Quick Golden Crispy Latkes Recipes

Steps:

• For the garlic cumin sour cream: Preheat the oven to 350 degrees F. Slice the garlic horizontally, drizzle with olive oil and wrap in tin foil. Place in the oven for 30 to 40 minutes. Remove, cool and mash the cloves into a paste. While the garlic is cooking, get a small saute pan hot over medium-low heat and toast the cumin seeds for a couple of minutes until fragrant. Then either grind up the toasted cumin in a spice grinder or chop with a knife until fine. Mix the sour cream with the toasted cumin, parsley and the roasted garlic. Reserve.
• For the latkes: Fill a pot three-quarters of the way up with water and add the potatoes. Bring the water to a boil, and then turn down the heat to a low boil. Boil until the potatoes are completely cooked (a knife slides in very easily), 20 to 30 minutes.
• While the potatoes are boiling, heat up a pan over medium heat with 1 tablespoon butter and 1 tablespoon olive oil. Saute the leeks with the garlic until soft with no color. Season well with salt and pepper, lower the heat to medium-low and cook for another 3 minutes. Then take off the heat.
• Once the potatoes are ready, place in a large bowl and mix in the sauteed leek mixture, nutmeg, the remaining 5 tablespoons butter and the remaining 1 tablespoon olive oil. Season well with salt and pepper, and reserve.
• Whisk the eggs in a shallow bowl or dish and set aside. Add the breadcrumbs and the flour to two separate plates. Season the flour well with salt and pepper.
• Roll a ball with the potato mixture that easily fits in the palms of your hands, about 2 tablespoons, and flatten slightly to make a patty. You don't want them too thick or too big. Dredge the potato patty with the flour, shaking off the excess. Dunk in the eggs and then coat with the breadcrumbs.
• Get a large pan hot over medium-high heat, add an inch of canola oil and fry when the temperature reaches 350 degrees F. Remove from oil when the latkes are golden brown, 2 to 3 minutes. Serve hot with the garlic cumin sour cream.

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.

Steps:

• Utensils: 1 (or 2) iron skillet(s), grater, colander, spatula, table or soup spoon, oven proof dish (optional), 1 qt lidded pot, wooden spoon, paper towels.
• Preheat iron skillet on low setting with 3 table spoons of oil.
• Applesauce.
• Wash, peel and cut apples, discarding core and seeds.
• Place in 1 quart pot.
• Add 1/4 cup water.
• Add lemon peel and cinnamon stick (both optional).
• Bring to boil, then turn down heat to lowest setting.
• Place lid on pot and let fruit stew for 10 minutes.
• Check if pieces are soft, if not, stew 5 more minutes.
• Turn of heat, leave standing with lid on pot until ready to eat.
• Latkes.
• Peel and rinse, then shred potatoes on coarse grater (rinse grater right away, that saves trouble later).
• Place grated potatoes in colander and push down to help drain excess liquid.
• Turn up the heat under iron skillet, and keep an eye on the oil in the pan. The moment smoke forms, turn the heat down a notch or two.
• Whip egg white with 1/4 teaspoon of alt in 2 qt bowl until peaks form.
• Loosen grated potatoes and add to egg white.
• Spoon egg white through grated potatoes.
• Drop a bit of shredded potato in the oil. If it sizzles, continue, otherwise turn the heat up a notch. When bit of potato turns brown, oil is hot enough.
• Carefully drop table spoons full of potato and egg white mixture in the hot oil, patting the mount down a bit with back of spoon or (metal) spatula.
• Cook for 30 seconds, or until edges of latkes turn golden brown.
• Turn latkes and add remaining 1 tablespoon of oil, or more if necessary.
• Latkes are ready when second side is golden brown.
• Check for doneness, inside should be soft, while outside crisp.
• Latkes may be served immediately or can be kept warm in preheated, and covered, ovenproof dish in 200ºF oven.
• Serve each latke with a spoonful of apple sauce.
• Top with dollop of sour cream or plain yogurt.
• Top with sprinkle of cinnamon (omit when apple sauce was cooked with cinnamon stick).
• Enjoy!

Steps:

• Peel potato and onion and grate in a box grater or using the shredder attachment of a food processor. Squeeze as much liquid as possible out of the shredded vegetables -- the best way to do this is to put it in cheesecloth and squeeze hard over the sink.
• Combine vegetables with remaining ingredients except for peanut oil and stir to combine with a fork.
• Heat a few good sloshes of peanut oil over medium-high heat in a cast-iron or other heavy-bottomed sauté pan. Drop small blobs of potato mixture into oil -- it should sputter happily -- and cook until golden on the bottom. Flip pancakes and cook the other side. Drain on a paper towel and keep warm in a 200 degree oven until ready to serve.