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
CRISPY POTATO LATKES
I love potato pancakes, but this recipe far exceeds any I've ever tried. I recently saw Tyler Florence make these on Food 911, and I couldn't wait to make them. I hope you enjoy them as my hubby & I do!
Provided by Jodee Patterson
Categories Potato
Time 34m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Using a box grater, coarsely grate the potatoes lengthwise, and grate onions.
- Put the grated potatoes and onions together in cheesecloth or a towel and twist it to squeeze out all the excess liquid.
- Put the dry potatoes and onions in a bowl and season with salt and pepper to personal preference.
- Fold in the egg whites and chives to bind the mixture together.
- Heat a large non-stick skillet over medium heat and coat with 1/4 inch of oil.
- For each pancake, take about 2Tblsp of the potatoe mixture and drop into the hot oil; gently flatten with a spatula so they fry up thin and crispy.
- Fry for 3-4 minutes on each side, until golden.
- Remove to paper towels to drain, season with salt while the potato pancakes are still hot.
- Continue frying rest of mixture, adding more oil as needed, until all of the mixture is used up.
- Serve immediately with desired condiment (applesauce or sour cream), if desired.
- This recipe yields (about) 20 pancakes (4")each in size.
CRISPY POTATO LATKES
Crispy potato latkes are more than just Hanukkah hash browns-they're a crispy/creamy treat for everything from breakfast in bed to a midnight snack. Vegetable oil works great, but duck fat or (mmm!) schmaltz makes them extra awesome.
Provided by Jenn Louis
Categories side-dish
Time 1h
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Line a large mixing bowl with a clean dish towel. Position the box grater in the bowl and grate the potatoes and onion using the largest holes. Bundle the towel and wring out the excess water into the bowl. The more moisture you release, the crispier the latkes will be. Discard the liquid.
- Heat duck fat, schmaltz, or oil in a large skillet over medium-high heat until shimmering (about 350 degrees F). Meanwhile, in a large bowl mix grated potatoes and onion with 2 eggs, flour, matzo meal, and salt until there's no visible flour. If the mixture seems dry and it's not holding together, add one more egg.
- Using your hands, form the latke mixture into golf ball-sized balls, then flatten slightly into thick pancakes. Gently place them one at a time into the oil, which should bubble around the latke but not burn the edges. Fill the pan with just enough latkes so they don't overcrowd the pan (you'll probably get about a half-batch in). Fry until golden on one side, 1-2 minutes. Flip and fry the other side until golden, 1-2 more minutes.
- Remove latkes to a wire rack fitted over a parchment-lined baking sheet. Finish cooking the inside by baking, 10-12 minutes.
- Remove from the oven and sprinkle both sides with salt and pepper. Serve immediately with sour cream and applesauce.
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