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.
POTATO LATKES (POTATO PANCAKES)
Latkas are a tradition for Channukah, but they are great anytime. This recipe makes about 15 latkas, but can easily be doubled or tripled. Easy to make, just allow time to stand at the stove with multiple frying pans. I use every burner that is open to speed it up. Traditionally served with applesauce on the side. Some people also top the pancakes with a little sour cream.
Provided by karen
Categories Breakfast
Time 55m
Yield 15 latkes, 5 serving(s)
Number Of Ingredients 6
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.
MOM'S POTATO LATKES
Latkes (potato pancakes) are a must have at Hanukkah, but really are wonderful any time of year! This is my mother's recipe, which is honestly the best latke I've had. I usually end up having to make a second batch because they disappear so quickly. I've tried other recipes and always return to these. Lovely topped with sour cream or applesauce.
Provided by Lindsay
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 389.9 calories, Carbohydrate 24.7 g, Cholesterol 93 mg, Fat 30.4 g, Fiber 2.9 g, Protein 6 g, SaturatedFat 5.1 g, Sodium 672.1 mg, Sugar 1.5 g
POTATO LATKES I
A classic potato latke, you can't go wrong with these crispy hot cakes. Serve with applesauce, sour cream and chopped green onions! Happy Hanukkah!
Provided by Daisy
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Yield 6
Number Of Ingredients 6
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!
Nutrition Facts : Calories 101.8 calories, Carbohydrate 11.3 g, Cholesterol 93 mg, Fat 4.4 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 1.1 g, Sodium 619.6 mg, Sugar 0.7 g
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