Latkes with Lox

I am a Brooklyn gal.  My middle name is Lox.  Lox is smoked salmon and I think, it is wonderful.  I know, most people eat lox in a bagel, maybe with cream cheese.  I do that too.  I also use lox in soups, salads, eggs and with vegetables.  When I came across this recipe, it had my name on it, Lox.  So, as Lox, I changed the recipe to add the smoked salmon to the egg mixture rather than on top of it.

Latkes with Lox – Taste of Home (adapted)

Ingredients

• 2 cups finely chopped scallions

• 1/4 cup brown rice flour mixture or AP flour

• 1/2 teaspoon coarsely ground pepper

• 4 eggs, lightly beaten

• 4 pounds russet potatoes, peeled and shredded

• 1/4 cup olive oil

• 4 ounces lox

  olive oil

Directions

In a large bowl, combine the first five ingredients. 

Stir in eggs until blended. 

Add potatoes and lox; toss to coat.

Heat 1 tablespoons oil in a large nonstick skillet over medium heat.

Drop batter by 1/4 cupfuls into oil; press lightly to flatten.

Fry in batches until golden brown on both sides, using remaining oil as needed.

Drain on paper towels.  

Top with sour cream and chives if desired. Yield: 3 dozen.

This is linkked to Full Plate Thursdays    Pennywise Platter

• Smoked Salmon and Herb Hash (thespicystiletto.com)

Ricotta Hotcakes with Warm Spiced Apples

Ricotta Hotcakes with Warm Spiced Apples 

makes about 16 hot cakes

Ingredients:

Hot Cakes

1 cup all purpose flour or brown rice mix

2 teaspoons baking powder

salt

1 cup ricotta cheese

3/4 cup milk

4 eggs, separated

1 teaspoon pure vanilla extractcanola oil for griddle

————————————-

2 tablespoons Canola oil

2 apples, peeled and diced

1/4 cup raisins
1/4 cup chopped walnuts
1/2 teaspoon cinnamon

1/2 cup maple syrup

Method:

In a medium bowl, mix flour, baking powder and salt.  Set asi

de.

 In a large bowl, mix ricotta cheese, milk, egg yolks and vanilla.

In a third bowl, beat egg whites with an electric mixer until foamy.  Fold these into batter.

Pour Canola oil on griddle over a medium flame and drop slightly smaller than a quarter cup of batter for each hot cake.  Cook until golden (1 – 2 minutes) and then flip over and cook for another minute.

Put oil into large skillet over medium flame.  Add apples and cook

 until golden and tender, about 5 minutes.  Do not cook until mushy.  Add remaining ingredients and cook for two additional minutes, stirring.

Pour over hot cakes and serve and ENJOY.

Yummy!

Linked to These Chicks Cook            Simple Lives Thursdays

Related articles

• Cinnamon Pancakes (bookcasefoodie.wordpress.com)
• Apple Rice Kugel (bookcasefoodie.wordpress.com)
• Recipe: Apple-Potato Latkes With Cinnamon Sour Cream – Recipe (nytimes.com)
• Throw Away Your Frying Pan: Oven Baked Potato Latkes are Here (kosherblogger.wordpress.com)

Cinnamon Pancakes

My husband usually turns down pancakes for breakfast and happily has his cereal.  He surprised me, this time, when he heartily agreed to pancakes.  I am, always happy, when we have pancakes so there were two enthusiastic participants, awaiting breakfast.  I debated adding apples to this recipe.  What are apples without cinnamon, what is cinnamon without apples.  Actually cinnamon is just fine without the apples so I stuck to what I expected to be a plain pancake.

Actually, the cinnamon really enhanced the pancakes.  My husband ate them plain and I added a little syrup.  We both left the table, satisfied.

Cinnamon Pancakes (adapted from Taste of Home)

Ingredients

• 1/2 cup plus 2 tablespoons  flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 egg
• 1/2 cup milk
• 1 tablespoon Canola oil
• 3/4 teaspoon  pure vanilla extract
• Maple syrup (optional)

Directions

• In a bowl, combine the flour, sugar, baking powder, cinnamon and salt.
• In another bowl, combine the egg, milk, oil and vanilla. Stir into dry ingredients just until combined.
• In a lightly greased skillet, drop batter by 1/4 cupfuls; press lightly to flatten. Fry until golden brown, about 2 minutes on each side. Serve with syrup. Yield: 2 servings.

Note:  I used a quarter cup until I found that by letting the batter run off a regular tablespoon, the pancakes were rounder.  I lived it up with a little butter with the maple syrup.

This is linked to Tastastic Thursdays             Simply Delish Saturday          Frugal Food Thursdays   Party Mindy Style       Slow Cooking Thursdays

Friday Favorites     Fusion Fridays