the sauce.

SAVOURY PANCAKES

Steps:

• Using electric beaters or a hand whisk, combine the flour, eggs and milk with a big pinch of salt in a large bowl.
• Heat a 20cm crêpe pan until very hot, then pour a little oil into the pan. Swirl the pan so the oil creates an even covering. Ladle a spoonful of the pancake mixture into the pan and tip the pan so the mixture fills the pan in an even layer. Cook for 30 seconds, then flip and scatter with some cheese and ham, and cook until the cheese is melting. Add a crack of black pepper and fold. Keep on a plate covered with foil in a warm oven while you make the remaining pancakes.

POTATO LATKES (PANCAKES)

Steps:

• Peel potatoes, apple, and onion.
• Put them through a meat grinder, if you have one. Alternatively, grate them in food prcessor or blender.
• Pour off some of the excess water from grated potatoes.
• Beat eggs lightly in medium bowl and add grated potato mixture, salt, and matzo meal or flour.
• Pour about 1" of oil in large skillet and heat until a few drops of water sizzle when they hit the oil.
• Drop the mixture by tablespoons into the hot oil.
• Brown latkes to golden color, then flip over and brown the other side.
• Immediately remove to double or triple layer of paper towels to drain. Serve hot, with apple sauce and sour cream'.
• If you can't serve at once, put in 190 deg. F oven. I put each batch in the oven as soon as they are drained, so that all are good and crisp. I also usually double or triple the recipe according to the number of people eating.