OVEN-FRIED LATKES
Using the oven to make crisp latkes saves a lot of calories and fat-and hassle! You can cook a large batch quickly in a very hot oven. Egg white takes the place of a whole egg, keeping the cholesterol low.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings (16 latkes)
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F. Mist a baking sheet with the cooking spray.
- Peel the potatoes and then grate on the large holes of a box grater. Transfer to a fine-mesh sieve and squeeze out as much liquid as possible into a bowl. Let the liquid settle for about 10 minutes, and then pour off the watery liquid, reserving the potato starch.
- Beat the egg white in a large bowl until it holds a soft peak. Gently fold in the potatoes, scallions, reserved potato starch, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Drop the mixture by tablespoons on the prepared baking sheet, spacing the latkes about 2 inches apart. Gently spread and flatten into 2 1/2-inch rounds. Roast until the bottoms are browned, 8 to 10 minutes. Flip and roast until the potatoes are cooked through and the bottoms are spotted brown, 4 to 6 minutes.
- Serve with the applesauce and sour cream.
NO-GRATE NO-FAT BAKED POTATO LATKES
A recipe for latkes that doesn't involve the hassle of grating or the fat required by recipes with lots of oil and eggs.
Provided by lewyn
Categories Potato
Time 35m
Yield 6 1-2 in. latkes, 6 serving(s)
Number Of Ingredients 4
Steps:
- Start by baking potato, for example by putting in microwave for 5 minutes. (Or, alternatively, put in crockpot for several hours).
- Then cut up potato.
- Then add 2 oz. of flour and 2 oz. of egg beaters, mixing them with the potato into a kind of paste. If you want the mix to be a bit less bland cut up an onion and add a few bits of onions. Let everything sit for 5 or 10 minutes.
- Then spoon up bits of the mix, and pan-fry for 5-15 minutes.
Nutrition Facts : Calories 54.1, Fat 0.1, Sodium 1.1, Carbohydrate 11.8, Fiber 0.7, Sugar 0.2, Protein 1.4
FOOLPROOF POTATO LATKES
This is my mother's latke recipe which has been a smashing hit at dozens of Chanukah parties. The secret is in the potatoes, which are crushed rather than grated, resulting in a light, crispy latke.
Provided by basg101
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 40m
Yield 5
Number Of Ingredients 7
Steps:
- Place 1/4 of the potatoes, onion, eggs, salt, flour, and baking powder in the work bowl of a food processor; pulse several times until the vegetables are finely chopped. Add the rest of the potatoes, and pulse again until all the potatoes are finely chopped and the mixture is thoroughly combined.
- Heat canola oil in a skillet over medium heat. Scoop up about 1/3 cup of the potato mixture per latke, and place into the hot oil. Fry the patty until brown and crisp on the bottom, flip it, and cook the other side until brown, 2 to 3 minutes per side. Repeat with the rest of the potato mixture, replenishing the oil as needed. Serve hot.
Nutrition Facts : Calories 288.8 calories, Carbohydrate 36.8 g, Cholesterol 74.4 mg, Fat 13.4 g, Fiber 4.6 g, Protein 6.8 g, SaturatedFat 1.5 g, Sodium 1067.8 mg, Sugar 3.4 g
POTATO LATKES RECIPE BY TASTY
Here's what you need: medium yellow onion, medium russet potatoes, all purpose flour, kosher salt, large eggs, vegetable oil, cinnamon applesauce, sour cream
Provided by Chris Salicrup
Categories Appetizers
Yield 25 latkes
Number Of Ingredients 8
Steps:
- Using a food processor fitted with a grater blade or the large holes of a box grater, grate the onion. Transfer to a bowl and set aside.
- Grate the potatoes in the food processor or on a box grater.
- Line a large bowl with paper towels or a clean kitchen towel. Squeeze the excess liquid from the potatoes into the bowl. Drain the liquid, then add the potatoes to the bowl, along with the grated onion, and toss to combine.
- Add the flour, salt, and eggs and stir to combine.
- Heat 2 inches (5 cm) of vegetable oil in a heavy-bottomed pot over medium-high heat until it reaches 350˚F (180˚C).
- Dollop about ¼ cup (30 G) of the latke mixture at a time into the hot oil and spread to make pancakes, about 3 inches in diameter. Do not overcrowd the pan. Reduce the heat to medium and fry until the latkes are browned on the bottom and the edges are crispy, 3-5 minutes. Flip and cook on the other side for about 5 minutes more, until browned and crispy. Transfer the latkes to a paper towel-lined plate to drain and repeat with the remaining batter.
- Serve the latkes with cinnamon applesauce and sour cream.
- Enjoy!
Nutrition Facts : Calories 56 calories, Carbohydrate 9 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, Sugar 1 gram
CRISPY POTATO LATKES
Crispy potato latkes are more than just Hanukkah hash browns-they're a crispy/creamy treat for everything from breakfast in bed to a midnight snack. Vegetable oil works great, but duck fat or (mmm!) schmaltz makes them extra awesome.
Provided by Jenn Louis
Categories side-dish
Time 1h
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Line a large mixing bowl with a clean dish towel. Position the box grater in the bowl and grate the potatoes and onion using the largest holes. Bundle the towel and wring out the excess water into the bowl. The more moisture you release, the crispier the latkes will be. Discard the liquid.
- Heat duck fat, schmaltz, or oil in a large skillet over medium-high heat until shimmering (about 350 degrees F). Meanwhile, in a large bowl mix grated potatoes and onion with 2 eggs, flour, matzo meal, and salt until there's no visible flour. If the mixture seems dry and it's not holding together, add one more egg.
- Using your hands, form the latke mixture into golf ball-sized balls, then flatten slightly into thick pancakes. Gently place them one at a time into the oil, which should bubble around the latke but not burn the edges. Fill the pan with just enough latkes so they don't overcrowd the pan (you'll probably get about a half-batch in). Fry until golden on one side, 1-2 minutes. Flip and fry the other side until golden, 1-2 more minutes.
- Remove latkes to a wire rack fitted over a parchment-lined baking sheet. Finish cooking the inside by baking, 10-12 minutes.
- Remove from the oven and sprinkle both sides with salt and pepper. Serve immediately with sour cream and applesauce.
BAKED POTATO LATKES
We love to eat potato skins, but I got tired of just using the starch that we scooped out for mashed potatoes. I thought: 'Hmmm, latkes, that could be interesting.' So I tooled around with a the basics of latkes until I had a recipe that I liked. They were such a hit with the family that it's been a staple ever since.
Provided by Bronson McKinley
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 20m
Yield 5
Number Of Ingredients 8
Steps:
- Pour potatoes, onion, garlic, salt, ground peppercorns, flour, and eggs into a bowl, respectively. Fold mixture together with a rubber spatula until ingredients are well coated with egg and garlic, salt, and pepper are evenly mixed throughout. Break up any large potato chunks.
- Heat oil in a deep-fryer or large skillet to 375 degrees F (190 degrees C).
- Form latke dough into baseball-size balls and flatten into 1-inch thick rounds.
- Working in batches, place latkes in hot oil and cook until edges are a rich brown, 3 to 5 minutes. Flip latkes using a slotted spoon and cook until crisp and golden brown, 2 to 3 minutes more. Transfer to a paper towel-lined plate to cool.
Nutrition Facts : Calories 219.1 calories, Carbohydrate 25.6 g, Cholesterol 74.4 mg, Fat 11 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 1.8 g, Sodium 731.2 mg, Sugar 2.8 g
POTATO LATKES
This potato latke recipe is tasty at any meal. For the ultimate crispiness, squeeze out all the liquid from the grated veggies before you fry them up. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Coarsely grate potatoes and onion; squeeze mixture to remove as much liquid as possible. Place in a bowl; add green onions, egg, salt and pepper. , In a cast-iron or electric skillet, heat 1/8 in. of oil to 375°. Drop batter by heaping tablespoonfuls into hot oil. Flatten to form patties. Fry until golden brown; turn and cook the other side. Drain on paper towels. If desired, serve with toppings.
Nutrition Facts : Calories 115 calories, Fat 7g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 205mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
NO-FRY POTATO LATKES
We experimented with these last night, they turned out great. If you prefer to fry latkas instead of baking them, don't add oil to the latka mixture as directed below. Use a nonstick skillet and fry latkas in a little oil, about 2 tsp. per batch. Drain on paper towels to absorb oil.
Provided by Dancer
Categories Potato
Time 40m
Yield 12-72 latkes
Number Of Ingredients 11
Steps:
- Place oven racks on the lowest and middle positions in your oven.
- Preheat oven to 350 degrees.
- Line 2 baking sheets with aluminum foil.
- Spray each baking sheet lightly with non-stick spray, then brush each baking sheet with 1 teaspoon of oil (This provides a crispy exterior to the latke).
- Peel potatoes or scrub them well if you don't want to peel them.
- Grate potatoes.
- Transfer them to another bowl.
- Use the processor to finely mince onion, garlic and dill.
- Add potatoes, egg, egg whites and remaining 2 teaspoon of oil to the processor.
- Mix using quick on/off turns.
- Add remaining ingredients and mix briefly.
- If overprocessed, potatoes will be too fine.
- Drop mixture by rounded spoonfuls onto prepared baking sheets.
- Flatten slightly with the back of the spoon to form latkas.
- Bake uncovered at 450 degrees for 10 minutes, or until bottoms are nicely browned and crispy.
- Turn latkes over.
- Transfer pan from the upper rack to the lower rack and vice versa.
- Bake about 8 to 10 minutes longer, or until brown.
- Best when served immediately.
- Serve with applesauce, low-fat sour cream or yogurt topped with minced lox and chives.
- Latkes freeze well.
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BAKED POTATO LATKES RECIPE | EATINGWELL
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Category High Fiber, Quick & Easy Dinner RecipesCalories 266 per servingTotal Time 45 mins
- Shred potatoes on a box grater set over a clean kitchen towel. Wrap the potatoes in the towel and squeeze out the liquid until they are very dry. Stir potatoes into the egg mixture to combine. Add flour and gently stir to combine.
- Heat 2 tablespoons oil in a large skillet, preferably cast-iron, over medium-high heat. Make 4 latkes at a time, using about 1/4 cup of batter for each and pressing down with the back of a spatula to form thin, uniform patties. Cook, turning once, until golden brown, 2 to 3 minutes per side. Transfer to a baking sheet. Make 2 more batches with the remaining batter, adding 1 tablespoon of the oil to the pan for each batch.
GLUTEN-FREE "NO GRATE" POTATO LATKES - EVERYDAYMAVEN™
From everydaymaven.com
5/5 (4)Total Time 40 minsCategory Appetizer, SidesCalories 286 per serving
- Begin by filling a large pot with very cold water. Set aside. Peel potatoes, trim ends so each end of the potato is flat and place each potato in the cold water to keep from turning brown.
- Heat a large cast-iron (or stainless steel) frying pan over medium-high heat. Once hot, add avocado oil so that it is 1" high.When oil is hot, use a spatula to gently lift each latke from the baking sheet and into the frying pan. Give each latke a sprinkle of kosher salt. Do not crowd the frying pan. If you are using a 12" frying pan, you should be able to fit 4 or 5 latkes max.
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