Tarynnes Potato Latkes Recipes

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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


  • 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.


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


  • 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.

Nutrition Facts : Calories 115 calories, Fat 7g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 205mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.


Potato Pancakes (Latkes) image

Provided by Food Network

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 9

5 large russet potatoes, peeled
1 medium onion
4 eggs, beaten
1/2 cup matzo meal
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/2 cup canola oil, for frying
Sour cream, for serving
Applesauce, for serving


  • Grate potatoes and onion into a bowl or pulse in food processor. Drain any excess liquid, then add the eggs, matzo meal, salt and pepper.
  • Heat a large skillet over medium-high heat. Spoon the mixture into hot oil forming small pancakes. Cook until underside is golden, about 2 to 3 minutes. Flip pancakes and cook until other side is golden and potatoes are cooked through, about 2 minutes more. Serve hot with sour cream or applesauce.


Latkes (Potato Pancakes) image

Make and share this Latkes (Potato Pancakes) recipe from Food.com.

Provided by Teresa Johnson

Categories     Breakfast

Time 50m

Yield 10 serving(s)

Number Of Ingredients 9

3 lbs potatoes
2 eggs
1 teaspoon salt
3 tablespoons all-purpose flour or 3 tablespoons matzo meal
1/2 teaspoon baking powder
1 onion, minced
black pepper, to taste
paprika, to taste
vegetable oil (for frying)


  • Wash and peel the potatoes.
  • Grate the potatoes with a grater or food processor.
  • (You can grate them into a bowl of salted water to keep them from discoloring. Otherwise they discolor about as fast as you can grate them, although it doesn't hurt anything if you use them right away). Drain off all liquid, and squeeze the excess liquid out by hand.
  • (Do this even if you don't soak them in the salted water.) Beat the eggs and mix with the grated potatoes and other ingredients, except the oil.
  • Heat about 1/2 inch of oil in a skillet over medium high heat until very hot.
  • Drop potato mixture by heaping tablespoons into oil (about 4 at a time).
  • Use a pancake turner to flatten them out.
  • Fry to golden brown on both sides (about 3 minutes per side).
  • Drain on paper towels.
  • Serve topped with applesauce or sour cream.


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


  • 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


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


  • 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


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


  • 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 image

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 2 servings

Number Of Ingredients 6

2 large baking potatoes
1 extra-large egg, whisked
3 tablespoons all-purpose flour
1 1/4 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons clarified butter


  • 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.

More about "tarynnes potato latkes recipes"

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2018-11-09  · Scrub the potatoes clean, then coarsely grate (skin and all). Peel and finely slice the onion (if using). Place in the middle of a clean tea towel and wring out the …
From jamieoliver.com
Servings 10
Total Time 30 mins
Category Snacks
Calories 167 per serving
  • Place in the middle of a clean tea towel and wring out the liquid, then transfer to a large bowl.Add the flour and crack in the eggs, season with sea salt and black pepper, then mix well to combine.
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2018-11-19  · If you’re looking for a traditional potato latke recipe, you’ve found it! I developed these Classic Potato Latkes close to eight years ago. After experimenting with dozens of recipes from friends and family, I took my favorite techniques and combined them to create the ultimate classic potato pancake. Schmaltz is an optional but recommended ingredient in this recipe…
From toriavey.com
4.9/5 (44)
Calories 74 per serving
Category Side Dish
  • 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.
  • Meanwhile, grate the onion using the grater or food processor attachment with fine holes (small shreds).
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2006-10-29  · Fried food is traditionally eaten on Hanukkah in commemoration of the oil that miraculously burned for eight days when the Maccabees purified and rededicated the Holy Temple in Jerusalem. This recipe for classic potato latkes—also known as levivot in Hebrew—uses a food processor to simplify the prep. The resulting latkes have a smoother, more uniform texture than hand-grated latkes.
From thespruceeats.com
Ratings 204
Calories 403 per serving
Category Appetizer, Side Dish
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2015-01-07  · Gently fold in beaten eggs. Add salt and pepper. Heat oil to medium-high heat in a large skillet. Using a large spoon, place potatoes in oil, and flatten with the back of the spoon. Allow them to cook for about 3-4 minutes before turning, and cook for another 3-4 minutes. Test one and adjust time if needed. Put latkes …
From thejewishkitchen.com
Cuisine Jewish
Total Time 40 mins
Estimated Reading Time 3 mins
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2020-12-08  · Add the potato and onion to a large bowl along with the eggs, flour, salt and pepper. Mix well. Add oil to a large pan and bring to medium heat. Take a spoonful of the mixture and place in the pan. Press down with the back of the spoon or a spatula to make it flat. This keeps the latke …
From jamiegeller.com
Cuisine Jewish Food
Category Side Dish
Servings 6
Total Time 45 mins
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2011-12-15  · Bake the latkes for 15 minutes, until crisp and deep golden brown on the bottom. Remove pan from oven, flip the latkes to the other side, spray again with oil, …
From healthyrecipesblogs.com
5/5 (191)
Calories 199 per serving
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potato-pancakes-allrecipes image
This is a traditional potato pancake recipe, and is a wonderful comfort food. Serve with applesauce and sour cream for a light dinner, or with roast chicken for a hearty winter meal. You can use more flour if the mixture seems too wet. By FISHLOVE. Loaded Mashed Potato Cakes. Loaded Mashed Potato Cakes . Rating: 4.32 stars. 121 . Mashed potato …
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2020-12-21  · 2. Drain as much excess liquid as possible from the potatoes. 3. In a large mixing bowl, thoroughly combine shredded potatoes, onion, egg, matzo meal, baking powder, and salt and pepper. 4. With clean hands, carefully roll latke …
From doctoroz.com
Servings 12
Author The Dr. Oz Show
  • In a large mixing bowl, thoroughly combine shredded potatoes, onion, egg, matzo meal, baking powder, and salt and pepper.
  • With clean hands, carefully roll latke mixture into a medium-sized ball, then flatten between your hands and carefully place on the baking sheet. Repeat this process, leaving about 1 inch of space between each latke, until all the mixture is used.
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2021-02-04  · Recipe tips and variations. Yield: 2 pounds of potatoes yields 24 potato pancakes. Storage: Crispy Potato Latkes are best enjoyed hot, as soon as possible after cooking. Leftovers: …
From culinaryhill.com
Ratings 1
Category Side Dish
Cuisine American
Total Time 40 mins
  • Move an oven rack to the middle position and preheat oven to 300°F. Line a large plate with paper towels. Place a wire rack inside a rimmed baking sheet and place in the oven. Prepare a large plate lined with paper towels.
  • In a food processor fitted with a shredding disc, or with a box grater, shred the potatoes and onions. Pour on to a clean kitchen towel.
  • Gather the towel around the potatoes and onions and squeeze over a sink or bowl to extract as much liquid as possible. Transfer the shredded potatoes and onions to a large bowl.
  • Stir in eggs, flour, baking powder, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix until uniformly combined (I like to use my hands).
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2019-12-05  · In a large bowl, mix the grated potato and grated onion with the eggs, flour, baking powder, salt, and pepper. Form the potato mixture into patties and arrange them on a baking sheet. Chill the …
From allwaysdelicious.com
4.5/5 (12)
Total Time 1 hr
Category Appetizer Recipes
Calories 250 per serving
  • Put the potatoes in a medium saucepan and just cover with cold water. Turn heat to high and bring to a boil. Once the water boils, cook for 6 to 7 minutes (less if the potatoes are small) until the potatoes are just barely tender but not soft.
  • Drain the potatoes, cover with cold water. Drain again, cover with cold water again and let sit for 5 minutes. Drain the potatoes and let them sit in a colander until ready to proceed with the recipe (the longer the better).
  • Using the large holes on a box grater, grate the potatoes (you can leave the skins on, discarding any pieces that come off in large sheets). Grate the onion on the same holes.
  • In a large bowl, combine the grated potatoes and onion with the eggs, flour, baking powder, salt, and pepper.
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2014-12-15  · Add the potatoes. When the water returns to a boil set the time for 30 minutes. Remove potatoes from the pot. Let them cool for 15 minutes, then put them in the fridge - covered with foil - for at least 2 hours or over night. Make the Latkes …
From panningtheglobe.com
5/5 (2)
Total Time 1 hr 45 mins
Category Side Dish
Calories 87 per serving
  • Bring a large pot, halfway filled with water, to a boil. Add the potatoes. When the water returns to a boil set the time for 30 minutes. Remove potatoes from the pot. Let them cool for 15 minutes, then put them in the fridge – covered with foil – for at least 2 hours or over night.
  • Line a baking tray with two layers of paper towels and set aside. Heat 2 tablespoons olive oil in a large heavy (preferably cast iron) skillet over medium heat. Sauté the onion for about 7 minutes, stirring occasionally, until softened and just starting to brown. Transfer onions to a clean plate and leave them to cool. Don’t wash the onion pan – you’ll use it to fry the latkes.
  • While the onions are cooling, peel the potatoes. You can peel them by hand, with a vegetable peeler or with a knife. The skin will come off easily. Grate the potatoes into a large bowl, using the large holes in a hand or box grater. They’re extremely easy to grate. (Or you can shred them in the food processor, using the shredding attachment) Add the beaten eggs, salt, pepper, flour and cooked onions. Toss gently to combine everything.
  • Pour enough oil into the skillet to come up to about 1/8 of an inch. Heat the pan over medium-high heat until the oil wrinkles – hot but not smoking. Form the latkes into any size you like by scooping with a tablespoon and using your hands to gently pat them into the desired shape. Lay each latke carefully into the hot oil after you form it, working in batches so you don’t crowd the pan. Cook for about 2 minutes per side or until they are golden brown. Adjust the heat so they don’t burn and add more oil, as needed. Transfer cooked latkes to a paper-towel-lined tray. You can keep them warm in a 225ºF oven until ready to serve.
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2016-07-17  · In a large, deep non-stick skilled (approx. 12 inches), heat oil over medium-high heat until very hot. Use a large spoon or 1/4 cup measure and spoon latke batter into oil. Flatten into a 3-inch circle with the back of a spoon and reduce heat to medium. Cook until golden, about 1 1/2 minutes on each side. Transfer latkes to a wire rack with ...
From thejewishkitchen.com
Cuisine Jewish
Estimated Reading Time 3 mins
Category Appetizer, Sides
Total Time 50 mins
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2011-12-19  · Wearing oven mitts, very carefully remove the pans from the oven. Drop the batter by the 1/4-cupful onto the baking sheets, spacing the latkes about 1-1/2 inches apart. Using the bottom of the measuring cup or a spoon, press down on the latkes to flatten just slightly. Bake for 15 to 20 minutes, or until the bottoms are crisp and golden.
From onceuponachef.com
Servings 18
Estimated Reading Time 5 mins
Category Holidays
Total Time 40 mins
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2019-12-15  · MAKE POTATO MIXTURE AND PANCAKES: Combine all potato pancake/latke ingredients in a medium bowl or large bowl. Mix well. Taste and adjust seasoning. Using your hands, form mixture into about 12 balls about 2-2 1/2 inches (6 cm) in diameter for medium latkes. Place dredging flour on a plate. Roll each ball in flour, move it to a cutting board and press down to form a pancake …
From twokooksinthekitchen.com
4.8/5 (21)
Total Time 28 mins
Category Brunch, Side Dish
Calories 137 per serving
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2012-12-03  · For each latke, spoon 1/4 cup of the potato mixture into oil, pressing lightly with fork to flatten and leaving about 1 inch (2.5 cm) between latkes. Cook, turning once, until golden brown and edges are crisp, 5 to 6 minutes. Drain on paper towel–lined baking sheet. (Make-ahead: Transfer to rack and cover with paper towel; let cool.
From canadianliving.com
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Yam/sweet potato etc. Categories All Categories < 15 mins < 30 mins < 4 hours < 60 mins 5 ingredients or less African American Appetizers Apples Asian Bananas Bar cookies Beans Beef Beef roast Beef steaks Berries Beverages Blueberries Breads Breakfast Broccoli Brownies Cakes Canadian Candy Caribbean Carrots Casseroles Cheese Cheesecake Cherries Chicken Chicken breast Chinese …
From champsdiet.com
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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.
From bbcgoodfood.com
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Serve latkes with applesauce, yogurt or light sour cream. Cut potatoes in chunks and onion in half. Place in processor with eggs. Process on the Steel Blade until pureed, 20 to 30 seconds. Add remaining ingredients except oil; process a few seconds longer to blend into a smooth mixture. Heat oil in a large nonstick skillet over medium-high heat.
From gourmania.com
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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.
From tfrecipes.com
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Top Asked Questions

How do you make potato latkes with potatoes?
Add the potato-onion mixture to the large bowl. Stir in the eggs, matzo meal, white pepper and 2 teaspoons of salt. In a large, heavy skillet, heat 1/4 inch of oil until shimmering. Working in 3 batches, spoon 1/4 cup of the potato mixture into the oil for each latke; press slightly to flatten.
Who makes the best potato latkes?
Best-Ever Potato Latkes. Niki Russ Federman makes the tastiest, crispiest latkes with both scallions and onion. How to Make It. In a colander set over a large bowl, toss the potatoes with the onion and squeeze dry. Let the potatoes and onion drain for 2 to 3 minutes, then pour off the liquid in the bowl, leaving the starchy paste at the bottom.
How do you cook latkes in a pan?
Place a large frying pan on a medium heat with enough oil to cover the bottom of the pan. Shape small handfuls of the potato mixture (roughly the same size as a golf balls) into latkes, flattening gently, then carefully add to the pan – you may need to work in batches.
How many latkes do you fry at once?
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.

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