Potato Latkes Muffins Passover Recipes

PASSOVER POTATO LATKE

Steps:

• Using the grating disk of a food processor , shred the potatoes. Transfer the grated potatoes to another bowl. Do the same with the onions.
• Replace the grating disk with the metal blade and return the potatoes to the processor bowl along with onions, matzo, eggs, salt, and pepper. Process until well-combined. Add more matzo meal if the mixture is too runny.
• Heat about 1/4-inch oil in a large skillet until hot enough for a small drop of batter to sizzle when it touches the grease. Using a large spoon, mound equal portions of potato mixture in oil, flattening slightly. Shake pan to make sure pancakes aren't sticking.
• Fry the latkes over medium heat 5 to 8 minutes per side.
• Drain on paper towels.

POTATO LATKE MUFFINS

Steps:

• Preheat oven to 350℉ (180℃) F. Coat a 12-cup muffin pan generously with non-stick cooking spray. Peel potatoes, grate them through the large holes of a box grater into a large bowl. Then squeeze grated potatoes in small batches between your hands over the sink to remove excess water. (See section below for extra crispy potato latkes) Grate onion into the same bowl through the same holes. Stir in garlic, basil, egg and egg white, cheese, oil, salt and pepper to taste. Place ⅓ cup of the potato mixture into each muffin cup, firmly packing the mixture. Bake the potato latkes in the oven until lightly crispy, browned and firm, about 50 minutes. Cool them in the pan on a wire rack for 10 minutes. How to serve latkes Serve potato latkes warm, with sour cream, applesauce or Cranberry Apple-Pear Sauce. Best potatoes for latkes The best potatoes for latkes are russet potatoes. We like to scrub them clean and leave them unpeeled before shredding on a box shredder. This incorporates bits of potato skin throughout the latke providing a significant boost to the potato flavor. Extra crispy potato latkes To achieve latkes that are light but not greasy with creamy interiors and a crispy potato outer shell, remove as much water as possible from the shredded potatoes before cooking. Wring the shredded potatoes in a kitchen towel which will remove excess moisture. Then microwave the shredded potatoes for 30 seconds on high, fluff with a fork and repeat until the potatoes are just warmed through but not hot. This process will release more moisture from inside the potato shreds and cause the starch in the potatoes to form a gel.

POTATO LATKES I

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!

POTATO LATKE 'MUFFINS'

Steps:

• Preheat oven to 400 degrees. Use a little of the oil to grease a nonstick 12-muffin tin.
• Heat 1 tablespoon vegetable oil in a heavy nonstick skillet. Add the onions, and saute over medium heat until softened, about 10 minutes. Stir in 1 teaspoon paprika; remove from heat.
• Coarsely grate the potatoes by hand or in a food processor. Put them in a large strainer, and press out excess liquid. Transfer them to a bowl, and stir in the onions, eggs, salt and pepper.
• Put a scant 1/3 cup of the potato mixture in each muffin tin. Smooth the tops lightly, brush with the remaining oil and sprinkle with a little paprika. Bake about 40 minutes, until brown at the edges and firm.
• Remove the muffins and serve at once, or leave in the pans to keep warm for 15 minutes or so.

LATKES

Steps:

• Shred the potatoes and onion in a food processor or with a grater or mandoline. Place in a strainer that has been lined with cheesecloth or a damp kitchen towel. Toss with 3/4 teaspoon salt and let sit over a bowl to drain for 30 minutes.
• Gather the top of the cheesecloth and use your hands to squeeze out as much excess moisture as you can. Transfer the vegetables to a clean bowl; mix in the eggs, lemon juice, flour and some pepper.
• Heat 1/4 inch canola oil in a large skillet over medium-high heat until shimmering. Working in batches so as not to crowd the pan, fry loosely packed rounded tablespoons of the potato mixture until browned, about 2 minutes per side. Add more oil to the pan and adjust the temperature as needed. Transfer to a paper towel?lined plate, season with salt and set aside.

CLASSIC POTATO LATKES

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.

MOM'S POTATO LATKES

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.

CLASSIC POTATO LATKES

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.

POTATO LATKES / MUFFINS (PASSOVER)

Steps:

• Preheat oven to 400 degrees. Use a little of the oil to grease a nonstick 12-muffin tin.
• Heat 1 tablespoon vegetable oil in a heavy nonstick skillet. Add the onions, and saute over medium heat until softened, about 10 minutes. Stir in 1 teaspoon paprika; remove from heat.
• Coarsely grate the potatoes by hand or in a food processor. Put them in a large strainer, and press out excess liquid. Transfer them to a bowl, and stir in the onions, eggs, salt and pepper.
• Put a scant 1/3 cup of the potato mixture in each muffin tin. Smooth the tops lightly, brush with the remaining oil and sprinkle with a little paprika. Bake about 40 minutes, until brown at the edges and firm. Remove the muffins and serve at once, or leave in the pans to keep warm for 15 minutes or so.