The Gold Family Latkes Recipes

FAMILY LATKES

Family Latkes image

These latkes are perfect for any Jewish holiday or literally any other day!

Provided by Lauren Magenta

Categories SEO Review Potato Pancakes & Latkes

Time 1h20m

Yield 12

Number Of Ingredients 7

Ingredients

5 medium potatoes, peeled
2 tablespoons all-purpose flour
2 tablespoons grated onion
1 ½ teaspoons salt
¼ teaspoon ground black pepper
4 large eggs, beaten
1 cup oil for frying, or as needed

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.

Nutrition Facts : Calories 113.9 calories, Carbohydrate 16.8 g, Cholesterol 62 mg, Fat 3.6 g, Fiber 2 g, Protein 4 g, SaturatedFat 0.8 g, Sodium 319.5 mg, Sugar 0.9 g

CLASSIC LATKES

Classic Latkes image

Provided by Food Network Kitchen

Categories side-dish

Time 45m

Yield 12 latkes

Number Of Ingredients 7

Ingredients

1 1/4 pounds russet or Yukon Gold potatoes (about 2 medium), peeled
1 small onion
Kosher salt and freshly ground pepper
1 large egg, beaten
1/3 cup matzo meal or all-purpose flour
Vegetable oil or rendered chicken fat, for frying
Applesauce and/or sour cream, for serving

Steps:

Grate the potatoes and onion on the large holes of a box grater into a colander set over a bowl. Add 1 teaspoon salt and a few grinds of pepper, toss well and let stand 5 minutes. Squeeze handfuls of the mixture firmly with your hands to remove as much liquid as possible. Blot dry with paper towels, then transfer to a large bowl.
Add the beaten egg and matzo meal or flour to the potato mixture and toss well to combine. Scoop 1/4 cupfuls of the mixture and tightly pack into thin 3- to 4-inch pancakes. Transfer to a paper towel-lined baking sheet.
Preheat the oven to 250˚. Heat 1/4 inch vegetable oil or chicken fat in a large nonstick skillet over medium-high heat. Working in three batches, fry the latkes until deep golden brown, 3 to 5 minutes per side, reducing the heat as needed if the latkes are browning too quickly. Remove to a rack set on a rimmed baking sheet and sprinkle with salt. Keep warm in the oven while you make the remaining latkes. Serve with applesauce and/or sour cream.

THE GOLD FAMILY LATKES

THE GOLD FAMILY LATKES image

Categories Potato

Number Of Ingredients 5

Ingredients

2 pound large boiling potatoes
3 tablespoons coarsely grated onion
1 teaspoon kosher salt
Freshly ground white pepper
¼ cup olive oil

Steps:

Cook potatoes in salted water to cover until barely tender about 15 to 20 minutes. Rinse under cold water. Cool potatoes and peel with a sharp knife. Coarsely shred potatoes lengthwise (long strands help hold the latkes together) into a bowl using large holes of a grater and stir in onion, salt and white pepper to taste. Heat 1 tablespoon oil in a 10-inch nonstick skillet over moderate heat until hot but not smoking, then add half of potatoes, spreading with a spatula to form an even cake. Cook until underside is golden brown, 10 to 12 minutes. Invert a large plate over skillet and invert latke onto plate. Add 1 tablespoon oil to skillet and slide latke back in. Cook until underside is golden brown, 10 to 12 minutes. Slide latke onto serving plate and keep warm. Make another in same manner.

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