Potato Latkes With Caramelized Onion Sour Cream Food

CRISPY CLASSIC POTATO LATKES RECIPE

Steps:

• Preheat your oven to 250°F and line a large baking sheet with parchment paper. This is to keep your latkes warm and crisp before serving. (Optional)
• Using either a food processor with a shredding attachment, or a hand grater, shred the potatoes and onions. If using a food processor, you might need to cut the potatoes and onions to fit properly.
• Using a cheesecloth, nut milk bag, or clean kitchen towel, add the shredded potatoes and onions. Squeeze as much of the liquid out as possible.
• Transfer the potatoes and onion to a large bowl. Add in the whisked eggs, flour, baking powder, and salt. Mix everything well and set the batter aside while the oil heats up.
• Heat the oil in a large skillet over medium high heat. You will have to adjust the heat between medium/medium-high as you work to keep the oil at the right temperature. Line a large plate with paper towels to drain each batch.
• Drop scoops of 1 1/2 to 2 tablespoons of the mixture into the skillet, cook for 1 minute, then press down gently with a spatula to flatten. It's important not to crowd the skillet to keep the oil hot. I fried mine in batches of 6 or 7 at a time.
• Fry until golden brown on one side (about 2-3 minutes). Carefully flip with a spatula. Continue to cook until the second side is golden brown and crisp (another 2-3 minutes longer). When they're done, transfer the latkes to the paper towel-lined plate to drain briefly, then to the prepared baking sheet. Place in the oven to keep warm while you fry additional batches.
• Repeat with the remaining mixture until used up. This rcipe should make between 22-26 depending on how large the patties are. Serve right away (or continue to keep warm in the oven) with dill, scallions or chives and sour cream.

APPLE-POTATO LATKES WITH CINNAMON SOUR CREAM

Steps:

• In a small bowl, whisk together the sour cream or yogurt, cinnamon and syrup. Cover and chill until ready to use.
• Coarsely grate the apples, potato and onion. Put the mixture in a clean dish towel and squeeze to wring out as much liquid as possible. For the crispiest pancakes, you want the least moisture.
• Working quickly, put the mixture in a large bowl, add the flour, eggs, salt, baking powder and pepper, and mix until the flour is absorbed.
• In a heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), drop heaping tablespoons of batter into the pan, cooking 3 to 4 latkes at a time. Use a spatula to flatten the scoops into disks. When the edges of the latkes are brown and crispy, 2 to 3 minutes, flip them. Cook until the second side is deeply browned, another 2 to 3 minutes. Transfer the latkes to a plate lined with paper towels to drain. Repeat with the remaining batter. Serve with dollops of the cinnamon sour cream on top.

POTATO LATKES I

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!

FOOLPROOF POTATO LATKES

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.

POTATO LATKES

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.

POTATO LATKES WITH SOUR CREAM

Steps:

• Place potatoes and onions, in small batches, in food processor container fitted with steel shredder; cover. Process using on/off action until potatoes are coarsely chopped. Spoon into large colander to drain. Let stand 10 to 15 min., stirring occasionally.
• Place potato mixture in large bowl; stir in eggs and crumbs.
• Heat 2 Tbsp. oil in large nonstick skillet. Spoon scant 1/4 cup potato mixture into hot oil, pressing lightly to flatten. Cook 3 to 4 min. on each side or until golden brown. Drain on paper towels. Place on ovenproof platter; keep warm in oven. Repeat with remaining oil and potato mixture, cooking a few at a time. Serve with sour cream.

POTATO LATKES

Steps:

• In a large bowl, combine egg, meal, 1/8t.
• salt and a dash pepper.
• Rinse potatoes; pat dry with paper towels.
• Stir potatoes and onion into egg mixture.
• In a large skillet, heat 1/4c.
• cooking oil over med.
• heat.
• For each latke, spoon about 2T.
• batter into the hot oil; spread to make a circle about 2 1/2" in diameter.
• Cook for about 2 1/2 minutes or until golden brown; turn and cook on the other side the same amount of time.
• Add more oil during the cooking as necessary.
• Drain on paper towels and serve with applesauce or sour cream.
• Makes approximately 32 latkes.

LAURA'S POTATO LATKES RECIPE BY TASTY

Steps:

• Peel the potatoes, adding them to a large bowl filled with water as you work to prevent browning.
• Dry the potatoes, then shred on the large holes of a box grater into a large. Shred the onion into the same bowl on the small holes of the box grater.
• Transfer the potato mixture to a nut milk bag or a clean kitchen towel and squeeze tightly over the bowl to wring out any excess liquid. Set the liquid aside to let the starch settle to the bottom of the bowl, then carefully pour off the liquid on top, leaving the potato starch in the bottom of the bowl.
• In a clean large bowl, combine the shredded potatoes and onions, potato starch, 1 egg, salt, and pepper and gently mix to combine. If the mixture seems too dry and crumbly, add another egg. Add 1 tablespoon matzo ball mix and stir to incorporate, adding up to 1 tablespoon more matzo ball mix if the mixture isn't holding together.
• Pour the oil into a large pan to reach a depth of ¼ inch. Heat over medium heat. Using a 2-tablespoon cookie scoop, add the potato mixture to the pan, gently pressing down to the desired thickness. Add another scoop or two of the potato mixture, being careful not to overcrowd the pan. Cook for 3-4 minutes until the edges begin to crisp and the bottom is golden brown. Carefully flip the latkes and cook for another 3-4 minutes, until golden brown on the other side. Transfer to a wire rack and season with salt. Repeat with the remaining latkes.
• Serve with applesauce and sour cream.
• Enjoy!

POTATO LATKES RECIPE BY TASTY

Steps:

• Using a food processor fitted with a grater blade or the large holes of a box grater, grate the onion. Transfer to a bowl and set aside.
• Grate the potatoes in the food processor or on a box grater.
• Line a large bowl with paper towels or a clean kitchen towel. Squeeze the excess liquid from the potatoes into the bowl. Drain the liquid, then add the potatoes to the bowl, along with the grated onion, and toss to combine.
• Add the flour, salt, and eggs and stir to combine.
• Heat 2 inches (5 cm) of vegetable oil in a heavy-bottomed pot over medium-high heat until it reaches 350˚F (180˚C).
• Dollop about ¼ cup (30 G) of the latke mixture at a time into the hot oil and spread to make pancakes, about 3 inches in diameter. Do not overcrowd the pan. Reduce the heat to medium and fry until the latkes are browned on the bottom and the edges are crispy, 3-5 minutes. Flip and cook on the other side for about 5 minutes more, until browned and crispy. Transfer the latkes to a paper towel-lined plate to drain and repeat with the remaining batter.
• Serve the latkes with cinnamon applesauce and sour cream.
• Enjoy!

TARYNNE'S POTATO LATKES

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.