Golden Crispy Latkes Recipes

CREAMY CRISPY LATKES WITH GARLIC CUMIN SOUR CREAM

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)

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.

QUICK GOLDEN CRISPY LATKES

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.