Sharons Potato Latkes Recipes

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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 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

SHARON'S POTATO LATKES



Sharon's Potato Latkes image

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

2 1/2 pounds baking potatoes, peeled and quartered
2 large onions, quartered (about 1 1/2 cups grated)
3 large eggs, lightly beaten
1 teaspoon baking powder
1 1/4 cups corn oil
1 cup all-purpose flour
2 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground black pepper
2 cups matzo meal
Sharon's Applesauce, for garnish
Sour cream, for garnish

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.

CLASSIC POTATO LATKES



Classic Potato Latkes image

Learn how to make Classic Potato Latkes with this easy-to-follow video demonstration. You'll soon figure out that Classic Potato Latkes are a breeze to make. There's no reason why that timeless and wonderful flavor can't be a part of your menu.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 6 servings, 2 latkes each

Number Of Ingredients 9

1 lb. baking potatoes (about 3), peeled
1 small onion
2 eggs, beaten
1/4 cup flour
1/4 tsp. ground black pepper
1/4 cup oil, divided
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
3/4 cup applesauce
1 Tbsp. chopped fresh chives

Steps:

  • Grate potatoes, then onion using large holes of box grater; place in center of large clean kitchen towel. Bring up ends of towel and twist together to form pouch. Hold pouch over sink, then squeeze to remove as much moisture from vegetables as possible. Empty vegetable mixture into large bowl. Add eggs, flour and pepper; mix well.
  • Heat 2 Tbsp. oil in large nonstick skillet on medium-high heat. For each latke, carefully drop 1/4 cup potato mixture into skillet, cooking 6 latkes at a time. Press with back of spatula to flatten. Cook 3 to 4 min. on each side or until golden brown on both sides. Remove latkes from skillet; drain on paper towels. Repeat with remaining oil and potato mixture.
  • Serve warm topped with remaining ingredients.

Nutrition Facts : Calories 250, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

KERRY'S SWEET POTATO LATKES



Kerry's Sweet Potato Latkes image

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

1 large sweet potato, peeled and grated
½ onion, grated
2 eggs
¼ teaspoon black pepper
2 teaspoons olive oil, or more if needed
½ teaspoon salt
1 cup applesauce
1 cup plain nonfat yogurt

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

MY GRANDMOTHER'S POTATO LATKES



My Grandmother's Potato Latkes image

My Grandmother used to make these every Channukah when I was a kid...I have been using her recipe to make them for my family every Channukah.

Provided by janice brady

Categories     Potato

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

5 medium sized potatoes
1 small onion
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons flour
2 eggs
salad oil

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!

Nutrition Facts : Calories 263.7, Fat 2.8, SaturatedFat 0.9, Cholesterol 105.8, Sodium 342.3, Carbohydrate 51.5, Fiber 6.2, Sugar 3, Protein 9.1

TARYNNE'S POTATO LATKES



Tarynne's Potato Latkes image

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

3 potatoes
1 small red onion
2 eggs
1/2 cup flour
salt and pepper

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 APPLESAUCE



Sharon's Applesauce image

Sharon Lebewohl, author of "The 2nd Ave Deli Cookbook" shares her family's applesauce recipe. Serve with potato latkes and sour cream.

Provided by Martha Stewart

Categories     Holiday Planning & Ideas     Passover     Passover Recipes

Yield Makes about 2 1/2 cups

Number Of Ingredients 7

6 medium Cortland apples, peeled, quartered, and cored
1/4 cup cranberries
1/4 cup dark-brown sugar
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1/4 cup water

Steps:

  • In a medium saucepan combine, apples, cranberries, dark-brown sugar, granulated sugar, cinnamon, nutmeg, and 1/4 cup water. Cover, and place over medium heat. Cook, stirring occasionally, until apples are soft and beginning to burst, about 15 minutes.
  • Pass through the medium disc of a food mill into a medium bowl. Use immediately, or cool before 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 Latkes image

Provided by Sharon Lebewohl

Categories     Food Processor     Potato     Side     Fry     Hanukkah     Kosher

Number Of Ingredients 12

2 1/2 pounds potatoes, peeled and quartered
2 large onions (use 1 1/2 cups grated; don't tamp down)
3 eggs, beaten
1 teaspoon baking powder
3/4 cup corn oil
1 cup flour
2 1/2 teaspoons salt
1/4 teaspoon pepper
2 cups matzo meal
1/2 cup corn oil for frying
Applesauce
Sour cream

Steps:

  • 1. Preheat oven to 400 degrees. In a food processor, fine-grate potatoes (don't liquefy; leave some texture), and strain to eliminate excess liquid. Don't overdo it; just let the water drain out. Fine-grate onions, and mix in a large bowl with potatoes. (If you don't have a food processor, you can grind the potatoes and onions in a meat grinder.)
  • 2. Add eggs, baking powder, 3/4 cup corn oil (most of it cooks out), flour, salt, and pepper; mix well. Fold in matzo meal, making sure that everything is very well blended.
  • 3. Heat 1/2 cup corn oil in a deep skillet. Spoon batter (use a large kitchen spoon) into the pan to create pancakes about 3 1/2 inches in diameter. Fry on low heat for 3 to 4 minutes until underside is a deep golden brown, turn, and fry for another minute or two. Drain on paper towel. Serve with applesauce and/or sour cream.

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