Food Processor Potato Latkes Recipes

FOOLPROOF POTATO LATKES

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.

POTATO LATKES

Steps:

• Preheat oven to 250°F with rack in upper third.
• Peel potatoes and coarsely grate into a bowl using large teardrop-shaped holes of a box grater or in a food processor fitted with medium shredding disk. Add lemon juice and toss to coat.
• Coarsely grate onion into same bowl. Transfer to a kitchen towel (not terry cloth), then gather up corners to form a sack and twist tightly to wring out as much liquid as possible.
• Wipe bowl clean, then return potatoes and onion to bowl and stir in flour, eggs, and 1 1/4 teaspoons salt until just combined.
• Heat oil in a 12-inch nonstick skillet over medium-high heat until hot but not smoking. Fill a 1/4-cup measure halfway with latke mixture and carefully spoon it into skillet, then flatten to 3 inches in diameter with a slotted spatula.
• Form 5 more latkes in skillet and fry until undersides are deep golden, 1 1/2 to 3 minutes. (If latkes brown too quickly, reduce heat to medium.) Turn over and fry until deep golden all over, 1 1/2 to 3 minutes more. Transfer to paper towels to drain briefly, then transfer to a metal rack set in a baking pan and keep warm in oven. Make more latkes.

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:

• 1. Preheat oven to 400 degrees. In a food processor, fine-grate potatoes (don't liquefy; leave some texture), and strain to eliminate excess liquid. Don't overdo it; just let the water drain out. Fine-grate onions, and mix in a large bowl with potatoes. (If you don't have a food processor, you can grind the potatoes and onions in a meat grinder.)
• 2. Add eggs, baking powder, 3/4 cup corn oil (most of it cooks out), flour, salt, and pepper; mix well. Fold in matzo meal, making sure that everything is very well blended.
• 3. Heat 1/2 cup corn oil in a deep skillet. Spoon batter (use a large kitchen spoon) into the pan to create pancakes about 3 1/2 inches in diameter. Fry on low heat for 3 to 4 minutes until underside is a deep golden brown, turn, and fry for another minute or two. Drain on paper towel. Serve with applesauce and/or sour cream.

TRADITIONAL POTATO LATKES

Steps:

• Turn out the shredded potatoes into a large bowl.
• If you have an exhaust fan in your kitchen, turn it on and place the food processor underneath it--the smell from the processed onion will be very strong.
• Place the matzo in the food processor and pulse until you have a range of sizes, from 1/4-inch to nearly flour. Dump this onto the potatoes.
• Put the food processor back together and place the onion and the salt and pepper in the bowl. Process until nearly liquid, scraping down the sides of the bowl as needed.
• Add the eggs to the food processor and process until completely incorporated and the mixture turns almost white. Dump this onto the potatoes.
• Put on a pair of disposable gloves and mix everything together by hand. (If you don't use gloves, the onion smell will cling to your hands for a very long time.)
• Form the mixture into latkes: Take enough to fill the palm of your hand, then press your hands together hard, palm-to-palm, squeezing until some liquid comes out. You should end up with a disc that's thicker in the middle, like a flying saucer. Turn the disc around in your hands while patting the sides to firm it up. Give the latke one last squeeze--it's ready for the fryer. (When I make them, my latkes average 3 ounces each.)
• In a deep-fat fryer or heavy medium pot, heat several inches of oil to 375 degrees F.
• In batches, gently put the latkes into the hot oil and leave them alone to fry until golden brown, turning only once, about 4 minutes. The perfect latke will be golden brown and crispy on the outside, soft and white and warm on the inside. You can expect some shreds of potato to come loose; just scoop them out when the latkes are done. If a latke falls apart while frying, it's a sign you have to squeeze harder!
• Using tongs, remove the latkes from the oil; there is no need to drain. Serve hot, with a generous dollop of sour cream or apple sauce for dipping.

POTATO LATKES

Steps:

• Grate the onion on the side of a box grater with the largest holes until you have 1/3 cup. Place in a large bowl and reserve the rest of the onion for another use.
• Shred the potatoes in a food processor fitted with a grating disc with medium-sized holes. Remove and discard any large chunks. Immediately and thoroughly toss with the onion.
• Line a smaller bowl with cheesecloth and fill with the potato-onion mixture. Twist into a ball and wring out as much of the liquid as possible, reserving the liquid. Let the extracted liquid sit undisturbed for 5 minutes to allow the starch to settle, then pour off the liquid so that only the starch remains.
• Whisk the egg into the starch and set aside.
• Add the schmaltz to a cast-iron skillet to measure 1/8 inch deep and heat over medium until shimmering. (Don't let it get over 375 degrees F; that's its smoke point.)
• Place the potatoes in a large bowl, add the instant mashed potatoes, salt and pepper and combine using your hands. Stir in the egg mixture.
• Drop a mounded tablespoon's worth of the potato mixture into the skillet and flatten firmly with the back of a spatula. Fry in batches of 4 until browned, flipping only once, 2 to 3 minutes per side, then remove to a rack set over a pan lined with paper towels. Season immediately with additional salt. Continue to add fat in between batches to maintain 1/8-inch depth.

ZUCCHINI POTATO LATKES

Steps:

• NOTE: For best latke consistency, half the raw potatoes are grated using the chopping blade of a food processor, half with its fine grating disc.
• Or use a hand box-grater, grating half the potatoes on the large-hole side, the remainder on the fine-hole.
• The latkes can be made cocktail size-they're great passed with drinks.
• In a food processor fitted with a fine grating disk, grate the zucchini.
• Squeeze out any extra liquid and place in a large bowl.
• Grate half the potatoes in the food processor with the grating disc, or on the finest side of a box-grater, and squeeze out any liquid.
• Quickly add the potatoes to the zucchini.
• Add the eggs and the flour until the mixture is no longer runny and stir to blend.
• In the processor fitted with a metal blade, pulse-chop the onion and remaining potato finely, or grate the potato only on the large-hole side of a box-grater and combine with the onions.
• Add to the zucchini-potato mixture.
• Add the dill and season to taste with the salt and pepper.
• Stir to blend well.
• In a large, heavy skillet, heat 1/8 to 1/4 inch of vegetable oil over medium heat.
• Stir the batter if it appears to have separated.
• When the oil is hot (a drop of the potato mixture added to it will sizzle immediately), spoon quarter-cups of the mixture, or tablespoons for cocktail lakes, into the oil.
• Do not crowd.
• Brown the pancakes on both sides, about 5 minutes total.
• They are ready to be turned over when the sides are turning brown.
• Drain them on brown paper or paper towels and keep warm while preparing additional batches.
• Serve immediately.
• 32 Large or 72 cocktail size.

LATKES

Steps:

• Push the potatoes through the fine grater disc of the food processor.
• Remove and drain in a sieve, pushing well to get out as much liquid as you can.
• Fit the double-bladed knife to the processor and put in the onion, eggs, salt, pepper and 2 tbsp flour.
• Process briefly, add the grated potatoes and give another pulse or two until the mixture is pulpy but not puréed.
• Add more flour if it's at all runny as opposed to just a sticky, thick mess.
• Fry the latkes in lumps of about 1 tbsp each in a heavy frying pan with hot oil.
• The oil should be about 1 cm deep and it should take 3-5 minutes a side or even less.
• Flatten them slightly when you turn them over.
• If making ahead, at this point you can spread the latkes out on a baking sheet and let cool.
• Keep overnight in the fridge or freeze and when you are ready to eat them cook in a 200 C oven.
• It will take 5-7 minutes if they're from the fridge or a bit longer if they're frozen.
• When ready to serve, top with a little smoked salmon and a dollop of creme fraiche and a sprig of dill.

PERFECT POTATO LATKES

Steps:

• In a food processor or through a salad shooter, finely grate peeled potatoes and onion. The faster the grating the less liquid that will come out.
• Add flour and mix well.
• Line a sieve with cheesecloth and transfer potatoes and onion to the sieve.
• Set sieve over a bowl, twist the cheesecloth into a pouch, and squeeze out as much moisture as you can.
• Let the mixture drain at least 15 minutes.
• After 15 minutes, pour off liquid from the bowl, but leave the white potato starch that settles on the bottom of the bowl.
• To the starch, add the eggs.
• Return drained potato-and-onion mixture and combine well.
• Return this entire mixture to the sieve and set the sieve over a bowl. Your latke mixture will continue to weep while you're cooking. This is normal, but you don't want any of this moisture; it'll turn your potatoes red.
• Preheat oven to 200 degrees. Line a baking sheet with paper towels.
• In a large skillet, heat 1/4 inch of oil over medium-high heat until hot.
• Take about 2 tablespoons worth of the mixture into your hands and press them together to make a thin cake.
• Pat lightly in flour.
• Drop this pressed cake into the oil and fry until brown on both sides, 3 to 4 minutes per side; latkes should be golden and crisp on both sides.
• Eat right away or keep warm in oven.
• Serve with apple sauce or sour cream.

CLASSIC POTATO LATKES

Steps:

• Coarsley grate the potatoes and onion into a large bowl, or use a food processor with a coarse grating blade. Leave the mixture to rest for about 15 mins so the liquid releases from the onions and potatoes. Carefully drain off the liquid for about 30 mins until the mixture is dry, then put in a cheese cloth and squeeze out the remaining liquid.
• Add the eggs, flour, 1 tsp sea salt and pepper, and mix well. Pour the oil into the pan so that it is 2-3cm deep. Set over a medium heat for a few minutes until it ripples.
• Carefully spoon in the mixture to the size you want - 2 tbsp for large latkes or 1 tbsp for small. Fry them in batches to avoid overcrowding the pan, and cook on each side until browned for 2 mins. Remove to a plate lined with kitchen paper, then season with a sprinkling of salt. Serve with the soured cream and smoked salmon, finished with a sprinkling of chives, or just apple sauce - both are traditional.

POTATO LATKES (POTATO PANCAKES)

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.

FOOD PROCESSOR POTATO LATKES RECIPE

Steps:

• Chop the onion in a small dice using a food processor. Remove the knife blade, insert the shredder blade and grate the potatoes. Immediately transfer the potato and onion mixture to a large bowl and add the lemon juice, eggs, flour, baking soda, salt and pepper to taste. Mix well. Heat 1/8-inch of oil in a nonstick skillet over medium heat. Stir the batter well. Spoon about 1/3 cup of batter at a time into the hot oil and flatten with the back of the spoon to make 2- to 3-inch latkes. Cook on one side until golden brown, 3 to 5 minutes; then turn and cook on the other side, about 2 minutes. (Turn only once.) Drain the latkes well on paper towels. Continue until all the batter is used up. You may have to add a little more oil to the skillet toward the end. Scoop any stray potato pieces out with a fork as you go so they don't burn. Serve immediately. This recipe yields 24 latkes. Each latke: 49 calories; 118 mg sodium; 43 mg cholesterol; 2 grams fat; 0 saturated fat; 6 grams carbohydrates; 2 grams protein; 0.45 gram fiber.

CLASSIC POTATO LATKES

Steps:

• Preheat oven to 325°F. Place 2 baking sheets in oven. Line large bowl with towel. Finely grind potatoes and onion in processor (do not puree). Transfer to towel. Fold towel up around mixture; twist top, squeezing out all liquid into bowl. Let liquid stand 5 minutes. Pour off liquid, reserving any potato starch in bowl. Add potatoes to bowl. Mix in egg, flour, salt, pepper and baking powder.
• Heat 6 tablespoons oil in large skillet over medium-high heat. Working in batches, drop 1 heaping tablespoon batter per pancake into hot oil. Using back of spoon, spread to 2 1/2- to 3-inch rounds. Cook until brown, about 3 minutes per side. Transfer to baking sheets in oven. Repeat with remaining batter, spooning off any liquid from surface of batter and adding more oil to skillet by tablespoonfuls as necessary. Serve hot.

LATKES (POTATO PANCAKES)

Steps:

• Shred potatoes, using coarse shredder blade of food processor. Transfer half the potatoes to a mesh sieve set over a medium bowl.
• Change food processor to steel chopping blade. Add onions to potatoes and process until coarsely chopped (about 1/8" chunks), 5-6 one-second pulses.
• Move potato-onion mixture to sieve and combine with shredded potato. Squeeze fistfuls of this mixture to remove as much liquid as possible; transfer to a dry bowl. Let remaining liquid sit in bowl until starch settles to bottom, then drain off the clear liquid, leaving the starch behind.
• Beat eggs, salt and pepper into starch, then add dry potato-onion mixture and fold together thoroughly. Add matzo meal until mixture is stiff enough to form patties.
• Pour oil into 12" saute pan until it is 1/4" deep and heat over medium-high heat until shimmering but not smoking. Take 1/4 cup of potato mixture, press into 1/2"-thick disc and place in oil; press gently with spatula. Repeat until there are 5 latkes in pan.
• Adjust heat to keep edges of pancakes bubbling; fry until golden brown, about 3 minutes. Turn over and fry until golden brown all over, about 3 minutes more. Transfer to a triple layer of paper towels on a sheet pan. When oil is shimmering again, repeat. After every two batches, discard the oil and start over with fresh oil; continue this cycle until all the latkes are cooked.
• Serve hot with sour cream or applesauce. Latkes may be cooled to room temperature and held up to four hours; to reheat place on a hot cookie sheet in a 375F oven for about 10 minutes, turning once, until hot and crisp. To freeze, place in a single layer on a cookie sheet and freeze until solid, then transfer to a zip-top freezer bag; reheat in a 375F oven until hot and crisp, about 8-10 minutes per side.