Moms Potato Latkes Recipes

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MOM'S POTATO LATKES



Mom's Potato Latkes image

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

3 cups shredded potato
¼ cup grated onion
2 eggs, beaten
6 saltine crackers, or as needed, crushed
1 teaspoon salt
¼ teaspoon ground black pepper
½ cup vegetable oil, or as needed

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

MANDY PATINKIN'S MOM'S POTATO LATKES



Mandy Patinkin's Mom's Potato Latkes image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 10

6 large white potatoes
1 large onion
2 eggs (or 1/2 cup egg substitute)
2 egg whites
2/3 cup flour or matzo meal
1 teaspoon baking powder
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon white pepper
Peanut oil for frying

Steps:

  • Peel potatoes and onion. (If not using immediately, place in cold water.) Grate with the shredding blade of food processor.
  • Put grated potatoes in a large strainer and press out liquid. Pour cold water over the potatoes and press out liquid once more. Transfer to large mixing bowl. Add onions.
  • Beat eggs and egg whites until thick. Add to potatoes and onions. Add flour or matzo meal, baking powder, and seasonings. Mix well.
  • Heat oil in frying pan. When ready, drop batter by large soup spoonfuls to form oval shapes. Fry over moderate to high heat until brown on one side; turn to brown other side. Remove from frying pan and drain on paper towels.
  • Serve with sour cream or applesauce.

POTATO LATKES



Potato Latkes image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 11

4 large russet potatoes, peeled
1 small white onion, finely grated
2 large eggs, lightly beaten
1/4 cup beer
3 tablespoons all-purpose flour
1 tablespoon coarse salt
Freshly ground black pepper
Vegetable oil, for frying
Pink Applesauce for Potato Latkes, for serving
Sour cream, for serving
Osetra caviar, for serving

Steps:

  • Preheat oven to 200 degrees. Grate potatoes in long strips, using smooth strokes to run potatoes across grater into a large bowl of ice water. Using a strainer or slotted spoon, transfer potatoes, reserving liquid, to another large bowl lined with a clean kitchen towel; gently squeeze dry.
  • Set reserved liquid aside for 10 minutes to allow starch to sink to the bottom; carefully pour liquid from the bowl, reserving milky residue (potato starch) and discard. Transfer potatoes back to bowl with potato starch.
  • Add onions to bowl; stir in eggs, beer, flour, salt, and pepper.
  • Line a baking sheet with paper towels; set aside. In a heavy nonstick skillet, heat 1/4-inch of oil. Spoon 1/2 cup of potato mixture per pancake into skillet. Make a few at a time, being careful they don't run into each other.
  • Fry on both sides until golden brown, 4 to 6 minutes. Transfer to prepared baking sheet to drain. Keep warm in oven while preparing the others. Serve hot with applesauce, or sour cream and caviar, if desired.

MOM'S POTATO PANCAKES



Mom's Potato Pancakes image

These old-fashioned pancakes are fluffy inside and crispy outside. Onion adds nice flavor. Mom got this recipe from Grandma, so we've enjoyed it for years. -Dianne Esposite, New Middletown, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 8

4 cups shredded peeled potatoes (about 4 large potatoes)
1 large egg, lightly beaten
3 tablespoons all-purpose flour
1 tablespoon grated onion
1 teaspoon salt
1/4 teaspoon pepper
Oil for frying
Optional: Chopped parsley, applesauce and sour cream

Steps:

  • Rinse shredded potatoes in cold water; drain well, squeezing to remove excess water. Place in a large bowl. Stir in egg, flour, onion, salt and pepper. , In a large nonstick skillet, heat 1/4 in. oil over medium heat. Working in batches, drop potato mixture by 1/3 cupfuls into oil; press to flatten slightly. Fry both sides until golden brown; drain on paper towels. Serve immediately. If desired, sprinkle with parsley and top with applesauce and sour cream.

Nutrition Facts : Calories 171 calories, Fat 7g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 411mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.

LAURA'S POTATO LATKES RECIPE BY TASTY



Laura's Potato Latkes Recipe by Tasty image

Matt's mom, Laura, shows him how to make their family's most cherished recipe: latkes. She teaches him that just 4 simple ingredients can transform into a lacy, crispy and delicious side dish. Her secret is incorporating the leftover potato starch that remains in the bottom of the bowl after grating the potatoes.

Provided by Matt Ciampa

Categories     Sides

Time 50m

Yield 1 Serving

Number Of Ingredients 9

3 large russet potatoes
½ medium yellow onion
2 large eggs
kosher salt, to taste
freshly ground black pepper, to taste
1 tablespoon matzo ball mix, or more as needed
1 cup vegetable oil, plus more as needed
applesauce, for serving
sour cream, for serving

Steps:

  • Peel the potatoes, adding them to a large bowl filled with water as you work to prevent browning.
  • Dry the potatoes, then shred on the large holes of a box grater into a large. Shred the onion into the same bowl on the small holes of the box grater.
  • Transfer the potato mixture to a nut milk bag or a clean kitchen towel and squeeze tightly over the bowl to wring out any excess liquid. Set the liquid aside to let the starch settle to the bottom of the bowl, then carefully pour off the liquid on top, leaving the potato starch in the bottom of the bowl.
  • In a clean large bowl, combine the shredded potatoes and onions, potato starch, 1 egg, salt, and pepper and gently mix to combine. If the mixture seems too dry and crumbly, add another egg. Add 1 tablespoon matzo ball mix and stir to incorporate, adding up to 1 tablespoon more matzo ball mix if the mixture isn't holding together.
  • Pour the oil into a large pan to reach a depth of ¼ inch. Heat over medium heat. Using a 2-tablespoon cookie scoop, add the potato mixture to the pan, gently pressing down to the desired thickness. Add another scoop or two of the potato mixture, being careful not to overcrowd the pan. Cook for 3-4 minutes until the edges begin to crisp and the bottom is golden brown. Carefully flip the latkes and cook for another 3-4 minutes, until golden brown on the other side. Transfer to a wire rack and season with salt. Repeat with the remaining latkes.
  • Serve with applesauce and sour cream.
  • Enjoy!

MY GRANDMOTHER'S POTATO LATKES



My Grandmother's Potato Latkes image

My Grandmother used to make these every Channukah when I was a kid...I have been using her recipe to make them for my family every Channukah.

Provided by janice brady

Categories     Potato

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

5 medium sized potatoes
1 small onion
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons flour
2 eggs
salad oil

Steps:

  • Peel the potatoes, if your not going to use them right away, put them in a bowl and cover them with cold water.
  • Grate the potatoes into a bowl, It really doesn't matter which holes of the grater you use. Larger holes are the only ones that will do the job some people think, since they produce crunchier latkes. Others insist on using medium sized holes for smoother latkes, It's up to you, watch your knuckles though.
  • Grate the onion into the same bowl. Of course peel the skin off first.
  • Get rid of the liquid that has collected in the bowl.
  • Beat the eggs in another bowl and then add to the potato/onion mixture.
  • Add the flour, salt and pepper, Mix well.
  • Turn oven on to 250°F This is so you can keep the first latkes you fry warm while your cooking the rest.
  • Pour enough salad oil into the bottom of a large frying pan so it's about 1/4 inch deep. Heat the oil, and keep it hot at medium to medium high heat. Put a tablespoon of the batter into the oil and press it with a slotted pancake turner to a thin pancake. Do as many as these as the pan will hold. Each latke gets turned once.
  • You can tell when they're ready to turn because the edges get brown. You should cook the latkes so they're golden brown and crisp on each side. As they're done, put them in a shallow pan lined with some paper towels and keep them warm in the oven. I serve them with applesauce -- Enjoy!

Nutrition Facts : Calories 263.7, Fat 2.8, SaturatedFat 0.9, Cholesterol 105.8, Sodium 342.3, Carbohydrate 51.5, Fiber 6.2, Sugar 3, Protein 9.1

CLASSIC POTATO LATKES



Classic Potato Latkes image

Learn how to make Classic Potato Latkes with this easy-to-follow video demonstration. You'll soon figure out that Classic Potato Latkes are a breeze to make. There's no reason why that timeless and wonderful flavor can't be a part of your menu.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 6 servings, 2 latkes each

Number Of Ingredients 9

1 lb. baking potatoes (about 3), peeled
1 small onion
2 eggs, beaten
1/4 cup flour
1/4 tsp. ground black pepper
1/4 cup oil, divided
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
3/4 cup applesauce
1 Tbsp. chopped fresh chives

Steps:

  • Grate potatoes, then onion using large holes of box grater; place in center of large clean kitchen towel. Bring up ends of towel and twist together to form pouch. Hold pouch over sink, then squeeze to remove as much moisture from vegetables as possible. Empty vegetable mixture into large bowl. Add eggs, flour and pepper; mix well.
  • Heat 2 Tbsp. oil in large nonstick skillet on medium-high heat. For each latke, carefully drop 1/4 cup potato mixture into skillet, cooking 6 latkes at a time. Press with back of spatula to flatten. Cook 3 to 4 min. on each side or until golden brown on both sides. Remove latkes from skillet; drain on paper towels. Repeat with remaining oil and potato mixture.
  • Serve warm topped with remaining ingredients.

Nutrition Facts : Calories 250, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

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