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.
BASIC LATKES
A perfect base for all kinds of tasty toppings, or simply delicious with a dollop of fiery mustard or soured cream
Provided by Jamie Oliver
Categories Snacks Dinner Party Potato
Time 30m
Yield 10
Number Of Ingredients 6
Steps:
- Scrub the potatoes clean, then coarsely grate (skin and all). Peel and finely slice the onion (if using).
- Place in the middle of a clean tea towel and wring out the liquid, then transfer to a large bowl.
- Add the flour and crack in the eggs, season with sea salt and black pepper, then mix well to combine.
- Place a large frying pan on a medium heat with enough oil to cover the bottom of the pan.
- Shape small handfuls of the potato mixture (roughly the same size as a golf balls) into latkes, flattening gently, then carefully add to the pan - you may need to work in batches.
- Fry for 1½ to 2 minutes on each side, or until golden and crisp, then drain on kitchen paper.
- Pick the herbs and scatter into the pan with the remaining oil. Fry for a few seconds until crisp, then remove to the kitchen paper before sprinkling over the hot latkes.
Nutrition Facts : Calories 167 calories, Fat 9.3 g fat, SaturatedFat 0.9 g saturated fat, Protein 3.3 g protein, Carbohydrate 18.4 g carbohydrate, Sugar 0.6 g sugar, Sodium 0.2 g salt, Fiber 1.7 g fibre
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.
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.
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 LATKES
This potato latke recipe is tasty at any meal. For the ultimate crispiness, squeeze out all the liquid from the grated veggies before you fry them up. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Coarsely grate potatoes and onion; squeeze mixture to remove as much liquid as possible. Place in a bowl; add green onions, egg, salt and pepper. , In a cast-iron or electric skillet, heat 1/8 in. of oil to 375°. Drop batter by heaping tablespoonfuls into hot oil. Flatten to form patties. Fry until golden brown; turn and cook the other side. Drain on paper towels. If desired, serve with toppings.
Nutrition Facts : Calories 115 calories, Fat 7g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 205mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
POTATO LATKES
Looking for the best potato latkes recipe? You've found it. This classic, easy latke recipe yields crisp, golden brown potato pancakes every time.
Categories Onion Potato Side Hanukkah Winter Pan-Fry Kosher Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 12 to 16 latkes
Number Of Ingredients 6
Steps:
- Preheat oven to 250°F.
- Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.
- Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg and salt.
- Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven.
POTATO LATKES
Potato latkes should be nice and crispy on the outside with a pillowy soft inside. This recipe is EASIER than any other recipe and it makes perfect latkes!
Provided by Katie Moseman
Categories Side Dish
Number Of Ingredients 6
Steps:
- Line a large plate with paper towels and set it aside. Place a large skillet on a burner and add enough oil to reach a depth of about half an inch. Heat over medium to medium-high heat until the oil is shimmering.
- Add the potatoes, eggs, flour, baking powder, and salt to a large mixing bowl. Mix thoroughly to ensure everything is distributed evenly.
- Test the heat of the oil by putting a small amount of the mixture in the oil. If it sizzles and fries immediately, the oil is hot enough.
- Use a large spoon to scoop up some of the mixture (about 1/3 cup). Press it into the spoon so everything will stick together. Gently slip it into the oil. Use the back of the spoon to press down lightly on top of the latke to flatten it out a little. Continue adding latkes to the skillet until you have 6 cooking.
- Cook for about 7 to 10 minutes on one side. When golden brown, flip each latke over and cook for another 7 to 10 minutes until golden brown on that side as well. Remove to a plate lined with paper towels to soak up excess oil.
- When the first batch is done, cook the rest of the latkes. There should be approximately 6 more. When done, remove the latkes to the plate. Serve immediately with your choice of toppings.
Nutrition Facts : Calories 62 kcal, Carbohydrate 11 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 27 mg, Sodium 118 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CLASSIC POTATO LATKES
Learn to make crispy, flavorful Jewish potato latkes for Hanukkah with potato shreds, schmaltz or vegetable oil, onions, matzo meal. Kosher.
Provided by Tori Avey
Categories Side Dish
Time 1h
Number Of Ingredients 9
Steps:
- Before you begin making the latkes, place your wire cooling rack close to the area where you will be frying the latkes. Place a layer of paper towels below the cooling rack to catch excess oil. Cut the potatoes into large chunks and shred using a hand grater or food processor shredding attachment with large holes (large shreds). I really recommend using the food processor, it saves a ton of time and will help you avoid tears when grating the onion.
- Place grated potato into a bowl and immediately cover with cold water.
- Meanwhile, grate the onion using the grater or food processor attachment with fine holes (small shreds).
- Drain the potato shreds in a colander. Rinse and dry the bowl used to soak the shreds and set aside.
- Place drained potato shreds and grated onion in the center of a clean tea towel or multiple layers of cheesecloth.
- Wrap the shreds up in the cloth, twisting the cloth to secure the bundle, and squeeze firmly to remove excess liquid from the shreds.
- Pour potato and onion into the clean dry bowl. Stir the shreds with a fork to make sure the grated onion is evenly mixed throughout the potato shreds.
- In a skillet, add oil to reach a depth of 1/8 inch. If using schmaltz, add 1/4 cup to the oil. The schmaltz will add more savory flavor to the latkes. Heat slowly over medium to about 365 degrees F. While oil is heating, use the fork to stir the matzo meal, beaten eggs, potato starch, salt and pepper into the potato and onion shreds. Add salt and pepper to taste; I add about 1 1/4 tsp salt and 1/2 tsp pepper. You can sprinkle on more salt to taste after cooking, if desired. Take care to make sure the egg and seasonings are fully mixed throughout the potato shreds.
- Scoop up 3 tbsp of the potato mixture and shape into a tightly compacted disk.Place the disk carefully into the hot oil. Latkes can break apart at this point, they're very delicate. If you can get them into the hot oil in one piece, chances are they will stick together - frying them is like the "glue" that holds them together. It takes a gentle touch, and it may take you some practice to get the "feel" for it.The oil should sizzle, but not pop when the latke hits it; if the oil jumps wildly or smokes, it is too hot. If it only bubbles weakly, the oil is not hot enough. Use the first latke to test the oil temperature, and don't fry a whole batch until the temperature is right.
- Continue shaping the latkes in this way, using 3 tablespoons of potato mixture for each latke. Fry in batches of 4-5 latkes at a time (no more than that - don't crowd the pan) for 2-3 minutes per side until brown and crispy.
- Remove the latkes from the pan using a metal spatula and place them on the wire cooling rack to drain.I recommend serving latkes fresh within 10 minutes of frying them, if your cooking schedule permits. If you need to make them ahead, fry them 2 hours or less before serving. You can also freeze them if you're not serving them right away.
- To Reheat Latkes: Place them on an ungreased, unlined cookie sheet. To reheat from room temperature, place in a 375 degree oven for about 10 minutes (7 if using a convection oven), until heated through, just prior to serving. From frozen, it can take 15-25 minutes to reheat. Sprinkle with more salt, if desired, and serve latkes with applesauce and/or sour cream (or dairy free sour cream).
Nutrition Facts : Calories 74 kcal, Carbohydrate 10 g, Protein 2 g, Fat 2 g, Cholesterol 17 mg, Sodium 132 mg, Fiber 1 g, ServingSize 1 serving
TARYNNE'S POTATO LATKES
This makes a great luncheon or light dinner entree when served with sour cream and caviar or serve as sidedish.
Provided by Tarynne
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Shred potatoes and onions together.
- Squeeze in a towel until dry.
- Add eggs, flour, and season to taste.
- Fry until golden brown.
- Serve with sour cream or apple sauce, if desired.
Nutrition Facts : Calories 224, Fat 2.8, SaturatedFat 0.8, Cholesterol 105.8, Sodium 45.4, Carbohydrate 41.8, Fiber 4.2, Sugar 2.2, Protein 8.2
POTATO LATKES I
A classic potato latke, you can't go wrong with these crispy hot cakes. Serve with applesauce, sour cream and chopped green onions! Happy Hanukkah!
Provided by Daisy
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Yield 6
Number Of Ingredients 6
Steps:
- Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.
- In a medium bowl stir the potatoes, onion, eggs, flour and salt together.
- In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot!
Nutrition Facts : Calories 101.8 calories, Carbohydrate 11.3 g, Cholesterol 93 mg, Fat 4.4 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 1.1 g, Sodium 619.6 mg, Sugar 0.7 g
POTATO LATKES
Steps:
- In a food processor grate the potatoes. Line a sieve with cheesecloth and transfer potatoes to the sieve. Set sieve over a bowl, twist cheesecloth into a pouch, squeezing out some moisture. Let mixture drain for 15 minutes. After 15 minutes, pour off liquid from the bowl but leave the white potato starch that settles in the bottom of the bowl.
- To that starch add shallots, eggs, flour, 1-1/2 teaspoons of salt and freshly ground pepper. Return drained potatoes to this mixture and toss to combine.
- Preheat oven to 200 degrees. Line a baking pan with paper towels. When you are ready to eat, in a large skillet heat 1/4 inch of oil over medium high heat until hot. Drop heaping tablespoonfuls of potato mixture and cook for 3 to 4 minutes a side; latkes should be golden and crisp on both sides. Eat right away or keep warm in oven. Serve with applesauce or sour cream or cottage cheese mixed with sour cream.
POTATO LATKES
2012, Ina Garten, All Rights Reserved.
Provided by Ina Garten
Categories brunch,eggs and dairy,potatoes,side
Time 20m
Yield 2 servings
Number Of Ingredients 6
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
Serve these potato latkes with apple sauce, or smoked salmon with a dollop of soured cream. Traditionally made for Hanukkah, they're great all year round
Provided by Fracine Kowalsky
Categories Breakfast, Lunch
Time 35m
Yield Makes 12 large or 24 small
Number Of Ingredients 9
Steps:
- Coarsley grate the potatoes and onion into a large bowl, or use a food processor with a coarse grating blade. Leave the mixture to rest for about 15 mins so the liquid releases from the onions and potatoes. Carefully drain off the liquid for about 30 mins until the mixture is dry, then put in a cheese cloth and squeeze out the remaining liquid.
- Add the eggs, flour, 1 tsp sea salt and pepper, and mix well. Pour the oil into the pan so that it is 2-3cm deep. Set over a medium heat for a few minutes until it ripples.
- Carefully spoon in the mixture to the size you want - 2 tbsp for large latkes or 1 tbsp for small. Fry them in batches to avoid overcrowding the pan, and cook on each side until browned for 2 mins. Remove to a plate lined with kitchen paper, then season with a sprinkling of salt. Serve with the soured cream and smoked salmon, finished with a sprinkling of chives, or just apple sauce - both are traditional.
Nutrition Facts : Calories 114 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.04 milligram of sodium
More about "potato latkes i food"
THE BEST-EVER POTATO LATKES RECIPE — EAT THIS NOT THAT
From eatthis.com
3.2/5 (108)Published 2019-11-06Author Kiersten Hickman
- Cut the potatoes in half to shred. After rinsing off the potatoes, cut them in half lengthways. Cutting them in half makes it easier to put the potatoes through a food processor.
- Squeeze shredded potatoes. Using a cheesecloth, squeeze out the extra liquid in the shredded potatoes into a smaller bowl. The potatoes may still have a little liquid after, that's okay.
- Mix together ingredients with potato starch. Mix together the shredded potatoes, onions, eggs, breadcrumbs, salt, and pepper. Remove the liquid in the smaller bowl and scoop out the potato starch with a rubber spatula, adding it to the larger bowl with all the ingredients.
LATKE - WIKIPEDIA
From en.wikipedia.org
Main ingredients Potatoes, onion, egg, …Alternative names Levivot, latka, potato pancakeServing temperature Hot, traditionally with sour …Region or state Central and Eastern Europe
WHAT ARE LATKES? PLUS: A SIMPLE POTATO LATKE RECIPE ...
From chabad.org
Category Side Dish
POTATO AND CARROT LATKES - BELLY FULL
From bellyfull.net
Reviews 9Category Side DishCuisine AmericanTotal Time 35 mins
- In the bowl of a food processor fitted with a serrated s-blade, combine the onion and eggs; puree until smooth and fluffy. Add the potato and carrot. Using on-off pulses, process the mixture until pureed, but still retaining a little texture. Add the salt, pepper, and flour and briefly process to combine – do not over process. Transfer mixture to a colander and drain well.
- Pour a solid layer of oil in the bottom of a large nonstick pan over medium-high heat. When the oil is hot, working in batches, spoon rounded tablespoons of the mixture into the pan (make sure they don’t touch each other.) Flatten slightly with the back of a spoon – they should be about 3 inches in diameter.
- Fry until golden brown, about 3 minutes on the first side and 3 minutes on the second side. (If they start to burn, adjust your cooking time and/or change out your oil for a clean amount.)
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.
RECIPE: POTATO LATKES - WHOLE FOODS MARKET
From wholefoodsmarket.com
Servings 6Calories 240 per servingTotal Time 40 mins
- Immediately run potatoes through the grating wheel on the food processor, and mix potatoes into the onions. (Alternatively, finely dice onions and grate potatoes by hand with a box grater.)
CLASSIC POTATO LATKES - COOKSTR.COM
From cookstr.com
Category Ethnic FoodEstimated Reading Time 3 mins
- Preheat oven to 250°F. Line a tray with paper towels for draining latkes and have a baking sheet ready for keeping latkes warm.
- Peel and grate potatoes and onions on the large holes of a grater or with a food processor fitted with a coarse grating disk, alternating onion and potato. Transfer grated onion and potato to a colander. Squeeze mixture by handfuls to remove as much liquid as possible.
- Heat ½ cup oil in a deep, large, heavy skillet. For each latke, drop about 2 tablespoons of potato mixture into pan. Flatten with back of a spoon so each pancake is 2½ to 3 inches in diameter. Do not crowd them in pan. Fry over medium heat 4 to 5 minutes on each side, or until crisp and golden brown. Turn carefully with 2 slotted spatulas so oil doesn’t splatter. Transfer to paper towels. Stir batter before frying each new batch. Add more oil to the pan as necessary, and heat it before adding more latkes. After frying about half the batter, put latkes on baking sheet and keep warm in oven.
FOOD PROCESSOR POTATO LATKES RECIPE - LOS ANGELES TIMES
From latimes.com
Servings 24Estimated Reading Time 3 minsCategory VEGETARIAN, APPETIZERS, SIDESTotal Time 1 hr
- Chop the onion in a small dice using a food processor. Remove the knife blade, insert the shredder blade and grate the potatoes. Immediately transfer the potato and onion mixture to a large bowl and add the lemon juice, eggs, flour, baking soda, salt and pepper to taste. Mix well.
- Heat 1/8 inch of oil in a nonstick skillet over medium heat. Stir the batter well. Spoon about 1/3 cup of batter at a time into the hot oil and flatten with the back of the spoon to make 2-to 3-inch latkes. Cook on one side until golden brown, 3 to 5 minutes; then turn and cook on the other side, about 2 minutes. (Turn only once.) Drain the latkes well on paper towels. Continue until all the batter is used up. You may have to add a little more oil to the skillet toward the end. Scoop any stray potato pieces out with a fork as you go so they don't burn. Serve immediately.
POTATO LATKES RECIPE - ANDREW ZIMMERN RECIPE | FOOD & WINE
From foodandwine.com
5/5 Category Side Dishes
- In a medium saucepan, cover the Yukon Gold potatoes with cool water, season generously with salt and bring to a boil. Cook the potatoes until tender, about 15 minutes. Drain well and immediately pass the potatoes through a ricer into a large bowl.
- Working quickly, peel and grate the baking potatoes on the large holes of a box grater into a medium bowl. Press with a clean kitchen towel to remove excess moisture. Add half of the grated potatoes to the riced potatoes.
- Transfer the remaining grated potatoes to the bowl of a food processor. Add the onion and pulse until the potatoes and onions are very finely chopped. Transfer to a fine-mesh sieve and press with the back of a spoon to extract as much liquid as possible. Add the potato-onion mixture to the large bowl. Stir in the eggs, matzo meal, white pepper and 2 teaspoons of salt.
- In a large, heavy skillet, heat 1/4 inch of oil until shimmering. Working in 3 batches, spoon 1/4 cup of the potato mixture into the oil for each latke; press slightly to flatten. Fry over moderate heat, turning once, until the latkes are golden and crisp on both sides, about 7 minutes. Drain the latkes on a paper towel-lined baking sheet and sprinkle lightly with salt. Serve with applesauce, crème fraîche, smoked salmon, salmon roe and dill.
CRISPY HOMEMADE POTATO LATKES RECIPES - EAT SIMPLE FOOD
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.
LOW FODMAP POTATO LATKES - FEATURING GOURMEND FOODS ...
From prettydeliciouslife.com
Cuisine American, JewishCategory Appetizer, Side DishServings 12Total Time 40 mins
- Preheat the oven to 200ºF (about 93ºC) and line a baking sheet with parchment paper, placing it in the oven while it preheats.
- Rinse the russet potatoes and cut them into large cubes (do not peel them). Set the cubed potatoes aside and roughly chop the scallions.
- Remove the potato mixture from the food processor and place in a fine strainer over a bowl. Using a kitchen towel, press down on the mixture, squeezing out as much excess water as possible. Transfer the mixture to a large mixing bowl.
BEST-EVER POTATO LATKES RECIPE - NIKI RUSS FEDERMAN
From foodandwine.com
5/5 Category Potatoes
- In a colander set over a large bowl, toss the potatoes with the onion and squeeze dry. Let the potatoes and onion drain for 2 to 3 minutes, then pour off the liquid in the bowl, leaving the starchy paste at the bottom. Add the potatoes and onion, along with the eggs, scallions, matzo meal, butter, salt, pepper and baking powder; mix well.
- In a large skillet, heat an 1/8-inch layer of oil until shimmering. Spoon 1/4-cup mounds of the latke batter into the skillet about 2 inches apart and flatten slightly with a spatula. Fry the latkes over moderately high heat, turning once, until golden and crisp, 5 to 7 minutes. Transfer the latkes to paper towels to drain, then transfer to a platter. Repeat to make the remaining latkes, adding more oil to the skillet as needed. Serve with applesauce, sour cream, smoked salmon and salmon roe.
POTATO LATKES - THE MASTIFF'S KITCHEN
From themastiffskitchen.com
Cuisine JewishTotal Time 35 mins
TRADITIONAL POTATO LATKES RECIPE - THE FAMILY DINNER ...
From thefamilydinnerproject.org
Estimated Reading Time 2 mins
POTATO LATKES - NOURISHING OUR CHILDREN
From nourishingourchildren.org
Estimated Reading Time 4 mins
POTATO LATKES RECIPE : SBS FOOD
From sbs.com.au
Cuisine JewishCategory AppetiserServings 20
MIXED POTATO LATKES - THE KITCHEN GENT
From thekitchengent.com
Estimated Reading Time 5 mins
BEST MINI POTATO LATKES RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
2.7/5 (125)Total Time 30 minsServings 12
WHAT IS A LATKE? POTATO LATKES RECIPE FOR HANUKKAH
From learnreligions.com
Estimated Reading Time 4 mins
POTATO LATKES, EVEN BETTER - SMITTEN KITCHEN
From smittenkitchen.com
Servings 12Total Time 30 minsEstimated Reading Time 5 mins
POTATO LATKES | FOOD FOR NET
From foodfornet.com
Cuisine JewishEstimated Reading Time 5 minsCategory AppetizerTotal Time 18 mins
POTATO LATKES I | RECIPE | LATKES RECIPES, POTATO LATKES ...
From pinterest.com
4.5/5 (622)Servings 10-12
POTATO LATKES - READER'S DIGEST CANADA
From readersdigest.ca
Category Cakes, Side DishesEstimated Reading Time 1 min
LOW FODMAP POTATO LATKES RECIPE | MONASH FODMAP - MONASH ...
From monashfodmap.com
Servings 4Calories 1226 per servingTotal Time 35 mins
POTATO LATKES I RECIPE - FOOD NEWS
From foodnewsnews.com
SWEET POTATO LATKES WITH CHIVE SOUR CREAM
From ninjatestkitchen.com
LACY POTATO LATKES - CANADIAN LIVING
From canadianliving.com
THE RIGHT WAY TO MAKE POTATO LATKES - 18DOORS
From 18doors.org
10 DELICIOUS WAYS TO TOP YOUR POTATO LATKES | THE NOSHER
POTATO LATKES NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
POTATO LATKES I - ALLRECIPES.COM | POTATO LATKES, RECIPES ...
From pinterest.ca
POTATO LATKES RECIPE - JOYFUL BELLY SCHOOL OF AYURVEDA
From joyfulbelly.com
POTATO LATKES | SHERI SILVER - LIVING A WELL-TENDED LIFE ...
From sherisilver.com
POTATO LATKES I RECIPE - FOOD NEWS
From foodnewsnews.com
POTATO PANCAKES AND POTATO LATKES: WHAT IS THE DIFFERENCE ...
From chowhound.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love