No Fry Potato Latkes Food

POTATO LATKES

Steps:

• Peel the potatoes and grate them on a box grater. Wrap the grated potatoes in a kitchen towel and squeeze out as much liquid as possible. Combine the potatoes in a bowl with the egg, flour, salt and pepper. Mix well.
• Melt the clarified butter in a large saute pan over medium heat. Place a tablespoon of the potato mixture into the sizzling butter and cook for 2 minutes. Turn the pancakes over and cook for another 2 minutes, or until crisp on the outside and golden brown. Serve the pancakes hot from the skillet.

POTATO LATKES

Steps:

• Preheat oven to 250°F with rack in upper third.
• Peel potatoes and coarsely grate into a bowl using large teardrop-shaped holes of a box grater or in a food processor fitted with medium shredding disk. Add lemon juice and toss to coat.
• Coarsely grate onion into same bowl. Transfer to a kitchen towel (not terry cloth), then gather up corners to form a sack and twist tightly to wring out as much liquid as possible.
• Wipe bowl clean, then return potatoes and onion to bowl and stir in flour, eggs, and 1 1/4 teaspoons salt until just combined.
• Heat oil in a 12-inch nonstick skillet over medium-high heat until hot but not smoking. Fill a 1/4-cup measure halfway with latke mixture and carefully spoon it into skillet, then flatten to 3 inches in diameter with a slotted spatula.
• Form 5 more latkes in skillet and fry until undersides are deep golden, 1 1/2 to 3 minutes. (If latkes brown too quickly, reduce heat to medium.) Turn over and fry until deep golden all over, 1 1/2 to 3 minutes more. Transfer to paper towels to drain briefly, then transfer to a metal rack set in a baking pan and keep warm in oven. Make more latkes.

OVEN-FRIED POTATO LATKES

Steps:

• Set oven racks in center preheat oven to 425°F.
• Peel the potatoes, then coarsely grate them with the onion together in a food processor or by hand using a box grater. Place the potato and onion mixture in a fine sieve and press down firmly with a wad of paper towels to remove excess moisture. Stir and repeat a few times with fresh paper towels until the liquid is mostly drained. Transfer the potato and onion mixture to a large bowl and mix in the eggs, salt, baking powder, and flour.
• Fill two heavy non-stick rimmed baking sheets with ½ cup oil each. Place the pans in the oven for 10 minutes to heat the oil. Wearing oven mitts, very carefully remove the pans from the oven. Drop the batter by the ¼-cupful onto the baking sheets, spacing the latkes about 1½ inches apart. Using the bottom of the measuring cup or a spoon, press down on the latkes to flatten just slightly. Bake for 15 to 20 minutes, or until the bottoms are crisp and golden. Carefully remove the pans from oven and flip the latkes (tongs are the best tool as a spatula may cause oil to splatter). Place the pans back in the oven and cook until the latkes are crisp and golden brown all over, about 10 minutes more. Remove the pans from the oven and transfer the latkes to a large platter lined with paper towels. Serve immediately with sour cream or apple sauce, if desired.
• *It is very important to use non-stick baking sheets so the latkes don't stick.

PARSNIP & POTATO LATKES (VEGAN & GLUTEN FREE)

Steps:

• Preheat oven to 325 degrees. Place a parchment lined baking sheet in the oven to warm.
• Grate potatoes and parsnips with either a hand grater or food processor.
• In a large bowl add the grated potatoes and parsnips. Press with paper towels to remove excess liquid.
• Add the remaining ingredients from green onion to turmeric (except the grapeseed oil) and combine well.
• Heat a large skillet on medium-high heat with a teaspoon of oil. Make medium size patties with your hand and place on skillet. Fry for 2 minutes on each side. Fry until all latkes are completed.
• Place latkes on a baking sheet and bake for 25 minutes.

UN-FRIED POTATO LATKES

Steps:

• Preheat oven to 350 degrees.
• Brush 2 baking sheets with 1 tsp oil each.
• Loosely grate potatoes and onion in food processor and place in large mixing bowl.
• Season to taste with salt and pepper.
• Add flour and onion and mix well.
• Mix in eggs and 1 tsp oil.
• Spoon out the batter onto baking sheets and flattern slightly.
• with oven racks in lower and middle positions, bake until brown on the bottom (about 10 minutes).
• Turn and bake another 5 or until brown.
• Garnish liberally with chives and serve with sour cream or non-fat yogurt.
• (Soy versions of these milk-based products will work also).

NO-FRY POTATO LATKES

Steps:

• Place oven racks on the lowest and middle positions in your oven.
• Preheat oven to 350 degrees.
• Line 2 baking sheets with aluminum foil.
• Spray each baking sheet lightly with non-stick spray, then brush each baking sheet with 1 teaspoon of oil (This provides a crispy exterior to the latke).
• Peel potatoes or scrub them well if you don't want to peel them.
• Grate potatoes.
• Transfer them to another bowl.
• Use the processor to finely mince onion, garlic and dill.
• Add potatoes, egg, egg whites and remaining 2 teaspoon of oil to the processor.
• Mix using quick on/off turns.
• Add remaining ingredients and mix briefly.
• If overprocessed, potatoes will be too fine.
• Drop mixture by rounded spoonfuls onto prepared baking sheets.
• Flatten slightly with the back of the spoon to form latkas.
• Bake uncovered at 450 degrees for 10 minutes, or until bottoms are nicely browned and crispy.
• Turn latkes over.
• Transfer pan from the upper rack to the lower rack and vice versa.
• Bake about 8 to 10 minutes longer, or until brown.
• Best when served immediately.
• Serve with applesauce, low-fat sour cream or yogurt topped with minced lox and chives.
• Latkes freeze well.