Potato Latkes Potato Pancakes Recipes

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:

• 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.

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:

• 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:

• 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.

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:

• Finely grate potatoes with onion into a large bowl. Drain off any excess liquid.
• Mix in egg, salt, and black pepper. Add enough flour to make mixture thick, about 2 to 4 tablespoons all together.
• Turn oven to low, about 200 degrees F (95 degrees C).
• Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes. Fry, turning once, until golden brown. Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time. Repeat until all potato mixture is used.

Steps:

• 1. Either by hand or with a food processor grate or finely shred the potatoes. I usually use about 1/2 grated and 1/2 finely shredded. The resulting potatoes should be a lot finer than hash browns.
• 2. Now, very important... Squeeze as much liquid out of the potatoes as you can. Either by hand or by twisting them in a clean dishtowel.
• 3. Grate the onion.
• 4. Add the eggs, salt and pepper, and flour. Stir to blend well.
• 5. Heat the oil to a medium frying temperature. A little bit of bacon dripping added can't hurt.
• 6. Using a cookie scoop, put the potato mixture into the oil.
• 7. Flatten the potatoes with a pancake turner. Fry until golden brown on the bottom.
• 8. Flip them over and fry the other side.
• 9. Drain on paper towels.
• 10. Serve them immediately with applesauce or sour cream on top or on the side. (It's a dunking kind of thing...lol) While this recipe is actually based in Jewish cooking it's even better with pork than beef.

Steps:

• Mix potato, onion, eggs, crackers, salt, and pepper together in a large bowl.
• Pour enough vegetable oil into a skillet to fill about 1/2-inch deep; heat over medium-high heat.
• Drop spoonfuls of the potato mixture, first pressing potato mixture against the side of the bowl to remove excess liquid, into the hot oil; slightly flatten the latkes into the oil with the back of your spoon so they are evenly thick.
• Cook in hot oil until browned and crisp, 3 to 5 minutes per side. Drain latkes on a plate lined with a paper towel.