POTATO PANCAKES (LATKES)
Provided by Food Network
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Grate potatoes and onion into a bowl or pulse in food processor. Drain any excess liquid, then add the eggs, matzo meal, salt and pepper.
- Heat a large skillet over medium-high heat. Spoon the mixture into hot oil forming small pancakes. Cook until underside is golden, about 2 to 3 minutes. Flip pancakes and cook until other side is golden and potatoes are cooked through, about 2 minutes more. Serve hot with sour cream or applesauce.
LATKES (POTATO PANCAKES)
Make and share this Latkes (Potato Pancakes) recipe from Food.com.
Provided by Teresa Johnson
Categories Breakfast
Time 50m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Wash and peel the potatoes.
- Grate the potatoes with a grater or food processor.
- (You can grate them into a bowl of salted water to keep them from discoloring. Otherwise they discolor about as fast as you can grate them, although it doesn't hurt anything if you use them right away). Drain off all liquid, and squeeze the excess liquid out by hand.
- (Do this even if you don't soak them in the salted water.) Beat the eggs and mix with the grated potatoes and other ingredients, except the oil.
- Heat about 1/2 inch of oil in a skillet over medium high heat until very hot.
- Drop potato mixture by heaping tablespoons into oil (about 4 at a time).
- Use a pancake turner to flatten them out.
- Fry to golden brown on both sides (about 3 minutes per side).
- Drain on paper towels.
- Serve topped with applesauce or sour cream.
MILWAUKEE POTATO PANCAKES (LATKES)
These latkes use a combination of course and finely shredded potatoes giving them an excellent texture. Grated onion incorporates into the potatoes. We love the sweetness from caramelization the onions get while frying. Flattening the scoops of potato give these latkes very crispy edges. If you want, sprinkle with a little bit of...
Provided by Dianne Ward
Categories Potatoes
Number Of Ingredients 9
Steps:
- 1. Either by hand or with a food processor grate or finely shred the potatoes. I usually use about 1/2 grated and 1/2 finely shredded. The resulting potatoes should be a lot finer than hash browns.
- 2. Now, very important... Squeeze as much liquid out of the potatoes as you can. Either by hand or by twisting them in a clean dishtowel.
- 3. Grate the onion.
- 4. Add the eggs, salt and pepper, and flour. Stir to blend well.
- 5. Heat the oil to a medium frying temperature. A little bit of bacon dripping added can't hurt.
- 6. Using a cookie scoop, put the potato mixture into the oil.
- 7. Flatten the potatoes with a pancake turner. Fry until golden brown on the bottom.
- 8. Flip them over and fry the other side.
- 9. Drain on paper towels.
- 10. Serve them immediately with applesauce or sour cream on top or on the side. (It's a dunking kind of thing...lol) While this recipe is actually based in Jewish cooking it's even better with pork than beef.
OUR FAVORITE LATKES
These ultimate latkes have fluffy, pillowy-soft centers with crisp, golden brown edges. To cut your cooking time in half, use two large skillets to fry twice the batches at once.
Provided by Rhoda Boone
Categories Hanukkah Frankenrecipe Potato Fry Pan-Fry snack Appetizer
Yield Makes about 4 dozen latkes
Number Of Ingredients 12
Steps:
- Preheat oven to 250°F. Set racks in upper and lower thirds of oven. Place wire cooling racks in the rimmed baking sheets and place in the oven.
- Using a food processor with a grating insert, grate the potatoes and then the onions, transferring grated vegetables to a large bowl when the bowl of the food processor is filled. Alternately, use a box grater. Working in batches, place the potatoes and onions in a clean dishtowel and thoroughly wring out the excess liquid over the sink, then transfer the potato-onion mixture to a large bowl. The more liquid you remove, the crispier your latkes will be, so take your time and use several dish towels if necessary. Reserve the potato-onion mixture.
- In another large bowl, whisk together the matzo meal, salt, and pepper. Add the eggs and whisk to combine. Add the potato-onion mixture and mix well.
- In a large skillet over medium heat, melt equal parts schmaltz and oil (or oil only if omitting the schmaltz) until a scant 1/4-inch depth of fat is reached. Drop 2 tablespoons of latke mixture into the hot fat, spacing them 2 inches apart. Flatten latkes slightly using a spatula and cook, turning once, until crisp, golden brown, and cooked through, 3 to 4 minutes per side.
- Transfer latkes to wire racks and season with salt; return to the oven to keep warm; season with salt. As you remove latkes from the pan, replace them with fresh spoonfuls of potato mixture to maintain oil temperature. Add additional schmaltz and/or oil around the edge of the pan as needed to maintain a scant 1/4-inch depth of fat.
- Keep latkes warm in oven and serve hot with applesauce or sour cream.
POTATO LATKES
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 11
Steps:
- Preheat oven to 200 degrees. Grate potatoes in long strips, using smooth strokes to run potatoes across grater into a large bowl of ice water. Using a strainer or slotted spoon, transfer potatoes, reserving liquid, to another large bowl lined with a clean kitchen towel; gently squeeze dry.
- Set reserved liquid aside for 10 minutes to allow starch to sink to the bottom; carefully pour liquid from the bowl, reserving milky residue (potato starch) and discard. Transfer potatoes back to bowl with potato starch.
- Add onions to bowl; stir in eggs, beer, flour, salt, and pepper.
- Line a baking sheet with paper towels; set aside. In a heavy nonstick skillet, heat 1/4-inch of oil. Spoon 1/2 cup of potato mixture per pancake into skillet. Make a few at a time, being careful they don't run into each other.
- Fry on both sides until golden brown, 4 to 6 minutes. Transfer to prepared baking sheet to drain. Keep warm in oven while preparing the others. Serve hot with applesauce, or sour cream and caviar, if desired.
FOOLPROOF POTATO LATKES
This is my mother's latke recipe which has been a smashing hit at dozens of Chanukah parties. The secret is in the potatoes, which are crushed rather than grated, resulting in a light, crispy latke.
Provided by basg101
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 40m
Yield 5
Number Of Ingredients 7
Steps:
- Place 1/4 of the potatoes, onion, eggs, salt, flour, and baking powder in the work bowl of a food processor; pulse several times until the vegetables are finely chopped. Add the rest of the potatoes, and pulse again until all the potatoes are finely chopped and the mixture is thoroughly combined.
- Heat canola oil in a skillet over medium heat. Scoop up about 1/3 cup of the potato mixture per latke, and place into the hot oil. Fry the patty until brown and crisp on the bottom, flip it, and cook the other side until brown, 2 to 3 minutes per side. Repeat with the rest of the potato mixture, replenishing the oil as needed. Serve hot.
Nutrition Facts : Calories 288.8 calories, Carbohydrate 36.8 g, Cholesterol 74.4 mg, Fat 13.4 g, Fiber 4.6 g, Protein 6.8 g, SaturatedFat 1.5 g, Sodium 1067.8 mg, Sugar 3.4 g
POTATO PANCAKES/ LATKES A LA COHEN!
Mr Cohen was the Master of Latkes in Milwaukee Wisconsin. He shared the recipe and it appeared in the "Milwaukee Journal" in 1973. I have never used another recipe again!!!
Provided by Koechin Chef
Categories Breakfast
Time 25m
Yield 30 pieces, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- The secret to these crisp delights, is to use bread crumbs instead of flour as other recipes suggest!
- Cut the washed,unpeeled potatoes into chunks.
- Peel the onion (medium)and cut into chunks as well.
- Mince the garlic.
- Put this in batches through the shredding disk of a food processor(not too fine). If you do not have a processor, use a blender but place one egg into the bottom first with each batch and pulse several times.
- Empty contents into a large bowl and drain off some of the liquid.
- Now stir in all the remaining ingredients except the oil. The batter should be thick enough to hold its shape. You may need to add extra bread crumbs.
- Pour enough oil into a large skillet to about 1/8 inch deep.
- Heat over medium high heat, about 350 degrees Fahrenheit.
- Drop in the batter by heaping tablespoons (I like them larger).
- Flatten them out a bit and cook until nice and brown on the underside, then flip and repeat. You may need to add more oil as you proceed. They should be crisp on the outside and soft but cooked on the inside. I always cook one and taste it. :-) Check if you want to add a little more salt.
- Have your oven heated to 200 degrees Fahrenheit; line several loaf pans with double paper towels.
- Stand the cooked pancakes in them on end and keep warm in the oven.
- You should get 20 to 30 depending on size. I allow at least 4 per person. :-) Enjoy!
POTATO LATKES
These classic potato pancakes are super crispy on the outside but soft and moist on the inside. We use shredded potatoes for a traditional look, and a little bit of onion for that hint of sweetness.
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 10 to 12 latkes
Number Of Ingredients 16
Steps:
- Peel the potatoes and shred them in a food processor fitted with the shredding blade; transfer the potatoes to a large bowl as the food processor fills up. Repeat with the onion. Transfer the onion to the bowl with the potatoes and stir in the matzo meal, egg, baking powder and salt.
- Fill a large skillet with 1/2 inch oil. Heat over medium-high heat until the oil is very hot but not smoking. To test if the oil is hot enough, drop a small piece of potato into the oil; if the potato sizzles steadily, the oil is ready.
- Working in batches, scoop the potato mixture by 1/4-cupfuls and add them carefully to the skillet, flattening each latke slightly with a spatula. Fry, turning the latkes once, until golden brown and cooked through, about 3 minutes. Drain on paper towels. Remove any loose bits of potato mixture between batches with a slotted spoon.
- Serve the latkes immediately, or keep them warm in a 200 degree F oven. Garnish with fresh herbs and serve with sour cream and Spiced Apple-Pear Sauce.
- Combine the apples, pears, lemon juice, cinnamon sticks, nutmeg, 1 tablespoon sugar and 1/4 cup water in a medium saucepan. Bring to a boil over medium-high heat. Cover, reduce the heat to medium-low and cook until the apples and pears are very soft but still a bit chunky, 15 to 20 minutes. Taste the mixture and add the remaining tablespoon of sugar if desired.
- Remove the sauce from the heat and stir a few times until the sauce is well combined with small chunks. Cool to room temperature. Remove the cinnamon sticks and serve. (For a smoother sauce, remove from heat, remove the cinnamon sticks and then whisk the mixture until smooth before cooling.)
GERMAN POTATO PANCAKES (KARTOFFELPUFFER)
Steps:
- Gather the ingredients.
- Wash, peel, and coarsely grate the potatoes.
- Place the grated potatoes in a clean dishcloth or cheesecloth and squeeze out as much of the liquid as you can into a bowl.
- Let the liquid stand a few minutes, then carefully spoon out and discard the top layer of liquid, leaving the potato starch at the bottom of the bowl.
- Add the potatoes back to the starch.
- Grate the onion over the potatoes.
- Add the salt, pepper, nutmeg, and egg. Mix thoroughly.
- Heat the oil over medium-high heat in a large skillet, preferably nonstick, until it begins to shimmer.
- Drop about 1/2 cup of potato mixture into the hot oil and flatten with the back of a spoon. Fry, undisturbed, 4 to 5 minutes on each side or until golden brown.
- Drain on paper towels, and serve hot with applesauce and sour cream, if you like. Garnish with parsley, if desired.
Nutrition Facts : Calories 250 kcal, Carbohydrate 25 g, Cholesterol 47 mg, Fiber 3 g, Protein 5 g, SaturatedFat 1 g, Sodium 265 mg, Sugar 2 g, Fat 15 g, ServingSize 4 pancakes (4 servings), UnsaturatedFat 0 g
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LATKES - POTATO PANCAKES - FODMAP EVERYDAY
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4.6/5 (7)Total Time 30 minsCuisine JewishCalories 324 per serving
- Wash and dry the potatoes, peel, then coarsely grate on a box grater or use the shredding blade of a food processor. Squeeze as dry as possible. I suggest placing in a colander and using your hands to press down as hard as possible, draining away any liquid. Then use a clean kitchen towel or several layers of paper towels to wring the potatoes dry over the sink. You might have to change towels or paper towels a couple of times to get them really dry. Don’t skip this step; it helps the latkes be as crisp as possible.
- Place dried grated potatoes in a large mixing bowl and stir in chopped scallions and season well with salt and pepper.
- Position rack in middle of oven. Preheat the oven to 300°F/150°C. Place a rack on a half sheet baking pan and set aside. Also have several layers of paper towels near the stove to receive the pancakes as they emerge from the oil.
- Heat about 2 inches (5 cm) of vegetable oil in a heavy straight-sided skillet over medium-high heat (do not use nonstick). Drop a few shreds of potato in the oil; they should sizzle. If you want to use a deep-fry thermometer, the oil should be about 350°F/180°C.
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- Grate the potatoes using the largest holes on your box grater or the shredding disc of your food processor. Place in a clean dish towel and squeeze out as much moisture as you can.
- In a large bowl, add the dried potato shreds, onion, parsley, egg, salt, and pepper. Mix everything together with a fork, and then add the flour 1 tablespoon at a time, stirring continuously.
- In a large skillet or cast iron pan, heat about 1 inch of vegetable oil over medium-high heat. Carefully drop forkfuls of the potato shreds into the oil and gently flatten them with a spatula. Cook until crispy and golden, about 2-3 minutes per side.
- Place the cooked latkes on a paper towel-lined plate to drain any excess oil. Sprinkle with an additional pinch of salt and serve immediately.
LATKES RECIPE - REAL SIMPLE
From realsimple.com
2.5/5 (487)Total Time 30 minsServings 8Calories 50 per serving
- Using a box grater or a food processor fitted with a shredding blade, coarsely grate the potatoes. Place the grated potatoes in a large bowl with the onion, flour, salt, pepper, eggs, and the remaining tablespoon of oil. Toss to mix well.
- Drop by rounded tablespoonfuls onto baking sheets and press lightly to make patties. Bake 10 minutes or until golden brown on the bottom. Turn the latkes with a metal spatula and rotate the baking sheets. Bake another 5 minutes or until golden.
- Transfer to a platter and serve with the applesauce and sour cream. This recipe makes 2 dozen latkes.
CRISPY HOMEMADE POTATO LATKES (PANCAKES) - EAT SIMPLE …
From eatsimplefood.com
Category Main DishCalories 505 per serving
- Grate potatoes and onion (food processor's have an awesome attachment for this). Place potatoes in a kitchen towel and squeeze out as much liquid as possible. You can also use a salad spinner or colander to help get liquid out.
- Use a clean kitchen towel or cheesecloth to try to get the maximum amount of liquid out (see video).
- Place potatoes in large bowl and mix in onions, 3/4 of the parsley, eggs, flour, salt, and pepper.
- Make the latkes into a medium round disks (~ 3.5 ounces each or 3/4 cup) and place on a plate or sheet pan. The potatoes are going to let loose more liquid. You want to squeeze as much liquid out as possible before putting them in the frying pan.
POTATO LATKES RECIPE - CHISEL & FORK
From chiselandfork.com
Ratings 3Category Side DishCuisine PolishTotal Time 30 mins
- Peel the potatoes and place in a bowl with enough water to cover them so they won't brown. Let sit in water for 5 minutes. When ready to prepare, drain the potatoes in a colander.
- Using a food processor with a grating disc, grate the potatoes and onions. Place potato and onion mixture in a clean dish towel, wrap tightly and squeeze hard to remove the liquid. Transfer to a large bowl.
- Add the eggs, flour, baking powder, salt and black pepper to potato mixture and mix until flour is absorbed.
- Preheat oven to 250°F and place a wire rack on top of a baking sheet. Pour in about 1/4 inch of oil into a large skillet and heat over medium-high heat. Scoop up 3 tbsp of the potato mixture per latke and drop into skillet. Use a spatula to flatten into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook for another 5 minutes or until browned.
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- Peel and Grate Potatoes and Onion. Peel potatoes and onion; cut potatoes in half crosswise. Grate potatoes and onion on the large holes of a box grater to make long strands.
- Drain Grated Potatoes and Onion. Transfer grated potato-onion mixture to a col‑ander placed over a large bowl; press mixture firmly to release liquid.
- Squeeze Dry. Transfer potato-onion mixture to a square of cheesecloth or a clean kitchen towel; twist and squeeze to remove excess liquid, and discard liquid.
- Make the Batter. Stir together potato-onion mixture, flour, eggs, and pepper in a large bowl. Just before frying, stir in salt. (Salt draws out moisture, so adding it last ensures the mixture doesn’t become watery.)
- Fry the Latkes. Heat 1/8 inch schmaltz in a 12-inch cast-iron skillet over medium. Spoon 2 tablespoons batter for each latke into hot schmaltz, spacing 2 inches apart.
- Flip and Finish. Fry until golden and crisp on one side, 3 to 4 minutes. Use two spatulas to carefully turn latkes; fry until crisp on other side, about 3 minutes.
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