Latkes Golden Potato Pancakes Recipes

Steps:

• Wash and peel the potatoes.
• Grate the potatoes with a grater or food processor.
• (You can grate them into a bowl of salted water to keep them from discoloring. Otherwise they discolor about as fast as you can grate them, although it doesn't hurt anything if you use them right away). Drain off all liquid, and squeeze the excess liquid out by hand.
• (Do this even if you don't soak them in the salted water.) Beat the eggs and mix with the grated potatoes and other ingredients, except the oil.
• Heat about 1/2 inch of oil in a skillet over medium high heat until very hot.
• Drop potato mixture by heaping tablespoons into oil (about 4 at a time).
• Use a pancake turner to flatten them out.
• Fry to golden brown on both sides (about 3 minutes per side).
• Drain on paper towels.
• Serve topped with applesauce or sour cream.

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:

• Grate potatoes and onion into a bowl or pulse in food processor. Drain any excess liquid, then add the eggs, matzo meal, salt and pepper.
• Heat a large skillet over medium-high heat. Spoon the mixture into hot oil forming small pancakes. Cook until underside is golden, about 2 to 3 minutes. Flip pancakes and cook until other side is golden and potatoes are cooked through, about 2 minutes more. Serve hot with sour cream or applesauce.

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.