Red Flannel Potato Latkes Food

RED FLANNEL POTATO LATKES

Steps:

• Using shredding holes on a hand-held grater or shredding disk on a food processor, shred potatoes, beet, celery root and onion. Squeeze to extract as much liquid as possible, and place shreds in a large bowl. Add egg, and season with 1 teaspoon salt and pepper to taste. Mix well.
• Place a 12-inch nonstick skillet over medium heat, and add a generous film of vegetable oil. Take a handful of potato mixture and press into a flat disk in palm of one hand. Gently place in hot skillet. Repeat until skillet is filled. Fry, turning once, until golden on both sides, about 3 minutes a side. (Adjust heat as necessary so the latkes do not burn.) Transfer to paper towels to drain; keep warm. Repeat with remaining potato mixture. Serve with applesauce or sour cream.

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:

• 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.

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!

HERBED 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.

CLASSIC POTATO LATKES

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.

POTATO-VEGETABLE LATKES

Steps:

• Child: Peel the potatoes and carrots. Put the potatoes in cold water.
• Adult with Child: This is a perfect way to teach your child how to use the food processor. Depending on the age, keep a good watch over him or her. Use the steel blade or the shredding blade to grate the zucchini, potatoes, carrots, and onion. Show the child how to use the "pulse" button or turn the machine on and off frequently so the vegetables don't turn into the soupy mess called a puree. Vegetables can also be grated by hand with an aluminum grater.
• Child: In a bowl, mix together the grated vegetables, beaten eggs, salt, and pepper. Stir in the matzah meal. Shape the batter into pancakes, using 1-2 tablespoons of mixture for each.
• Adult with Child: Fry the latkes, a few at a time, in 1-2 tablespoons hot oil for 1 1/2 minutes per side. Add additional oil as necessary. Drain on paper towels. Serve hot with applesauce.

PERFECT POTATO LATKES

Steps:

• In a food processor or through a salad shooter, finely grate peeled potatoes and onion. The faster the grating the less liquid that will come out.
• Add flour and mix well.
• Line a sieve with cheesecloth and transfer potatoes and onion to the sieve.
• Set sieve over a bowl, twist the cheesecloth into a pouch, and squeeze out as much moisture as you can.
• Let the mixture drain at least 15 minutes.
• After 15 minutes, pour off liquid from the bowl, but leave the white potato starch that settles on the bottom of the bowl.
• To the starch, add the eggs.
• Return drained potato-and-onion mixture and combine well.
• Return this entire mixture to the sieve and set the sieve over a bowl. Your latke mixture will continue to weep while you're cooking. This is normal, but you don't want any of this moisture; it'll turn your potatoes red.
• Preheat oven to 200 degrees. Line a baking sheet with paper towels.
• In a large skillet, heat 1/4 inch of oil over medium-high heat until hot.
• Take about 2 tablespoons worth of the mixture into your hands and press them together to make a thin cake.
• Pat lightly in flour.
• Drop this pressed cake into the oil and fry until brown on both sides, 3 to 4 minutes per side; latkes should be golden and crisp on both sides.
• Eat right away or keep warm in oven.
• Serve with apple sauce or sour cream.

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!

BRANDADE POTATO LATKES

Steps:

• Preheat oven to 300 degrees. Liberally coat cod with about 3 tablespoons salt on each side, and allow to rest for 15 minutes. Rinse with cold water and pat dry with paper towels.
• Place cod in an 8 by 12 baking dish or jelly roll pan. Pour olive oil and milk over cod, and lay thyme sprigs and garlic on top. Cover with foil and bake until fish is just cooked and begins to flake, about 20 minutes. When fish has cooked, remove cod and reserve thyme and cooking liquid; discard garlic.
• While fish cooks, place potatoes in a large pot and add cold water to cover and 2 tablespoons salt. Bring to a boil and cook until tender, about 20 minutes. Drain well and return to pot. Place over very low heat for about 4 minutes to get rid of excess moisture. Remove from heat; mash in pot until smooth.
• In a large bowl, whisk egg. Stir mashed potatoes, little by little, into egg. Add leaves (not stems) from reserved thyme. Using a fork, flake cod and fold it into mashed potatoes until well blended. If batter is too stiff, mix an extra 1/4 cup to 1/2 cup cod cooking liquid into the remaining batter. If it does not hold together, add up to 1/4 cup matzo meal. Season to taste with pepper. Cover and refrigerate for 30 minutes.
• Fill a large skillet with about 1/4 inch vegetable oil, and place over medium-high heat. Using a 1/2 cup or 1/4 cup measuring cup, measure a portion of cod-potato mixture and shape into a 1/2 inch thick disk. Coat disks in matzo meal or bread crumbs. Fry until golden, turning once, about 2 minutes a side. Repeat with remaining batter and drain on paper towels. To serve, reheat if necessary on a baking sheet in a 350-degree oven.

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.