Giant Latke Skillet Food

PAN-FRIED GIANT LATKE WITH CARAMELIZED APPLES AND SOUR CREAM

Pan-Fried Giant Latke with Caramelized Apples and Sour Cream image

Latkes are a labor of love and eagerly awaited by all during the holidays, but they are often incredibly time consuming as they are fried individually. With this large skillet latke you get all the flavor and crispiness in a fraction of the time.

Provided by Food Network Kitchen

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

2 large apples, each peeled, cored and cut into 8 wedges
3 tablespoons sugar
Kosher salt
2 tablespoons unsalted butter
2 pounds russet potatoes
1 small yellow onion
3 tablespoons matzo meal
1 large egg, lightly beaten
1/4 teaspoon baking powder
1/2 cup vegetable oil
1 tablespoon chopped fresh herbs, such as chives or parsley, for garnish
Sour cream, for serving

Steps:

Combine the apples, sugar and a pinch of salt in a medium bowl and toss to coat.
Melt the butter in a medium skillet over medium-high heat until just starting to brown around the edges. Add the apples and cook, stirring often, until they are a deep, dark golden color, about 8 minutes. Transfer to a plate and set aside.
Preheat a 10-inch nonstick skillet over medium heat. Set a wire rack inside a rimmed baking sheet.
Peel the potatoes and shred them in a food processor fitted with the shredding blade; transfer the shredded potatoes to a large colander as the food processor fills up. Press them firmly to remove any excess moisture, pat dry with paper towels and transfer to a large bowl.
Grate the onion in the food processor and stir into the potatoes along with the matzo meal, egg, baking powder and 2 teaspoons salt. Immediately move to cooking the potato mixture or it will purge too much water and not be crispy.
Add 1/4 cup of the oil to your preheated skillet and as soon as it shimmers add the potato mixture in handfuls, creating an even layer and leaving any excess moisture in the bowl. Cook until golden and crispy on the bottom, about 6 minutes. Slide the latke on to the wire rack.
Return the skillet to the heat and add the remaining 1/4 cup oil. Once it is shimmering cover the latke with a round platter or large pot lid and in one swift motion invert the rack with the latke cooked-side up onto your platter or lid. Carefully slide the latke back into the skillet and cook until golden and cooked through, about 5 minutes. Slide back on to the wire rack and let drain for a minute.
Transfer the latke to a serving platter, top with the sour cream, caramelized apples and sprinkle with the herbs.

LATKES

Latkes image

Provided by Molly Yeh

Categories main-dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 8

Ingredients

1 1/2 pounds russet potatoes
1 large yellow onion
Kosher salt
2 large eggs
1 tablespoon fresh lemon juice
1/3 cup all-purpose flour
Freshly ground pepper
Canola or vegetable oil, for frying

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.

POTATO LATKES

Potato Latkes image

This potato latke recipe is tasty at any meal. For the ultimate crispiness, squeeze out all the liquid from the grated veggies before you fry them up. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 2 dozen.

Number Of Ingredients 8

Ingredients

2 pounds russet potatoes, peeled
1 medium onion
1/2 cup chopped green onions
1 large egg, lightly beaten
1 teaspoon salt
1/4 teaspoon pepper
Oil for frying
Optional toppings: applesauce, sour cream, lox, chives, pearl onions and lemon wedges

Steps:

Coarsely grate potatoes and onion; squeeze mixture to remove as much liquid as possible. Place in a bowl; add green onions, egg, salt and pepper. , In a cast-iron or electric skillet, heat 1/8 in. of oil to 375°. Drop batter by heaping tablespoonfuls into hot oil. Flatten to form patties. Fry until golden brown; turn and cook the other side. Drain on paper towels. If desired, serve with toppings.

Nutrition Facts : Calories 115 calories, Fat 7g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 205mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

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