Golden Crispy Latkes Recipes
CREAMY CRISPY LATKES WITH GARLIC CUMIN SOUR CREAM
Provided by Food Network
Time 35m
Yield 16 to 20 latkes
Number Of Ingredients 16
Steps:
- For the garlic cumin sour cream: Preheat the oven to 350 degrees F. Slice the garlic horizontally, drizzle with olive oil and wrap in tin foil. Place in the oven for 30 to 40 minutes. Remove, cool and mash the cloves into a paste. While the garlic is cooking, get a small saute pan hot over medium-low heat and toast the cumin seeds for a couple of minutes until fragrant. Then either grind up the toasted cumin in a spice grinder or chop with a knife until fine. Mix the sour cream with the toasted cumin, parsley and the roasted garlic. Reserve.
- For the latkes: Fill a pot three-quarters of the way up with water and add the potatoes. Bring the water to a boil, and then turn down the heat to a low boil. Boil until the potatoes are completely cooked (a knife slides in very easily), 20 to 30 minutes.
- While the potatoes are boiling, heat up a pan over medium heat with 1 tablespoon butter and 1 tablespoon olive oil. Saute the leeks with the garlic until soft with no color. Season well with salt and pepper, lower the heat to medium-low and cook for another 3 minutes. Then take off the heat.
- Once the potatoes are ready, place in a large bowl and mix in the sauteed leek mixture, nutmeg, the remaining 5 tablespoons butter and the remaining 1 tablespoon olive oil. Season well with salt and pepper, and reserve.
- Whisk the eggs in a shallow bowl or dish and set aside. Add the breadcrumbs and the flour to two separate plates. Season the flour well with salt and pepper.
- Roll a ball with the potato mixture that easily fits in the palms of your hands, about 2 tablespoons, and flatten slightly to make a patty. You don't want them too thick or too big. Dredge the potato patty with the flour, shaking off the excess. Dunk in the eggs and then coat with the breadcrumbs.
- Get a large pan hot over medium-high heat, add an inch of canola oil and fry when the temperature reaches 350 degrees F. Remove from oil when the latkes are golden brown, 2 to 3 minutes. Serve hot with the garlic cumin sour cream.
LATKES (GOLDEN POTATO PANCAKES)
Make and share this Latkes (Golden Potato Pancakes) recipe from Food.com.
Provided by Broke Guy
Categories Potato
Time 25m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- With the large holes of a box grater, shred the potatoes and onion into a large mixing bowl.
- Squeeze some lemon juice on the potatoes to prevent oxidation and toss well.
- Take a handful of the potato-onion mixture and squeeze out as much liquid as possible.
- In another bowl, stir together the Bisquick, milk, egg and nutmeg.
- Stir batter into the potatoes and add the melted butter.
- Heat a large, heavy skillet over medium-high heat. Add an even film of light oil, about 1/4-inch deep, into skillet.
- When oil is hot, form pancakes of about 1 heaping tablespoon in size and add to skillet, spreading out and smoothing the top surface with the back of the spoon.
- Cook about 3 minutes per side until golden brown. Place on absorbent paper towel until ready to serve.
Nutrition Facts : Calories 309.3, Fat 11.4, SaturatedFat 5.4, Cholesterol 56.8, Sodium 304.3, Carbohydrate 44.8, Fiber 3.1, Sugar 5, Protein 7.5
QUICK GOLDEN CRISPY LATKES
My kids like these for a weeknight dinner. Serve with crème fraîche and smoked salmon.
Provided by Betty Rocker
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Peel potato and onion and grate in a box grater or using the shredder attachment of a food processor. Squeeze as much liquid as possible out of the shredded vegetables -- the best way to do this is to put it in cheesecloth and squeeze hard over the sink.
- Combine vegetables with remaining ingredients except for peanut oil and stir to combine with a fork.
- Heat a few good sloshes of peanut oil over medium-high heat in a cast-iron or other heavy-bottomed sauté pan. Drop small blobs of potato mixture into oil -- it should sputter happily -- and cook until golden on the bottom. Flip pancakes and cook the other side. Drain on a paper towel and keep warm in a 200 degree oven until ready to serve.
Nutrition Facts : Calories 219.1, Fat 2.6, SaturatedFat 0.9, Cholesterol 93, Sodium 48.1, Carbohydrate 41.4, Fiber 4.9, Sugar 3, Protein 8
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CRISPY LATKES - BETTER HOMES & GARDENS
From bhg.com
Servings 16Calories 145 per servingTotal Time 50 mins
- Peel potatoes. Use the coarse blade of a box grater to shred potatoes into a large bowl of ice water. Grate onion on the fine blade of a box grater. (You should have approximately 1/2 cup of grated onion.)
- Drain potatoes; transfer them to a bowl lined with a clean flour sack towel or a fine-mesh 100-percent-cotton cheesecloth. Gently wrap and squeeze dish towel, getting out as much liquid as humanly possible. In a large bowl combine potatoes, onion, eggs, flour, 1 Tbsp. kosher salt, and 1/4 tsp. freshly ground black pepper; stir.
- In a heavy nonstick skillet heat 1/4 inch of oil over medium-high heat until the oil shimmers. For each latke, scoop a small handful (1/4 cup) of potato mixture and squeeze gently over the bowl. Flatten mixture and add to skillet. Repeat, adding a few at a time so you don't overcrowd the pan. Fry both sides until golden brown, 2 to 3 minutes per side.
HOW TO MAKE CRISPY LATKES - GYPSYPLATE
From gypsyplate.com
4.9/5 (9)Total Time 45 minsCategory Appetizer RecipesCalories 312 per serving
- Grate the onion in the largest hold of a box grater. Peel potatoes, grate them and transfer to a large bowl of cold water. Soak the potatoes for 5 minutes and drain them well in a colander.
- Gather the potato and onion in a muslin cloth, kitchen towel or large triple layer of cheese cloth. Wrap the cloth around the food, and twist it tightly to wring out as much liquid as possible.
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