Kay Dees Recipe For Potato Latkes

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KAY DEE'S RECIPE FOR POTATO LATKES



Kay Dee's Recipe for Potato Latkes image

Simple to make, and they taste great!

Provided by Karen Dsouza

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 45m

Yield 12

Number Of Ingredients 6

3 large potatoes, peeled and shredded
1 small onion, shredded
3 eggs
1 teaspoon salt
2 tablespoons all-purpose flour, or as needed
½ cup vegetable oil

Steps:

  • Place the potatoes and onion into a bowl, and stir in eggs, salt, and flour as needed to make the mixture hold together. With wet hands, scoop up about 1/3 cup of the mixture per patty, and form into flat round or oval shapes.
  • Heat the vegetable oil in a large skillet over medium heat until it shimmers, and gently place the patties into the hot oil. Fry until the bottoms are golden brown and crisp, 5 to 8 minutes, then flip with a spatula and fry the other side until golden.
  • Line a colander or strainer with 2 paper towels, and drain the cooked latkes in the colander. Serve hot.

Nutrition Facts : Calories 176.3 calories, Carbohydrate 17.8 g, Cholesterol 46.5 mg, Fat 10.4 g, Fiber 2.2 g, Protein 3.6 g, SaturatedFat 1.8 g, Sodium 217.1 mg, Sugar 1.1 g

POTATO LATKES



Potato Latkes image

Provided by Alton Brown

Time 1h

Yield 28 latkes

Number Of Ingredients 7

1/2 onion
1 1/2 pounds russet potatoes, quartered
1 large egg
1/4 cup schmaltz, plus more as needed
2 tablespoons dry instant mashed potatoes
1/2 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper

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.

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