Food Processor Potato Latkes Recipes

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.

Steps:

• Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible.
• Working quickly, transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder and pepper, and mix until the flour is absorbed.
• In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter.

Steps:

• Grate the onion on the side of a box grater with the largest holes until you have 1/3 cup. Place in a large bowl and reserve the rest of the onion for another use.
• Shred the potatoes in a food processor fitted with a grating disc with medium-sized holes. Remove and discard any large chunks. Immediately and thoroughly toss with the onion.
• Line a smaller bowl with cheesecloth and fill with the potato-onion mixture. Twist into a ball and wring out as much of the liquid as possible, reserving the liquid. Let the extracted liquid sit undisturbed for 5 minutes to allow the starch to settle, then pour off the liquid so that only the starch remains.
• Whisk the egg into the starch and set aside.
• Add the schmaltz to a cast-iron skillet to measure 1/8 inch deep and heat over medium until shimmering. (Don't let it get over 375 degrees F; that's its smoke point.)
• Place the potatoes in a large bowl, add the instant mashed potatoes, salt and pepper and combine using your hands. Stir in the egg mixture.
• Drop a mounded tablespoon's worth of the potato mixture into the skillet and flatten firmly with the back of a spatula. Fry in batches of 4 until browned, flipping only once, 2 to 3 minutes per side, then remove to a rack set over a pan lined with paper towels. Season immediately with additional salt. Continue to add fat in between batches to maintain 1/8-inch depth.

Steps:

• Add the onions to a food processor and process with the standard blade until smooth. Add the eggs and process until light in color. Add the golden consomme and white pepper and blend on high until you have an even mush with no pieces of onion visible. Transfer the onion mush to a mixing bowl.
• Peel the potatoes and cut a third of them into quarters. Put the quartered potatoes in the food processor and blend until an even mush is achieved. Add the potato mush to the mixing bowl.
• This is a good time to start heating your frying pan(s) on very low heat with NO OIL!
• Switch to the food processor shredding disc and shred the remaining potatoes in batches if necessary. Before you add the shredded potatoes to the mixing bowl, take the potatoes by the handful and squeeze out as much water as possible over the sink. Add the squeezed potatoes to the mixing bowl--breaking them apart as you add them--and mix them in after every 2 to 3 handfuls. This will help evenly incorporate the mush and shreds for a consistent batter that is seasoned evenly as well. Use your strong spoon! Add 3/4 cup flour and mix; the batter is the right consistency when you don't see a lot of water collecting across the top. Add more flour a bit at a time, just enough to not have a watery mix.
• Turn the pan(s) up to medium-high or high heat (for a heavier pan). When a drop of water in the pan sizzles and pops, the pan is hot enough to add about 3/4 inch of oil. Heat the oil to between 375 and 400 degrees F.
• Before you start a big batch, make a few "tester latkes" to taste so you can adjust the seasoning. How many you make will depend on how many "experts" you have hanging around waiting for a "tester."
• Know the size of latke you want to make. I make larger ones if they are part of a meal and smaller ones if they are being served as an appetizer or being sent to school for a holiday party. Smaller ones should be about 1 tablespoon and larger ones should be about a serving spoon of batter.
• Think to yourself "thin and crispy" while you spoon the batter into the pan and flatten. Don't crowd the pan. The shredded edges may touch, but that's ok.
• Cook the latkes until the bottoms are golden brown, 4 to 5 minutes on the first side. You can't rush perfection--the middle has to cook. Don't make the heat so high that the outside burns but the middle is uncooked. Put on your favorite music or have someone you love keep you company!
• Flip when the bottoms are golden brown. Flipping tip: Putting a spatula under the latke using your dominant hand and a fork on top of the latke with your other hand will give you a controlled flip that won't splash you with oil. Cook on the second side until the bottoms are golden brown, another 3 to 4 minutes.
• Line a baking dish with paper towels. Place the cooked latkes on the lined baking dish on their sides (like a tray of Oreos); this will let the oil drain and keep them from getting soggy. If you have a lot of counter space, feel free to use a wire rack and then stack sideways. Foods cooked in oil are a part of the Chanukah story.
• Mix the batter before each batch to keep everything well incorporated. Repeat and repeat and repeat and beware "experts" looking for more "testers." If you need to add more oil to the pans, do it between batches and give it a minute to heat up. The latkes can be kept in a low oven to keep warm or the baking dish can be put in the oven at 350 degrees F to heat from room temperature. Serve with sour cream and chives or homemade applesauce.
• B'tayavon (Bon Appetit).

Steps:

• Shred the potatoes and onion in a food processor or with a grater or mandoline. Place in a strainer that has been lined with cheesecloth or a damp kitchen towel. Toss with 3/4 teaspoon salt and let sit over a bowl to drain for 30 minutes.
• Gather the top of the cheesecloth and use your hands to squeeze out as much excess moisture as you can. Transfer the vegetables to a clean bowl; mix in the eggs, lemon juice, flour and some pepper.
• Heat 1/4 inch canola oil in a large skillet over medium-high heat until shimmering. Working in batches so as not to crowd the pan, fry loosely packed rounded tablespoons of the potato mixture until browned, about 2 minutes per side. Add more oil to the pan and adjust the temperature as needed. Transfer to a paper towel?lined plate, season with salt and set aside.

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. Serve with applesauce or sour cream or cottage cheese mixed with sour cream.

Steps:

• Chop the onion in a small dice using a food processor. Remove the knife blade, insert the shredder blade and grate the potatoes. Immediately transfer the potato and onion mixture to a large bowl and add the lemon juice, eggs, flour, baking soda, salt and pepper to taste. Mix well. Heat 1/8-inch of oil in a nonstick skillet over medium heat. Stir the batter well. Spoon about 1/3 cup of batter at a time into the hot oil and flatten with the back of the spoon to make 2- to 3-inch latkes. Cook on one side until golden brown, 3 to 5 minutes; then turn and cook on the other side, about 2 minutes. (Turn only once.) Drain the latkes well on paper towels. Continue until all the batter is used up. You may have to add a little more oil to the skillet toward the end. Scoop any stray potato pieces out with a fork as you go so they don't burn. Serve immediately. This recipe yields 24 latkes. Each latke: 49 calories; 118 mg sodium; 43 mg cholesterol; 2 grams fat; 0 saturated fat; 6 grams carbohydrates; 2 grams protein; 0.45 gram fiber.

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!

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.

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.

Steps:

• Wash and cut the potatoes small enough to fit through the top of the food processor for shredding. DO NOT PEEL.
• Add potato & onion to the food processor using the shredding blade, alternating between the two (the onion keeps the potatoes from browning).
• Mix beaten eggs, flour and salt in a large mixing bowl. Add potatoes and onions and stir well.
• Heat 2 tbsp oil over medium-high in skillet (use multiple skillets to speed up the time to cook).
• Using a slotted spoon, scoop about 1/3-1/2 cup of potato mixture into spoon, allowing excess liquid to drain back into the bowl.
• Drop potato mixture into hot oil in frying pan.
• Flip over when bottom is browned, then smash down to flatten into a pancake.
• Fry on 2nd side until brown.
• Drain on paper towels and then transfer to a cookie sheet in a single layer.
• Repeat until all of the latkas are done.
• At this point, the latkas can be served immediately, frozen or refrigerated to be served within 24 hours.
• NOTE: Reheat refrigerated latkas at 350 degrees for 20-30 minutes and frozen ones at 450 degrees for 7-10 minutes.

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.