FAMILY LATKES
These latkes are perfect for any Jewish holiday or literally any other day!
Provided by Lauren Magenta
Categories SEO Review Potato Pancakes & Latkes
Time 1h20m
Yield 12
Number Of Ingredients 7
Steps:
- Place potatoes in salted water and let sit for about 15 minutes.
- Grate potatoes on a medium or fine setting. Press out liquid; this should produce about 4 cups grated potato.
- Place grated potato in a bowl and stir in flour, onion, salt, and pepper. Fold in eggs.
- Preheat the oven to 250 degrees F (120 degrees C). Line baking sheets with parchment paper.
- Heat enough oil in a deep pan to reach 1/4 inch up the sides. Heat over medium-high heat until a drop of batter sizzles. Lower heat to medium.
- Working in batches, drop batter into the hot oil in desired size and flatten into pancakes; brown on both sides, 5 to 7 minutes per side. Transfer to the prepared pans and keep warm in the preheated oven while you fry remaining batter.
Nutrition Facts : Calories 113.9 calories, Carbohydrate 16.8 g, Cholesterol 62 mg, Fat 3.6 g, Fiber 2 g, Protein 4 g, SaturatedFat 0.8 g, Sodium 319.5 mg, Sugar 0.9 g
CLASSIC LATKES
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 12 latkes
Number Of Ingredients 7
Steps:
- Grate the potatoes and onion on the large holes of a box grater into a colander set over a bowl. Add 1 teaspoon salt and a few grinds of pepper, toss well and let stand 5 minutes. Squeeze handfuls of the mixture firmly with your hands to remove as much liquid as possible. Blot dry with paper towels, then transfer to a large bowl.
- Add the beaten egg and matzo meal or flour to the potato mixture and toss well to combine. Scoop 1/4 cupfuls of the mixture and tightly pack into thin 3- to 4-inch pancakes. Transfer to a paper towel-lined baking sheet.
- Preheat the oven to 250˚. Heat 1/4 inch vegetable oil or chicken fat in a large nonstick skillet over medium-high heat. Working in three batches, fry the latkes until deep golden brown, 3 to 5 minutes per side, reducing the heat as needed if the latkes are browning too quickly. Remove to a rack set on a rimmed baking sheet and sprinkle with salt. Keep warm in the oven while you make the remaining latkes. Serve with applesauce and/or sour cream.
CLASSIC POTATO LATKES
Learn how to make Classic Potato Latkes with this easy-to-follow video demonstration. You'll soon figure out that Classic Potato Latkes are a breeze to make. There's no reason why that timeless and wonderful flavor can't be a part of your menu.
Provided by My Food and Family
Categories Home
Time 45m
Yield 6 servings, 2 latkes each
Number Of Ingredients 9
Steps:
- Grate potatoes, then onion using large holes of box grater; place in center of large clean kitchen towel. Bring up ends of towel and twist together to form pouch. Hold pouch over sink, then squeeze to remove as much moisture from vegetables as possible. Empty vegetable mixture into large bowl. Add eggs, flour and pepper; mix well.
- Heat 2 Tbsp. oil in large nonstick skillet on medium-high heat. For each latke, carefully drop 1/4 cup potato mixture into skillet, cooking 6 latkes at a time. Press with back of spatula to flatten. Cook 3 to 4 min. on each side or until golden brown on both sides. Remove latkes from skillet; drain on paper towels. Repeat with remaining oil and potato mixture.
- Serve warm topped with remaining ingredients.
Nutrition Facts : Calories 250, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
LATKES
Steps:
- Shred the potatoes and onion in a food processor or with a grater or mandoline. Place in a strainer that has been lined with cheesecloth or a damp kitchen towel. Toss with 3/4 teaspoon salt and let sit over a bowl to drain for 30 minutes.
- Gather the top of the cheesecloth and use your hands to squeeze out as much excess moisture as you can. Transfer the vegetables to a clean bowl; mix in the eggs, lemon juice, flour and some pepper.
- Heat 1/4 inch canola oil in a large skillet over medium-high heat until shimmering. Working in batches so as not to crowd the pan, fry loosely packed rounded tablespoons of the potato mixture until browned, about 2 minutes per side. Add more oil to the pan and adjust the temperature as needed. Transfer to a paper towel?lined plate, season with salt and set aside.
MY GRANDMOTHER'S POTATO LATKES
My Grandmother used to make these every Channukah when I was a kid...I have been using her recipe to make them for my family every Channukah.
Provided by janice brady
Categories Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Peel the potatoes, if your not going to use them right away, put them in a bowl and cover them with cold water.
- Grate the potatoes into a bowl, It really doesn't matter which holes of the grater you use. Larger holes are the only ones that will do the job some people think, since they produce crunchier latkes. Others insist on using medium sized holes for smoother latkes, It's up to you, watch your knuckles though.
- Grate the onion into the same bowl. Of course peel the skin off first.
- Get rid of the liquid that has collected in the bowl.
- Beat the eggs in another bowl and then add to the potato/onion mixture.
- Add the flour, salt and pepper, Mix well.
- Turn oven on to 250°F This is so you can keep the first latkes you fry warm while your cooking the rest.
- Pour enough salad oil into the bottom of a large frying pan so it's about 1/4 inch deep. Heat the oil, and keep it hot at medium to medium high heat. Put a tablespoon of the batter into the oil and press it with a slotted pancake turner to a thin pancake. Do as many as these as the pan will hold. Each latke gets turned once.
- You can tell when they're ready to turn because the edges get brown. You should cook the latkes so they're golden brown and crisp on each side. As they're done, put them in a shallow pan lined with some paper towels and keep them warm in the oven. I serve them with applesauce -- Enjoy!
Nutrition Facts : Calories 263.7, Fat 2.8, SaturatedFat 0.9, Cholesterol 105.8, Sodium 342.3, Carbohydrate 51.5, Fiber 6.2, Sugar 3, Protein 9.1
LATKES
I inherited my mother's love of cooking. I serve these crispy potato pancakes for Hanakkah and other celebrations.-Rachel Delano, Tappahannock, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 1-1/2 dozen.
Number Of Ingredients 6
Steps:
- Place potatoes in a clean linen towel; squeeze, reserving liquid in a measuring cup. Set aside until potato starch settles. Drain off top liquid; set potato starch aside. , In a large bowl, combine the potatoes, onion, egg, salt, pepper and reserved potato starch. Heat 2 tablespoons oil in a large skillet. Shape potato mixture by 2 tablespoonfuls into patties; place in hot oil, pressing lightly to flatten. , Fry until golden brown, about 1-1/2 minutes on each side. Drain on paper towels. Serve immediately or place in a warm oven until ready to serve.
Nutrition Facts :
LATKES
Whip these potato cakes up in the food processor, fry them and then freeze ahead for super easy food on the day you need them.
Provided by Sackville
Categories Potato
Time 50m
Yield 50 latkes
Number Of Ingredients 10
Steps:
- Push the potatoes through the fine grater disc of the food processor.
- Remove and drain in a sieve, pushing well to get out as much liquid as you can.
- Fit the double-bladed knife to the processor and put in the onion, eggs, salt, pepper and 2 tbsp flour.
- Process briefly, add the grated potatoes and give another pulse or two until the mixture is pulpy but not puréed.
- Add more flour if it's at all runny as opposed to just a sticky, thick mess.
- Fry the latkes in lumps of about 1 tbsp each in a heavy frying pan with hot oil.
- The oil should be about 1 cm deep and it should take 3-5 minutes a side or even less.
- Flatten them slightly when you turn them over.
- If making ahead, at this point you can spread the latkes out on a baking sheet and let cool.
- Keep overnight in the fridge or freeze and when you are ready to eat them cook in a 200 C oven.
- It will take 5-7 minutes if they're from the fridge or a bit longer if they're frozen.
- When ready to serve, top with a little smoked salmon and a dollop of creme fraiche and a sprig of dill.
Nutrition Facts : Calories 61.7, Fat 3.5, SaturatedFat 2, Cholesterol 21, Sodium 81.9, Carbohydrate 5.6, Fiber 0.7, Sugar 0.3, Protein 2.1
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