MOM'S POTATO LATKES
Latkes (potato pancakes) are a must have at Hanukkah, but really are wonderful any time of year! This is my mother's recipe, which is honestly the best latke I've had. I usually end up having to make a second batch because they disappear so quickly. I've tried other recipes and always return to these. Lovely topped with sour cream or applesauce.
Provided by Lindsay
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Mix potato, onion, eggs, crackers, salt, and pepper together in a large bowl.
- Pour enough vegetable oil into a skillet to fill about 1/2-inch deep; heat over medium-high heat.
- Drop spoonfuls of the potato mixture, first pressing potato mixture against the side of the bowl to remove excess liquid, into the hot oil; slightly flatten the latkes into the oil with the back of your spoon so they are evenly thick.
- Cook in hot oil until browned and crisp, 3 to 5 minutes per side. Drain latkes on a plate lined with a paper towel.
Nutrition Facts : Calories 389.9 calories, Carbohydrate 24.7 g, Cholesterol 93 mg, Fat 30.4 g, Fiber 2.9 g, Protein 6 g, SaturatedFat 5.1 g, Sodium 672.1 mg, Sugar 1.5 g
LATKES WITH LOTS OF SAUCES
Provided by Max Sussman
Categories Potato Vegetable Breakfast Brunch Fry Hanukkah Root Vegetable Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Serves 4-6
Number Of Ingredients 18
Steps:
- 1. Preheat the oven to 200°F (95°C). Fit a baking sheet with a wire rack and set aside.
- 2. To make the sauces, stir together the ingredients for each in separate small bowls. Transfer to serving dishes and refrigerate.
- 3. Using the large holes on a box grater, shred the potatoes into a large bowl of water. Drain the potatoes and rinse under cold running water. Drain again thoroughly, squeezing to remove as much liquid as possible. Transfer the potatoes to a clean kitchen towel and squeeze to dry even further, and then place in a large bowl. Wrap the minced onion in a double thickness of paper towels, squeeze to remove as much moisture as possible, and add to the bowl. Add the eggs, flour, chives, garlic, and salt and pepper to taste and stir to mix well.
- 4. Pour the oil into a large frying pan to a depth of about 1/2 inch (12 mm) and heat over medium heat. Using your hands, scoop up a portion of the potato mixture and shape it into a ball slightly larger than a golf ball. Flatten into a very thin pancake, still blotting with paper towels as needed to remove any remaining moisture, and place in the hot oil. Repeat to add 2 or 3 more latkes to the pan, making sure not to overlap them or crowd the pan. Cook until golden brown on the first side, about 3 minutes. Using a slotted spatula, turn the latkes and cook until golden brown on the second side, 2-3 minutes longer. Transfer to the wire rack on the baking sheet and place the baking sheet in the warm oven. Repeat to cook the remaining latkes, adding them to the oven as they are finished. When all of the latkes are cooked, serve right away with the sauces.
LATKES WITH LOX
Steps:
- In a large bowl, combine the first 5 ingredients. Stir in eggs until blended. Add potatoes; toss to coat., Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels. Serve with lox; top with sour cream and chives if desired.
Nutrition Facts : Calories 270 calories, Fat 16g fat (2g saturated fat), Cholesterol 73mg cholesterol, Sodium 610mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.
POTATO LATKES WITH SMOKED SALMON AND CREME FRAICHE
If you cant find or dont have creme fraiche try: ...Take 1 cup of heavy whipping cream and 1 tablespoon of buttermilk. Shake and let sit on kitchen counter for 12-16 hours until thick enough (depending on the temperature in the kitchen.) Then refrigerate. Voila...fresh.
Provided by Honeym
Categories Potato
Time 35m
Yield 12 latkes, 6 serving(s)
Number Of Ingredients 10
Steps:
- Using coarse side of box grater or food processor fitted with coarse grater blade, shred potatoes. Wrap potatoes in kitchen towel and squeeze out excess liquid. Transfer to large bowl. Repeat process with onion; add to bowl with potatoes.
- Add eggs, flour, salt and pepper to potatoes.
- Heat oil to 350 degrees.
- Working in batches, drop potato mixture by 1/4 cupfuls into skillet; flatten to 3-inch rounds. Fry latkes until golden brown on bottom, adding more oil by tablespoonfuls as needed, about 4 minutes per side. Transfer latkes to rimmed baking sheet; keep warm in oven.
- Mix crème fraîche and chopped fresh tarragon in small bowl to blend. Divide smoked salmon among latkes. Top each latke with dollop of tarragon crème fraîche.
- Or insted of creme fraiche and tarragon you can try: creme fraiche, 1 tbsp dill, finely chopped, 2 tbsp horseradish, 1 tsp lemon zest.
Nutrition Facts : Calories 478.5, Fat 21, SaturatedFat 8.9, Cholesterol 160.3, Sodium 1109.2, Carbohydrate 53.4, Fiber 4.6, Sugar 3, Protein 19.9
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