LATKES (POTATO PANCAKES)
Make and share this Latkes (Potato Pancakes) recipe from Food.com.
Provided by Teresa Johnson
Categories Breakfast
Time 50m
Yield 10 serving(s)
Number Of Ingredients 9
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.
POTATO LATKES (POTATO PANCAKES)
Latkas are a tradition for Channukah, but they are great anytime. This recipe makes about 15 latkas, but can easily be doubled or tripled. Easy to make, just allow time to stand at the stove with multiple frying pans. I use every burner that is open to speed it up. Traditionally served with applesauce on the side. Some people also top the pancakes with a little sour cream.
Provided by karen
Categories Breakfast
Time 55m
Yield 15 latkes, 5 serving(s)
Number Of Ingredients 6
Steps:
- Wash and cut the potatoes small enough to fit through the top of the food processor for shredding. DO NOT PEEL.
- Add potato & onion to the food processor using the shredding blade, alternating between the two (the onion keeps the potatoes from browning).
- Mix beaten eggs, flour and salt in a large mixing bowl. Add potatoes and onions and stir well.
- Heat 2 tbsp oil over medium-high in skillet (use multiple skillets to speed up the time to cook).
- Using a slotted spoon, scoop about 1/3-1/2 cup of potato mixture into spoon, allowing excess liquid to drain back into the bowl.
- Drop potato mixture into hot oil in frying pan.
- Flip over when bottom is browned, then smash down to flatten into a pancake.
- Fry on 2nd side until brown.
- Drain on paper towels and then transfer to a cookie sheet in a single layer.
- Repeat until all of the latkas are done.
- At this point, the latkas can be served immediately, frozen or refrigerated to be served within 24 hours.
- NOTE: Reheat refrigerated latkas at 350 degrees for 20-30 minutes and frozen ones at 450 degrees for 7-10 minutes.
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.
POTATO LATKES (PANCAKES)
These are sauteed pancakes, and delicious. This is the way my grandmother made them, and they were served at the Jewish holidays of Hanukah and during the 8 days of Passover, but not at the Seder (dinner and religious service), but for a light supper. They are good served as a side dish with the Winter Vegetable Plate in my cookbook. If you don't have Matzo Meal (which is also great for breading meat or fish),substitute all purpose flour.
Provided by Chef Elaine C.
Categories Breakfast
Time 1h
Yield 20 latkes, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Peel potatoes, apple, and onion.
- Put them through a meat grinder, if you have one. Alternatively, grate them in food prcessor or blender.
- Pour off some of the excess water from grated potatoes.
- Beat eggs lightly in medium bowl and add grated potato mixture, salt, and matzo meal or flour.
- Pour about 1" of oil in large skillet and heat until a few drops of water sizzle when they hit the oil.
- Drop the mixture by tablespoons into the hot oil.
- Brown latkes to golden color, then flip over and brown the other side.
- Immediately remove to double or triple layer of paper towels to drain. Serve hot, with apple sauce and sour cream'.
- If you can't serve at once, put in 190 deg. F oven. I put each batch in the oven as soon as they are drained, so that all are good and crisp. I also usually double or triple the recipe according to the number of people eating.
Nutrition Facts : Calories 358.7, Fat 16.8, SaturatedFat 2.7, Cholesterol 122.7, Sodium 637.1, Carbohydrate 44.5, Fiber 5.3, Sugar 2.8, Protein 8.7
PAUL'S POTATO LATKES
Steps:
- Preheat the oven to its lowest setting. Using either the largest holes of a hand-grater or the shredding blade of a food processor, grate the potatoes, onion, and carrot. Place the mixture in a sieve and press to remove as much liquid as possible.
- Combine the potato mixture in a large bowl with the eggs, parsley, salt, and pepper. Using your hands or a wooden spoon mix well. Stir in 1/2 of the bread crumbs, then add the remainder slowly, stopping when the mixture is just thick enough to hold its shape, but not so loose that it dribbles off a spoon.
- Pour oil to a depth of 1/4-inch into a large, heavy skillet and heat over medium heat until a tiny drop of the batter sizzles upon contact. Using a 1/3-cup metal measure as a scoop, ladle the batter into the hot oil in the skillet, pressing each mound of batter into a small flat pancake: do not crowd the skillet. Fry the pancakes until nicely browned on both sides, 4 to 5 minutes per side.
- Transfer the pancakes to a platter and keep warm in the oven while you fry the remaining pancakes. Serve immediately.
MARCY GOLDMAN'S WORLD FAMOUS POTATO PANCAKES LATKES
This latke recipe is from Marcy Goldman's new cookbook, "The 10th Anniversary Edition of A Treasury of Jewish Holiday Baking". It uses an unusual method - parboiling the potatoes first. These will be the lightest, crispiest and fastest potato pancakes you ever made! For kids or onion haters, use 1 teaspoon onion powder instead of the grated onion. Make these bite-size for a tender centre and crisp outside and use tongs for both putting the batter in the oil and taking the latkes out.
Provided by blucoat
Categories Breakfast
Time 55m
Yield 40 small latkes
Number Of Ingredients 7
Steps:
- The best way to fry these are in tiny dollops, dropped from a spoon (or I use metal kitchen tongs and pick up small clumps of batter) and use a deep wok. the cooking method is so important so follow the directions exactly for perfect results.
- Place potatoes in a medium saucepan and just cover with cold water. Turn heat to high and allow to come to boil. As soon as potatoes are boiling, put a kitchen timer on for 10 minutes. When timer rings, remove potatoes from stove and cover with cold water. Drain immediately, then cover again with cold water. Let sit five minutes. Remove potatoes and pat dry.
- Using a hand shredder (best) or food processor fitted with a medium disc, shred potatoes (with skins on). The potatoes should be slightly softened, but still firm enough to produce shreds. If the peel separates from the potato, discard it. If the peel gets grated in with the potatoes, it's fine and just incorporate it into the mixture. I like the hand grater best. When I use the processor, I use two thirds shredded then pulverized potatoes and one third shredded for a mixture than is bulky but still has shreds. Worth the trouble.
- In a large bowl, blend shredded potatoes, grated onion, eggs, flour, baking powder, salt, and pepper. Place newspaper on work surface (near frying area) and cover with a few paper towels. In a large deep skillet (I like to use a wok), pour in enough vegetable oil to fill about two thirds. If using an electric fry pan, set the temperature to 350°F or 375°F (depending on how fast you want the pancakes to cook). Drop potato batter by teaspoons (for small ones) or soup spoonfuls in small dollops, flattening slightly with a metal spatula if desired. I use large metal tongs for dropping and turning. Brown one side, turn once, and complete cooking on other side. These cook quickly. You're looking for a puffy centre while retaining some crisp shreds of potato on edges.
- Serve immediately or freeze. To reheat, place latkes on a large wire cake rack on a cookie sheet. Warm at 250°F until crisp. For freezing purposes, fry them a little underdone to allow for browning in the re-heating stage.
Nutrition Facts : Calories 28.4, Fat 0.5, SaturatedFat 0.2, Cholesterol 21.1, Sodium 66.8, Carbohydrate 4.7, Fiber 0.5, Sugar 0.4, Protein 1.2
POTATO PANCAKES - LATKES (LOW-FAT BAKED VERSION)
These delicious low-fat potato pancakes or latkes are baked, not fried. A wonderful recipe to have on hand, especially if you're feeding a crowd or watching your fat intake. Best eaten while still warm from the oven; enjoy them with sour cream or applesauce, dusted with a little cinnamon sugar or jam, or accompanied with warm fruit compote (recipe included). Makes about 16 pancakes. Recipe from Parade Magazine.
Provided by BecR2400
Categories Breakfast
Time 1h
Yield 16 pancakes
Number Of Ingredients 14
Steps:
- Scrub potatoes; steam until almost tender. Plunge into cold water, then peel. Grate coarsely.
- Grate onion; add.
- Beat egg with salt, pepper, milk; add to potato-onion mixture.
- Combine lightly.
- Preheat oil on rimmed cookie sheet. Drop by tablespoonfuls onto sheet and flatten with back of spoon. Bake at 350F until bottoms brown, about 20 minutes. Turn and brown other side, about 15 minutes more.
- Makes 16 pancakes. Serve with sour cream, applesauce, cinnamon sugar or jam, or with Baked Fruit Compote.
- Make Baked Fruit Compote:.
- Arrange pineapple slices, orange sections, and pitted prunes in a shallow 2-quart baking dish.
- Pour wine over the fruit.
- Combine brown sugar with spices and orange zest; sprinkle over fruit.
- Cover and bake at 350F until pineapple is tender, about 45 minutes. Makes 10 servings.
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
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