Potato Pancakes Latkes A La Cohen 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:

• The secret to these crisp delights, is to use bread crumbs instead of flour as other recipes suggest!
• Cut the washed,unpeeled potatoes into chunks.
• Peel the onion (medium)and cut into chunks as well.
• Mince the garlic.
• Put this in batches through the shredding disk of a food processor(not too fine). If you do not have a processor, use a blender but place one egg into the bottom first with each batch and pulse several times.
• Empty contents into a large bowl and drain off some of the liquid.
• Now stir in all the remaining ingredients except the oil. The batter should be thick enough to hold its shape. You may need to add extra bread crumbs.
• Pour enough oil into a large skillet to about 1/8 inch deep.
• Heat over medium high heat, about 350 degrees Fahrenheit.
• Drop in the batter by heaping tablespoons (I like them larger).
• Flatten them out a bit and cook until nice and brown on the underside, then flip and repeat. You may need to add more oil as you proceed. They should be crisp on the outside and soft but cooked on the inside. I always cook one and taste it. :-) Check if you want to add a little more salt.
• Have your oven heated to 200 degrees Fahrenheit; line several loaf pans with double paper towels.
• Stand the cooked pancakes in them on end and keep warm in the oven.
• You should get 20 to 30 depending on size. I allow at least 4 per person. :-) Enjoy!

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:

• In a large bowl, stir together potatoes, eggs, onion, flour, salt and pepper.
• In a large skillet, heat oil over medium high heat. Drop large spoonfuls of the potato batter into the skillet and flatten cakes slightly with a spatula. Cook for about 4 minutes on each side, until golden brown. Serve immediately.

Steps:

• Place the hash browns in a strainer; rinse with cold water until thawed. Drain thoroughly; transfer to a large bowl. Add the flour, eggs, butter, water and salt; mix well. , Heat oil in a large skillet over medium heat. Drop batter by 1/3 cupfuls into oil; fry until golden brown on both sides. Drain on paper towels.