Potato Latkes With Cranberry Jam Recipes

SHARON'S POTATO LATKES

Steps:

• In a food processor, finely grate potatoes (don't liquefy, leave some texture). Transfer to a colander to eliminate excess liquid. Transfer to a large bowl. Finely grate onions, and mix 1 1/2 cups into potatoes.
• Add eggs, baking powder, 3/4 cup corn oil, flour, salt, and pepper. Stir to combine. Fold in matzo meal, blending well.
• Heat remaining 1/2 cup corn oil in a deep skillet over low heat. With a large kitchen spoon, drop batter into pan, creating pancakes about 3 1/2 inches in diameter; be careful not to crowd them. Fry until underside is a deep golden brown, 3 to 4 minutes. Turn and fry for 1 to 2 minutes more. Repeat with remaining batter. Drain latkes on a paper towel-lined baking sheet. Serve with applesauce and/or sour cream.

POTATO LATKES

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.

POTATO LATKES I

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!

POTATO LATKES, WITH VARIATIONS

Steps:

• In a food processor grate the potatoes. Line a sieve with cheesecloth and transfer potatoes to the sieve. Set sieve over a bowl, twist cheesecloth into a pouch, squeezing out some moisture. Let mixture drain for 15 minutes. After 15 minutes, pour off liquid from the bowl but leave the white potato starch that settles in the bottom of the bowl.
• To that starch add shallots, eggs, flour, 1-1/2 teaspoons of salt and freshly ground pepper. Return drained potatoes to this mixture and toss to combine.
• Preheat oven to 200 degrees. Line a baking pan with paper towels. When you are ready to eat, in a large skillet heat 1/4 inch of oil over medium high heat until hot. Drop heaping tablespoonfuls of potato mixture and cook for 3 to 4 minutes a side; latkes should be golden and crisp on both sides. Eat right away or keep warm in oven. Serve with applesauce or sour cream or cottage cheese mixed with sour cream

POTATO LATKES (WITH OPTIONAL CRANBERRY APPLESAUCE)

Steps:

• Line a colander with cheesecloth and place over a large bowl. In another large mixing bowl, combine half of the diced onions (1 1/4 c), egg, flour, salt and baking powder. Mix with a rubber spatula to combine.
• Peel potatoes and cut into 1" cubes, working quickly so the potatoes do not brown. Using the grater attachment on your food processor, grate the potato with the remaining 1 1/4 c of diced onions. Pour the potato/onion mixture into the cheesecloth lined colander over a bowl, wrap cloth around mixture and wring out as much liquid as possible. Discard the liquid, but save the potato starch that is clinging to the bottom of the bowl and to the cheesecloth.
• Add potato/onion mixture, along with the potato starch to the egg/flour/onion in other bowl.Stir the batter until it is combined and sticky.
• Preheat oven to 425*F. Place a wire rack on a rimmed baking sheet and set it beside your stove top.
• Heat 1/2 c vegetable oil in a heavy bottomed skillet over medium high heat. Oil should be hot, but not smoking (about 375*F, but I don't use a thermometer). For each Latke, use approx 1/4 c of batter and flatten in your hand (or on a slotted spoon) into approx 2" disk, squeezing out any additional liquid. Using a slotted spoon, gently place Latkes into the hot oil. (Use one sacrificial Latke to make sure the oil temp is correct. If it's too low, they will be greasy and soggy, too high they will burn). Only cook about 4 Latkes at a time so you do not drop the oil temperature. Cook Latkes approx 4 minutes on each side. Place fried Latkes onto the wire rack.
• Between batches, using a slotted spoon, remove any bits that may be forming in the bottom of the pan and discard. Add more oil if needed between batches, but be sure to let it rise to the correct temperature before starting another batch.
• When completely done frying all the Latkes, place the baking sheet into the oven for approx 8 minutes to finish baking them until crisp and golden brown.
• Garnish with Recipe #509843 and/or sour cream.
• Enjoy!

MY GRANDMOTHER'S POTATO LATKES

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!

FAMILY LATKES

Steps:

• Place potatoes in salted water and let sit for about 15 minutes.
• Grate potatoes on a medium or fine setting. Press out liquid; this should produce about 4 cups grated potato.
• Place grated potato in a bowl and stir in flour, onion, salt, and pepper. Fold in eggs.
• Preheat the oven to 250 degrees F (120 degrees C). Line baking sheets with parchment paper.
• Heat enough oil in a deep pan to reach 1/4 inch up the sides. Heat over medium-high heat until a drop of batter sizzles. Lower heat to medium.
• Working in batches, drop batter into the hot oil in desired size and flatten into pancakes; brown on both sides, 5 to 7 minutes per side. Transfer to the prepared pans and keep warm in the preheated oven while you fry remaining batter.

CLASSIC POTATO LATKES

Steps:

• Coarsley grate the potatoes and onion into a large bowl, or use a food processor with a coarse grating blade. Leave the mixture to rest for about 15 mins so the liquid releases from the onions and potatoes. Carefully drain off the liquid for about 30 mins until the mixture is dry, then put in a cheese cloth and squeeze out the remaining liquid.
• Add the eggs, flour, 1 tsp sea salt and pepper, and mix well. Pour the oil into the pan so that it is 2-3cm deep. Set over a medium heat for a few minutes until it ripples.
• Carefully spoon in the mixture to the size you want - 2 tbsp for large latkes or 1 tbsp for small. Fry them in batches to avoid overcrowding the pan, and cook on each side until browned for 2 mins. Remove to a plate lined with kitchen paper, then season with a sprinkling of salt. Serve with the soured cream and smoked salmon, finished with a sprinkling of chives, or just apple sauce - both are traditional.

LAURA'S POTATO LATKES RECIPE BY TASTY

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!

POTATO LATKES WITH CRANBERRY JAM

Steps:

• Wash the potatoes and grate them by hand using the coarse side of a grater. Put the grated potato into a clean dish towel and wring well to remove the excess water. Place grated potato in a large bowl. Add the shallots, garlic, eggs, flour, tarragon, chives, mustard, salt and pepper and mix until well combined. Pour 1/4 cup of the oil into an 8-inch skillet and place over medium-high heat for 2 minutes. Carefully place a heaping tablespoon of the latke mix into the hot oil and flatten a little. Add 3 more to the pan and fry until golden brown, about 2 to 3 minutes. Flip and repeat on the other side. Remove to a paper towel lined plate and repeat until all the latke mix has been used; you'll have to replenish the cooking oil about halfway through. Keep warm in a low oven until ready to serve. Sprinkle latkes with chives and serve with Cranberry Jam on the side. Cranberry Jam: 1 cup sugar 1/2 cup cranberry juice 1 (12-ounce) package frozen cranberries 1 1/2 teaspoons ground cardamom 1 star anise Pinch salt Pinch white pepper Place all ingredients in a medium saucepan. Place over high heat, bring to a boil and stir until the sugar dissolves. Reduce the heat and simmer until the cranberries burst, stirring occasionally, about 10 minutes. Remove from the heat and let cool. Chill thoroughly before serving.