Dinasbakedlatkes Recipes

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CLASSIC POTATO LATKES



Classic Potato Latkes image

This recipe is for a classic, unadorned latke; the kind your Bubbe used to make. No kohlrabi or cumin here. Serve them hot and make more than you think you need. They go fast.

Provided by Melissa Clark

Categories     brunch, dinner, lunch

Time 45m

Yield About 3 dozen

Number Of Ingredients 8

2 large Russet potatoes (about 1 pound), scrubbed and cut lengthwise into quarters
1 large onion (8 ounces), peeled and cut into quarters
2 large eggs
1/2 cup all-purpose flour
2 teaspoons coarse kosher salt (or 1 teaspoon fine sea salt), plus more for sprinkling
1 teaspoon baking powder
1/2 teaspoon freshly ground black pepper
Safflower or other oil, for frying

Steps:

  • Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible.
  • Working quickly, transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder and pepper, and mix until the flour is absorbed.
  • In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter.

DINA'S BAKED LATKES



Dina's Baked Latkes image

From vegfamily.com originally. The tofu mix takes the place of the egg as binder. You may add more spices or onion and garlic to taste.

Provided by That is Dr House to

Categories     Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

8 medium potatoes (about 3 pounds)
1/2 lb tofu, drained well
1 large onion, quartered
1 garlic clove
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon dried parsley
1/4 cup unbleached flour

Steps:

  • Preheat 400F oven. Chop 1/2 potatoes coarsely.
  • Place them, the tofu, onion and garlic into food processor. Process to Mixed well.
  • Place in bowl. Shred the remaining potatoes, discarding liquid and add with remaining ingredients to tofu mix.
  • Stir until well blended. 1/4 cup per pancake. Spoon onto cookie sheet. Flatten tops with turner. Bake for 15 minutes or until golden.
  • Serve with applesauce and soy sour cream.

Nutrition Facts : Calories 273.4, Fat 1.8, SaturatedFat 0.3, Sodium 409.7, Carbohydrate 57.1, Fiber 6.9, Sugar 3.6, Protein 9.1

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