CRISPY POTATO LATKES
I love potato pancakes, but this recipe far exceeds any I've ever tried. I recently saw Tyler Florence make these on Food 911, and I couldn't wait to make them. I hope you enjoy them as my hubby & I do!
Provided by Jodee Patterson
Categories Potato
Time 34m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Using a box grater, coarsely grate the potatoes lengthwise, and grate onions.
- Put the grated potatoes and onions together in cheesecloth or a towel and twist it to squeeze out all the excess liquid.
- Put the dry potatoes and onions in a bowl and season with salt and pepper to personal preference.
- Fold in the egg whites and chives to bind the mixture together.
- Heat a large non-stick skillet over medium heat and coat with 1/4 inch of oil.
- For each pancake, take about 2Tblsp of the potatoe mixture and drop into the hot oil; gently flatten with a spatula so they fry up thin and crispy.
- Fry for 3-4 minutes on each side, until golden.
- Remove to paper towels to drain, season with salt while the potato pancakes are still hot.
- Continue frying rest of mixture, adding more oil as needed, until all of the mixture is used up.
- Serve immediately with desired condiment (applesauce or sour cream), if desired.
- This recipe yields (about) 20 pancakes (4")each in size.
CRISPY POTATO LATKES
Crispy potato latkes are more than just Hanukkah hash browns-they're a crispy/creamy treat for everything from breakfast in bed to a midnight snack. Vegetable oil works great, but duck fat or (mmm!) schmaltz makes them extra awesome.
Provided by Jenn Louis
Categories side-dish
Time 1h
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Line a large mixing bowl with a clean dish towel. Position the box grater in the bowl and grate the potatoes and onion using the largest holes. Bundle the towel and wring out the excess water into the bowl. The more moisture you release, the crispier the latkes will be. Discard the liquid.
- Heat duck fat, schmaltz, or oil in a large skillet over medium-high heat until shimmering (about 350 degrees F). Meanwhile, in a large bowl mix grated potatoes and onion with 2 eggs, flour, matzo meal, and salt until there's no visible flour. If the mixture seems dry and it's not holding together, add one more egg.
- Using your hands, form the latke mixture into golf ball-sized balls, then flatten slightly into thick pancakes. Gently place them one at a time into the oil, which should bubble around the latke but not burn the edges. Fill the pan with just enough latkes so they don't overcrowd the pan (you'll probably get about a half-batch in). Fry until golden on one side, 1-2 minutes. Flip and fry the other side until golden, 1-2 more minutes.
- Remove latkes to a wire rack fitted over a parchment-lined baking sheet. Finish cooking the inside by baking, 10-12 minutes.
- Remove from the oven and sprinkle both sides with salt and pepper. Serve immediately with sour cream and applesauce.
POTATO LATKES
Make and share this Potato Latkes recipe from Food.com.
Provided by Joy1996
Categories Potato
Time 10m
Yield 32 latkes
Number Of Ingredients 5
Steps:
- In a large bowl, combine egg, meal, 1/8t.
- salt and a dash pepper.
- Rinse potatoes; pat dry with paper towels.
- Stir potatoes and onion into egg mixture.
- In a large skillet, heat 1/4c.
- cooking oil over med.
- heat.
- For each latke, spoon about 2T.
- batter into the hot oil; spread to make a circle about 2 1/2" in diameter.
- Cook for about 2 1/2 minutes or until golden brown; turn and cook on the other side the same amount of time.
- Add more oil during the cooking as necessary.
- Drain on paper towels and serve with applesauce or sour cream.
- Makes approximately 32 latkes.
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
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
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
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
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.
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4/5 (1)Total Time 1 hr 30 minsCategory Asian Diabetic RecipesCalories 100 per serving
- Toss shredded potato, onion, shallots and salt in a medium bowl. Transfer to a sieve set over a large bowl; let drain for about 15 minutes. Squeeze the potato mixture, a handful at a time, over the bowl to release excess moisture (don't oversqueeze--some moisture should remain). Transfer the squeezed potato mixture to another large bowl. Carefully pour off the liquid, leaving a pasty white sediment--potato starch--in the bottom of the bowl. Add the starch to the potato mixture. Stir in egg.
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