Potato Latkes Recipe By Tasty

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POTATO LATKES



Potato Latkes image

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

2 pounds russet potatoes, peeled
1 medium onion
1/2 cup chopped green onions
1 large egg, lightly beaten
1 teaspoon salt
1/4 teaspoon pepper
Oil for frying
Optional toppings: applesauce, sour cream, lox, chives, pearl onions and lemon wedges
Calories 115 calories
Fat7g fat (1g saturated fat)
Cholesterol16mg cholesterol
Sodium205mg sodium
Carbohydrate11g carbohydrate (1g sugars
Fiber1g fiber)
Protein2g protein.

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.

TASTY POTATO LATKES



Tasty Potato Latkes image

These potato pancakes are both flavorful and crispy. It is so much easier if you have a food processor with a shredder on it. Either way, worth making!

Provided by Jennifer Hannah

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 40m

Yield 4

Number Of Ingredients 11

2 cups peeled and shredded potatoes
2 tablespoons dry onion soup mix
2 cloves garlic, minced
2 eggs, beaten
2 tablespoons all-purpose flour
⅓ cup shredded Cheddar cheese
1 teaspoon salt
cracked black pepper to taste
½ cup vegetable oil
1 tablespoon chopped green onion for garnish
1 tablespoon sour cream for garnish
Calories404 calories
Carbohydrate18.8 g
Cholesterol104.5 mg
Fat33.8 g
Fiber2 g
Protein7.8 g
SaturatedFat7.5 g
Sodium834.5 mg
Sugar1 g

Steps:

  • Place the shredded potatoes in a cloth, and wring as much of the moisture out as possible. Place the potatoes into a bowl, and stir in the onion soup mix, garlic, eggs, flour, Cheddar cheese, salt, and pepper until well mixed.
  • Heat the vegetable oil in a large skillet over medium heat until it shimmers, and drop the potato mixture by heaping tablespoons into the hot oil. Press down on the patties to flatten them to about 1/3 inch thick. Fry the patties until golden brown and crisp on the bottoms, 5 to 8 minutes, then flip and cook the other side until crisp and golden. Remove the latkes to paper towels to drain, and serve hot, sprinkled with green onion and a small dollop of sour cream.

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
Calories101.8 calories
Carbohydrate11.3 g
Cholesterol93 mg
Fat4.4 g
Fiber1.2 g
Protein4.5 g
SaturatedFat1.1 g
Sodium619.6 mg
Sugar0.7 g

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!

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!

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.

LATKES



Latkes image

I inherited my mother's love of cooking. I serve these crispy potato pancakes for Hanakkah and other celebrations.-Rachel Delano, Tappahannock, Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 1-1/2 dozen.

Number Of Ingredients 6

2 cups shredded peeled potatoes (about 2 medium)
1/2 cup finely chopped onion
2 green onions, chopped
1 egg, lightly beaten
Salt and pepper to taste
Oil for frying

Steps:

  • Place potatoes in a clean linen towel; squeeze, reserving liquid in a measuring cup. Set aside until potato starch settles. Drain off top liquid; set potato starch aside. , In a large bowl, combine the potatoes, onion, egg, salt, pepper and reserved potato starch. Heat 2 tablespoons oil in a large skillet. Shape potato mixture by 2 tablespoonfuls into patties; place in hot oil, pressing lightly to flatten. , Fry until golden brown, about 1-1/2 minutes on each side. Drain on paper towels. Serve immediately or place in a warm oven until ready to serve.

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
Calories56 calories
Carbohydrate9 grams
Fat1 gram
Fiber0 grams
Protein1 gram
Sugar1 gram

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!

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