Confetti Latkes Recipes

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CONFETTI PANCAKE CAKE



Confetti Pancake Cake image

Provided by Food Network

Categories     dessert

Time 1h

Yield 10 pancakes

Number Of Ingredients 12

2 1/2 cups all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
2 1/2 cups buttermilk
1 stick (8 tablespoons) unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
Vegetable oil, for skillet
1/3 cup rainbow sprinkles, plus for sprinkling
3/4 cup vanilla frosting, from can

Steps:

  • Preheat the oven to 200 degrees F.
  • Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl.
  • In a medium bowl, whisk together the buttermilk, melted butter, eggs and vanilla. Pour the buttermilk mixture into the flour, and stir until combined but still somewhat lumpy. Mix in 1/4 cup of the sprinkles.
  • Heat a large nonstick skillet or griddle pan over medium-high heat. When hot, lightly brush with oil, then reduce the heat to medium-low.
  • In batches, spoon 1/2 cup batter per pancake onto the skillet, and immediately sprinkle some of the remaining sprinkles. Cook until bubbles start to form on the surface of the pancakes, 2 to 3 minutes. Flip and continue cooking until golden brown on the underside and cooked through, 1 to 2 minutes more.
  • As you go, transfer cooked pancakes to a baking sheet, cover loosely with foil, and keep warm in the oven.
  • Heat the frosting in the microwave until just barely runny, about 40 seconds (do not overheat or the frosting will separate). Stir.
  • Make a giant pancake stack, and pour the warm frosting over the top. Sprinkle with additional sprinkles. Serve immediately.

FLUFFY CONFETTI BIRTHDAY CAKE



Fluffy Confetti Birthday Cake image

Using a blend of butter and oil for this cake makes it light but moist. With its tall layers and fluffy frosting, this colorful cake is perfect for any birthday party.

Provided by Food Network Kitchen

Categories     dessert

Time 1h50m

Yield 12 servings

Number Of Ingredients 15

1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for the pans
2 3/4 cups all-purpose flour, plus more for the pans (See Cook's Note)
1 teaspoon baking powder
1 teaspoon fine salt
2 cups granulated sugar
1/2 cup vegetable oil
5 large eggs, at room temperature
1 tablespoon pure vanilla extract
1 cup milk
3 tablespoons rainbow sprinkles or jimmies, plus more for decorating
3 sticks (1 1/2 cups) unsalted butter, at room temperature
Pinch fine salt
3 1/4 cups confectioners' sugar
2 teaspoons pure vanilla extract
1/4 cup milk

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Butter the bottoms and sides of two 9-inch round cake pans; dust with flour, then tap out the excess.
  • Whisk together the flour, baking powder and salt in a medium bowl; set aside.
  • Beat the butter, granulated sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, 1 at a time, then beat in the vanilla until combined.
  • Alternate folding the flour mixture and milk into the batter with a spatula, adding the flour in 3 additions and the milk in 2, starting and ending with the flour, until just smooth. Add the sprinkles and fold 3 or 4 times until just blended to prevent the colors from bleeding too much. Divide the batter evenly between the prepared pans.
  • Bake the cakes on the same oven rack, rotating the pans about halfway if they seem to be browning unevenly, until golden on top and the centers spring back to the touch, 35 to 40 minutes. Let cool in the pans about 10 minutes, then turn out onto cooling racks and let cool completely.
  • For the frosting: While the cakes cool, beat the butter and salt in a large bowl with an electric mixer on medium speed until smooth. Gradually beat in the confectioners' sugar. Once it's all been added, increase the speed to medium-high, and beat until white and fluffy. Beat in the vanilla until blended. Add 2 tablespoons of the milk, and beat to incorporate. Beat in the remaining milk, 1 tablespoon at a time (the frosting will be spreadable but not runny).
  • To assemble: Place 1 cake layer right-side up on a cake plate or stand, and spread with 1 cup of the frosting. Top with the second cake layer. Frost the top and sides of the cake with the remaining frosting. Decorate the top with additional sprinkles.
  • The cake layers can be made a day ahead; wrap the cooled layers in plastic and aluminum foil and store at room temperature overnight. You can also assemble and frost the cake the day before serving; let it stand at room temperature overnight, covered by a large bowl or cake dome (if your kitchen is very hot, chill the cake and let it stand at room temperature for at least 1 hour before serving).

CONFETTI CAKE



Confetti Cake image

Celebrate the best birthday with this festive confetti cake made with Betty Crocker™ cake mix and frosting.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 12

Number Of Ingredients 4

1 box Betty Crocker™ Super Moist™ party rainbow chip cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker™ Rich & Creamy vanilla frosting
Assorted Betty Crocker™ candy sprinkles

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of two 8-inch round cake pans with shortening or cooking spray. Make cake batter as directed on box. Pour into pans.
  • Bake as directed on box for 8-inch rounds. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
  • On serving plate, place 1 cake, rounded side down. Spread with frosting. Top with second cake, rounded side up. Frost side and top of cake with remaining frosting. Arrange sprinkles over top of cake. Place candle in top center of cake.

Nutrition Facts : Calories 380, Carbohydrate 54 g, Cholesterol 45 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 0 g, TransFat 2 g

CONFETTI LATKES



Confetti Latkes image

If you're allergic to potatoes (or just don't like them) here is a colorful and tasty rendition for Hanukkah time or anytime throughout the year. Finish with the traditional sour cream if you like. Serve hot as either a main dish or side tonight ... stuff one into a pita for a quick lunch tomorrow.

Provided by Glori-B

Categories     Onions

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 eggs, beaten
2 medium zucchini, shredded
2 large yellow squash, shredded
1 cup carrot, shredded
1 large onion, shredded
1/2 teaspoon salt
pepper
3/4 cup matzo meal
1/2 cup frying oil

Steps:

  • Combine all ingredients (except oil). Mixture should be thick enough to hold its shape. Add more matzoh meal if needed.
  • Drop by tablespoonfuls into very hot oil. Flatten slightly with the back of the spoon.
  • Fry until golden. Drain on paper towels.

Nutrition Facts : Calories 447.1, Fat 31.9, SaturatedFat 4.9, Cholesterol 158.6, Sodium 395.3, Carbohydrate 32.9, Fiber 4.7, Sugar 7.7, Protein 10.5

POTATO LATKES RECIPE BY TASTY



Potato Latkes Recipe by Tasty image

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

¾ medium yellow onion, peeled and cut into large pieces
3 medium russet potatoes, peeled and cut into large pieces
¼ cup all purpose flour
1 teaspoon kosher salt
2 large eggs
vegetable oil, for frying
1 cup cinnamon applesauce, for serving
sour cream, for serving

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

CLASSIC LATKES



Classic Latkes image

Potato pancakes make for festive starters at any party. Serve them with toppers like creme fraiche, trout roe, smoked trout, and lingonberry jam.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 55m

Yield Makes 24

Number Of Ingredients 8

1/4 cup potato starch
1/4 teaspoon baking powder
Kosher salt and freshly ground black pepper
2 pounds russet potatoes (about 4)
1 medium onion (8 ounces)
2 large eggs, lightly whisked
Safflower oil, for frying
Flaky salt, for serving

Steps:

  • In a small bowl, stir together potato starch, baking powder, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper; set aside. Peel potatoes; place in a bowl of cold water. On the large holes of a box grater, grate potatoes and onion. Transfer to a fine sieve lined with cheesecloth and set over a large bowl.
  • Gather mixture in cheesecloth and squeeze moisture out into bowl. Let stand until a white paste settles to bottom of bowl, about 2 minutes. Remove sieve; pour liquid out of bowl and discard, leaving behind white paste.
  • Add potato-onion mixture to bowl and sprinkle with baking-powder mixture; toss to coat. Add eggs; stir to combine.
  • Heat 1/4 inch oil in a large, heavy skillet (preferably cast iron) over medium-high until hot but not smoking. (Test with a shred of potato; if it sizzles immediately, it's ready). Reduce heat to medium. Working in batches to avoid crowding, scoop a scant 1/4 cup of potato mixture into oil; flatten with a spatula to 1/4 inch thick. Fry, turning once, until golden brown and crisp, 3 to 4 minutes per side. Using a slotted spatula, transfer to paper towels set over a baking sheet. Sprinkle with flaky salt. Repeat, stirring potato mixture between batches, and adjusting heat as needed while frying. Serve immediately.

FAMILY LATKES



Family Latkes image

These latkes are perfect for any Jewish holiday or literally any other day!

Provided by Lauren Magenta

Categories     SEO Review     Potato Pancakes & Latkes

Time 1h20m

Yield 12

Number Of Ingredients 7

5 medium potatoes, peeled
2 tablespoons all-purpose flour
2 tablespoons grated onion
1 ½ teaspoons salt
¼ teaspoon ground black pepper
4 large eggs, beaten
1 cup oil for frying, or as needed

Steps:

  • Place potatoes in salted water and let sit for about 15 minutes.
  • Grate potatoes on a medium or fine setting. Press out liquid; this should produce about 4 cups grated potato.
  • Place grated potato in a bowl and stir in flour, onion, salt, and pepper. Fold in eggs.
  • Preheat the oven to 250 degrees F (120 degrees C). Line baking sheets with parchment paper.
  • Heat enough oil in a deep pan to reach 1/4 inch up the sides. Heat over medium-high heat until a drop of batter sizzles. Lower heat to medium.
  • Working in batches, drop batter into the hot oil in desired size and flatten into pancakes; brown on both sides, 5 to 7 minutes per side. Transfer to the prepared pans and keep warm in the preheated oven while you fry remaining batter.

Nutrition Facts : Calories 113.9 calories, Carbohydrate 16.8 g, Cholesterol 62 mg, Fat 3.6 g, Fiber 2 g, Protein 4 g, SaturatedFat 0.8 g, Sodium 319.5 mg, Sugar 0.9 g

LAYERED CONFETTI CELEBRATION CAKE



Layered Confetti Celebration Cake image

Turn an ordinary cake into a colorful confetti party on a plate with this celebratory-worthy cake, which is decorated with plenty of rainbow sprinkles and finished with frosting dipped and sprinkled graham cracker toppers!

Provided by Heather Baird

Categories     Dessert

Time 1h35m

Yield 12

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ French Vanilla Cake Mix
Water, vegetable oil and eggs called for on cake mix box
1/2 cup Betty Crocker™ Decors Rainbow Mix
1 container Betty Crocker™ Whipped Whipped Cream Frosting
1/3 cup Betty Crocker™ Decors Rainbow Mix
20 graham cracker squares (3-inch)
1/2 container Betty Crocker™ Whipped Whipped Cream Frosting
Additional Betty Crocker™ Decors Rainbow Mix

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Generously spray bottoms and sides of 2 (9-inch) round cake pans with baking spray with flour.
  • In large bowl, beat cake mix, oil and eggs with electric mixer on medium speed until combined. Gently fold in 1/2 cup decors. Divide batter evenly between pans.
  • Bake 20 to 25 minutes or until cake springs back when touched lightly in center. Remove from oven to cooling racks; cool in pans 5 minutes. Turn cakes out of pans onto cooling racks; cool completely, about 45 minutes.
  • Meanwhile, in medium bowl, stir together 1 container frosting and 1/3 cup decors.
  • When cakes are cool, level cakes with large serrated knife. Place 1 cake layer on serving plate or cake stand. Top with thin layer of frosting. Place second cake layer on top. Use remaining frosting to cover sides and top of cake.
  • Cut graham crackers into pieces with large knife; place randomly on sides of cake.
  • Transfer 1/2 container (2/3 cup) frosting to decorating bag fitted with large star tip. Pipe 12 rosettes around top edge of cake.
  • Use small round cookie cutter to cut 12 rounds from remaining graham crackers. Place additional decors in small bowl; place remaining frosting in separate small bowl. Dunk each cracker round in frosting then dip into decors. Insert each dipped cracker upright into 1 rosette on top of cake.
  • Sprinkle top of cake with additional decors. Store cake loosely covered at room temperature.

Nutrition Facts : ServingSize 1 Serving

HOMEMADE CONFETTI CAKE



Homemade Confetti Cake image

This is a moist and fluffy vanilla cake with lots of sprinkles and a whipped vanilla buttercream. It's almost impossible not to feel happy when you see the fun pop of rainbow confetti! -Courtney Rich, Highland, UT

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 16

1 cup unsalted butter, room temperature
1/3 cup vegetable oil
1-3/4 cups sugar
3 large eggs, room temperature
3 large egg whites, room temperature
1 tablespoon vanilla extract
3 cups cake flour
2 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk, room temperature
1/4 cup rainbow sprinkles
1-1/2 cups unsalted butter, softened
4-1/2 cups confectioners' sugar, sifted
3 tablespoons heavy whipping cream
2 teaspoons clear vanilla extract
Soft pink paste food coloring

Steps:

  • Preheat oven to 325°. Grease a 13x9-in. baking dish. In a large bowl, cream butter, oil and sugar until light and fluffy, 5-7 minutes. Add eggs, then egg whites, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in sprinkles., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool completely on a wire rack., For buttercream, in a large bowl, beat butter until creamy. Gradually beat in confectioners' sugar until smooth. Add cream, vanilla and food coloring. Beat until light and fluffy, 5-7 minutes. Frost top of cake with frosting, and, if desired, top with additional sprinkles.

Nutrition Facts : Calories 823 calories, Fat 47g fat (26g saturated fat), Cholesterol 138mg cholesterol, Sodium 279mg sodium, Carbohydrate 97g carbohydrate (75g sugars, Fiber 0 fiber), Protein 6g protein.

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