PENNY'S LATKES (POTATO PANCAKES)
Penny's easy potato latke recipe is fantastic! The latkes fry to a perfect golden brown. They're crisp on the outside with a warm and soft center. Onions add a mild flavor that pairs well with the potatoes. We tried ours with sour cream and applesauce and enjoyed the sweet and savory flavor of both.
Provided by Penny Burdge
Categories Potatoes
Number Of Ingredients 8
Steps:
- 1. Peel the potatoes and place them in a bowl full of ice water and 1 teaspoon cider vinegar.
- 2. Mince the onion. Put it into a fine sieve and using the back of a spoon or rubber spatula, press out as much onion juice as possible.
- 3. Grate the potatoes (I use a box grater) and return them to the ice water. Stir them up let sit 5 minutes. Pour off into a colander, let drain, and then place onto white towels. Roll up tightly and twist the towels to extract as much water as possible.
- 4. Beat the eggs well. Stir together the matzo meal or flour, salt and pepper in a large bowl. Add the grated potatoes and onion; mix well. Add the eggs and mix until all the potatoes are covered with egg.
- 5. Heat a large heavy skillet on medium heat for about 3 minutes, add about a quarter-inch of canola oil and continue heating until the oil is about 375 degrees. You can tell when the oil is hot enough by dropping a piece of potato into it. If it sizzles vigorously, it's ready.
- 6. Using a 2 tablespoon measure, drop a mound of potatoes into the hot oil and use the back of the measure to flatten to an even thickness. Fry until golden and the side up has lost its shiny, wet look. Turn and finish frying until done.
- 7. Remove from pan and drain on paper towel for a minute - serve as soon as possible.
- 8. Serve with applesauce and sour cream. Homemade applesauce is the best and it's easy to make. See my recipe.
LATKES (POTATO PANCAKES)
Make and share this Latkes (Potato Pancakes) recipe from Food.com.
Provided by Teresa Johnson
Categories Breakfast
Time 50m
Yield 10 serving(s)
Number Of Ingredients 9
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.
PERFECT POTATO PANCAKES
I like to serve these potato pancakes with barbecued sausage. They're also nice with baked ham and applesauce or with breakfast sausages. And, with these and other types of meals, they're a good alternative to french fries. My children are married, and I'm a widow. So I don't do as much cooking as I once did. Guests always ask for the recipe when I serve this dish, though. And when my son and his family visited me from Winnipeg not long ago, one of the first things he asked for were Perfect Potato Pancakes!
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield about 16 pancakes.
Number Of Ingredients 8
Steps:
- Peel and shred potatoes; place in a bowl of cold water. Line a colander with cheesecloth or paper towels. Drain potatoes into cloth and squeeze out as much moisture as possible. In a large bowl, combine the potatoes, eggs, flour, onion, salt and pepper., In an electric skillet, heat 1/4 in. oil over medium heat. Drop batter by 1/4 cupfuls into oil, about 3 in. apart. Press lightly to flatten. Fry until golden brown, about 4 minutes on each side. Drain on paper towels. Repeat with remaining batter. If desired, top with maple syrup or applesauce.
Nutrition Facts : Calories 287 calories, Fat 12g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 324mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 4g fiber), Protein 6g protein.
SUPER SIMPLE LATKES (POTATO PANCAKES)
We love potato pancakes in our house, but until I came up with the idea to use pre-shredded frozen potatoes, they were a once a year thing at Hanukkah. Peeling, shredding and draining the potatoes were a real pain. Now that the hard work is done, we can eat them all year long!!! At Passover I will make them with Matzoh Meal instead of flour.
Provided by LizP5885
Categories Breakfast
Time 30m
Yield 9 Latkes
Number Of Ingredients 9
Steps:
- Defrost grated potatoes in a medium-size colander. Press with paper towels to remove excess moisture. There won't be much.
- Add onion, eggs, salt, pepper and flour. Mixture should be thick and cohesive.
- Pour about 1/4 inch of oil into a heavy-bottomed frying pan. I use an electric frying pan at 375 so it doesn't get too hot and burn the latkes.
- Use about 2 Tablespoons potato mixture and place in the oil and press into a patty.
- Fry for about 3 minutes. Flip and fry for another 3 or so minutes. If pancake cooks too fast, reduce oil's temperature. If it takes longer, turn the oil up so they don't get soggy. Repeat with remaining potato mixture.
- Drain on paper towels and serve immediately, or keep in a 250 oven on a baking sheet.
Nutrition Facts : Calories 105.9, Fat 1.2, SaturatedFat 0.4, Cholesterol 41.3, Sodium 22.3, Carbohydrate 20.4, Fiber 2.5, Sugar 1.5, Protein 3.8
DEPRESSION ERA POTATO PANCAKES
Here's a Depression-era recipe for potato pancakes, submitted by Grammi D: Grammi D says: This recipe was given to me by an 87-year-old woman who grew up during the Depression in New Brunswick, Canada. They lived right on the ocean, so good protein was available. Her mother grew potatoes each summer, and taught her how to make...
Provided by Penny Hall
Categories Potatoes
Time 40m
Number Of Ingredients 6
Steps:
- 1. 1. Grate a large, raw baking potato (This takes a few minutes). 2. In a small mixing bowl, add the potato, salt and pepper and any other ingredients that you'd like to include (see above). 3. Form the mixture into patties, and fry in a non-stick pan with a bit of butter or oil. Start cooking on high, but watch the pancakes carefully. When they start to brown, turn the stove down to medium heat. Then, cook for about 10 minutes on each side. Do not turn the pancakes until the first side is browned and crispy. They are a bit fragile until one side is done.
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