Sharons Potato Latkes 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:

• 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:

• 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:

• Using a food processor fitted with a grater blade or the large holes of a box grater, grate the onion. Transfer to a bowl and set aside.
• Grate the potatoes in the food processor or on a box grater.
• Line a large bowl with paper towels or a clean kitchen towel. Squeeze the excess liquid from the potatoes into the bowl. Drain the liquid, then add the potatoes to the bowl, along with the grated onion, and toss to combine.
• Add the flour, salt, and eggs and stir to combine.
• Heat 2 inches (5 cm) of vegetable oil in a heavy-bottomed pot over medium-high heat until it reaches 350˚F (180˚C).
• Dollop about ¼ cup (30 G) of the latke mixture at a time into the hot oil and spread to make pancakes, about 3 inches in diameter. Do not overcrowd the pan. Reduce the heat to medium and fry until the latkes are browned on the bottom and the edges are crispy, 3-5 minutes. Flip and cook on the other side for about 5 minutes more, until browned and crispy. Transfer the latkes to a paper towel-lined plate to drain and repeat with the remaining batter.
• Serve the latkes with cinnamon applesauce and sour cream.
• Enjoy!

Steps:

• In a food processor, finely grate potatoes (don't liquefy, leave some texture). Transfer to a colander to eliminate excess liquid. Transfer to a large bowl. Finely grate onions, and mix 1 1/2 cups into potatoes.
• Add eggs, baking powder, 3/4 cup corn oil, flour, salt, and pepper. Stir to combine. Fold in matzo meal, blending well.
• Heat remaining 1/2 cup corn oil in a deep skillet over low heat. With a large kitchen spoon, drop batter into pan, creating pancakes about 3 1/2 inches in diameter; be careful not to crowd them. Fry until underside is a deep golden brown, 3 to 4 minutes. Turn and fry for 1 to 2 minutes more. Repeat with remaining batter. Drain latkes on a paper towel-lined baking sheet. Serve with applesauce and/or sour cream.

Steps:

• In a large bowl, combine onion, salt, and pepper. Add eggs, and stir until incorporated. Add matzo meal, and stir until incorporated. Add potatoes, and toss until combined and evenly coated.
• Fill a large skillet with about 1/2 inch oil. Place over medium heat until oil is almost smoking. (To test, drop a small bit of batter into the skillet; it should sizzle upon contact.)
• Working in batches so as not to crowd skillet, carefully spoon about 2 tablespoons batter into oil for each latke. Lightly tamp down to flatten. Cook, turning once, until golden on each side, 2 to 3 minutes. Using a slotted spatula, transfer to a paper-towel-lined wire rack to drain. Repeat with remaining batter. Serve immediately with sour cream and applesauce.

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.

Steps:

• Preheat oven to 250°F.
• Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.
• Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg and salt.
• Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven.

Steps:

• Adjust the rack in the middle of the oven and heat to 350 degrees. Bake the potatoes directly on the rack for 30 minutes, then flip and bake for another 15 minutes until they are hot throughout but still raw in the middle. Remove and let cool for about 30 minutes.
• Slice the potatoes in half widthwise. Holding the curved peel side with one hand, grate the flat, flesh side of each piece using the large holes of a box grater. The grating process should open them up like a jacket, leaving you with potato skins perfect for frying later, if you'd like. (You could also use a food processor with a grating blade instead; just peel your potatoes beforehand.) Sprinkle the grated potatoes with 1 teaspoon salt and 1/2 teaspoon pepper. Adjust the seasoning to taste.
• Take about 1/2 cup grated potato in your hands and gently squeeze between your palms to form a patty. Press the patty until about 1/2-inch thick and carefully set the latke on a plate. Repeat with the remaining grated potatoes to make about 8 latkes. Cover and refrigerate a few hours or overnight.
• Just before serving, heat a large, heavy skillet with about 1/4 inch of canola oil over medium-high. When it is hot, a shred of potato dropped into the oil should sizzle. Working in two batches, gently fry four latkes until crisp and deep golden, about 3 to 4 minutes per side. Transfer to paper towels or a paper bag to drain, and repeat with remaining latkes.
• Serve hot, topped with a slice of smoked salmon, a dollop of crème fraîche or sour cream and a few sprinkles of chives, if you like.

Steps:

• In a medium bowl, mix everything except the olive oil.
• Form the mixture into 2 inch balls, and flatten into patties about 1/2 inch thick.
• Heat the olive oil in a skillet over medium heat. Cook patties about 5 minutes on each side, until lightly brown. Delicious!!

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.