POTATO PANCAKES (LATKES)
Provided by Food Network
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 9
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.
OUR FAVORITE LATKES
These ultimate latkes have fluffy, pillowy-soft centers with crisp, golden brown edges. To cut your cooking time in half, use two large skillets to fry twice the batches at once.
Provided by Rhoda Boone
Categories Hanukkah Frankenrecipe Potato Fry Pan-Fry snack Appetizer
Yield Makes about 4 dozen latkes
Number Of Ingredients 12
Steps:
- Preheat oven to 250°F. Set racks in upper and lower thirds of oven. Place wire cooling racks in the rimmed baking sheets and place in the oven.
- Using a food processor with a grating insert, grate the potatoes and then the onions, transferring grated vegetables to a large bowl when the bowl of the food processor is filled. Alternately, use a box grater. Working in batches, place the potatoes and onions in a clean dishtowel and thoroughly wring out the excess liquid over the sink, then transfer the potato-onion mixture to a large bowl. The more liquid you remove, the crispier your latkes will be, so take your time and use several dish towels if necessary. Reserve the potato-onion mixture.
- In another large bowl, whisk together the matzo meal, salt, and pepper. Add the eggs and whisk to combine. Add the potato-onion mixture and mix well.
- In a large skillet over medium heat, melt equal parts schmaltz and oil (or oil only if omitting the schmaltz) until a scant 1/4-inch depth of fat is reached. Drop 2 tablespoons of latke mixture into the hot fat, spacing them 2 inches apart. Flatten latkes slightly using a spatula and cook, turning once, until crisp, golden brown, and cooked through, 3 to 4 minutes per side.
- Transfer latkes to wire racks and season with salt; return to the oven to keep warm; season with salt. As you remove latkes from the pan, replace them with fresh spoonfuls of potato mixture to maintain oil temperature. Add additional schmaltz and/or oil around the edge of the pan as needed to maintain a scant 1/4-inch depth of fat.
- Keep latkes warm in oven and serve hot with applesauce or sour cream.
MATZO MEAL LATKES
Steps:
- 1. In a large bowl, combine matzo meal, salt, and sugar. Set aside.
- 2. Separate egg whites and yolks. Beat egg yolks, and combine with water. Add the yolk mixture to the matzo meal mixture, and let it stand for 30 minutes.
- 3. Beat egg whites with an electric mixer until they are stiff, and fold them into the matzo meal mixture. Add grated onion.
- 4. Heat corn oil until it sizzles in a deep skillet. Lower heat, and, using a cooking spoon, spoon batter into the pan, creating thin pancakes 3 to 4 inches in diameter. Fry for several minutes, turning when the pancake is firm and the bottom side is golden brown. Fry for another few minutes until the other side is done. Drain on paper towel. Serve with applesauce and/or sour cream.
MATZO MEAL PANCAKES
This is a great brunch dish, during Passover and any other time of the year. It can be served with cranberry sauce, applesauce mixed with fruit compote, maple or blueberry syrup or just plain with meat & cheese dishes.
Provided by Manami
Categories Breakfast
Time 15m
Yield 12 pancakes, 4 serving(s)
Number Of Ingredients 6
Steps:
- Beat eggs and combine with cold water, salt, 2/3 of the grated onion and enough matzo meal to make a stiff batter that will drop from the spoon.
- Heat the butter, margarine or vegetable oil in a heavy skillet and add remaining onion for flavor.
- Drop batter from spoon to form round cakes and fry until brown before turning over to brown on underside. (I imagine these could be baked on an oiled baking sheet in a 350F until golden brown).
- Lift out one at a time and drain thoroughly on paper towel, before serving.
- Enjoy!
MATZO LATKES
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon oil in a small skillet set over medium-high heat. Add onions, and saute until translucent; set aside. Place matzo in a food processor, and process until coarsely ground; you should have 1 1/2 cups crumbs, or meal. Set aside. Place cottage cheese in the clean bowl of the food processor, and blend until smooth.
- In a medium bowl, combine 1/2 cup matzo crumbs, cottage cheese, sauteed onions, egg, and 2 tablespoons snipped chives; season with salt and pepper. Cover with plastic wrap, and refrigerate for 30 minutes.
- Place remaining 1 cup ground matzo in a shallow dish. Evenly divide chilled mixture into quarters, and using your hands, flatten each part into a 4-inch round. Dredge in ground matzo, and set aside on a plate.
- Heat 1 tablespoon oil in a medium nonstick saute pan over medium-high heat. Cook latkes, turning once, until browned on both sides. Transfer to a paper towel-lined plate to drain. Roll salmon slices into rosettes. Serve latkes with a dollop of horseradish cream and a salmon rosette; garnish with chives.
WHOLE WHEAT MATZO LATKES
Whole grains add flavor to pancakes, and they do the trick with latkes too. Beaten egg whites make these light as clouds, as long as you eat them right out of the pan. A sprinkle of sugar adds a crunchy contrast for breakfast, or leave out the sugar from this recipe and serve them as a side dish for roast chicken or brisket.
Provided by Nick Fox
Categories breakfast, brunch, dinner, easy, lunch, quick
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Beat egg whites until stiff.
- Mix matzo meal with 1/2 cup cold water. Let it soak for 2 to 3 minutes, then mix in wheat germ, salt, sugar and cinnamon. Mix the egg yolks in well.
- Put a 1/4 inch of oil in a pan over medium heat. Fold the egg whites into the batter. When the oil is hot, but not smoky, add the batter, a round tablespoon at a time. When well browned, flip and brown the other side, about 2 minutes per side. Drain quickly on paper towels and serve hot, with sugar, honey or plain.
Nutrition Facts : @context http, Calories 152, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 121 milligrams, Sugar 0 grams, TransFat 0 grams
CHEESE LATKES (FOR PASSOVER)
Make and share this Cheese Latkes (For Passover) recipe from Food.com.
Provided by AniSarit
Categories Breakfast
Time 30m
Yield 18 latkes
Number Of Ingredients 9
Steps:
- Beat the eggs and sugar for a few minutes until pa;e and somewhat increased in volume.
- Beat in the farmer cheese.
- Add the butter, vanilla extract, and salt.
- Slowly stir in enough matzo meal to make a batter that holds together.
- In a skillet, heat oil, and drop the batter by tablespoonfuls into the hot oil.
- Flatten the pancakes slightly with the back of a spoon, and fry for 3-4minutes on each side.
- Don't crowd the pan. Add more oil if needed.
- Drain the latkes on paper towels and serve sprinkled with cinnamon.
- Sour cream and/or jam is a great accompaniment.
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