POTATO LATKES
Crispy and delicious Potato Pancakes aka Potato Latkes. This recipe has no egg and is completely Vegan. Serve with chunky apple sauce for a delicious meal.
Provided by Pavani
Categories Snack
Time 50m
Number Of Ingredients 13
Steps:
- Grate potato and onion using the large holes on the grater. Alternately you can use the food processor to shred the veggies - this will be helpful when working with a larger batch.
- Place the grated veggies in a colander that is in turn placed on a plate or bowl to catch the excess liquid.
- Use your hands to squeeze as much as liquid as you can from the grated potato & onions. Collect the drained liquid and let it stand for a few minutes so that the potato starch settles in the bottom.
- Add the squeezed out potato & onions to a mixing bowl. Add the flour, chopped parsley, salt and pepper. Also add the potato starch and mix well.
- Heat oil in a nonstick pan on medium flame. Scoop ¼cup of potato mixture into the skillet and spread it into a evenly flat pancake. Cook until the bottom is golden, about 2~3 minutes. Press with spatula lightly to crisp up the edges. Flip gently and continue cooking until golden and crispy on the second side, about 2 minutes
- Remove the pancakes onto an inverted wire rack that is placed on a paper lined plate. Serve immediately.
- Heat oil in a saute pan on medium-high flame; add apples and cook for 2 minutes. Then add the ground cinnamon and cloves, mix well. Cover, lower the heat to medium-low and cook for 15~20 minutes.
- Add 1~2 tablespoons water and break the apples lightly. Uncover and cook for 10 more minutes or until the applesauce thickens.
- Stir in sugar and cook for 2 more minutes or until the sugar has dissolved.
- Finally add the lemon juice and turn off the heat. Cool completely and store in the fridge for later use.
Nutrition Facts : Calories 188 kcal, ServingSize 1 serving
RED FLANNEL POTATO LATKES
Provided by Joan Nathan
Categories quick, appetizer
Time 25m
Yield About 12 latkes (4 servings)
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 512, UnsaturatedFat 37 grams, Carbohydrate 31 grams, Fat 42 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 686 milligrams, Sugar 5 grams, TransFat 0 grams
RED POTATO AND APPLE VEGAN LATKES
Sometimes I like to jazz it up a bit and serve these vegan latkes (potato pancakes) for a dinner entree. Spread applesauce on top or serve with a salad or soup! Delish!
Provided by Connie Fabian Byrnes
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Shred potatoes and apple in a food processor, in batches if necessary. Combine shredded potatoes and apple in a bowl with flour and salt. Dough should be thick and not loose.
- Heat oil in a skillet over medium-high heat. Add heaping tablespoons of the dough and flatten slightly. Cook until golden, 2 to 3 minutes. Flip and brown the other side, 1 to 2 minutes more. Repeat with remaining dough. Sprinkle sugar on top of latkes.
Nutrition Facts : Calories 238.6 calories, Carbohydrate 51 g, Fat 2.2 g, Fiber 5.2 g, Protein 5.7 g, SaturatedFat 0.3 g, Sodium 54.6 mg, Sugar 6.4 g
VEGAN ZUCCHINI AND POTATO LATKES
I made this the other day and really enjoyed this recipe. It's Vegan but if you want to use eggs instead of tofu it will work out fine. I used coconut oil in this because it not only lends a really nice flavour to the latkes but it can handle high heat.
Provided by Chef Joey Z.
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix the zucchini, potato and onion together.
- Blend the tofu until smooth and add to the zucchini mixture.
- In another bowl mix the flour, bread crumbs, pepper, garlic powder and salt. Combine it into the zucchini tofu mixture.
- Heat a large non-stick skillet and add 3 tablespoons of coconut oil.
- Form into pancake type of patties and drop into the hot oil. Fry on one side then the other until golden brown.
- Add more oil to the pan as needed.
- Put on paper towels to remove the excess oil.
- Serve warm with apple sauce and/or Vegan sour cream.
- Bon Appetit!
Nutrition Facts : Calories 213.2, Fat 11.7, SaturatedFat 9.2, Sodium 229.5, Carbohydrate 23.8, Fiber 3.5, Sugar 4.2, Protein 5.9
POTATO-APPLE LATKES
These crisp potato pancakes come from the Brombergs' grandmother, Martha Finkelstein, who insisted that there is no flavor substitute for schmaltz (rendered chicken fat). Schmaltz is available at kosher delicatessens. MAKE AHEAD: The latkes can be fried early in the day and re-crisped on a baking sheet in a 350° oven. NOTES To make schmaltz, use the large clumps of fat from the neck, body cavity, and from under the skin. In a small, heavy saucepan, cook the fat over low heat until completely melted. Cool, then strain the clear fat into a glass jar and refrigerate for up to 1 week or freeze. Vanilla Applesauce makes 2 1/2 cups and can be refrigerated for up to 1 week.
Provided by NcMysteryShopper
Categories Potato
Time 30m
Yield 40 2, 8-10 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl, mix the egg with the flour, salt and white pepper. In a colander, toss the shredded potatoes with the onion and apple and squeeze dry. Add to the bowl and stir to combine. Set aside for 10 minutes.
- In a large skillet, heat 1/2 cup of canola oil with 2 tablespoons of the schmaltz until shimmering. Spoon heaping tablespoons of the latke mixture into the oil about 2 inches apart and flatten slightly with a fork. Fry the latkes over moderately high heat until golden on the bottom, 2 to 3 minutes. Lower the heat to moderate, turn the latkes and fry until golden and crisp, about 2 minutes longer. Drain the latkes on paper towels set on a rack and transfer to a platter. Repeat with the remaining latke mixture, adding more oil and schmaltz to the skillet as needed. Serve hot with Vanilla Applesauce and sour cream.
- Vanilla Applesauce: Peel, core and quarter the apples. In a medium saucepan, combine the apples, water, vanilla and lemon juice and bring to a boil. Cover and cook over moderately high heat, stirring occasionally, until the apples are tender, about 15 minutes. Let cool, then remove the vanilla bean and whisk until a chunky sauce forms.
APPLE-POTATO LATKES
A nontraditional approach to a potato latke. The shredding is done using a spiralizer, and the apple and maple syrup give you just enough sweetness to make these different. Good topped with sour cream or applesauce.
Provided by lutzflcat
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Make a deep vertical cut on each side of the potato and apple.
- Attach potato to a spiralizer fitted with the small shredded blade and cut into thin shreds. Repeat with apple. Spread shredded potato and apple on several layers of paper towels; squeeze to release as much moisture as possible. Transfer to a bowl.
- Mix egg, flour, maple syrup, salt, and nutmeg into the bowl.
- Heat vegetable oil in a skillet over medium heat. Spoon 2 tablespoons of the potato mixture into the skillet; flatten slightly with a spatula. Cook until golden brown, 3 to 4 minutes per side. Drain on a plate lined with paper towels. Repeat with remaining mixture, adding more oil if needed.
Nutrition Facts : Calories 164 calories, Carbohydrate 19.9 g, Cholesterol 46.5 mg, Fat 8.3 g, Fiber 2.2 g, Protein 3.4 g, SaturatedFat 1.6 g, Sodium 241.3 mg, Sugar 5.2 g
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