SHORTCUT LATKES
Potato latkes are one of my favorite parts of Hanukkah, the Jewish festival of lights. I used to spend hours with my grandma, Florence, grating potatoes and frying them into pancakes for our family feasts. I think the whole street would smell like crispy potatoes when we were finally done. That being said, I don't always have hours to spend in the kitchen these days! So, I created a recipe that tastes as good as the classic, but comes together in under 20 minutes thanks to store-bought shredded potatoes!
Provided by Food Network Kitchen
Time 15m
Yield 4 servings (about 16 latkes)
Number Of Ingredients 8
Steps:
- Fill a large heavy-bottomed skillet fitted with a deep-fry thermometer with 1/2 inch oil. Heat over medium heat to 350 degrees F. Line a baking sheet with paper towels and place a cooling rack on top.
- Combine the potatoes, egg, flour, scallions, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl until the mixture holds together when squeezed in the palm of your hand.
- Working in batches, scoop and press the potato mixture into a 1/4 cup measuring cup, then tap it out into your hand. Gently flatten the mixture into a patty, about 1/2 inch thick.
- Carefully add the latkes to the skillet and fry until deeply golden brown on the edges, 3 to 4 minutes. Flip and fry until deeply golden brown on the edges, about 3 minutes. Drain on the prepared cooling rack. Sprinkle with more salt if desired. Repeat with remaining latkes being sure to return the added oil to 350 degrees F temperature between batches. Serve warm, topped with sour cream and applesauce.
FAMILY LATKES
These latkes are perfect for any Jewish holiday or literally any other day!
Provided by Lauren Magenta
Categories SEO Review Potato Pancakes & Latkes
Time 1h20m
Yield 12
Number Of Ingredients 7
Steps:
- Place potatoes in salted water and let sit for about 15 minutes.
- Grate potatoes on a medium or fine setting. Press out liquid; this should produce about 4 cups grated potato.
- Place grated potato in a bowl and stir in flour, onion, salt, and pepper. Fold in eggs.
- Preheat the oven to 250 degrees F (120 degrees C). Line baking sheets with parchment paper.
- Heat enough oil in a deep pan to reach 1/4 inch up the sides. Heat over medium-high heat until a drop of batter sizzles. Lower heat to medium.
- Working in batches, drop batter into the hot oil in desired size and flatten into pancakes; brown on both sides, 5 to 7 minutes per side. Transfer to the prepared pans and keep warm in the preheated oven while you fry remaining batter.
Nutrition Facts : Calories 113.9 calories, Carbohydrate 16.8 g, Cholesterol 62 mg, Fat 3.6 g, Fiber 2 g, Protein 4 g, SaturatedFat 0.8 g, Sodium 319.5 mg, Sugar 0.9 g
KINDER, GENTLER LATKES
Make and share this Kinder, Gentler Latkes recipe from Food.com.
Provided by Mirj2338
Categories Breakfast
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- 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 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, 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, beaten eggs, flour, salt, pepper and baking powder.
- 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 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 210.3, Fat 2.7, SaturatedFat 0.9, Cholesterol 93, Sodium 413.7, Carbohydrate 39.8, Fiber 4.2, Sugar 3.7, Protein 7.9
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