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
CLASSIC POTATO LATKES
This recipe is for a classic, unadorned latke; the kind your Bubbe used to make. No kohlrabi or cumin here. Serve them hot and make more than you think you need. They go fast.
Provided by Melissa Clark
Categories brunch, dinner, lunch
Time 45m
Yield About 3 dozen
Number Of Ingredients 8
Steps:
- Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible.
- Working quickly, transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder and pepper, and mix until the flour is absorbed.
- In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter.
MANDY PATINKIN'S MOM'S POTATO LATKES
Steps:
- Peel potatoes and onion. (If not using immediately, place in cold water.) Grate with the shredding blade of food processor.
- Put grated potatoes in a large strainer and press out liquid. Pour cold water over the potatoes and press out liquid once more. Transfer to large mixing bowl. Add onions.
- Beat eggs and egg whites until thick. Add to potatoes and onions. Add flour or matzo meal, baking powder, and seasonings. Mix well.
- Heat oil in frying pan. When ready, drop batter by large soup spoonfuls to form oval shapes. Fry over moderate to high heat until brown on one side; turn to brown other side. Remove from frying pan and drain on paper towels.
- Serve with sour cream or applesauce.
FRESH SALMON LATKES
Provided by Food Network
Categories appetizer
Time 1h15m
Yield 12 latkes, 6 servings
Number Of Ingredients 11
Steps:
- Place the salmon pieces in a deep, medium-sized skillet or shallow saucepan. Pour in enough boiling water to almost cover fish. Add lemon slices. Bring to a boil over high heat. Reduce heat to low, cover, and simmer 10 minutes, or until salmon is opaque in center when flaked. Remove salmon with a slotted spatula. Remove the skin and bones and flake fish into a medium bowl.
- In a separate bowl, whisk together egg and milk. Add flour, baking powder, salt and pepper. Whisk just until blended. Pour batter over cooked salmon. Stir gently to mix.
- Melt 3 tablespoons butter in a large skillet over medium heat. Pour batter, 1/4 cup for each latke, into the hot butter. Raise the heat to medium-high and cook latkes until nicely browned and crisp on bottom, about 4 minutes. Turn over and cook until second side is crisp and browned, about 2 minutes longer. Repeat in 1 or 2 more batches to use remaining batter, adding more butter as needed.
- Drain on paper towels. Serve warm, with lemon wedges. Garnish with Cucumber and Red Onion Salad, if desired
MOM'S NORWEGIAN POTATO LEFSA
Provided by Food Network
Categories dessert
Time 50m
Yield 12 to 14 large lefsas
Number Of Ingredients 8
Steps:
- Heat cream and shortening until shortening is melted. Cool and then add to riced potatoes. Sift flour, sugar and salt and add to potato mixture. Take a piece of dough as for pie crust (I use a piece a little smaller than a tennis ball), Roll the dough in a circle on a floured cloth rolling as thin as possible.
- Using a lefsa turner (a long thin stick) to lift the rolled lefsa dough, bake on top of a lefsa or pancake griddle that is pre-heated to 425 degrees F. Bake until light brown on both sides. Serve warm or cooled spread with butter and sugar and rolled up.
- Cut into one-fourths, for serving.
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