Whether you’re preparing dinner for your family, lunch for restaurant patrons, or a special desserts for the pastry counter in your market,...
With a creative approach to delicious and healthy recipes, and a genuine passion for cooking and good food, celebrity cook and culinary expert Angie Shaghaghi has managed to cultivate a large and loyal following of cooks and foodies.
This Bergen County resident has been featured as a culinary expert and competitor on Rachel Ray's "Hey Can You Cook All Stars", on Food Network's "Chopped" and on other cooking programs. She is committed to bringing the spirit of home cooking to homes across America by creating unique dishes that use bold worldly flavors from spices such as cumin, paprika, and turmeric. Her inspiration for this technique comes from her travels around the world.
Angie is the owner of Creative Cooks, based in Wyckoff, New Jersey, where she makes healthy cooking fun for children!
Here's Angie's recipe for potato latkes:
It’s that time of year, the most wonderful time of the year, where we could all use more appetizers to help us entertain! My potato latkes use a combination of russet and sweet potatoes as well as fresh herbs. They are sure to please your entire guest list!
What you need:
- 1 ½ pounds russet potatoes peeled (or try half russet and half sweet potatoes instead)
- ½ cup finely chopped shallots (reserve ¼ c for yogurt dip-below)
- 2 large eggs
- 2/3 tablespoons cornstarch
- 1 teaspoon salt and pepper
- ¼ cup (total) of fresh thyme, sage and dill (chopped finely)
- Vegetable oil for frying
- 1 cup of sour cream or Greek yogurt, mixed with shallots (seasoned with salt & pepper)
- ¼ cup chopped scallions
What you do:
- Using a box grater, shred the peeled potatoes
- Place the shredded potatoes in a clean kitchen towel and drain out water (This will ensure the potato cakes are crispy once fried)
- In a bowl, combine the eggs, cornstarch, herbs and spices.
- Add the shallots and potatoes
- Form into golf ball size (If the 'cakes’ start falling apart, allow them to rest in the refrigerator to set up for a bit)
- Add the potato cakes to a medium hot frying pan with oil
- Fry for about 4 minutes per side or until cooked through and golden brown on both sides.
- You can keep them warm in a 250 degree oven, while you continue to fry the remaining batches.
- Serve with sour cream or Greek yogurt dip
- Top with chopped scallions