Thick And Creamy Potato Latkes Recipes

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CREAMY CRISPY LATKES WITH GARLIC CUMIN SOUR CREAM



Creamy Crispy Latkes with Garlic Cumin Sour Cream image

Provided by Food Network

Time 35m

Yield 16 to 20 latkes

Number Of Ingredients 16

Canola oil, for frying
1 head garlic
1 tablespoon extra-virgin olive oil
1 teaspoon cumin seeds
1 cup sour cream
1 tablespoon freshly chopped parsley
5 russet potatoes, peeled and cut into chunks
6 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 leek, finely chopped and cleaned thoroughly
3 cloves garlic, finely chopped
Salt and freshly ground black pepper
1/2 teaspoon freshly grated nutmeg
3 eggs
2 cups breadcrumbs
1 cup all-purpose flour

Steps:

  • For the garlic cumin sour cream: Preheat the oven to 350 degrees F. Slice the garlic horizontally, drizzle with olive oil and wrap in tin foil. Place in the oven for 30 to 40 minutes. Remove, cool and mash the cloves into a paste. While the garlic is cooking, get a small saute pan hot over medium-low heat and toast the cumin seeds for a couple of minutes until fragrant. Then either grind up the toasted cumin in a spice grinder or chop with a knife until fine. Mix the sour cream with the toasted cumin, parsley and the roasted garlic. Reserve.
  • For the latkes: Fill a pot three-quarters of the way up with water and add the potatoes. Bring the water to a boil, and then turn down the heat to a low boil. Boil until the potatoes are completely cooked (a knife slides in very easily), 20 to 30 minutes.
  • While the potatoes are boiling, heat up a pan over medium heat with 1 tablespoon butter and 1 tablespoon olive oil. Saute the leeks with the garlic until soft with no color. Season well with salt and pepper, lower the heat to medium-low and cook for another 3 minutes. Then take off the heat.
  • Once the potatoes are ready, place in a large bowl and mix in the sauteed leek mixture, nutmeg, the remaining 5 tablespoons butter and the remaining 1 tablespoon olive oil. Season well with salt and pepper, and reserve.
  • Whisk the eggs in a shallow bowl or dish and set aside. Add the breadcrumbs and the flour to two separate plates. Season the flour well with salt and pepper.
  • Roll a ball with the potato mixture that easily fits in the palms of your hands, about 2 tablespoons, and flatten slightly to make a patty. You don't want them too thick or too big. Dredge the potato patty with the flour, shaking off the excess. Dunk in the eggs and then coat with the breadcrumbs.
  • Get a large pan hot over medium-high heat, add an inch of canola oil and fry when the temperature reaches 350 degrees F. Remove from oil when the latkes are golden brown, 2 to 3 minutes. Serve hot with the garlic cumin sour cream.

FOOLPROOF POTATO LATKES



Foolproof Potato Latkes image

This is my mother's latke recipe which has been a smashing hit at dozens of Chanukah parties. The secret is in the potatoes, which are crushed rather than grated, resulting in a light, crispy latke.

Provided by basg101

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 40m

Yield 5

Number Of Ingredients 7

4 potatoes, peeled and cubed
1 onion, chopped
2 eggs
2 teaspoons salt
2 tablespoons all-purpose flour, or as needed
1 teaspoon baking powder
¼ cup canola oil, or as needed

Steps:

  • Place 1/4 of the potatoes, onion, eggs, salt, flour, and baking powder in the work bowl of a food processor; pulse several times until the vegetables are finely chopped. Add the rest of the potatoes, and pulse again until all the potatoes are finely chopped and the mixture is thoroughly combined.
  • Heat canola oil in a skillet over medium heat. Scoop up about 1/3 cup of the potato mixture per latke, and place into the hot oil. Fry the patty until brown and crisp on the bottom, flip it, and cook the other side until brown, 2 to 3 minutes per side. Repeat with the rest of the potato mixture, replenishing the oil as needed. Serve hot.

Nutrition Facts : Calories 288.8 calories, Carbohydrate 36.8 g, Cholesterol 74.4 mg, Fat 13.4 g, Fiber 4.6 g, Protein 6.8 g, SaturatedFat 1.5 g, Sodium 1067.8 mg, Sugar 3.4 g

THICK AND CREAMY POTATO LATKES



THICK AND CREAMY POTATO LATKES image

Categories     Potato

Number Of Ingredients 9

2 pounds Yukon Gold potatoes or russet potatoes, peeled
1 medium yellow onion, peeled and cut into eighths
1 large egg
4 medium scallions, white and green parts, minced
3 tablespoons minced fresh parsley leaves
2 tablespoons matzo meal (optional)
1 1/2 teaspoons table salt
Ground black pepper
1 cup vegetable oil for frying

Steps:

  • 1. Grate potatoes in food processor fitted with coarse shredding blade. Place half the potatoes in fine mesh sieve set over medium bowl and reserve. Fit food processor with steel blade, add onions, and pulse with remaining potatoes until all pieces measure roughly 1/8 inch and look coarsely chopped, 5 to 6 one-second pulses. Mix with reserved potato shreds in sieve and press against sieve to drain as much liquid as possible into bowl below. Let potato liquid stand until starch settles to bottom, about one minute. Pour off liquid, leaving starch in bowl. Beat egg, then potato mixture and remaining ingredients (except oil), into starch. 2. Meanwhile, heat 1/4-inch depth of oil in 12-inch skillet or sauté pan over medium-high heat until shimmering but not smoking. Working one at a time, place 1/4 cup potato mixture, squeezed of excess liquid and pressed into 1/2-inch thick disc, in oil. Press gently with nonstick spatula; repeat until five latkes are in pan. 3. Maintaining heat so fat bubbles around latke edges, fry until golden brown on bottom and edges, about three minutes. Turn with spatula and continue frying until golden brown all over, about three minutes more. Drain on a triple thickness of paper towels set on wire rack over a jelly roll pan. Repeat with remaining potato mixture, returning oil to temperature between each batch and replacing oil after every second batch. (Cooled latkes can be covered loosely with plastic wrap, held at room temperature for 4 hours, transferred to a heated cookie sheet and baked in a 375-degree oven, until crisp and hot, about 5 minutes per side. Or, they can be frozen on cookie sheet, transferred to zipper-lock freezer bag, frozen, and reheated in a 375-degree oven until crisp and hot, about 8 minutes per side). Season with salt and pepper to taste and serve immediately

CLASSIC POTATO LATKES



Classic Potato Latkes image

Categories     Food Processor     Onion     Potato     Brunch     Side     Hanukkah     Vegetarian     Kid-Friendly     Winter     Pan-Fry     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes about 18

Number Of Ingredients 8

2 pounds russet potatoes, peeled, diced
1 large onion, peeled, diced
1 egg
3 tablespoons all purpose flour
1 1/4 teaspoons salt
3/4 teaspoon pepper
1/2 teaspoon baking powder
10 tablespoons (about) vegetable oil

Steps:

  • Preheat oven to 325°F. Place 2 baking sheets in oven. Line large bowl with towel. Finely grind potatoes and onion in processor (do not puree). Transfer to towel. Fold towel up around mixture; twist top, squeezing out all liquid into bowl. Let liquid stand 5 minutes. Pour off liquid, reserving any potato starch in bowl. Add potatoes to bowl. Mix in egg, flour, salt, pepper and baking powder.
  • Heat 6 tablespoons oil in large skillet over medium-high heat. Working in batches, drop 1 heaping tablespoon batter per pancake into hot oil. Using back of spoon, spread to 2 1/2- to 3-inch rounds. Cook until brown, about 3 minutes per side. Transfer to baking sheets in oven. Repeat with remaining batter, spooning off any liquid from surface of batter and adding more oil to skillet by tablespoonfuls as necessary. Serve hot.

NO-GRATE NO-FAT BAKED POTATO LATKES



No-Grate No-Fat Baked Potato Latkes image

A recipe for latkes that doesn't involve the hassle of grating or the fat required by recipes with lots of oil and eggs.

Provided by lewyn

Categories     Potato

Time 35m

Yield 6 1-2 in. latkes, 6 serving(s)

Number Of Ingredients 4

1 baking potato
2 ounces Egg Beaters egg substitute or 2 ounces egg whites
2 ounces flour
1/4 onion (optional)

Steps:

  • Start by baking potato, for example by putting in microwave for 5 minutes. (Or, alternatively, put in crockpot for several hours).
  • Then cut up potato.
  • Then add 2 oz. of flour and 2 oz. of egg beaters, mixing them with the potato into a kind of paste. If you want the mix to be a bit less bland cut up an onion and add a few bits of onions. Let everything sit for 5 or 10 minutes.
  • Then spoon up bits of the mix, and pan-fry for 5-15 minutes.

Nutrition Facts : Calories 54.1, Fat 0.1, Sodium 1.1, Carbohydrate 11.8, Fiber 0.7, Sugar 0.2, Protein 1.4

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

KAY DEE'S RECIPE FOR POTATO LATKES



Kay Dee's Recipe for Potato Latkes image

Simple to make, and they taste great!

Provided by Karen Dsouza

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 45m

Yield 12

Number Of Ingredients 6

3 large potatoes, peeled and shredded
1 small onion, shredded
3 eggs
1 teaspoon salt
2 tablespoons all-purpose flour, or as needed
½ cup vegetable oil

Steps:

  • Place the potatoes and onion into a bowl, and stir in eggs, salt, and flour as needed to make the mixture hold together. With wet hands, scoop up about 1/3 cup of the mixture per patty, and form into flat round or oval shapes.
  • Heat the vegetable oil in a large skillet over medium heat until it shimmers, and gently place the patties into the hot oil. Fry until the bottoms are golden brown and crisp, 5 to 8 minutes, then flip with a spatula and fry the other side until golden.
  • Line a colander or strainer with 2 paper towels, and drain the cooked latkes in the colander. Serve hot.

Nutrition Facts : Calories 176.3 calories, Carbohydrate 17.8 g, Cholesterol 46.5 mg, Fat 10.4 g, Fiber 2.2 g, Protein 3.6 g, SaturatedFat 1.8 g, Sodium 217.1 mg, Sugar 1.1 g

CRISPY POTATO LATKES



Crispy Potato Latkes image

Crispy potato latkes are more than just Hanukkah hash browns-they're a crispy/creamy treat for everything from breakfast in bed to a midnight snack. Vegetable oil works great, but duck fat or (mmm!) schmaltz makes them extra awesome.

Provided by Jenn Louis

Categories     side-dish

Time 1h

Yield 8 servings

Number Of Ingredients 10

3 pounds russet potatoes, peeled (about 3)
1/2 medium yellow onion
3 cups duck fat, chicken fat (schmaltz), olive oil, or vegetable oil
3 large eggs
2 tablespoons all-purpose flour
3 tablespoons matzo meal
1 teaspoon kosher salt
Kosher salt and black pepper
sour cream
Applesauce

Steps:

  • Preheat oven to 350 degrees F. Line a large mixing bowl with a clean dish towel. Position the box grater in the bowl and grate the potatoes and onion using the largest holes. Bundle the towel and wring out the excess water into the bowl. The more moisture you release, the crispier the latkes will be. Discard the liquid.
  • Heat duck fat, schmaltz, or oil in a large skillet over medium-high heat until shimmering (about 350 degrees F). Meanwhile, in a large bowl mix grated potatoes and onion with 2 eggs, flour, matzo meal, and salt until there's no visible flour. If the mixture seems dry and it's not holding together, add one more egg.
  • Using your hands, form the latke mixture into golf ball-sized balls, then flatten slightly into thick pancakes. Gently place them one at a time into the oil, which should bubble around the latke but not burn the edges. Fill the pan with just enough latkes so they don't overcrowd the pan (you'll probably get about a half-batch in). Fry until golden on one side, 1-2 minutes. Flip and fry the other side until golden, 1-2 more minutes.
  • Remove latkes to a wire rack fitted over a parchment-lined baking sheet. Finish cooking the inside by baking, 10-12 minutes.
  • Remove from the oven and sprinkle both sides with salt and pepper. Serve immediately with sour cream and applesauce.

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