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:
- 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.
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
It's no secret that kids go crazy for crisp, fried potatoes. Serve them these classic latkes and you'll be giving them exactly what they want.
Provided by Melissa Roberts
Yield Makes about 32 Latkes
Number Of Ingredients 6
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.
NO-FRY POTATO LATKES
We experimented with these last night, they turned out great. If you prefer to fry latkas instead of baking them, don't add oil to the latka mixture as directed below. Use a nonstick skillet and fry latkas in a little oil, about 2 tsp. per batch. Drain on paper towels to absorb oil.
Provided by Dancer
Categories Potato
Time 40m
Yield 12-72 latkes
Number Of Ingredients 11
Steps:
- Place oven racks on the lowest and middle positions in your oven.
- Preheat oven to 350 degrees.
- Line 2 baking sheets with aluminum foil.
- Spray each baking sheet lightly with non-stick spray, then brush each baking sheet with 1 teaspoon of oil (This provides a crispy exterior to the latke).
- Peel potatoes or scrub them well if you don't want to peel them.
- Grate potatoes.
- Transfer them to another bowl.
- Use the processor to finely mince onion, garlic and dill.
- Add potatoes, egg, egg whites and remaining 2 teaspoon of oil to the processor.
- Mix using quick on/off turns.
- Add remaining ingredients and mix briefly.
- If overprocessed, potatoes will be too fine.
- Drop mixture by rounded spoonfuls onto prepared baking sheets.
- Flatten slightly with the back of the spoon to form latkas.
- Bake uncovered at 450 degrees for 10 minutes, or until bottoms are nicely browned and crispy.
- Turn latkes over.
- Transfer pan from the upper rack to the lower rack and vice versa.
- Bake about 8 to 10 minutes longer, or until brown.
- Best when served immediately.
- Serve with applesauce, low-fat sour cream or yogurt topped with minced lox and chives.
- Latkes freeze well.
UN-FRIED POTATO LATKES
Not very traditional, but good for those who want to celebrate Chanukah and still keep to their diets (the words Chanukah and diet usually cancel each other out).
Provided by Mirj2338
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Brush 2 baking sheets with 1 tsp oil each.
- Loosely grate potatoes and onion in food processor and place in large mixing bowl.
- Season to taste with salt and pepper.
- Add flour and onion and mix well.
- Mix in eggs and 1 tsp oil.
- Spoon out the batter onto baking sheets and flattern slightly.
- with oven racks in lower and middle positions, bake until brown on the bottom (about 10 minutes).
- Turn and bake another 5 or until brown.
- Garnish liberally with chives and serve with sour cream or non-fat yogurt.
- (Soy versions of these milk-based products will work also).
Nutrition Facts : Calories 256.2, Fat 4.9, SaturatedFat 0.7, Cholesterol 46.5, Sodium 626.9, Carbohydrate 46.1, Fiber 5.4, Sugar 3, Protein 7.9
TRADITIONAL POTATO LATKES
This recipe has won me many awards. It is nearly foolproof and will bring a smile to even the most skeptical person.
Provided by Food Network
Categories side-dish
Time 50m
Yield 12 to 15 latkes
Number Of Ingredients 8
Steps:
- Turn out the shredded potatoes into a large bowl.
- If you have an exhaust fan in your kitchen, turn it on and place the food processor underneath it--the smell from the processed onion will be very strong.
- Place the matzo in the food processor and pulse until you have a range of sizes, from 1/4-inch to nearly flour. Dump this onto the potatoes.
- Put the food processor back together and place the onion and the salt and pepper in the bowl. Process until nearly liquid, scraping down the sides of the bowl as needed.
- Add the eggs to the food processor and process until completely incorporated and the mixture turns almost white. Dump this onto the potatoes.
- Put on a pair of disposable gloves and mix everything together by hand. (If you don't use gloves, the onion smell will cling to your hands for a very long time.)
- Form the mixture into latkes: Take enough to fill the palm of your hand, then press your hands together hard, palm-to-palm, squeezing until some liquid comes out. You should end up with a disc that's thicker in the middle, like a flying saucer. Turn the disc around in your hands while patting the sides to firm it up. Give the latke one last squeeze--it's ready for the fryer. (When I make them, my latkes average 3 ounces each.)
- In a deep-fat fryer or heavy medium pot, heat several inches of oil to 375 degrees F.
- In batches, gently put the latkes into the hot oil and leave them alone to fry until golden brown, turning only once, about 4 minutes. The perfect latke will be golden brown and crispy on the outside, soft and white and warm on the inside. You can expect some shreds of potato to come loose; just scoop them out when the latkes are done. If a latke falls apart while frying, it's a sign you have to squeeze harder!
- Using tongs, remove the latkes from the oil; there is no need to drain. Serve hot, with a generous dollop of sour cream or apple sauce for dipping.
NO-GRATE NO-FAT BAKED POTATO LATKES
A recipe for latkes that doesn't involve the hassle of grating or the fat required by recipes with lots of oil and eggs.
Provided by lewyn
Categories Potato
Time 35m
Yield 6 1-2 in. latkes, 6 serving(s)
Number Of Ingredients 4
Steps:
- Start by baking potato, for example by putting in microwave for 5 minutes. (Or, alternatively, put in crockpot for several hours).
- Then cut up potato.
- Then add 2 oz. of flour and 2 oz. of egg beaters, mixing them with the potato into a kind of paste. If you want the mix to be a bit less bland cut up an onion and add a few bits of onions. Let everything sit for 5 or 10 minutes.
- Then spoon up bits of the mix, and pan-fry for 5-15 minutes.
Nutrition Facts : Calories 54.1, Fat 0.1, Sodium 1.1, Carbohydrate 11.8, Fiber 0.7, Sugar 0.2, Protein 1.4
MAXINE'S POTATO LATKES
Food writer Adam Rapoport fried these latkes in a combination of vegetable oil and schmaltz (rendered chicken fat), a tactic that apparently gave him the edge over the competition in the James Beard Foundation's Fourth Annual Latke Cook-Off. He won both the People's Choice and the Amateur awards. This recipe has two things going for it, shared by most really good recipes: it's tried and true, and it came from someone's mother, in this case, Rapoport's mom, Maxine.
Provided by DeSouter
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Grate the potatoes and onions by hand, using the large holes of a box grater.
- Place the grated potatoes and onions in a dish towel and wring out the excess liquid.
- Set aside.
- In a large bowl, combine the eggs, bread crumbs, salt, baking powder, and pepper.
- Stir in the potatoes and onions and mix well.
- Heat schmaltz and/or vegetable oil in a large skillet over medium heat.
- Drop the mixture by spoonfuls into the pan.
- Flatten latkes slightly while cooking, and turn only once.
- Remove from the pan when latkes are crisp and golden.
- Serve hot with apple sauce or sour cream.
Nutrition Facts : Calories 314.8, Fat 2.5, SaturatedFat 0.7, Cholesterol 70.5, Sodium 1008.2, Carbohydrate 64.7, Fiber 7.7, Sugar 4.7, Protein 9.9
POTATO LATKES
Make and share this Potato Latkes recipe from Food.com.
Provided by JackieOhNo
Categories Potato
Time 1h
Yield 12 latkes
Number Of Ingredients 7
Steps:
- Peel and coarsely shred the potatoes. (Place in cold water as you work to prevent darkening.) Rinse potatoes and drain well. Pat dry with paper towels.
- In a large mixing bowl combine egg, flour, salt and pepper until smooth. Stir in potatoes and onion until vegetables are coated with egg mixture.
- In a 12-inch skillet heat 1/2-inch cooking oil over medium-high heat. For each latke, drop 1 rounded tablespoon potato mixture into hot oil, flattening slightly. Fry for 2 to 3 minutes or until edges are crisp. Turn and cook for 2 to 3 minutes more or until golden.
- Drain on paper towels. Cover with foil and keep warm. Repeat frying.
- For make ahead latkes: Prepare, cook and drain latkes. Cover and chill up to 24 hours in the refrigerator. To reheat, arrange on an ungreased baking sheet. Bake, uncovered, in a 400-degree oven for 10 to 12 minutes or until heated through, turning once.
KAY DEE'S RECIPE FOR POTATO LATKES
Simple to make, and they taste great!
Provided by Karen Dsouza
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 45m
Yield 12
Number Of Ingredients 6
Steps:
- Place the potatoes and onion into a bowl, and stir in eggs, salt, and flour as needed to make the mixture hold together. With wet hands, scoop up about 1/3 cup of the mixture per patty, and form into flat round or oval shapes.
- Heat the vegetable oil in a large skillet over medium heat until it shimmers, and gently place the patties into the hot oil. Fry until the bottoms are golden brown and crisp, 5 to 8 minutes, then flip with a spatula and fry the other side until golden.
- Line a colander or strainer with 2 paper towels, and drain the cooked latkes in the colander. Serve hot.
Nutrition Facts : Calories 176.3 calories, Carbohydrate 17.8 g, Cholesterol 46.5 mg, Fat 10.4 g, Fiber 2.2 g, Protein 3.6 g, SaturatedFat 1.8 g, Sodium 217.1 mg, Sugar 1.1 g
POTATO LATKES
Make and share this Potato Latkes recipe from Food.com.
Provided by Joy1996
Categories Potato
Time 10m
Yield 32 latkes
Number Of Ingredients 5
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.
FAMILY LATKES
These latkes are perfect for any Jewish holiday or literally any other day!
Provided by Lauren Magenta
Categories SEO Review Potato Pancakes & Latkes
Time 1h20m
Yield 12
Number Of Ingredients 7
Steps:
- Place potatoes in salted water and let sit for about 15 minutes.
- Grate potatoes on a medium or fine setting. Press out liquid; this should produce about 4 cups grated potato.
- Place grated potato in a bowl and stir in flour, onion, salt, and pepper. Fold in eggs.
- Preheat the oven to 250 degrees F (120 degrees C). Line baking sheets with parchment paper.
- Heat enough oil in a deep pan to reach 1/4 inch up the sides. Heat over medium-high heat until a drop of batter sizzles. Lower heat to medium.
- Working in batches, drop batter into the hot oil in desired size and flatten into pancakes; brown on both sides, 5 to 7 minutes per side. Transfer to the prepared pans and keep warm in the preheated oven while you fry remaining batter.
Nutrition Facts : Calories 113.9 calories, Carbohydrate 16.8 g, Cholesterol 62 mg, Fat 3.6 g, Fiber 2 g, Protein 4 g, SaturatedFat 0.8 g, Sodium 319.5 mg, Sugar 0.9 g
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- Preheat the oven to 200°C (400°F). Pour oil into 2 rimmed baking sheets to a depth of 1-2mm (approx. ⅛ inch) - you may not need all the oil. Place the trays in the oven to heat up.
- Peel the potatoes. Using the grating disc in the food processor, grate the potatoes finely. Discard any large ungrated lumps and transfer the grated potato to a sieve. Press down to remove as much liquid as possible. Leave to drain.
- Meanwhile, replace the grating disc in the food processor with the regular blade. Peel the onion and cut into quarters. Put the onion, eggs, flour, salt and pepper into the food processor bowl and blend for a few seconds until well combined.
- Add the potato to the bowl and pulse a few times until mixed. Scrape down with a spatula and pulse again. Do not over process - you want shreds of potato in the mixture.
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