Crunchy Potato Latkes Recipe Recipes Recipe For Banana

POTATO LATKES I

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!

POTATO LATKES

Steps:

• Line a large plate with paper towels and set it aside. Place a large skillet on a burner and add enough oil to reach a depth of about half an inch. Heat over medium to medium-high heat until the oil is shimmering.
• Add the potatoes, eggs, flour, baking powder, and salt to a large mixing bowl. Mix thoroughly to ensure everything is distributed evenly.
• Test the heat of the oil by putting a small amount of the mixture in the oil. If it sizzles and fries immediately, the oil is hot enough.
• Use a large spoon to scoop up some of the mixture (about 1/3 cup). Press it into the spoon so everything will stick together. Gently slip it into the oil. Use the back of the spoon to press down lightly on top of the latke to flatten it out a little. Continue adding latkes to the skillet until you have 6 cooking.
• Cook for about 7 to 10 minutes on one side. When golden brown, flip each latke over and cook for another 7 to 10 minutes until golden brown on that side as well. Remove to a plate lined with paper towels to soak up excess oil.
• When the first batch is done, cook the rest of the latkes. There should be approximately 6 more. When done, remove the latkes to the plate. Serve immediately with your choice of toppings.

CRISPY POTATO LATKES

Steps:

• Preheat oven to 350 degrees F. Line a large mixing bowl with a clean dish towel. Position the box grater in the bowl and grate the potatoes and onion using the largest holes. Bundle the towel and wring out the excess water into the bowl. The more moisture you release, the crispier the latkes will be. Discard the liquid.
• Heat duck fat, schmaltz, or oil in a large skillet over medium-high heat until shimmering (about 350 degrees F). Meanwhile, in a large bowl mix grated potatoes and onion with 2 eggs, flour, matzo meal, and salt until there's no visible flour. If the mixture seems dry and it's not holding together, add one more egg.
• Using your hands, form the latke mixture into golf ball-sized balls, then flatten slightly into thick pancakes. Gently place them one at a time into the oil, which should bubble around the latke but not burn the edges. Fill the pan with just enough latkes so they don't overcrowd the pan (you'll probably get about a half-batch in). Fry until golden on one side, 1-2 minutes. Flip and fry the other side until golden, 1-2 more minutes.
• Remove latkes to a wire rack fitted over a parchment-lined baking sheet. Finish cooking the inside by baking, 10-12 minutes.
• Remove from the oven and sprinkle both sides with salt and pepper. Serve immediately with sour cream and applesauce.

LATKES

Steps:

• Place potatoes in a clean linen towel; squeeze, reserving liquid in a measuring cup. Set aside until potato starch settles. Drain off top liquid; set potato starch aside. , In a large bowl, combine the potatoes, onion, egg, salt, pepper and reserved potato starch. Heat 2 tablespoons oil in a large skillet. Shape potato mixture by 2 tablespoonfuls into patties; place in hot oil, pressing lightly to flatten. , Fry until golden brown, about 1-1/2 minutes on each side. Drain on paper towels. Serve immediately or place in a warm oven until ready to serve.

POTATO LATKES

Steps:

• In a large bowl, combine egg, meal, 1/8t.
• salt and a dash pepper.
• Rinse potatoes; pat dry with paper towels.
• Stir potatoes and onion into egg mixture.
• In a large skillet, heat 1/4c.
• cooking oil over med.
• heat.
• For each latke, spoon about 2T.
• batter into the hot oil; spread to make a circle about 2 1/2" in diameter.
• Cook for about 2 1/2 minutes or until golden brown; turn and cook on the other side the same amount of time.
• Add more oil during the cooking as necessary.
• Drain on paper towels and serve with applesauce or sour cream.
• Makes approximately 32 latkes.

KERRY'S SWEET POTATO LATKES

Steps:

• Preheat oven to 200 degrees F (95 degrees C). Line a baking sheet with paper towels.
• Fill a bowl with lightly-salted water. Rinse the grated sweet potato in the water, and drain into a sieve. Pat the grated sweet potato dry with a cloth or paper towels, then place into a bowl. Squeeze excess moisture from the grated onion, and place into the bowl with the sweet potato. Stir the eggs and pepper into the mixture until well combined.
• Heat the olive oil in a nonstick skillet over medium heat until it shimmers, and spoon about 1 heaping tablespoon of the potato mixture per patty into the hot oil. Flatten the patties with a fork, and fry until golden brown and crisp on the bottom, 5 to 8 minutes. Flip and cook on the other side, sprinkle with salt, then set the cooked patties aside on the prepared baking sheet in the preheated oven while you finish cooking the latkes. Stir the potato mixture before cooking each batch of patties. Serve hot with applesauce and yogurt.