Giant Latke Skillet Recipes

GIANT LATKE

Giant Latke image

We took our favorite latke recipe and cooked it as one large pancake in a skillet. Cut the finished product into wedges and serve with a delicious assortment of fun toppings, like whitefish salad or applesauce.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

2 medium russet potatoes (1 to 1 1/4 pounds)
1 small onion
Kosher salt and freshly ground pepper
1 large egg, beaten
1/3 cup matzo meal or all-purpose flour
6 tablespoons vegetable oil or rendered chicken fat
Assorted toppings, such as sour cream, fresh dill, smoked salmon, salmon roe and sliced scallions, cucumbers and radishes

Steps:

Peel the potatoes and grate them on the large holes of a box grater into a colander set over a large bowl. Grate the onion into the colander and season with 1 teaspoon salt and 1/2 teaspoon pepper. Firmly squeeze the potatoes and onion to extract as much liquid as possible, letting it drain into the bowl. Transfer the potato mixture to a separate large bowl. Add the egg and matzo meal or flour and stir well.
Heat a medium cast-iron or other heavy-bottomed skillet over medium heat. Add the oil or chicken fat and heat until shimmering. Add the potato mixture and press down with a spoon or spatula to make an even layer. Cook until deep golden brown and crisp on the bottom, 8 to 10 minutes. (After a few minutes, check to make sure the latke is browning evenly and rotate the latke in the skillet as needed. If it's sticking, loosen it with a small spatula.)
Carefully slide the latke onto a plate using a wide spatula. Flip the latke on the plate, then quickly slide it back into the skillet, cooked-side up. Continue cooking until well browned on the second side and cooked through, 8 to 10 more minutes. (Lower the heat as needed if the latke is browning too quickly.) Remove the latke to a paper towel-lined plate and sprinkle with salt.
Wipe out the skillet and return the latke to the skillet or transfer to a cutting board. Slice into wedges and serve with assorted toppings.

ALAYNE ZATULOV'S GIANT VEGETABLE LATKES

Alayne Zatulov's Giant Vegetable Latkes image

Provided by Florence Fabricant

Time 20m

Yield 8 servings

Number Of Ingredients 11

Ingredients

1 pound Idaho potatoes, scrubbed but unpeeled and shredded
1/2 pound carrots, scraped and shredded
1 cup shredded onion
3/4 cup finely shredded celery root
1 Granny Smith apple, peeled, cored and coarsely shredded
2 eggs, lightly beaten
1/2 cup finely minced parsley
1/4 cup flour
1 teaspoon dried thyme
Salt and freshly ground black pepper
1/2 cup cooking oil

Steps:

Combine shredded potatoes, carrots, onion, celery root and apple in a bowl. Stir in eggs, parsley, flour and thyme. Season with salt and pepper.
Heat half the oil until very hot in a heavy 10-inch skillet. Spread vegetable mixture into the skillet in an even layer, covering the entire surface.
Fry vegetable mixture undisturbed until edges begin to show color, 5 to 8 minutes. If it sticks to the pan, gently release it with a thin spatula.
When the underside is golden, slide the pancake onto a large plate. Invert another plate over it, and flip it over. Add remaining oil to the skillet, and when it is hot, slide the pancake back into the skillet to brown the other side. Fry until crisp.

Nutrition Facts : @context http, Calories 235, UnsaturatedFat 13 grams, Carbohydrate 23 grams, Fat 15 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 405 milligrams, Sugar 5 grams, TransFat 0 grams

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