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.
EASY POTATO LATKES
Specially made for Hanukkah, latkes are potato pancakes that are fried in oil in recognition of the ancient lamps that held only enough oil for one day but miraculously burned for eight. Adding carrots, beets, parsnips, spinach, and currants also celebrates the past, when latkes were made with vegetables, cheeses, or fruits.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes about 2 dozen
Number Of Ingredients 8
Steps:
- In a large bowl, combine onion, salt, and pepper. Add eggs, and stir until incorporated. Add matzo meal, and stir until incorporated. Add potatoes, and toss until combined and evenly coated.
- Fill a large skillet with about 1/2 inch oil. Place over medium heat until oil is almost smoking. (To test, drop a small bit of batter into the skillet; it should sizzle upon contact.)
- Working in batches so as not to crowd skillet, carefully spoon about 2 tablespoons batter into oil for each latke. Lightly tamp down to flatten. Cook, turning once, until golden on each side, 2 to 3 minutes. Using a slotted spatula, transfer to a paper-towel-lined wire rack to drain. Repeat with remaining batter. Serve immediately with sour cream and applesauce.
CLASSIC POTATO LATKES
Learn how to make Classic Potato Latkes with this easy-to-follow video demonstration. You'll soon figure out that Classic Potato Latkes are a breeze to make. There's no reason why that timeless and wonderful flavor can't be a part of your menu.
Provided by My Food and Family
Categories Home
Time 45m
Yield 6 servings, 2 latkes each
Number Of Ingredients 9
Steps:
- Grate potatoes, then onion using large holes of box grater; place in center of large clean kitchen towel. Bring up ends of towel and twist together to form pouch. Hold pouch over sink, then squeeze to remove as much moisture from vegetables as possible. Empty vegetable mixture into large bowl. Add eggs, flour and pepper; mix well.
- Heat 2 Tbsp. oil in large nonstick skillet on medium-high heat. For each latke, carefully drop 1/4 cup potato mixture into skillet, cooking 6 latkes at a time. Press with back of spatula to flatten. Cook 3 to 4 min. on each side or until golden brown on both sides. Remove latkes from skillet; drain on paper towels. Repeat with remaining oil and potato mixture.
- Serve warm topped with remaining ingredients.
Nutrition Facts : Calories 250, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
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
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.
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
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.
BASIC POTATO LATKES
Provided by Florence Fabricant
Time 25m
Yield 24 pancakes
Number Of Ingredients 6
Steps:
- Grate potatoes alternately with the onion (this keeps the potatoes from darkening), either by hand or in a food processor. With a food processor, either use a fine shredding disk, or cut the potatoes in half-inch dice, and then use the steel blade with an on-off pulse motion to yield uniformly grated potatoes.
- Drain potatoes and onions.
- Mix in eggs, then matzo meal or flour. Season with salt and pepper.
- Pour oil into a heavy skillet, preferably cast iron, to a depth of 1/4 inch, and heat. Oil should be very hot but not smoking.
- Using a large tablespoon, form round or oval pancakes about 3 inches across, flattening them in the pan with the back of the spoon. Fry until golden on both sides.
- Drain pancakes on absorbent paper, and continue frying until all the batter is used. Serve as soon as possible. Pancakes can be reheated in a 400-degree oven for about 10 minutes but will not be as crisp.
Nutrition Facts : @context http, Calories 104, UnsaturatedFat 7 grams, Carbohydrate 8 grams, Fat 8 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 118 milligrams, Sugar 1 gram, TransFat 0 grams
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CRISPY CLASSIC LATKES RECIPE (WITH STEP-BY-STEP GUIDE)
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Author Patty CatalanoEstimated Reading Time 8 mins
- Heat the oven and fit one baking sheet with paper towels and another with a cooling rack. Arrange a rack in the middle of the oven and heat to 200°F. Line 1 rimmed baking sheet with a double layer of paper towels. Fit a wire cooling rack into another baking sheet. Set both aside.
- Prepare the potatoes. Scrub the potatoes well, but do not peel. Cut each potato in half crosswise.
- Grate potatoes and onion with a food processor. Grate the potatoes and onion using the shredding disk of a food processor.
- Make a cheesecloth tourniquet and squeeze liquid from potato and onion. Transfer the grated potato and onion onto a large triple layer of cheesecloth. Gather the corners and tie around the handle of a wooden spoon. Dangle the bundle over a large bowl, then twist and squeeze the potatoes and onion as hard as you can until no more liquid comes out of the potatoes and onion shreds.
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