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
STAGE DELI POTATO LATKES
These are the latkes made by the Stage Deli in New York, and they are delicious. Make sure you have sour cream and applesauce to accompany.
Provided by silky
Categories One Dish Meal
Time 35m
Yield 22 latkes
Number Of Ingredients 7
Steps:
- Using on/off turns, finely chop potatoes in processor.
- Transfer to strainer set over large bowl and drain well, pressing hard on potatoes.
- Discard potato juices.
- In large mixing bowl, whisk eggs to blend.
- Mix in potatoes and onion.
- Add matzo meal and stir to blend.
- Season with salt and pepper.
- Preheat oven to 200F.
- Pour oil into large skillet to depth of ¼ inch.
- Heat over medium heat.
- Working in batches, drop potato mixture into skillet by ¼ cupfuls.
- Using spatula, flatten into 3-inch-diameter pancakes.
- Cook until brown and crisp, about 5 minutes per side.
- Transfer pancakes to paper towels to drain.
- Keep warm in preheated oven while cooking remaining potato pancakes.
- Serve pancakes warm with sour cream and applesauce.
Nutrition Facts : Calories 44.5, Fat 0.5, SaturatedFat 0.2, Cholesterol 19.2, Sodium 9.3, Carbohydrate 8.5, Fiber 0.9, Sugar 0.5, Protein 1.6
PURE POTATO LATKES
Perfect for Hanukkah or any time of year, these latkes bring out the pure flavor of potato, because that is basically the only ingredient in them. Making latkes can be a last-minute nightmare, with overeager cooks putting too many patties in hot oil, thus taking longer to fry and resulting in a greasy mess. But these can be prepared in advance. This recipe, adapted from the chef Nathaniel Wade of the Outermost Inn on Martha's Vineyard, starts with parbaked potatoes, which are cooled, grated, seasoned with just salt and pepper, pressed into patties and refrigerated, then fried just before serving. You can either serve them with crème fraîche or sour cream, smoked salmon and tiny flecks of chives, or traditional brisket and homemade applesauce.
Provided by Joan Nathan
Categories vegetables, appetizer, main course, side dish
Time 1h15m
Yield 8 latkes
Number Of Ingredients 6
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.
POTATO LATKES RECIPE BY TASTY
Here's what you need: medium yellow onion, medium russet potatoes, all purpose flour, kosher salt, large eggs, vegetable oil, cinnamon applesauce, sour cream
Provided by Chris Salicrup
Categories Appetizers
Yield 25 latkes
Number Of Ingredients 8
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!
Nutrition Facts : Calories 56 calories, Carbohydrate 9 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, Sugar 1 gram
MAX & BENNY'S POTATO LATKES
Make and share this Max & Benny's Potato Latkes recipe from Food.com.
Provided by DeSouter
Categories Potato
Time 1h
Yield 35-40 latkes
Number Of Ingredients 9
Steps:
- Combine all ingredients in a large mixing bowl until consistency is smooth.
- Scoop out 3 oz portion in a sprayed frying pan apx.
- 2-3 minutes each side.
- Remove and set aside.
- After all pancakes are done, put them in another pan with canola oil to fry them golden brown.
- Served with applesauce and sour cream.
Nutrition Facts : Calories 51.4, Fat 1, SaturatedFat 0.3, Cholesterol 36.3, Sodium 102.2, Carbohydrate 8.5, Fiber 0.9, Sugar 0.5, Protein 2.2
CLASSIC POTATO LATKES
This recipe is for a classic, unadorned latke; the kind your Bubbe used to make. No kohlrabi or cumin here. Serve them hot and make more than you think you need. They go fast.
Provided by Melissa Clark
Categories brunch, dinner, lunch
Time 45m
Yield About 3 dozen
Number Of Ingredients 8
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.
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