BAKED POTATO LATKES
We love to eat potato skins, but I got tired of just using the starch that we scooped out for mashed potatoes. I thought: 'Hmmm, latkes, that could be interesting.' So I tooled around with a the basics of latkes until I had a recipe that I liked. They were such a hit with the family that it's been a staple ever since.
Provided by Bronson McKinley
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 20m
Yield 5
Number Of Ingredients 8
Steps:
- Pour potatoes, onion, garlic, salt, ground peppercorns, flour, and eggs into a bowl, respectively. Fold mixture together with a rubber spatula until ingredients are well coated with egg and garlic, salt, and pepper are evenly mixed throughout. Break up any large potato chunks.
- Heat oil in a deep-fryer or large skillet to 375 degrees F (190 degrees C).
- Form latke dough into baseball-size balls and flatten into 1-inch thick rounds.
- Working in batches, place latkes in hot oil and cook until edges are a rich brown, 3 to 5 minutes. Flip latkes using a slotted spoon and cook until crisp and golden brown, 2 to 3 minutes more. Transfer to a paper towel-lined plate to cool.
Nutrition Facts : Calories 219.1 calories, Carbohydrate 25.6 g, Cholesterol 74.4 mg, Fat 11 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 1.8 g, Sodium 731.2 mg, Sugar 2.8 g
OVEN-FRIED LATKES
Using the oven to make crisp latkes saves a lot of calories and fat-and hassle! You can cook a large batch quickly in a very hot oven. Egg white takes the place of a whole egg, keeping the cholesterol low.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings (16 latkes)
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F. Mist a baking sheet with the cooking spray.
- Peel the potatoes and then grate on the large holes of a box grater. Transfer to a fine-mesh sieve and squeeze out as much liquid as possible into a bowl. Let the liquid settle for about 10 minutes, and then pour off the watery liquid, reserving the potato starch.
- Beat the egg white in a large bowl until it holds a soft peak. Gently fold in the potatoes, scallions, reserved potato starch, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Drop the mixture by tablespoons on the prepared baking sheet, spacing the latkes about 2 inches apart. Gently spread and flatten into 2 1/2-inch rounds. Roast until the bottoms are browned, 8 to 10 minutes. Flip and roast until the potatoes are cooked through and the bottoms are spotted brown, 4 to 6 minutes.
- Serve with the applesauce and sour cream.
DINA'S BAKED LATKES
From vegfamily.com originally. The tofu mix takes the place of the egg as binder. You may add more spices or onion and garlic to taste.
Provided by That is Dr House to
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat 400F oven. Chop 1/2 potatoes coarsely.
- Place them, the tofu, onion and garlic into food processor. Process to Mixed well.
- Place in bowl. Shred the remaining potatoes, discarding liquid and add with remaining ingredients to tofu mix.
- Stir until well blended. 1/4 cup per pancake. Spoon onto cookie sheet. Flatten tops with turner. Bake for 15 minutes or until golden.
- Serve with applesauce and soy sour cream.
Nutrition Facts : Calories 273.4, Fat 1.8, SaturatedFat 0.3, Sodium 409.7, Carbohydrate 57.1, Fiber 6.9, Sugar 3.6, Protein 9.1
POTATO LATKES
Steps:
- In a food processor grate the potatoes. Line a sieve with cheesecloth and transfer potatoes to the sieve. Set sieve over a bowl, twist cheesecloth into a pouch, squeezing out some moisture. Let mixture drain for 15 minutes. After 15 minutes, pour off liquid from the bowl but leave the white potato starch that settles in the bottom of the bowl.
- To that starch add shallots, eggs, flour, 1-1/2 teaspoons of salt and freshly ground pepper. Return drained potatoes to this mixture and toss to combine.
- Preheat oven to 200 degrees. Line a baking pan with paper towels. When you are ready to eat, in a large skillet heat 1/4 inch of oil over medium high heat until hot. Drop heaping tablespoonfuls of potato mixture and cook for 3 to 4 minutes a side; latkes should be golden and crisp on both sides. Eat right away or keep warm in oven. Serve with applesauce or sour cream or cottage cheese mixed with sour cream.
POTATO LATKES
This potato latke recipe is tasty at any meal. For the ultimate crispiness, squeeze out all the liquid from the grated veggies before you fry them up. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 2 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 115 calories, Fat 7g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 205mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
BAKED ZUCCHINI POTATO LATKES
this is probably not at all traditional but it is way healthier and very tasty. easy and quick enough to throw together after work and it will use up some of the garden's bounty. i just eyeball this so all measurements are approximate. feel free to improvise. you can use more or less potato and zucchini, you just may need to add a bit more egg or flour to get it to come together nicely.
Provided by spiritussancto
Categories Lunch/Snacks
Time 45m
Yield 12-14 latkes, 3-4 serving(s)
Number Of Ingredients 10
Steps:
- shred the potato and zucchini with a cheese grater, chop the onion. mix together with the salt and let sit for 10 min to draw out some of the liquid.
- drain the veggies well, give them a little squeeze. they don't have to be perfectly dry but do the best you can.
- mix in the remaining ingredients, preheat the oven to 425f and line a baking sheet with parchment paper. just greasing it wont work, they'll stick anyways.
- form the mix into little cakes about 1/2 inch thick by 2-3 inches around. bake for 10-15 min, flip and bake another 10-15 min or until crispy and browned on both sides.
- serve with sour cream with chopped green onion mixed inches.
CLASSIC POTATO LATKES
Serve these potato latkes with apple sauce, or smoked salmon with a dollop of soured cream. Traditionally made for Hanukkah, they're great all year round
Provided by Fracine Kowalsky
Categories Breakfast, Lunch
Time 35m
Yield Makes 12 large or 24 small
Number Of Ingredients 9
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.
Nutrition Facts : Calories 114 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.04 milligram of sodium
POTATO LATKES
Looking for the best potato latkes recipe? You've found it. This classic, easy latke recipe yields crisp, golden brown potato pancakes every time.
Categories Onion Potato Side Hanukkah Winter Pan-Fry Kosher Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 12 to 16 latkes
Number Of Ingredients 6
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.
More about "baked latkes recipes"
17 BEST LATKE RECIPES FOR HANUKKAH 2021 | EPICURIOUS
From epicurious.com
- Our Favorite Latkes. Fried in a mix of vegetable oil and flavorful schmaltz (rendered chicken fat), these latkes are our favorite for good reason. To cut your cooking time in half, use two skillets to fry simultaneously.
- Silver Dollar Latkes. Sure, this recipe can make standard-size latkes, but the mini versions make for a great starter. Silver dollar latkes are just right for noshing while chatting.
- Potato Latkes. If you want to make these traditional latkes ahead of time, you can. They can be reheated in a 350°F oven for about 6 minutes. Get This Recipe.
EASY BAKED LATKES RECIPE - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
5/5 (223)Uploaded 2020-11-17Category Side DishPublished 2011-12-15
- Preheat oven to 450 degrees F. Line a rimmed baking sheet with unbleached parchment paper marked as safe for high heat baking. Spray the parchment paper with oil.
- Grate the potatoes using your food processor’s grating attachment. Wipe the food processor clean with a paper towel, and use the food processor's standard blade to chop the onion.
- Place the shredded potatoes and the chopped onion in a colander over a bowl and press firmly with your hands, repeatedly, to remove as much liquid as possible.
CLASSIC POTATO LATKES RECIPE - CRISPY JEWISH ... - TORI AVEY
From toriavey.com
- Before you begin making the latkes, place your wire cooling rack close to the area where you will be frying the latkes. Place a layer of paper towels below the cooling rack to catch excess oil. Cut the potatoes into large chunks and shred using a hand grater or food processor shredding attachment with large holes (large shreds). I really recommend using the food processor, it saves a ton of time and will help you avoid tears when grating the onion.
- Meanwhile, grate the onion using the grater or food processor attachment with fine holes (small shreds).
OVEN-FRIED POTATO LATKES - ONCE UPON A CHEF
From onceuponachef.com
- Peel the potatoes, then coarsely grate them with the onion together in a food processor or by hand using a box grater. Place the potato and onion mixture in a fine sieve and press down firmly with a wad of paper towels to remove excess moisture. Stir and repeat a few times with fresh paper towels until the liquid is mostly drained. Transfer the potato and onion mixture to a large bowl and mix in the eggs, salt, baking powder, and flour.
- Fill two heavy non-stick rimmed baking sheets with 1/2 cup oil each. Place the pans in the oven for 10 minutes to heat the oil. Wearing oven mitts, very carefully remove the pans from the oven. Drop the batter by the 1/4-cupful onto the baking sheets, spacing the latkes about 1-1/2 inches apart. Using the bottom of the measuring cup or a spoon, press down on the latkes to flatten just slightly. Bake for 15 to 20 minutes, or until the bottoms are crisp and golden. Carefully remove the pans from oven and flip the latkes (tongs are the best tool as a spatula may cause oil to splatter). Place the pans back in the oven and cook until the latkes are crisp and golden brown all over, about 10 minutes more. Remove the pans from the oven and transfer the latkes to a large platter lined with paper towels. Serve immediately with sour cream or apple sauce, if desired.
CRISPY BAKED LATKES - WEDNESDAY NIGHT CAFE
From wednesdaynightcafe.com
- Preheat oven to 425 degrees. Prepare at least 2 nonstick baking pans. You will need 2 half-sheet pans (18” x 13”) or 1 (2/3) sheet pan (15” x 21”) and a second smaller pan. Divide 6 tablespoons oil between the 2 pans, based on size, and use a pastry brush to spread oil over the entire surface of each pan. Set aside.
- Grate potatoes with a food processor or by hand into a large mixing bowl. I use the KitchenAid coarse shredder attachment. (That attachment should be used on speed 4.)
HOMEMADE POTATO LATKES RECIPE OR POTATO PANCAKES
From cookingnook.com
- Grate the potatoes and onion in a food processor fitted with the grater blade. Turn out on to a clean dish towel and wrap, twisting the edges to squeeze out all of the liquid.
- Heat 1 inch of oil in a large, heavy-bottom skillet. Drop tablespoons of the potato mixture into the hot oil and cook for 2 minutes, until well browned on the bottom. Turn and cook 1-2 minutes on the other side or until well browned.
HOW TO MAKE CLASSIC LATKES: THE EASIEST, SIMPLEST METHOD ...
From thekitchn.com
- Heat the oven and fit one baking sheet with paper towels and another with a cooling rack. Arrange a rack in the middle of the oven and heat to 200°F. Line 1 rimmed baking sheet with a double layer of paper towels. Fit a wire cooling rack into another baking sheet. Set both aside.
- Prepare the potatoes. Scrub the potatoes well, but do not peel. Cut each potato in half crosswise.
- Grate potatoes and onion with a food processor. Grate the potatoes and onion using the shredding disk of a food processor.
POTATO LATKE RECIPE | JAMIE OLIVER POTATO RECIPES
From jamieoliver.com
- Place in the middle of a clean tea towel and wring out the liquid, then transfer to a large bowl.Add the flour and crack in the eggs, season with sea salt and black pepper, then mix well to combine.
BAKED POTATO LATKES RECIPE | EATINGWELL
From eatingwell.com
- Shred potatoes on a box grater set over a clean kitchen towel. Wrap the potatoes in the towel and squeeze out the liquid until they are very dry. Stir potatoes into the egg mixture to combine. Add flour and gently stir to combine.
BEST-EVER POTATO LATKES RECIPE - NIKI RUSS ... - FOOD & WINE
From foodandwine.com
- In a colander set over a large bowl, toss the potatoes with the onion and squeeze dry. Let the potatoes and onion drain for 2 to 3 minutes, then pour off the liquid in the bowl, leaving the starchy paste at the bottom. Add the potatoes and onion, along with the eggs, scallions, matzo meal, butter, salt, pepper and baking powder; mix well.
- In a large skillet, heat an 1/8-inch layer of oil until shimmering. Spoon 1/4-cup mounds of the latke batter into the skillet about 2 inches apart and flatten slightly with a spatula. Fry the latkes over moderately high heat, turning once, until golden and crisp, 5 to 7 minutes. Transfer the latkes to paper towels to drain, then transfer to a platter. Repeat to make the remaining latkes, adding more oil to the skillet as needed. Serve with applesauce, sour cream, smoked salmon and salmon roe.
OVEN BAKED POTATO LATKES BY LIFE IS BUT A DISH
From lifeisbutadish.com
- Defrost the hashed browns in the fridge overnight or on the counter for several hours. Once defrosted, place the potatoes in a strainer and squeeze out all the extra liquid. I use a paper towel or clean dish towel to get out as much moisture as possible.
- Preheat the oven to 425 degrees. In a large bowl mix the potatoes, onion, eggs, flour, salt, garlic powder and pepper until well combined. If mixture seems very wet, add a couple more tablespoons of flour. Mixture should be slightly wet, but able to hold together if pressed gently.
- Grease a baking sheet with avocado oil. Don’t be shy, you don’t want the potatoes to stick! Scoop about a golf ball sized amount of the mixture and form a flat pancake like latke with your hands. Try to make sure the latke is the same thickness throughout so it cooks evenly. It doesn’t have to be perfect, they’re meant to look rustic and those crispy edges are the best!
THE BEST BAKED LATKES [GLUTEN-FREE - THE HEALTHY MAVEN
EASY-DOES-IT LATKES - KING ARTHUR BAKING
From kingarthurbaking.com
- Preheat the oven to 400°F. Lightly grease two large cookie sheets with rims; we use 18" x 13" half-sheet pans., Grate or shred the potatoes fine, or medium-fine; no need to peel them first, though they should be washed.
- We like to use the fine shredding attachment on our test kitchen Cuisinart., Wrap the grated potatoes in a cotton dish towel (a flour sack towel works well), and twist the towel closed at the top.
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