Best Potato Latkes Recipes

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POTATO LATKES

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 2 servings

Number Of Ingredients 6



Potato Latkes image

Steps:

  • Peel the potatoes and grate them on a box grater. Wrap the grated potatoes in a kitchen towel and squeeze out as much liquid as possible. Combine the potatoes in a bowl with the egg, flour, salt and pepper. Mix well.
  • Melt the clarified butter in a large saute pan over medium heat. Place a tablespoon of the potato mixture into the sizzling butter and cook for 2 minutes. Turn the pancakes over and cook for another 2 minutes, or until crisp on the outside and golden brown. Serve the pancakes hot from the skillet.

2 large baking potatoes
1 extra-large egg, whisked
3 tablespoons all-purpose flour
1 1/4 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons clarified butter

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



Classic Potato Latkes image

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.

2 large Russet potatoes (about 1 pound), scrubbed and cut lengthwise into quarters
1 large onion (8 ounces), peeled and cut into quarters
2 large eggs
1/2 cup all-purpose flour
2 teaspoons coarse kosher salt (or 1 teaspoon fine sea salt), plus more for sprinkling
1 teaspoon baking powder
1/2 teaspoon freshly ground black pepper
Safflower or other oil, for frying

POTATO LATKES

Provided by Food Network

Categories     side-dish

Time 32m

Yield 4 Servings

Number Of Ingredients 6



Potato Latkes image

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.

1-1/2 pounds russet potatoes peeled
1/4 cup finely chopped shallots
2 large eggs, lightly beaten
2 tablespoons flour (or more) or matzo meal (during Passover)
1 1/2 teaspoons salt and freshly ground black pepper
Vegetable oil for frying

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



Potato Latkes I image

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

2 cups peeled and shredded potatoes
1 tablespoon grated onion
3 eggs, beaten
2 tablespoons all-purpose flour
1 ½ teaspoons salt
½ cup peanut oil for frying

FOOLPROOF POTATO LATKES

This is my mother's latke recipe which has been a smashing hit at dozens of Chanukah parties. The secret is in the potatoes, which are crushed rather than grated, resulting in a light, crispy latke.

Provided by basg101

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 40m

Yield 5

Number Of Ingredients 7



Foolproof Potato Latkes image

Steps:

  • Place 1/4 of the potatoes, onion, eggs, salt, flour, and baking powder in the work bowl of a food processor; pulse several times until the vegetables are finely chopped. Add the rest of the potatoes, and pulse again until all the potatoes are finely chopped and the mixture is thoroughly combined.
  • Heat canola oil in a skillet over medium heat. Scoop up about 1/3 cup of the potato mixture per latke, and place into the hot oil. Fry the patty until brown and crisp on the bottom, flip it, and cook the other side until brown, 2 to 3 minutes per side. Repeat with the rest of the potato mixture, replenishing the oil as needed. Serve hot.

Nutrition Facts : Calories 288.8 calories, Carbohydrate 36.8 g, Cholesterol 74.4 mg, Fat 13.4 g, Fiber 4.6 g, Protein 6.8 g, SaturatedFat 1.5 g, Sodium 1067.8 mg, Sugar 3.4 g

4 potatoes, peeled and cubed
1 onion, chopped
2 eggs
2 teaspoons salt
2 tablespoons all-purpose flour, or as needed
1 teaspoon baking powder
¼ cup canola oil, or as needed

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



Potato Latkes image

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.

2 pounds russet potatoes, peeled
1 medium onion
1/2 cup chopped green onions
1 large egg, lightly beaten
1 teaspoon salt
1/4 teaspoon pepper
Oil for frying
Optional toppings: applesauce, sour cream, lox, chives, pearl onions and lemon wedges

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



Potato Latkes Recipe by Tasty image

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

¾ medium yellow onion, peeled and cut into large pieces
3 medium russet potatoes, peeled and cut into large pieces
¼ cup all purpose flour
1 teaspoon kosher salt
2 large eggs
vegetable oil, for frying
1 cup cinnamon applesauce, for serving
sour cream, for serving

BEST EVER POTATO LATKES

I've had many latkes in my life, those made with matzah meal, with flour, all sorts of vegetables, and they're all good but last year I decided to make mine with potato starch and OMG! They were so much better than anything I ever had so try these and remember to stock up on potato starch at Passover time as it has a very long shelf life. I don't give salt measurements as potatoes are never exact so start out by making one latke and add more salt to the next one if needed, just don't skimp on it as the salt and pepper really give it the great taste. If you choose to shred your potatoes instead of grating make sure your flame is on medium low or it won't cook thoroughly. You can also expect a lot of liquid to accumulate. Just be sure to stir everything well before frying each batch and leave the liquid behind.

Provided by scancan

Categories     Lunch/Snacks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8



Best Ever Potato Latkes image

Steps:

  • Finely grate the onion.
  • Grate or shred the potatoes by using the pulse button on your food processor (don't make it overly fine as you don't want it to be too liquidy).
  • Add remaining ingredients and mix well.
  • You will have to experiment with the salt a bit as it varies with the size of the potatoes, so fry one first and make adjustments as needed.
  • Fry in hot oil over a medium flame (not high or the interior won't cook well).
  • Serve immediately with your favorite accompaniments (sour cream, applesauce or just plain which I think is the best).
  • Enjoy!

Nutrition Facts : Calories 185.9, Fat 1.8, SaturatedFat 0.6, Cholesterol 62, Sodium 38, Carbohydrate 36.8, Fiber 3.9, Sugar 2, Protein 6.1

4 medium russet potatoes, cut into chunks
1 small onion
5 tablespoons potato starch
1/4 cup matzo meal
2 eggs
salt
fresh black pepper, ground
oil, for frying

BEST POTATO ZUCCHINI LATKES

The method for these latkes is what makes them stand apart from ordinary potato or potato zucchini latkes. These are so fabulous they even taste great cold!

Provided by Ashrei

Categories     Potato

Time 1h

Yield 24-36 latkes, 24-36 serving(s)

Number Of Ingredients 9



Best Potato Zucchini Latkes image

Steps:

  • Finely shred potatoes. Soak potatoes in cold water to remove starch. (A flour sack towel works well for this- place towel in a bowl with edges hanging over the sides. Put the potatoes in the bowl and cover them with cold water.) After 10-15 minutes squeeze out potatoes, rinse bowl, and repeat the soaking process one or two more times as needed to remove all the "pink," or "white" starch which sinks to the bottom of the bowl.
  • While potatoes are soaking finely chop the parsley, and finely shred the zucchini and onion. Put onion and zucchini in a colander to drain off excess juice. You can carefully press out even more juice. The key to the success of these latkes is washing the starch from the potatoes and removing any excess liquid from the vegetables.
  • After the final soak, squeeze out as much water as possible from the potatoes. If using a towel, then twist the top of the towel continuously, squeezing the potatoes into a ball, and wringing out all the fluid. Combine potatoes, zucchini, onion, parsley, salt, herb seasoning, eggs and flour in a large bowl and mix well.
  • Heat oil in a medium skillet until the surface is shimmering. Add large spoonfuls of latke batter to the oil and shape them into pancakes about 1/4 inch thick. Fry until golden brown (approximately 6 minutes each side).

6 large potatoes, peeled
2 large zucchini, unpeeled
1 medium onion
1 tablespoon kosher salt
2 teaspoons blended herb seasoning mix or 2 teaspoons monterey style seasoning
6 eggs
1 2/3 cups flour
1/4 cup parsley
1/4 cup cooking oil

LAURA'S POTATO LATKES RECIPE BY TASTY

Matt's mom, Laura, shows him how to make their family's most cherished recipe: latkes. She teaches him that just 4 simple ingredients can transform into a lacy, crispy and delicious side dish. Her secret is incorporating the leftover potato starch that remains in the bottom of the bowl after grating the potatoes.

Provided by Matt Ciampa

Categories     Sides

Time 50m

Yield 1 Serving

Number Of Ingredients 9



Laura's Potato Latkes Recipe by Tasty image

Steps:

  • Peel the potatoes, adding them to a large bowl filled with water as you work to prevent browning.
  • Dry the potatoes, then shred on the large holes of a box grater into a large. Shred the onion into the same bowl on the small holes of the box grater.
  • Transfer the potato mixture to a nut milk bag or a clean kitchen towel and squeeze tightly over the bowl to wring out any excess liquid. Set the liquid aside to let the starch settle to the bottom of the bowl, then carefully pour off the liquid on top, leaving the potato starch in the bottom of the bowl.
  • In a clean large bowl, combine the shredded potatoes and onions, potato starch, 1 egg, salt, and pepper and gently mix to combine. If the mixture seems too dry and crumbly, add another egg. Add 1 tablespoon matzo ball mix and stir to incorporate, adding up to 1 tablespoon more matzo ball mix if the mixture isn't holding together.
  • Pour the oil into a large pan to reach a depth of ¼ inch. Heat over medium heat. Using a 2-tablespoon cookie scoop, add the potato mixture to the pan, gently pressing down to the desired thickness. Add another scoop or two of the potato mixture, being careful not to overcrowd the pan. Cook for 3-4 minutes until the edges begin to crisp and the bottom is golden brown. Carefully flip the latkes and cook for another 3-4 minutes, until golden brown on the other side. Transfer to a wire rack and season with salt. Repeat with the remaining latkes.
  • Serve with applesauce and sour cream.
  • Enjoy!

3 large russet potatoes
½ medium yellow onion
2 large eggs
kosher salt, to taste
freshly ground black pepper, to taste
1 tablespoon matzo ball mix, or more as needed
1 cup vegetable oil, plus more as needed
applesauce, for serving
sour cream, for serving

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



Classic potato latkes image

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

4 Maris Piper potatoes, peeled
1 medium onion
2 large eggs
2 tbsp plain flour or matzoh meal
vegetable, peanut or canola oil, for frying
soured cream
smoked salmon
finely chopped chives
apple sauce

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  • Peel and Grate Potatoes and Onion. Peel potatoes and onion; cut potatoes in half crosswise. Grate potatoes and onion on the large holes of a box grater to make long strands.
  • Drain Grated Potatoes and Onion. Transfer grated potato-onion mixture to a col‑ander placed over a large bowl; press mixture firmly to release liquid.
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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.
From stevehacks.com


THE BEST POTATO LATKES RECIPE EVER - CBS PITTSBURGH
Place the potato and onion mixture in a large bowl. Add the eggs, salt and corn starch. Totally combine and mix all ingredients together. Heat 1/4 inch of Canola oil in a large skillet. Use your ...
From cbsnews.com


BEST POTATO LATKES RECIPES AND POTATO LATKES COOKING IDEAS
Typically made by grating potatoes, adding seasoning and holding the mixture together with an egg, potato latkes are a classic fried food served during Hanukkah. This recipe keeps things traditional with a simple list of ingredients.Courtesy of Emily Paster, West of the Loop
From thedailymeal.com


BEST POTATO LATKES WITH CARAMELIZED ONION SOUR ... - FOOD …
In a large bowl, mix together the breadcrumbs, lemon juice, eggs, a few turns of black pepper and the potato mixture. Stir in the scallions. Step 5. In a large skillet, heat 1/4 inch of oil over medium-high heat until shimmering; it’s ready when a strand of …
From foodnetwork.ca


EASY POTATO LATKES RECIPE (PERFECTLY CRISPY)
Mix gently until fully combined. 4. Fry the latkes Heat a large skillet (I prefer non-stick) over medium-high heat with about 1/8 inch of olive oil. When the oil is shimmering, scoop a 1/4 cup of the latke mixture into the pan and flatten with a spatula. Fry the mixture for 4-5 minutes, or until crispy.
From jz-eats.com


CRISPY CLASSIC POTATO LATKES RECIPE - LENA'S KITCHEN
How To Make Potato Latkes. Once the potatoes and onions are shredded and drained, mix them in a bowl with the eggs, flour, and salt. Heat the oil in a skillet and drop in spoonfuls of the latke mixture. Cook for 1 minute before pressing them down with a spatula. Flip them over when they’re golden brown and cook for another few minutes on the other side. Transfer the fried latkes to a paper towel-lined plate.
From lenaskitchenblog.com


LATKES 101: HOW TO MAKE THE BEST POTATO PANCAKES - TODAY
The best potatoes for frying are the varietals that have the highest starch content, leading to crispy latkes that hold together. Russet is usually the top choice, but Idaho, Yukon Gold or other ...
From today.com


{UPDATED} TOP 10 BEST POTATO GRATER FOR LATKES {GUIDE & REVIEWS}
2. Ourokhome Rotary Cheese Grater Shredder, Speed Kitchen Manual Round Mandolin Slicer Grinder for... Check Out Price. 3. Professional Box Grater, Stainless Steel with 4 Sides, Best for Parmesan Cheese, Vegetables, Ginger,... Check Out Price. 4. Better Houseware Safety Grater, Silver. Check Out Price.
From toptenatoz.com


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