Alton Brown cooks up latkes on a special ‘Good Eats’

Hash Brown Latkes Recipe

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Good Eats Whole Lotta Latke Teaser Alton Brown

Alton Brown proves there is more than one way to love a latke. On a new episode of Good Eats: The Return, titled "Whole Latke Love," Brown demonstrates two recipes for latkes, with some not-so-traditional methods. For his first recipe, he forgoes potatoes altogether and cooks latkes with ricotta cheese. Brown shares the history of this.

Ricotta Latkes Recipe Savoury baking, Food network recipes, Food

Use within 3 months. Whisk the egg and butter in a bowl, then whisk in the buttermilk. Add to the pancake mix. Whisk until just combined. Don't worry about the lumps. Ladle onto the griddle and sprinkle on toppings. Press in the toppings gently. When bubbles begin to set around the edges and the bottom is golden, flip.

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Transfer to a large bowl and whisk in the buttermilk and eggs. Sift the dry ingredients into the ricotta mixture and follow with the herbs, lemon zest and a few rasps of nutmeg. Fold with a rubber.

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Whole Latke Love. Alton Brown delves into the history of and techniques for this classic Hanukkah dish which, believe it or not, was originally made with a famous Italian cheese. See Tune-In Times.

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Heat an electric griddle to 350ºF or set a heavy skillet or griddle over medium heat. Heat oven to the lowest possible temperature, not more than 200ºF. Place the pancake mix in a large mixing bowl. In a second bowl, whisk together the egg whites and buttermilk. Whisk the egg yolks into the cooled melted butter.

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Get Ricotta Latkes Recipe from Cooking Channel. Watch Live; Apps; Stream on discovery+

Hash Brown Latkes Recipe

Recipe courtesy of Alton Brown. Show: Good Eats Episode: Whole Latke Love Whole Latke Love

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Fold with a rubber spatula until just combined. Heat an electric griddle to 350 degrees F. Lightly apply nonstick cooking spray, then drop 1/4 cup of the batter on the griddle for each latke. Working in 2 batches, cook until browned, flipping only once, 5 minutes per side.

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Alton Brown uses 3 different flours in his upgraded pancake recipe. To create his signature gluten-free flour, Alton Brown mixes together brown rice flour, white rice flour, and tapioca flour.

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Place the potatoes in a large bowl, add the instant mashed potatoes, salt and pepper and combine using your hands. Stir in the egg mixture. Drop a mounded tablespoon's worth of the potato mixture.

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Arrange a rack in the middle of the oven and heat the oven to 200°F. Line 1 rimmed baking sheet with a double layer of paper towels. Fit a wire rack onto a second baking sheet. Prepare the potatoes and onion. Scrub 1 1/2 pounds russet potatoes well, but do not peel. Cut each potato in half crosswise.

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Place the potatoes in a large bowl, add the instant mashed potatoes, salt and pepper and combine using your hands. Stir in the egg mixture. Drop a mounded tablespoon's worth of the potato mixture into the skillet and flatten firmly with the back of a spatula. Fry in batches of 4 until browned, flipping only once, 2 to 3 minutes per side, then.

Potato Latkes for Hanukkah GlutenFree Alton Brown Recipe

Place the potatoes in a large bowl, add the instant mashed potatoes, salt, and pepper, and combine using your hands. Stir in the egg mixture. Drop a mounded tablespoon's worth of the potato mixture into the skillet and flatten firmly with the back of a spatula. Fry in batches of 4 until browned, flipping only once, 2 to 3 minutes per side, then.