We got contacted by Soy Vay recently about a fun promotion that they’re running, “Chrismukkah” – a food fusion of Christmas and Hannukkah. While we don’t often latch on to PR posts, this one was kinda fun. And we do love some fusion food. So get out the treenorah (Ok, maybe that doesn’t work) and heat up the oil ’cause it’s time to make some latkes! These three recipes will have you celebrating Chrismukkah in no time.
"Stuffing" Latkes
2016-12-20 17:46:03
Nutrition Facts
Serving Size
781g
Amount Per Serving
Calories 770
Calories from Fat 382
% Daily Value *
Total Fat 43g
66%
Saturated Fat 10g
48%
Trans Fat 0g
Polyunsaturated Fat 9g
Monounsaturated Fat 22g
Cholesterol 558mg
186%
Sodium 4460mg
186%
Total Carbohydrates 63g
21%
Dietary Fiber 8g
32%
Sugars 21g
Protein 33g
Vitamin A
211%
Vitamin C
17%
Calcium
21%
Iron
37%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 tablespoon olive oil
- 1 pound of poatoes, peeled and shredded
- 1/2 cup shredded onions
- 1/2 cup shredded carrots
- 1 cup chicken broth (plus more as needed)
- 1/4 cup of teriyaki sauce (we prefer Soy Vay Veri Teriyaki)
- 3 eggs, lightly beaten
- 1 6-ounce package of stuffing mix (savory flavor)
Instructions
- In a large saute pan, warm the olive oil over medium-low heat.
- Add potatoes, onions, and carrots and cook for about 4-5 minutes, stirring occasionally, until the vegetables are softened.
- Remove from pan and cool completely
- In a large bowl, combine the vegetables, broth, sauce, eggs, and stuffing mix.
- Mix until well blended.
- Form mixture into patties about 2 inches in diameter and 1/2 inch thick.
- Pour the oil into a large frying pan and heat.
- When the oil is hot but not smoking, place the patties into the oil, keeping about an inch apart.
- Fry the latkes until they are golden on both sides.
- Remove them to a paper towel lined platter to drain, blotting off excess oil as they cool.
- Serve hot.
The Culinary Exchange http://www.theculinaryexchange.com/
"Green Bean Casserole" Potato Latkes
2016-12-20 17:58:36
Nutrition Facts
Serving Size
1640g
Amount Per Serving
Calories 1378
Calories from Fat 265
% Daily Value *
Total Fat 30g
46%
Saturated Fat 7g
35%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 15g
Cholesterol 558mg
186%
Sodium 2879mg
120%
Total Carbohydrates 234g
78%
Dietary Fiber 21g
85%
Sugars 22g
Protein 52g
Vitamin A
28%
Vitamin C
124%
Calcium
44%
Iron
87%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 tablespoon olive oil
- 1 cup small diced mushrooms
- 1 cup of French cut green beans, drained
- 3 tablespoons teriyaki sauce (we like Soy Vay Veri Veri Teriyaki)
- 3 large baking potatoes
- 1/2 cup grated onion
- 3 large eggs, beaten
- 1/2 teaspoon baking powder
- 4 tablespoons matzo meal or flour
- Salt and pepper to taste
Instructions
- In a saute pan, warm the olive oil over medium heat.
- Add the mushrooms and cook, stirring occasionally, until browned.
- Stir in green beans and cook until heated through. If there is excess liquid, drain thoroughly.
- Stir in teriyaki sauce.
- Set aside to cool completely.
- While the mushroom green bean mixture cools, grate the potatoes into a large mixing bowl.
- Cover them with water and let soak for a few minutes.
- Rinse the potatoes and drain well, squeezing them with your hands to remove excess moisture.
- Combine the grated potatoes in a mixing bowl with the mushroom mixture, onion, eggs, salt, pepper, baking powder and 3-4 tablespoons of matzo meal or flour.
- Stir well.
- Add more matzo meal if too much liquid accumulates in the bottom of the bowl. The drier this starts out, the better.
- Pour and heat the oil in a large frying pan.
- When the oil is hot but not smoking, drop the potato batter into the hot oil, pressing down on them lightly with a spoon to form pancakes about 2 1/2 inches in diameter, keeping the latkes about an inch apart.
- Fry the latkes until they are golden brown on each side. Remove them and place on a paper towl lined plate to drain, blotting off excess oil as they cool.
- Serve warm with teriyaki sauce.
The Culinary Exchange http://www.theculinaryexchange.com/
Apple Spice Sweet Potato Latkes
2016-12-20 18:05:02
Nutrition Facts
Serving Size
755g
Amount Per Serving
Calories 641
Calories from Fat 97
% Daily Value *
Total Fat 11g
17%
Saturated Fat 3g
17%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 372mg
124%
Sodium 1826mg
76%
Total Carbohydrates 119g
40%
Dietary Fiber 17g
70%
Sugars 49g
Protein 22g
Vitamin A
752%
Vitamin C
38%
Calcium
20%
Iron
28%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 2 medium sweet potatoes, peeled
- 2 small apples, peeled (tart apples work best)
- 1/4 cup finely chopped onion
- 2 tablespoons flour (plus more as needed)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 2 eggs, lightly beaten
- 2 tablespoons teriyaki sauce (we prefer Soy Vay Veri Veri Teriyaki sauce)
- Olive oil
- Salt and pepper to taste
Instructions
- Shred sweet potatoes and apples with a grater.
- Stir in all remaining ingredients (except for the oil) into a bowl.
- If it seems like there is too much liquid, add a bit of flour as needed.
- Pour and heat the oil in a large frying pan. When the oil is hot, but not smoking, drop the potato batter into the hot oil, pressing down on them to form pancakes about 2 1/2 inches in diameter.
- Fry the latkes until they are golden brown on both sides.
- Remove them from the oil and place on a paper towel lined plate to drain.
- Blot off the excess oil as they cool.
The Culinary Exchange http://www.theculinaryexchange.com/
