Potato Fritters Recipe Potato Latkes Food

POTATO FRITTERS RECIPE (POTATO LATKES)

Steps:

• 1. prepare a large bowl with cold water. 2. Peel the potatoes and onion. Grate the potatoes and onion and transfer to the cold water. 3. Drain the liquids and then wrap grated potatoes and onion with cheesecloth or kitchen towel, twist cheesecloth into a pouch and squeeze out excess liquids. 4. Transfer to a large bowl, add salt, pepper, flour and beaten eggs. Mix well. 5. In a large skillet heat oil over medium-high heat. spoon 2-3 tablespoons of potato mixture the hot oil, flatten slightly. 6. Fry 3-4 minutes on each side or until golden brown. Transfer to paper towels to drain and season with salt. 7. Serve with sour cream.

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:

• 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.
• Note: To make the clarified butter, slowly melt 4 tablespoons butter in a small saucepan. Set it aside until the milk solids settle. Spoon off any solids that rise, then carefully pour off the golden liquid, discarding the milky part in the bottom of the pan.

CLASSIC POTATO LATKES

Steps:

• Add the onions to a food processor and process with the standard blade until smooth. Add the eggs and process until light in color. Add the golden consomme and white pepper and blend on high until you have an even mush with no pieces of onion visible. Transfer the onion mush to a mixing bowl.
• Peel the potatoes and cut a third of them into quarters. Put the quartered potatoes in the food processor and blend until an even mush is achieved. Add the potato mush to the mixing bowl.
• This is a good time to start heating your frying pan(s) on very low heat with NO OIL!
• Switch to the food processor shredding disc and shred the remaining potatoes in batches if necessary. Before you add the shredded potatoes to the mixing bowl, take the potatoes by the handful and squeeze out as much water as possible over the sink. Add the squeezed potatoes to the mixing bowl--breaking them apart as you add them--and mix them in after every 2 to 3 handfuls. This will help evenly incorporate the mush and shreds for a consistent batter that is seasoned evenly as well. Use your strong spoon! Add 3/4 cup flour and mix; the batter is the right consistency when you don't see a lot of water collecting across the top. Add more flour a bit at a time, just enough to not have a watery mix.
• Turn the pan(s) up to medium-high or high heat (for a heavier pan). When a drop of water in the pan sizzles and pops, the pan is hot enough to add about 3/4 inch of oil. Heat the oil to between 375 and 400 degrees F.
• Before you start a big batch, make a few "tester latkes" to taste so you can adjust the seasoning. How many you make will depend on how many "experts" you have hanging around waiting for a "tester."
• Know the size of latke you want to make. I make larger ones if they are part of a meal and smaller ones if they are being served as an appetizer or being sent to school for a holiday party. Smaller ones should be about 1 tablespoon and larger ones should be about a serving spoon of batter.
• Think to yourself "thin and crispy" while you spoon the batter into the pan and flatten. Don't crowd the pan. The shredded edges may touch, but that's ok.
• Cook the latkes until the bottoms are golden brown, 4 to 5 minutes on the first side. You can't rush perfection--the middle has to cook. Don't make the heat so high that the outside burns but the middle is uncooked. Put on your favorite music or have someone you love keep you company!
• Flip when the bottoms are golden brown. Flipping tip: Putting a spatula under the latke using your dominant hand and a fork on top of the latke with your other hand will give you a controlled flip that won't splash you with oil. Cook on the second side until the bottoms are golden brown, another 3 to 4 minutes.
• Line a baking dish with paper towels. Place the cooked latkes on the lined baking dish on their sides (like a tray of Oreos); this will let the oil drain and keep them from getting soggy. If you have a lot of counter space, feel free to use a wire rack and then stack sideways. Foods cooked in oil are a part of the Chanukah story.
• Mix the batter before each batch to keep everything well incorporated. Repeat and repeat and repeat and beware "experts" looking for more "testers." If you need to add more oil to the pans, do it between batches and give it a minute to heat up. The latkes can be kept in a low oven to keep warm or the baking dish can be put in the oven at 350 degrees F to heat from room temperature. Serve with sour cream and chives or homemade applesauce.
• B'tayavon (Bon Appetit).

ZUCCHINI POTATO LATKES

Steps:

• NOTE: For best latke consistency, half the raw potatoes are grated using the chopping blade of a food processor, half with its fine grating disc.
• Or use a hand box-grater, grating half the potatoes on the large-hole side, the remainder on the fine-hole.
• The latkes can be made cocktail size-they're great passed with drinks.
• In a food processor fitted with a fine grating disk, grate the zucchini.
• Squeeze out any extra liquid and place in a large bowl.
• Grate half the potatoes in the food processor with the grating disc, or on the finest side of a box-grater, and squeeze out any liquid.
• Quickly add the potatoes to the zucchini.
• Add the eggs and the flour until the mixture is no longer runny and stir to blend.
• In the processor fitted with a metal blade, pulse-chop the onion and remaining potato finely, or grate the potato only on the large-hole side of a box-grater and combine with the onions.
• Add to the zucchini-potato mixture.
• Add the dill and season to taste with the salt and pepper.
• Stir to blend well.
• In a large, heavy skillet, heat 1/8 to 1/4 inch of vegetable oil over medium heat.
• Stir the batter if it appears to have separated.
• When the oil is hot (a drop of the potato mixture added to it will sizzle immediately), spoon quarter-cups of the mixture, or tablespoons for cocktail lakes, into the oil.
• Do not crowd.
• Brown the pancakes on both sides, about 5 minutes total.
• They are ready to be turned over when the sides are turning brown.
• Drain them on brown paper or paper towels and keep warm while preparing additional batches.
• Serve immediately.
• 32 Large or 72 cocktail size.

BAKED ZUCCHINI POTATO LATKES

Steps:

• shred the potato and zucchini with a cheese grater, chop the onion. mix together with the salt and let sit for 10 min to draw out some of the liquid.
• drain the veggies well, give them a little squeeze. they don't have to be perfectly dry but do the best you can.
• mix in the remaining ingredients, preheat the oven to 425f and line a baking sheet with parchment paper. just greasing it wont work, they'll stick anyways.
• form the mix into little cakes about 1/2 inch thick by 2-3 inches around. bake for 10-15 min, flip and bake another 10-15 min or until crispy and browned on both sides.
• serve with sour cream with chopped green onion mixed inches.

BUTTER-SEARED POTATO FRITTERS

Steps:

• If mashed potatoes are cold, warm in microwave to soften.
• Mix thoroughly all ingredients except for 1 tablespoon butter.
• Heat reserved butter in skillet over medium heat.
• Drop mixture by 1/4 cupfuls into skillet, flatten slightly, and fry until browned on both sides, turning once.

LATKES (POTATO PANCAKES)

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.

POTATO AND CORN FRITTERS

Steps:

• Heat 1 tablespoon of the oil in a nonstick skillet.
• Add the onion and garlic and cook very gently, stirring frequently, until soft but only lightly colored- Remove from heat.
• Coarsely grate the potatoes into a bowl and mix in the corn, oregano, beaten egg, and salt and pepper to taste- Add the cooked onion.
• Heat the remaining oil in the skillet.
• Divide the potato mixture in half and add to the pan to make 2 oval-shaped cakes, leveling and shaping the cakes with a spatula.
• Cook the fritters over low heat for about 10 minutes, until golden brown underneath and almost cooked through, keeping them tidily in shape with the spatula and loosening them so that they do not stick to the bottom of the pan.
• Sprinkle each potato fritter with the grated cheese and place under a preheated moderately-hot broiler, until golden brown.
• Meanwhile, poach 1 or 2 eggs for each person, until just cooked.
• Transfer the fritters to warmed plates and top with the eggs and sliced tomatoes.
• Garnish with parsley and serve at once.