RED FLANNEL POTATO LATKES
Provided by Joan Nathan
Categories quick, appetizer
Time 25m
Yield About 12 latkes (4 servings)
Number Of Ingredients 9
Steps:
- Using shredding holes on a hand-held grater or shredding disk on a food processor, shred potatoes, beet, celery root and onion. Squeeze to extract as much liquid as possible, and place shreds in a large bowl. Add egg, and season with 1 teaspoon salt and pepper to taste. Mix well.
- Place a 12-inch nonstick skillet over medium heat, and add a generous film of vegetable oil. Take a handful of potato mixture and press into a flat disk in palm of one hand. Gently place in hot skillet. Repeat until skillet is filled. Fry, turning once, until golden on both sides, about 3 minutes a side. (Adjust heat as necessary so the latkes do not burn.) Transfer to paper towels to drain; keep warm. Repeat with remaining potato mixture. Serve with applesauce or sour cream.
Nutrition Facts : @context http, Calories 512, UnsaturatedFat 37 grams, Carbohydrate 31 grams, Fat 42 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 686 milligrams, Sugar 5 grams, TransFat 0 grams
POTATO LATKES
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 LATKES
Provided by Food Network
Time 20m
Number Of Ingredients 6
Steps:
- Shred potatoes and onions together. Squeeze in a towel until dry. Add eggs, flour, and season to taste. Fry until golden brown. Serve with sour cream and apple sauce, if desired.
CLASSIC POTATO LATKES
Serve these potato latkes with apple sauce, or smoked salmon with a dollop of soured cream. Traditionally made for Hanukkah, they're great all year round
Provided by Fracine Kowalsky
Categories Breakfast, Lunch
Time 35m
Yield Makes 12 large or 24 small
Number Of Ingredients 9
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.
Nutrition Facts : Calories 114 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.04 milligram of sodium
LAURA'S POTATO LATKES RECIPE BY TASTY
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
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!
RED POTATO AND APPLE VEGAN LATKES
Sometimes I like to jazz it up a bit and serve these vegan latkes (potato pancakes) for a dinner entree. Spread applesauce on top or serve with a salad or soup! Delish!
Provided by Connie Fabian Byrnes
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Shred potatoes and apple in a food processor, in batches if necessary. Combine shredded potatoes and apple in a bowl with flour and salt. Dough should be thick and not loose.
- Heat oil in a skillet over medium-high heat. Add heaping tablespoons of the dough and flatten slightly. Cook until golden, 2 to 3 minutes. Flip and brown the other side, 1 to 2 minutes more. Repeat with remaining dough. Sprinkle sugar on top of latkes.
Nutrition Facts : Calories 238.6 calories, Carbohydrate 51 g, Fat 2.2 g, Fiber 5.2 g, Protein 5.7 g, SaturatedFat 0.3 g, Sodium 54.6 mg, Sugar 6.4 g
POTATO LATKES I
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
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
BRANDADE POTATO LATKES
Provided by Joan Nathan
Categories appetizer, main course
Time 1h
Yield 16 large latkes
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees. Liberally coat cod with about 3 tablespoons salt on each side, and allow to rest for 15 minutes. Rinse with cold water and pat dry with paper towels.
- Place cod in an 8 by 12 baking dish or jelly roll pan. Pour olive oil and milk over cod, and lay thyme sprigs and garlic on top. Cover with foil and bake until fish is just cooked and begins to flake, about 20 minutes. When fish has cooked, remove cod and reserve thyme and cooking liquid; discard garlic.
- While fish cooks, place potatoes in a large pot and add cold water to cover and 2 tablespoons salt. Bring to a boil and cook until tender, about 20 minutes. Drain well and return to pot. Place over very low heat for about 4 minutes to get rid of excess moisture. Remove from heat; mash in pot until smooth.
- In a large bowl, whisk egg. Stir mashed potatoes, little by little, into egg. Add leaves (not stems) from reserved thyme. Using a fork, flake cod and fold it into mashed potatoes until well blended. If batter is too stiff, mix an extra 1/4 cup to 1/2 cup cod cooking liquid into the remaining batter. If it does not hold together, add up to 1/4 cup matzo meal. Season to taste with pepper. Cover and refrigerate for 30 minutes.
- Fill a large skillet with about 1/4 inch vegetable oil, and place over medium-high heat. Using a 1/2 cup or 1/4 cup measuring cup, measure a portion of cod-potato mixture and shape into a 1/2 inch thick disk. Coat disks in matzo meal or bread crumbs. Fry until golden, turning once, about 2 minutes a side. Repeat with remaining batter and drain on paper towels. To serve, reheat if necessary on a baking sheet in a 350-degree oven.
Nutrition Facts : @context http, Calories 391, UnsaturatedFat 22 grams, Carbohydrate 24 grams, Fat 26 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 435 milligrams, Sugar 2 grams, TransFat 0 grams
RED FLANNEL POTATO LATKES
Steps:
- 1. Using shredding holes on a hand-held grater or shredding disk on a food processor, shred potatoes, beet, celery root and onion. Squeeze to extract as much liquid as possible, and place shreds in a large bowl. Add egg, and season with 1 teaspoon salt and pepper to taste. Mix well. 2. Place a 12-inch nonstick skillet over medium heat, and add a generous film of vegetable oil. Take a handful of potato mixture and press into a flat disk in palm of one hand. Gently place in hot skillet. Repeat until skillet is filled. Fry, turning once, until golden on both sides, about 3 minutes a side. (Adjust heat as necessary so the latkes do not burn.) Transfer to paper towels to drain; keep warm. Repeat with remaining potato mixture. Serve with applesauce or sour cream
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
TARYNNE'S POTATO LATKES
This makes a great luncheon or light dinner entree when served with sour cream and caviar or serve as sidedish.
Provided by Tarynne
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Shred potatoes and onions together.
- Squeeze in a towel until dry.
- Add eggs, flour, and season to taste.
- Fry until golden brown.
- Serve with sour cream or apple sauce, if desired.
Nutrition Facts : Calories 224, Fat 2.8, SaturatedFat 0.8, Cholesterol 105.8, Sodium 45.4, Carbohydrate 41.8, Fiber 4.2, Sugar 2.2, Protein 8.2
SHARON'S POTATO LATKES
Sharon Lebewohl, author of "The 2nd Ave Deli Cookbook," shares her family's recipe for potato latkes. Served with cranberry-apple sauce and sour cream, these crispy, golden-brown pancakes taste best when they're eaten right away.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Yield Makes 20
Number Of Ingredients 11
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.
MARCY GOLDMAN'S WORLD FAMOUS POTATO PANCAKES LATKES
This latke recipe is from Marcy Goldman's new cookbook, "The 10th Anniversary Edition of A Treasury of Jewish Holiday Baking". It uses an unusual method - parboiling the potatoes first. These will be the lightest, crispiest and fastest potato pancakes you ever made! For kids or onion haters, use 1 teaspoon onion powder instead of the grated onion. Make these bite-size for a tender centre and crisp outside and use tongs for both putting the batter in the oil and taking the latkes out.
Provided by blucoat
Categories Breakfast
Time 55m
Yield 40 small latkes
Number Of Ingredients 7
Steps:
- The best way to fry these are in tiny dollops, dropped from a spoon (or I use metal kitchen tongs and pick up small clumps of batter) and use a deep wok. the cooking method is so important so follow the directions exactly for perfect results.
- Place potatoes in a medium saucepan and just cover with cold water. Turn heat to high and allow to come to boil. As soon as potatoes are boiling, put a kitchen timer on for 10 minutes. When timer rings, remove potatoes from stove and cover with cold water. Drain immediately, then cover again with cold water. Let sit five minutes. Remove potatoes and pat dry.
- Using a hand shredder (best) or food processor fitted with a medium disc, shred potatoes (with skins on). The potatoes should be slightly softened, but still firm enough to produce shreds. If the peel separates from the potato, discard it. If the peel gets grated in with the potatoes, it's fine and just incorporate it into the mixture. I like the hand grater best. When I use the processor, I use two thirds shredded then pulverized potatoes and one third shredded for a mixture than is bulky but still has shreds. Worth the trouble.
- In a large bowl, blend shredded potatoes, grated onion, eggs, flour, baking powder, salt, and pepper. Place newspaper on work surface (near frying area) and cover with a few paper towels. In a large deep skillet (I like to use a wok), pour in enough vegetable oil to fill about two thirds. If using an electric fry pan, set the temperature to 350°F or 375°F (depending on how fast you want the pancakes to cook). Drop potato batter by teaspoons (for small ones) or soup spoonfuls in small dollops, flattening slightly with a metal spatula if desired. I use large metal tongs for dropping and turning. Brown one side, turn once, and complete cooking on other side. These cook quickly. You're looking for a puffy centre while retaining some crisp shreds of potato on edges.
- Serve immediately or freeze. To reheat, place latkes on a large wire cake rack on a cookie sheet. Warm at 250°F until crisp. For freezing purposes, fry them a little underdone to allow for browning in the re-heating stage.
Nutrition Facts : Calories 28.4, Fat 0.5, SaturatedFat 0.2, Cholesterol 21.1, Sodium 66.8, Carbohydrate 4.7, Fiber 0.5, Sugar 0.4, Protein 1.2
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