Shortcut Latkes Recipes
SHORTCUT LATKES
Potato latkes are one of my favorite parts of Hanukkah, the Jewish festival of lights. I used to spend hours with my grandma, Florence, grating potatoes and frying them into pancakes for our family feasts. I think the whole street would smell like crispy potatoes when we were finally done. That being said, I don't always have hours to spend in the kitchen these days! So, I created a recipe that tastes as good as the classic, but comes together in under 20 minutes thanks to store-bought shredded potatoes!
Provided by Food Network Kitchen
Time 15m
Yield 4 servings (about 16 latkes)
Number Of Ingredients 8
Steps:
- Fill a large heavy-bottomed skillet fitted with a deep-fry thermometer with 1/2 inch oil. Heat over medium heat to 350 degrees F. Line a baking sheet with paper towels and place a cooling rack on top.
- Combine the potatoes, egg, flour, scallions, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl until the mixture holds together when squeezed in the palm of your hand.
- Working in batches, scoop and press the potato mixture into a 1/4 cup measuring cup, then tap it out into your hand. Gently flatten the mixture into a patty, about 1/2 inch thick.
- Carefully add the latkes to the skillet and fry until deeply golden brown on the edges, 3 to 4 minutes. Flip and fry until deeply golden brown on the edges, about 3 minutes. Drain on the prepared cooling rack. Sprinkle with more salt if desired. Repeat with remaining latkes being sure to return the added oil to 350 degrees F temperature between batches. Serve warm, topped with sour cream and applesauce.
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