This traditional latke recipe is foolproof! These delicious potato latkes are pan-fried in batches till golden brown and are made from grated onion, potatoes, and flour. These piping-hot, crunchy, onion-flavored potato pancakes are a must-have for Hanukkah but are also delicious at other times of the year. Serve with smoked salmon, sour cream, or applesauce.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 cup uncooked long grain white rice
- 2 cups water
- ½ cup chopped walnuts
- 1 tablespoon butter
- 1 large red onion, sliced, separated into rings
- 2 cloves garlic, minced
- 1 cup vegetable broth
- ½ teaspoon dried sage
- ½ teaspoon dried tarragon
- salt and pepper to taste
- 1 tablespoon olive oil
- 1 (14 ounce) package firm tofu, drained and cut into 1/2 inch strips
- 1 cup crumbled blue cheese
Instructions
- Bring the rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Place the walnuts on a baking dish, and bake 10 minutes, stirring frequently, until lightly toasted. Remove from heat.
- Melt the butter in a skillet over medium heat, and cook the onion until tender. Mix in garlic, and cook 1 minute. Stir in the broth, and season with sage, tarragon, salt, and pepper. Continue cooking 10 minutes, stirring often.
- Heat the oil in a separate skillet. Dredge the tofu in the toasted walnuts, and cook in the skillet about 4 minutes on each side, until lightly browned. Mix any remaining walnuts and the onion and broth mixture into the skillet. Cook until heated through. Serve over rice, and top with blue cheese.
Nutrition Facts
| Calories | 415 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 22 mg |
| Dietary Fiber | 3 g |
| Protein | 20 g |
| Saturated Fat | 7 g |
| Sodium | 416 mg |
| Sugars | 2 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Quite tasty. Only change I would make would be to marinate the tofu next time… and I did stir in some leftover cooked broccoli. I liked that addtiion
This was pretty good, but i made some changes. First, I fried the tofu for about 20 minutes, skipped the dredging and just combined all of the ingredients. I served it on top of orzo which was a god additiion. Also, I tried topping with gorgonzola since thats what i had on hand, but i didn’t care for it. I thought it was better with no cheese.
Sounds like a strange combination but, it was very good. I had a difficult time dredging the tofu through the walnuts and have them stick.
this was amazing! i marinated the tofu in red wine vinegar and olive oil first.
I usually don’t like tofu, but this recipe was pretty good. Definitely flavorful.
I added more tarragon and sage and the flavor was good, but the tofu should have been marinated in something before hand. I will make this again.
It was ok. I used hazelnuts instead of walnuts, as I don’t like walnuts. i also used brown rice. it had an ok flavor, but was just a little weird. I might make it again.
This wasn’t my thing I guess. I substituted gorgonzola cheese for Blue and yellow onion for red.
This is one that grows on you. If you like blue cheese, you will love it. It’s even better the next day, because all the flavors have time to soak in. Yummy!