Hungarian Porcini Potato Latkes Recipes

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HUNGARIAN PLACKI (POTATO PANCAKES WITH SPICY TOMATO-BEEF SAUCE)



Hungarian Placki (Potato Pancakes with Spicy Tomato-Beef Sauce) image

www.evaspolish.com

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 20 pancakes

Number Of Ingredients 20

1 pound 90-percent lean ground beef
1/2 cup vegetable oil
1 large Spanish onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
One 12-ounce can diced tomato
One 12-ounce can tomato puree
2 tablespoons paprika
1 tablespoon crushed red pepper
1 tablespoon minced garlic
1 teaspoon cayenne pepper
Salt and ground pepper
6 to 8 large potatoes, grated
1 large onion, grated
2 eggs
4 tablespoons all-purpose flour
Salt and ground pepper
1 1/2 cups oil
Sour cream, for serving
Chopped fresh parsley, for serving

Steps:

  • For the Hungarian-style tomato-beef sauce: Place the ground beef in a large skillet. Brown the ground beef and put on the side. In a different saute pan, add the vegetable oil and heat. Add the onions and saute for 2 minutes. Add the green and red bell peppers and saute for another 2 minutes. Add the canned tomatoes, paprika, crushed red pepper, garlic, cayenne and the browned ground beef. Add salt and pepper to taste. Cover the pan and cook on low heat for up to 1 hour, stirring occasionally. Please note that the sauce can be made in advance.
  • For the potato pancakes (placki):Combine the potatoes, onion, eggs and flour in a large bowl and mix well. Add salt and pepper. The mixture will be on the thicker side. Heat the oil in a heavy skillet. Place 2 tablespoons of the mixture into the hot oil, and flatten down gently with a spoon. Turn the heat to medium. Cook until the are golden brown on each side.
  • To serve, place 2 tablespoons of sauce on top of 2-4 pancakes and garnish with a tablespoon of sour cream and parsley.

HUNGARIAN PORCINI-POTATO LATKES



Hungarian Porcini-Potato Latkes image

Provided by Jayne Cohen

Categories     Mushroom     Potato     Brunch     Side     Fry     Hanukkah     Winter     Pan-Fry     Kosher     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 10

Number Of Ingredients 10

1/2 ounce dried porcini mushrooms*
3/4 cup hot water
7 tablespoons (or more) olive oil
2 garlic cloves, finely chopped
1 teaspoon Hungarian hot paprika
1 1/2 pounds russet potatoes, peeled
1 large egg, beaten to blend
2 tablespoons fresh breadcrumbs, preferably made from egg bread
1 teaspoon salt
1/2 teaspoon ground black pepper

Steps:

  • Place porcini in small bowl. Add 3/4 cup hot water and let stand 45 minutes. Strain through fine sieve, reserving soaking liquid. Coarsely chop porcini.
  • Heat 1 tablespoon oil in heavy medium nonstick skillet over medium-high heat. Add chopped porcini and garlic; sauté 2 minutes. Add reserved porcini soaking liquid and paprika; cook until liquid evaporates, stirring frequently, about 3 minutes. Season with salt and pepper. Cool. (Mushroom mixture can be made 1 day ahead. Cover and refrigerate.)
  • Finely grate potatoes by hand or in processor fitted with grating disk. Transfer potatoes to large bowl. Add enough cold water to cover; let stand 5 minutes. Drain potatoes. Wrap in dry kitchen towel; twist ends to squeeze out as much liquid as possible. Place potatoes in large bowl. Mix in egg, breadcrumbs, salt, and pepper. Stir in mushroom mixture.
  • Heat 6 tablespoons olive oil in heavy large skillet (preferably cast-iron) over medium-high heat until hot but not smoking. Working in batches, drop potato mixture by 1/4 cupfuls into hot oil, spacing apart. Using spatula, flatten each into 4-inch round and cook until crisp and brown, about 4 minutes per side. Using slotted spatula, transfer latkes to paper towels to drain. Add more oil to skillet as necessary and allow oil to get hot before adding more potato mixture. Transfer to plates and serve.
  • *Available at Italian markets, specialty foods stores and many supermarkets.

POTATO LATKES I



Potato Latkes I image

A classic potato latke, you can't go wrong with these crispy hot cakes. Serve with applesauce, sour cream and chopped green onions! Happy Hanukkah!

Provided by Daisy

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Yield 6

Number Of Ingredients 6

2 cups peeled and shredded potatoes
1 tablespoon grated onion
3 eggs, beaten
2 tablespoons all-purpose flour
1 ½ teaspoons salt
½ cup peanut oil for frying

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!

Nutrition Facts : Calories 101.8 calories, Carbohydrate 11.3 g, Cholesterol 93 mg, Fat 4.4 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 1.1 g, Sodium 619.6 mg, Sugar 0.7 g

MARCY GOLDMAN'S WORLD FAMOUS POTATO PANCAKES LATKES



Marcy Goldman's World Famous Potato Pancakes Latkes image

This latke recipe is from Marcy Goldman's new cookbook, "The 10th Anniversary Edition of A Treasury of Jewish Holiday Baking". It uses an unusual method - parboiling the potatoes first. These will be the lightest, crispiest and fastest potato pancakes you ever made! For kids or onion haters, use 1 teaspoon onion powder instead of the grated onion. Make these bite-size for a tender centre and crisp outside and use tongs for both putting the batter in the oil and taking the latkes out.

Provided by blucoat

Categories     Breakfast

Time 55m

Yield 40 small latkes

Number Of Ingredients 7

5 -6 medium or large red potatoes, un-peeled (1 1/2 to 1 3/4 pounds)
1 small to medium onion, finely grated
4 eggs
1 tablespoon flour
1 teaspoon salt (to taste)
1/4 teaspoon pepper (to taste)
vegetable oil, for frying

Steps:

  • The best way to fry these are in tiny dollops, dropped from a spoon (or I use metal kitchen tongs and pick up small clumps of batter) and use a deep wok. the cooking method is so important so follow the directions exactly for perfect results.
  • Place potatoes in a medium saucepan and just cover with cold water. Turn heat to high and allow to come to boil. As soon as potatoes are boiling, put a kitchen timer on for 10 minutes. When timer rings, remove potatoes from stove and cover with cold water. Drain immediately, then cover again with cold water. Let sit five minutes. Remove potatoes and pat dry.
  • Using a hand shredder (best) or food processor fitted with a medium disc, shred potatoes (with skins on). The potatoes should be slightly softened, but still firm enough to produce shreds. If the peel separates from the potato, discard it. If the peel gets grated in with the potatoes, it's fine and just incorporate it into the mixture. I like the hand grater best. When I use the processor, I use two thirds shredded then pulverized potatoes and one third shredded for a mixture than is bulky but still has shreds. Worth the trouble.
  • In a large bowl, blend shredded potatoes, grated onion, eggs, flour, baking powder, salt, and pepper. Place newspaper on work surface (near frying area) and cover with a few paper towels. In a large deep skillet (I like to use a wok), pour in enough vegetable oil to fill about two thirds. If using an electric fry pan, set the temperature to 350°F or 375°F (depending on how fast you want the pancakes to cook). Drop potato batter by teaspoons (for small ones) or soup spoonfuls in small dollops, flattening slightly with a metal spatula if desired. I use large metal tongs for dropping and turning. Brown one side, turn once, and complete cooking on other side. These cook quickly. You're looking for a puffy centre while retaining some crisp shreds of potato on edges.
  • Serve immediately or freeze. To reheat, place latkes on a large wire cake rack on a cookie sheet. Warm at 250°F until crisp. For freezing purposes, fry them a little underdone to allow for browning in the re-heating stage.

Nutrition Facts : Calories 28.4, Fat 0.5, SaturatedFat 0.2, Cholesterol 21.1, Sodium 66.8, Carbohydrate 4.7, Fiber 0.5, Sugar 0.4, Protein 1.2

HUNGARIAN POTATO PANCAKES



Hungarian Potato Pancakes image

Make and share this Hungarian Potato Pancakes recipe from Food.com.

Provided by Chef Gorete

Categories     Potato

Time 40m

Yield 12-16 pancakes, 6-8 serving(s)

Number Of Ingredients 5

6 medium potatoes, shredded (approx. 5 cups)
2 eggs, well beaten
7 tablespoons all-purpose flour
1 teaspoon salt
1 tablespoon oil

Steps:

  • Shred the raw potatoes into a bowl. In a separate bowl, beat the eggs until thick and lemon coloured. Blend the potatoes, flour salt and oil into the eggs and mix until combined. Heat a lightly oiled frying pan then drop batter by spoonfuls onto the hot pan, flattening the batter (batter will be thick) to even out the pancake. Cook, turning once until golden brown.
  • Note: If you spray the shredder with non-sticking cooking spray prior to shredding the potatoes, they will not stick.
  • Delicious served with creamed spinach.

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