Milwaukee Potato Pancakes Latkes Recipes

POTATO PANCAKES/ LATKES A LA COHEN!

Steps:

• The secret to these crisp delights, is to use bread crumbs instead of flour as other recipes suggest!
• Cut the washed,unpeeled potatoes into chunks.
• Peel the onion (medium)and cut into chunks as well.
• Mince the garlic.
• Put this in batches through the shredding disk of a food processor(not too fine). If you do not have a processor, use a blender but place one egg into the bottom first with each batch and pulse several times.
• Empty contents into a large bowl and drain off some of the liquid.
• Now stir in all the remaining ingredients except the oil. The batter should be thick enough to hold its shape. You may need to add extra bread crumbs.
• Pour enough oil into a large skillet to about 1/8 inch deep.
• Heat over medium high heat, about 350 degrees Fahrenheit.
• Drop in the batter by heaping tablespoons (I like them larger).
• Flatten them out a bit and cook until nice and brown on the underside, then flip and repeat. You may need to add more oil as you proceed. They should be crisp on the outside and soft but cooked on the inside. I always cook one and taste it. :-) Check if you want to add a little more salt.
• Have your oven heated to 200 degrees Fahrenheit; line several loaf pans with double paper towels.
• Stand the cooked pancakes in them on end and keep warm in the oven.
• You should get 20 to 30 depending on size. I allow at least 4 per person. :-) Enjoy!

POTATO LATKES

Steps:

• Preheat oven to 250°F.
• Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.
• Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg and salt.
• Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven.

POTATO PANCAKES (LATKES)

Steps:

• 1. Grate potatoes and onions together and place in a large bowl.
• 2. Squeeze most of the water from the grated mixture into the same bowl and place squeezed potato into another bowl. Reserve 2 to 3 tablespoons of the starchy water from the bottom of the first bowl and add back into the potato-onion mixture in the second bowl.
• 3. To the mixture add egg, salt and petter, lemon juice, baking powder,. Mix well.
• 4. Place a large skillet over medium high heat. Pour in oil to reach 1/4 inch. Test by dropping a small amount of the mixture into the oil. When it sizzles the oil is hot enough. Gently place a mound of the mixture by tablespoons or 1/4 cup measures into the hot oil. Flatten gently with a spatula or spoon. Cook 3 to 5 minutes depending on size, until golden and gently flip to brown the other side for another 3 to 5 minutes.
• 5. Remove crispy potato latkes to drain on paper towels set over sheets of newspaper. Serve immediately. Most like to eat latkes with sour cream or applesauce.
• makes about 20 latkes ~ can make ahead ~ can freeze.
• preparation time: 10 minutes ~ cooking time: 20 minutes using two pans.

OUR FAVORITE LATKES

Steps:

• Preheat oven to 250°F. Set racks in upper and lower thirds of oven. Place wire cooling racks in the rimmed baking sheets and place in the oven.
• Using a food processor with a grating insert, grate the potatoes and then the onions, transferring grated vegetables to a large bowl when the bowl of the food processor is filled. Alternately, use a box grater. Working in batches, place the potatoes and onions in a clean dishtowel and thoroughly wring out the excess liquid over the sink, then transfer the potato-onion mixture to a large bowl. The more liquid you remove, the crispier your latkes will be, so take your time and use several dish towels if necessary. Reserve the potato-onion mixture.
• In another large bowl, whisk together the matzo meal, salt, and pepper. Add the eggs and whisk to combine. Add the potato-onion mixture and mix well.
• In a large skillet over medium heat, melt equal parts schmaltz and oil (or oil only if omitting the schmaltz) until a scant 1/4-inch depth of fat is reached. Drop 2 tablespoons of latke mixture into the hot fat, spacing them 2 inches apart. Flatten latkes slightly using a spatula and cook, turning once, until crisp, golden brown, and cooked through, 3 to 4 minutes per side.
• Transfer latkes to wire racks and season with salt; return to the oven to keep warm; season with salt. As you remove latkes from the pan, replace them with fresh spoonfuls of potato mixture to maintain oil temperature. Add additional schmaltz and/or oil around the edge of the pan as needed to maintain a scant 1/4-inch depth of fat.
• Keep latkes warm in oven and serve hot with applesauce or sour cream.

POTATO PANCAKES (LATKES)

Steps:

• 1. Peel and finely shred potatoes and onions. In a mixing bowl combine potatoes and onions with olive oil, eggs, garlic (if desired), and salt. Using 1/3 cup mixture for each latke, press mixture into patties about the size of the palm of your hand, squeezing out excess liquid.
• 2. In a large skillet heat oil over medium-high heat. Carefully slide patties into hot oil.
• 3. Cook over medium-high heat about 2 minutes or until latkes are golden brown, turning once.
• 4. Repeat with remaining batter. Add cooking additional oil during cooking, as needed.
• 5. If necessary, reduce heat to medium to prevent over-browning. Drain on paper towels and keep warm. Serve with sour cream, applesauce, and/or ketchup, if desired.

GERMAN POTATO PANCAKES

Steps:

• In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Mix in potatoes and onion.
• Heat oil in a large skillet over medium heat. In batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook about 3 minutes on each side, until browned and crisp. Drain on paper towels.

POTATO PANCAKES

Steps:

• Finely grate potatoes and onion into a large bowl. Drain off any excess liquid.
• Mix in egg, salt, and pepper. Add enough flour to make the mixture thick, about 2 to 4 tablespoons all together.
• Preheat the oven to low, about 200 degrees F (95 degrees C).
• Heat 1/4 inch oil in the bottom of a heavy skillet over medium-high heat. Drop two or three 1/4-cup mounds of batter into hot oil, and flatten with back of a spatula to make 1/2-inch-thick pancakes. Fry, turning pancakes once, until golden brown.
• Transfer pancakes to a plate lined with a paper towel to drain. Keep warm in the oven until serving. Repeat until all potato mixture is used.