Lacy Potato Pancakes Latkes Recipes

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!

Steps:

• Wash and peel the potatoes.
• Grate the potatoes with a grater or food processor.
• (You can grate them into a bowl of salted water to keep them from discoloring. Otherwise they discolor about as fast as you can grate them, although it doesn't hurt anything if you use them right away). Drain off all liquid, and squeeze the excess liquid out by hand.
• (Do this even if you don't soak them in the salted water.) Beat the eggs and mix with the grated potatoes and other ingredients, except the oil.
• Heat about 1/2 inch of oil in a skillet over medium high heat until very hot.
• Drop potato mixture by heaping tablespoons into oil (about 4 at a time).
• Use a pancake turner to flatten them out.
• Fry to golden brown on both sides (about 3 minutes per side).
• Drain on paper towels.
• Serve topped with applesauce or sour cream.

Steps:

• Grate potatoes and onion into a bowl or pulse in food processor. Drain any excess liquid, then add the eggs, matzo meal, salt and pepper.
• Heat a large skillet over medium-high heat. Spoon the mixture into hot oil forming small pancakes. Cook until underside is golden, about 2 to 3 minutes. Flip pancakes and cook until other side is golden and potatoes are cooked through, about 2 minutes more. Serve hot with sour cream or applesauce.

Steps:

• 1. Grate potatoes either using the largest holes on a four-sided hand grater, or the grater attachment on a food processor.
• 2. Place potatoes in a colander and rinse under cold water to remove the starch and be sure to allow potatoes to drain well.
• 3. Grate onion, removing any excess moisture by placing in colander and pressing with the back of a wooden spoon.
• 4. Combine potato and onion.
• 5. Beat eggs into mixture; stir in flour, baking powder, salt and pepper.
• 6. If using a food processor, combine ingredients using plastic knife attachment so potatoes remain in grated pieces.
• 7. Heat 1/8\\\" of oil in a large skillet.
• 8. For each pancake, drop about 2 tablespoons of batter into the oil and flatten with the back of a wooden spoon; the flatter the pancake, the crisper it will be.
• 9. Brown well on both sides.
• 10. Drain well on paper towels.
• 11. Keep the cooked pancakes warm in a 100 degree oven.
• 12. Serve with pink cinnamon applesauce (see recipe) and/or sour cream.
• 13. Makes about 2 dozen regular size or 5 dozen miniatures.
• 14. Pancakes may be made ahead of time and refrigerated between layers of waxed paper when cooled.
• 15. To reheat, place in a single layer on an ungreased cookie sheet.
• 16. Bake uncovered at 450 for 5 minutes, or until crisp and hot.

Steps:

• Finely grate potatoes; drain any liquid. Place potatoes in a large bowl. Add egg, onion, flour, salt, pepper and garlic powder; mix well. , In a large skillet, heat 1/8 in. of oil over medium heat. Drop batter by 1/4 cupfuls; press lightly to flatten. Fry until golden brown on both sides. Serve immediately.