MOM'S POTATO LATKES
Latkes (potato pancakes) are a must have at Hanukkah, but really are wonderful any time of year! This is my mother's recipe, which is honestly the best latke I've had. I usually end up having to make a second batch because they disappear so quickly. I've tried other recipes and always return to these. Lovely topped with sour cream or applesauce.
Provided by Lindsay
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Mix potato, onion, eggs, crackers, salt, and pepper together in a large bowl.
- Pour enough vegetable oil into a skillet to fill about 1/2-inch deep; heat over medium-high heat.
- Drop spoonfuls of the potato mixture, first pressing potato mixture against the side of the bowl to remove excess liquid, into the hot oil; slightly flatten the latkes into the oil with the back of your spoon so they are evenly thick.
- Cook in hot oil until browned and crisp, 3 to 5 minutes per side. Drain latkes on a plate lined with a paper towel.
Nutrition Facts : Calories 389.9 calories, Carbohydrate 24.7 g, Cholesterol 93 mg, Fat 30.4 g, Fiber 2.9 g, Protein 6 g, SaturatedFat 5.1 g, Sodium 672.1 mg, Sugar 1.5 g
SLIGHTLY ADAPTED MAMO'S POTATO PANCAKES
Provided by Duff Goldman
Time 30m
Yield 18 latkes
Number Of Ingredients 7
Steps:
- Peel the potatoes, immediately immersing them in very cold water as you finish each one.
- Remove the potatoes from the water. Grate the potatoes and onion with a food processor fitted with the grating blade. Don't press too hard on the potatoes going in -- just enough to get them through.
- Transfer the potatoes and onion to a fine-mesh strainer; squeeze out all the water into a bowl. Let the potato starch settle, then pour out as much water as possible, leaving the starch in the bowl. Add the potato-onion mixture to the bowl and mix in the egg, flour, 1 teaspoon salt, and pepper to taste.
- Heat a well-seasoned cast-iron skillet with a thin layer of vegetable oil over medium heat. Scoop large spoonfuls of the potato mixture into the pan and flatten them out (thin pancakes yield crispy ones). Fry until golden on the bottom, then gently flip and fry the other side, 3 to 4 minutes per side. Drain on paper towels. (If you have to wait to serve, re-crisp them on a baking sheet lined with clean paper towels in a 350 degrees F oven.)
- Serve with applesauce, or try my family's favorite toppings: My great-grandmother put cinnamon in applesauce to serve with hers. My grandfather loved his with heaps of cold sour cream. My grandmother served them with poached pears. My mother tops them with tart, chunky homemade applesauce. My brother, Willie, loves his plain with sugar. My stepfather, Ronnie, loves his with ketchup -- but I wouldn't brag about that!
MAMA'S POTATO PANCAKES
My mama used to make these for us whenever we had leftover mashed potatoes. It was a favorite breakfast treat when I was growing up. Sometimes now, I'll make mashed potatoes just to use for these.
Provided by Beverley Williams
Categories Other Breakfast
Time 25m
Number Of Ingredients 3
Steps:
- 1. Mix potatoes, flour and pepper well.
- 2. Heat oil in a large skillet over medium heat.
- 3. Form potato mixture into pancakes.
- 4. Cook pancakes in oil for 1 to 2 minutes. Then flip them and cook another 1 to 2 minutes. They should be golden brown on both sides. Serve hot.
JEWISH CRISPY POTATO PANCAKES (LATKES)
Steps:
- Using a food processor or a handheld grater, grate the potatoes on the large-holed blade, or side of the grater. Place the grated potatoes into a large bowl, and let them sit while they release their liquid.
- In another large bowl, mix the eggs and minced onion. With your hands grab handfuls of the grated potato and squeeze over the bowl with all the potatoes in them, squeezing out as much liquid as possible back into the bowl. Transfer the squeezed potatoes into the bowl with the eggs. Repeat until all of the potatoes have been squeezed and transferred. Stick your finger into the liquid left in the other bowl. You'll feel a firm layer of potato starch at the bottom. What you need to do is carefully pour off the liquid and then scrape up all that valuable starch from the bottom of the bowl and mix it well with the egg and potato mixture (best to use your hands). This natural starch helps bind together the potatoes. If there is only a tablespoon or two of the starch, you'll also want to blend in the matzoh meal or flour. Add salt and pepper (be liberal, the pancakes will be quite bland without enough seasoning).
- In a large skillet (or use two large skillets to make the cooking go faster), heat a couple of tablespoons of olive oil and a teaspoon or so of butter over medium heat until the butter has melted and the fat is hot. Swirl the pan, and then add spoonfuls of the potato mixture-as big or small as you wish-and gently press them into round flat shapes in the pan. Cook until golden brown and crisp for about 4 to 5 minutes on each side. You'll need to keep a close eye on the heat; too low and they won't brown properly, too high and the oil will start smoking. Adjust it as needed.
- Drain briefly on paper towels, and transfer to a serving platter. Repeat until all of the potato mixture is used up, adding more oil and bits of butter as you need it (periodically you may want to dump out the pan, give it a quick wipe, and start over if you're finding that the oil is getting kind of dark and that too many bits of charred potato and onion are floating around). The potatoes will continue to release liquid as they sit; as you get to the bottom of the bowl, just give the potato mixture a quick squeeze before putting it in the hot pan to avoid splattering. And they will also start turning darker as they site, but when you cook them up it won't be very noticeable.
- Serve warm with applesauce and sour cream.
Nutrition Facts : Calories 184.97 kcal, Carbohydrate 25.84 g, Protein 6.55 g, Fat 6.85 g, SaturatedFat 3.05 g, Cholesterol 50.95 mg, Sodium 68.24 mg, Fiber 4.93 g, Sugar 0.44 g, ServingSize 1 serving
POTATO SOUP
Potato Soup in the slow cooker or instant pot is the best way to make simple creamy potato soup, and with no milk or cream!
Provided by April Woods
Categories Soup
Time 6h20m
Number Of Ingredients 7
Steps:
- Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.
- Cook on high for 6 hours or low for 10 hours.
- Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended.
- Stir well, top with your choice of garnishes & enjoy!
- Add potatoes, onion, garlic, seasoning, and chicken stock to instant pot. Cover and set to 'sealing'.
- Cook on manual (high pressure) for 5 minutes, then natural pressure release for about 10 minutes.
- Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended.
- Stir well, top with your choice of garnishes & enjoy!
- Bring chicken stock to a simmer in a large stock pot. Add potatoes, onion, garlic, and seasoning.
- Simmer about 15 minutes, until potatoes are fork tender.
- Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended.
- Stir well, top with your choice of garnishes & enjoy!
Nutrition Facts : Calories 250 kcal, ServingSize 1 serving
MY MAMA'S POTATO PANCAKES
As a child, I knew that whenever we had mashed potatoes for supper, we would have potato pancakes the next day - yum to both! This is how my late mother made them - simple in ingredients and execution, but so delicious! Mom always used leftover mashed potatoes, - I always keep a couple of cooked whole potatoes in the refrigerator, so I will sometimes season and mash those up to use. Crisp and lightly browned on the outside, creamy on the inside! I miss you mom, and - as you said to me every night when you tucked me in "I love you higher than the sky"! Photo is my gentle, much loved mother!
Provided by Martha Price @karenella1
Categories Other Breakfast
Number Of Ingredients 5
Steps:
- Melt 1 tablespoon butter in skillet; saute onion until tender. With slotted spoon, remove onion, leaving drippings in skillet.
- Combine onion, mashed potatoes and egg. Shape into 6 3-inch patties. Coat lightly with flour.
- Add remaining butter to skillet; heat over medium heat. Add potato patties and cook until browned, about 5 minutes on each side.
POTATO PANCAKES
Provided by Féd. producteurs de pommes de terre du Québec
Time 1h10m
Yield 15
Number Of Ingredients 7
Steps:
- Peel and cut potatoes. Boil in salted water and then drain and mash.Add hot milk. Mix well to obtain a smooth texture. Cool completely on ice or in refrigerator.Add flour, then eggs one at a time to obtain evenly consistent dough.Add salt and nutmeg to taste.Beat egg white until stiff peaks form and gently fold into other mixture. Cook approximately 3 minutes per side in a thick-bottom frying pan.
MOUNTAIN MAMA'S POTATO PANCAKES
Using instant potato flakes and an instant pancake mix for my starter, I'm always ready for my B-and-B guests. Works great if you're cooking for 2 or 20. Great by themselves -- or top with bacon, poached egg, and cheese (we like applesauce on the side, also.) Great finger food, just fold it over a slice of cheese or bacon.
Provided by Mountain Mama
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 25m
Yield 8
Number Of Ingredients 10
Steps:
- Stir together the potato flakes, pancake mix, onion, Cheddar cheese, milk, egg, olive oil, garlic powder, salt, pepper, and cayenne pepper in a bowl until well combined.
- Grease a griddle or large skillet, and place over medium heat. Drop pancakes, 1/4 cup at a time, onto the hot griddle, and cook until the edges look dry and 1 bubble appears in the center, about 3 minutes. Flip the pancakes, and cook until browned on the other side, about 3 more minutes.
Nutrition Facts : Calories 131.1 calories, Carbohydrate 10.1 g, Cholesterol 38.7 mg, Fat 7.3 g, Fiber 0.6 g, Protein 6.3 g, SaturatedFat 3.5 g, Sodium 179.8 mg, Sugar 2.9 g
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