Potato Latkes Pancakes Recipes

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LATKES (POTATO PANCAKES)



Latkes (Potato Pancakes) image

Make and share this Latkes (Potato Pancakes) recipe from Food.com.

Provided by Teresa Johnson

Categories     Breakfast

Time 50m

Yield 10 serving(s)

Number Of Ingredients 9

3 lbs potatoes
2 eggs
1 teaspoon salt
3 tablespoons all-purpose flour or 3 tablespoons matzo meal
1/2 teaspoon baking powder
1 onion, minced
black pepper, to taste
paprika, to taste
vegetable oil (for frying)

Steps:

  • Wash and peel the potatoes.
  • Grate the potatoes with a grater or food processor.
  • (You can grate them into a bowl of salted water to keep them from discoloring. Otherwise they discolor about as fast as you can grate them, although it doesn't hurt anything if you use them right away). Drain off all liquid, and squeeze the excess liquid out by hand.
  • (Do this even if you don't soak them in the salted water.) Beat the eggs and mix with the grated potatoes and other ingredients, except the oil.
  • Heat about 1/2 inch of oil in a skillet over medium high heat until very hot.
  • Drop potato mixture by heaping tablespoons into oil (about 4 at a time).
  • Use a pancake turner to flatten them out.
  • Fry to golden brown on both sides (about 3 minutes per side).
  • Drain on paper towels.
  • Serve topped with applesauce or sour cream.

POTATO LATKES



Potato Latkes image

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 2 servings

Number Of Ingredients 6

2 large baking potatoes
1 extra-large egg, whisked
3 tablespoons all-purpose flour
1 1/4 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons clarified butter

Steps:

  • Peel the potatoes and grate them on a box grater. Wrap the grated potatoes in a kitchen towel and squeeze out as much liquid as possible. Combine the potatoes in a bowl with the egg, flour, salt and pepper. Mix well.
  • Melt the clarified butter in a large saute pan over medium heat. Place a tablespoon of the potato mixture into the sizzling butter and cook for 2 minutes. Turn the pancakes over and cook for another 2 minutes, or until crisp on the outside and golden brown. Serve the pancakes hot from the skillet.

POTATO PANCAKES (LATKES)



Potato Pancakes (Latkes) image

Provided by Food Network

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 9

5 large russet potatoes, peeled
1 medium onion
4 eggs, beaten
1/2 cup matzo meal
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/2 cup canola oil, for frying
Sour cream, for serving
Applesauce, for serving

Steps:

  • Grate potatoes and onion into a bowl or pulse in food processor. Drain any excess liquid, then add the eggs, matzo meal, salt and pepper.
  • Heat a large skillet over medium-high heat. Spoon the mixture into hot oil forming small pancakes. Cook until underside is golden, about 2 to 3 minutes. Flip pancakes and cook until other side is golden and potatoes are cooked through, about 2 minutes more. Serve hot 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.

CLASSIC POTATO LATKES



Classic Potato Latkes image

This recipe is for a classic, unadorned latke; the kind your Bubbe used to make. No kohlrabi or cumin here. Serve them hot and make more than you think you need. They go fast.

Provided by Melissa Clark

Categories     brunch, dinner, lunch

Time 45m

Yield About 3 dozen

Number Of Ingredients 8

2 large Russet potatoes (about 1 pound), scrubbed and cut lengthwise into quarters
1 large onion (8 ounces), peeled and cut into quarters
2 large eggs
1/2 cup all-purpose flour
2 teaspoons coarse kosher salt (or 1 teaspoon fine sea salt), plus more for sprinkling
1 teaspoon baking powder
1/2 teaspoon freshly ground black pepper
Safflower or other oil, for frying

Steps:

  • Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible.
  • Working quickly, transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder and pepper, and mix until the flour is absorbed.
  • In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter.

POTATO LATKES I



Potato Latkes I image

A classic potato latke, you can't go wrong with these crispy hot cakes. Serve with applesauce, sour cream and chopped green onions! Happy Hanukkah!

Provided by Daisy

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Yield 6

Number Of Ingredients 6

2 cups peeled and shredded potatoes
1 tablespoon grated onion
3 eggs, beaten
2 tablespoons all-purpose flour
1 ½ teaspoons salt
½ cup peanut oil for frying

Steps:

  • Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.
  • In a medium bowl stir the potatoes, onion, eggs, flour and salt together.
  • In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot!

Nutrition Facts : Calories 101.8 calories, Carbohydrate 11.3 g, Cholesterol 93 mg, Fat 4.4 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 1.1 g, Sodium 619.6 mg, Sugar 0.7 g

JEWISH CRISPY POTATO PANCAKES (LATKES)



Jewish Crispy Potato Pancakes (Latkes) image

If I don't make these at least a few times, my people get ornery.

Provided by Katie Workman

Categories     Appetizer     Side Dish

Time 45m

Number Of Ingredients 8

5 pounds russet baking potatoes (peeled)
3 large eggs
1 large onion (finely minced)
2 tablespoons matzoh meal or flour (optional)
Coarse salt and freshly ground black pepper to taste
Olive oil (1 to ½ cups)
4 tablespoons (½ stick) butter (optional, but recommended unless you want the pancakes to be kosher and are serving meat)
Applesauce and sour cream to serve ((sour cream not kosher if meat is also served))

Steps:

  • Using a food processor or a handheld grater, grate the potatoes on the large-holed blade, or side of the grater. Place the grated potatoes into a large bowl, and let them sit while they release their liquid.
  • In another large bowl, mix the eggs and minced onion. With your hands grab handfuls of the grated potato and squeeze over the bowl with all the potatoes in them, squeezing out as much liquid as possible back into the bowl. Transfer the squeezed potatoes into the bowl with the eggs. Repeat until all of the potatoes have been squeezed and transferred. Stick your finger into the liquid left in the other bowl. You'll feel a firm layer of potato starch at the bottom. What you need to do is carefully pour off the liquid and then scrape up all that valuable starch from the bottom of the bowl and mix it well with the egg and potato mixture (best to use your hands). This natural starch helps bind together the potatoes. If there is only a tablespoon or two of the starch, you'll also want to blend in the matzoh meal or flour. Add salt and pepper (be liberal, the pancakes will be quite bland without enough seasoning).
  • In a large skillet (or use two large skillets to make the cooking go faster), heat a couple of tablespoons of olive oil and a teaspoon or so of butter over medium heat until the butter has melted and the fat is hot. Swirl the pan, and then add spoonfuls of the potato mixture-as big or small as you wish-and gently press them into round flat shapes in the pan. Cook until golden brown and crisp for about 4 to 5 minutes on each side. You'll need to keep a close eye on the heat; too low and they won't brown properly, too high and the oil will start smoking. Adjust it as needed.
  • Drain briefly on paper towels, and transfer to a serving platter. Repeat until all of the potato mixture is used up, adding more oil and bits of butter as you need it (periodically you may want to dump out the pan, give it a quick wipe, and start over if you're finding that the oil is getting kind of dark and that too many bits of charred potato and onion are floating around). The potatoes will continue to release liquid as they sit; as you get to the bottom of the bowl, just give the potato mixture a quick squeeze before putting it in the hot pan to avoid splattering. And they will also start turning darker as they site, but when you cook them up it won't be very noticeable.
  • Serve warm with applesauce and sour cream.

Nutrition Facts : Calories 184.97 kcal, Carbohydrate 25.84 g, Protein 6.55 g, Fat 6.85 g, SaturatedFat 3.05 g, Cholesterol 50.95 mg, Sodium 68.24 mg, Fiber 4.93 g, Sugar 0.44 g, ServingSize 1 serving

CLASSIC POTATO LATKES



Classic Potato Latkes image

Learn to make crispy, flavorful Jewish potato latkes for Hanukkah with potato shreds, schmaltz or vegetable oil, onions, matzo meal. Kosher.

Provided by Tori Avey

Categories     Side Dish

Time 1h

Number Of Ingredients 9

2 1/2 lbs potatoes ((I prefer Yukon Gold))
1 large onion, (shredded)
3/4 cup matzo meal or bread crumbs
2 large eggs, beaten
1 tbsp potato starch, (or more if needed)
1 1/4 tsp salt, or more to taste
1/2 tsp pepper
Avocado, peanut or grapeseed oil for frying ((about 1 1/2 cups - choose an oil with a high smoke point))
1/4 cup schmaltz ((optional))

Steps:

  • Before you begin making the latkes, place your wire cooling rack close to the area where you will be frying the latkes. Place a layer of paper towels below the cooling rack to catch excess oil. Cut the potatoes into large chunks and shred using a hand grater or food processor shredding attachment with large holes (large shreds). I really recommend using the food processor, it saves a ton of time and will help you avoid tears when grating the onion.
  • Place grated potato into a bowl and immediately cover with cold water.
  • Meanwhile, grate the onion using the grater or food processor attachment with fine holes (small shreds).
  • Drain the potato shreds in a colander. Rinse and dry the bowl used to soak the shreds and set aside.
  • Place drained potato shreds and grated onion in the center of a clean tea towel or multiple layers of cheesecloth.
  • Wrap the shreds up in the cloth, twisting the cloth to secure the bundle, and squeeze firmly to remove excess liquid from the shreds.
  • Pour potato and onion into the clean dry bowl. Stir the shreds with a fork to make sure the grated onion is evenly mixed throughout the potato shreds.
  • In a skillet, add oil to reach a depth of 1/8 inch. If using schmaltz, add 1/4 cup to the oil. The schmaltz will add more savory flavor to the latkes. Heat slowly over medium to about 365 degrees F. While oil is heating, use the fork to stir the matzo meal, beaten eggs, potato starch, salt and pepper into the potato and onion shreds. Add salt and pepper to taste; I add about 1 1/4 tsp salt and 1/2 tsp pepper. You can sprinkle on more salt to taste after cooking, if desired. Take care to make sure the egg and seasonings are fully mixed throughout the potato shreds.
  • Scoop up 3 tbsp of the potato mixture and shape into a tightly compacted disk.Place the disk carefully into the hot oil. Latkes can break apart at this point, they're very delicate. If you can get them into the hot oil in one piece, chances are they will stick together - frying them is like the "glue" that holds them together. It takes a gentle touch, and it may take you some practice to get the "feel" for it.The oil should sizzle, but not pop when the latke hits it; if the oil jumps wildly or smokes, it is too hot. If it only bubbles weakly, the oil is not hot enough. Use the first latke to test the oil temperature, and don't fry a whole batch until the temperature is right.
  • Continue shaping the latkes in this way, using 3 tablespoons of potato mixture for each latke. Fry in batches of 4-5 latkes at a time (no more than that - don't crowd the pan) for 2-3 minutes per side until brown and crispy.
  • Remove the latkes from the pan using a metal spatula and place them on the wire cooling rack to drain.I recommend serving latkes fresh within 10 minutes of frying them, if your cooking schedule permits. If you need to make them ahead, fry them 2 hours or less before serving. You can also freeze them if you're not serving them right away.
  • To Reheat Latkes: Place them on an ungreased, unlined cookie sheet. To reheat from room temperature, place in a 375 degree oven for about 10 minutes (7 if using a convection oven), until heated through, just prior to serving. From frozen, it can take 15-25 minutes to reheat. Sprinkle with more salt, if desired, and serve latkes with applesauce and/or sour cream (or dairy free sour cream).

Nutrition Facts : Calories 74 kcal, Carbohydrate 10 g, Protein 2 g, Fat 2 g, Cholesterol 17 mg, Sodium 132 mg, Fiber 1 g, ServingSize 1 serving

POTATO LATKES RECIPE BY TASTY



Potato Latkes Recipe by Tasty image

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

¾ medium yellow onion, peeled and cut into large pieces
3 medium russet potatoes, peeled and cut into large pieces
¼ cup all purpose flour
1 teaspoon kosher salt
2 large eggs
vegetable oil, for frying
1 cup cinnamon applesauce, for serving
sour cream, for serving

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

POTATO LATKES (POTATO PANCAKES)



Potato Latkes (Potato Pancakes) image

Latkas are a tradition for Channukah, but they are great anytime. This recipe makes about 15 latkas, but can easily be doubled or tripled. Easy to make, just allow time to stand at the stove with multiple frying pans. I use every burner that is open to speed it up. Traditionally served with applesauce on the side. Some people also top the pancakes with a little sour cream.

Provided by karen

Categories     Breakfast

Time 55m

Yield 15 latkes, 5 serving(s)

Number Of Ingredients 6

2 large russet potatoes
1/2 onion
2 eggs
1/4 cup flour
1 teaspoon salt
canola oil or vegetable oil

Steps:

  • Wash and cut the potatoes small enough to fit through the top of the food processor for shredding. DO NOT PEEL.
  • Add potato & onion to the food processor using the shredding blade, alternating between the two (the onion keeps the potatoes from browning).
  • Mix beaten eggs, flour and salt in a large mixing bowl. Add potatoes and onions and stir well.
  • Heat 2 tbsp oil over medium-high in skillet (use multiple skillets to speed up the time to cook).
  • Using a slotted spoon, scoop about 1/3-1/2 cup of potato mixture into spoon, allowing excess liquid to drain back into the bowl.
  • Drop potato mixture into hot oil in frying pan.
  • Flip over when bottom is browned, then smash down to flatten into a pancake.
  • Fry on 2nd side until brown.
  • Drain on paper towels and then transfer to a cookie sheet in a single layer.
  • Repeat until all of the latkas are done.
  • At this point, the latkas can be served immediately, frozen or refrigerated to be served within 24 hours.
  • NOTE: Reheat refrigerated latkas at 350 degrees for 20-30 minutes and frozen ones at 450 degrees for 7-10 minutes.

COUNTRY POTATO PANCAKES



Country Potato Pancakes image

Potato pancakes, or latkes, are really versatile. Crispy on the outside and tender on the inside, they can be a side dish for just about any meal or the main course for a light meal. We have them often at our house. -Lydia Robotewskyj, Franklin, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch     Side Dishes

Time 30m

Yield about 24 pancakes.

Number Of Ingredients 7

3 large potatoes (about 2 pounds), peeled
2 large eggs, lightly beaten
1 tablespoon grated onion
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
Vegetable oil for frying

Steps:

  • Finely grate potatoes. Drain any liquid. Add eggs, onion, flour, salt and baking powder. In a frying pan, add oil to the depth of 1/8 in.; heat over medium-high (375°). , Drop batter by heaping tablespoonfuls in hot oil. Flatten into patties. Fry until golden brown, turning once. Serve immediately.

Nutrition Facts : Calories 257 calories, Fat 8g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 242mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 5g fiber), Protein 6g protein.

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From poshjournal.com


CRISPY POTATO LATKES (POTATO PANCAKES) RECIPE
2014-12-15 Place the potatoes in a large mixing bowl, stir in the eggs and onion until well mixed. Place about 1/4-inch of vegetable oil in a large skillet and heat over medium-high heat. While the oil heats, add the flour mixture to the potatoes and combine well. Using a large slotted spoon, place 2 tablespoon portions of the potato mixture in the hot ...
From mygourmetconnection.com


POTATO PANCAKES (LATKES) RECIPE - CUISINART.COM
Add to onion and egg mixture, add matzo meal, mix to combine, work quickly. When all are combined use slotted serving spoon to scoop up mixture using the palm of your hand squeeze out liquid to form LATKE , drop into 375% peanut oil and fry till golden brown about 2-3 minutes a side. Place on cooling rack and salt lightly while hot.
From cuisinart.com


CLASSIC LATKES (POTATO PANCAKES) | HOW TO FEED A LOON
2017-12-09 Transfer to a kitchen towel and squeeze to remove excess liquid. In a large bowl, whisk eggs, bread crumbs, flour, milk, salt, baking powder and pepper. Add potatoes and onions and mix until well coated. Heat the schmaltz and oil in a large sturdy skillet (if not using schmaltz, use 5 tablespoons oil) over medium-hight heat.
From howtofeedaloon.com


HOW TO MAKE LATKES POTATO PANCAKES | CLUB HOUSE CA
Step 5: Fry Your Potato Latkes. 1. Cook 3 to 4 minutes or until golden brown on one side. 2. Flip carefully, and cook until golden brown on the other side (3 minutes more). 3. Remove latkes to paper towels to drain. 4. Repeat with remaining potato mixture, adding additional oil if needed.
From clubhouse.ca


EASY POTATO LATKES (POTATO PANCAKES) - PANNING THE GLOBE
2014-12-15 Add the potatoes. When the water returns to a boil set the time for 30 minutes. Remove potatoes from the pot. Let them cool for 15 minutes, then put them in the fridge - covered with foil - for at least 2 hours or over night. Make the Latkes Line a baking tray with two layers of paper towels and set aside.
From panningtheglobe.com


EASY POTATO LATKES - JO COOKS
2020-09-24 Add in the egg, breadcrumbs, salt and pepper. Mix everything well and set the batter aside while the oil heats up. Cook: Add the oil to a large skillet and heat it over medium-high heat. Using a 1/4 cup measuring cup, scoop the mixture onto a flat spatula and flatten it with your fingers to form a patty.
From jocooks.com


MAKE-AHEAD POTATO LATKES - PEANUT BLOSSOM
2021-11-30 Drain and spin once more. Pour the veggies into the prepared mixing bowl and repeat until all the potatoes have been spun. Quickly mix together the potato mixture with the eggs and flour using a large spatula. Continue to stir and fold it together until all the potatoes and onions are coated in egg and flour.
From peanutblossom.com


POTATO PANCAKES RECIPE QUICK EASY| WHITE ON RICE COUPLE
Heat a saute pan over medium to med.-high heat, add oil, then when oil is hot place large spoonfuls of potato mix into the pan. Flatten each pancake to approx. 1/2" thick. Cook to a golden brown on one side (approx. 2-3 min.) then brown the …
From whiteonricecouple.com


CLASSIC LATKE RECIPE - HOW TO MAKE THE BEST POTATO PANCAKES
2021-08-13 Directions. Using the medium holes on box grater, grate potatoes. Transfer to a bowl of ice water until ready to use. Using a clean dish towel, squeeze out as much liquid as possible, or let drain ...
From delish.com


WHAT GOES WITH POTATO PANCAKES - THERESCIPES.INFO
Ten Toppings For Potato Pancakes Or Latkes Recipe - Food.com. Copy the link and share. Tap To Copy Potato Pancakes - Dinner at the Zoo great www.dinneratthezoo.com. https://www.dinneratthezoo.com › potato-pancakes See more result ›› 33. Visit site . Share this result ×. Potato Pancakes - Dinner At The Zoo. Copy the link and share. Tap To Copy News …
From therecipes.info


EASY POTATO LATKES RECIPE (PERFECTLY CRISPY)
2021-11-18 Mix gently until fully combined. 4. Fry the latkes Heat a large skillet (I prefer non-stick) over medium-high heat with about 1/8 inch of olive oil. When the oil is shimmering, scoop a 1/4 cup of the latke mixture into the pan and flatten with a spatula. Fry the mixture for 4-5 minutes, or until crispy.
From jz-eats.com


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