POTATO LATKES
Looking for the best potato latkes recipe? You've found it. This classic, easy latke recipe yields crisp, golden brown potato pancakes every time.
Categories Onion Potato Side Hanukkah Winter Pan-Fry Kosher Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 12 to 16 latkes
Number Of Ingredients 6
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.
KERRY'S SWEET POTATO LATKES
A little of the comfort food of days gone by. This recipe is one of those 'special treats' for my family!
Provided by Kerry
Categories Side Dish Vegetables Sweet Potatoes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 200 degrees F (95 degrees C). Line a baking sheet with paper towels.
- Fill a bowl with lightly-salted water. Rinse the grated sweet potato in the water, and drain into a sieve. Pat the grated sweet potato dry with a cloth or paper towels, then place into a bowl. Squeeze excess moisture from the grated onion, and place into the bowl with the sweet potato. Stir the eggs and pepper into the mixture until well combined.
- Heat the olive oil in a nonstick skillet over medium heat until it shimmers, and spoon about 1 heaping tablespoon of the potato mixture per patty into the hot oil. Flatten the patties with a fork, and fry until golden brown and crisp on the bottom, 5 to 8 minutes. Flip and cook on the other side, sprinkle with salt, then set the cooked patties aside on the prepared baking sheet in the preheated oven while you finish cooking the latkes. Stir the potato mixture before cooking each batch of patties. Serve hot with applesauce and yogurt.
Nutrition Facts : Calories 217.3 calories, Carbohydrate 37.4 g, Cholesterol 94.3 mg, Fat 5 g, Fiber 4.7 g, Protein 7.9 g, SaturatedFat 1.1 g, Sodium 424.3 mg, Sugar 15.5 g
OLIVE LATKES
Love this, love this, love this recipe! Sent to me - from the Food & Drink weekly guide by the Tribune.
Provided by Busters friend
Categories < 30 Mins
Time 25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a medium saute pan, heat one-fourth cup of oil and sauté the onion and garlic till golden, about 5 minutes. Set aside to cool slightly.
- Meanwhile, in a large bowl, sift together the flour, baking powder, baking soda, salt and cumin. Beat in the eggs and onion and garlic mixture with a fork. Stir in the olives and add water, as needed, if the mixture seems too thick.
- Heat one-fourth cup of the remaining oil in the pan and use a small cup or soup ladle to form 3 to 4 latkes. Fry on both sides till golden. Repeat until all the batter is used, adding additional oil as needed for frying. Transfer the latkes to a paper towel-lined plate to drain. Serve with thick yogurt or sour cream.
Nutrition Facts : Calories 355.2, Fat 23.2, SaturatedFat 3.6, Cholesterol 105.8, Sodium 868.3, Carbohydrate 30, Fiber 1.6, Sugar 2, Protein 7.1
OLIVE LATKES
Make and share this Olive Latkes recipe from Food.com.
Provided by chia2160
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- put the olives in a food processor and chop.
- squeeze out as much moisture as possible.
- set aside.
- heat 1/4 c olive oil and saute onions and garlic until golden.
- add to olives.
- mix flour, baking powder, baking soda, salt, cumin in a bowl.
- add beaten eggs.
- add olive onion mixture.
- add water if batter is too thick.
- heat 1/4 c olive oil in skillet, add batter by ladlefuls, and cook 4 at a time for 3-4 minutes per side.
- remove, keep warm, and cook additional latkes.
- garnish with sour cream.
Nutrition Facts : Calories 492, Fat 37.1, SaturatedFat 5.5, Cholesterol 105.8, Sodium 1454.5, Carbohydrate 34.2, Fiber 3.7, Sugar 2, Protein 7.7
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