Kittencals Crispy Potato And Green Onion Pancakes Latkes Recipes

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KITTENCAL'S CRISPY POTATO AND GREEN ONION PANCAKES (LATKES)



Kittencal's Crispy Potato and Green Onion Pancakes (Latkes) image

This recipe goes back 30 years or more, my family *loves* these! you can make these ahead of time and then freeze, just cool and place on a large baking sheet to freeze, when frozen stack in a freezer container or pop them into a freezer bag, to reheat and re-crisp, defrost the pancakes then place in a 400 degree oven for about 8 minutes turn over then continue baking until crisp, I strongly suggest to double the recipe these will be half gone before they even make it to the table! I like to add in some cayenne pepper and a bit of garlic powder but that is optional --- yield is only estimated you should get between 20-23 pancakes for this recipe, to make things easier use your processor to grate the potatoes, plan ahead the grated potatoes need to soak for a minimum of 8-24 hours or even up to 2 days to remove some of the starch, the longer soaking time the crispier they will be --- serve with sour cream :)

Provided by Kittencalrecipezazz

Categories     Breakfast

Time 32m

Yield 8 serving(s)

Number Of Ingredients 8

2 lbs red potatoes, peeled
1 large egg, lightly beaten
3 tablespoons flour (or use matzo meal)
2 -4 teaspoons seasoning salt (or to taste, or use white salt to taste)
2 teaspoons black pepper (or to taste)
4 -6 green onions, finely chopped (use as much as you like I use lots!)
3 -4 tablespoons fresh parsley, finely chopped (good to add in!) (optional)
oil (for frying)

Steps:

  • Grate the potatoes using a the coarse side if the grater or use a food processor.
  • Place into a large bowl and cover with cold water.
  • Allow the grated potatoes to soak for at least a minimum of 8 hours or even up to 2 days.
  • Using your hands firmly squeeze handfuls of the grated potatoes to remove as much liquid as possible, then place in a large mixing bowl.
  • Add in egg, flour, seasoned salt and pepper; mix well with a wooden spoon, then add in the green onions and parsley (if using).
  • Heat oil in a heavy skillet over medium heat.
  • Place a heaping tablespoonful of the potato mixture into the hot skillet and using a fork, flatten slightly (the edges will be uneven!).
  • Sprinkle with more salt if desired.
  • Place only a few pancakes in the pan, careful not to over crowd.
  • Cook until golden and crisp on both sides adding in more oil if needed).
  • Repeat with remaining potato mixture.
  • DELICIOUS!

MARCY GOLDMAN'S WORLD FAMOUS POTATO PANCAKES LATKES



Marcy Goldman's World Famous Potato Pancakes Latkes image

This latke recipe is from Marcy Goldman's new cookbook, "The 10th Anniversary Edition of A Treasury of Jewish Holiday Baking". It uses an unusual method - parboiling the potatoes first. These will be the lightest, crispiest and fastest potato pancakes you ever made! For kids or onion haters, use 1 teaspoon onion powder instead of the grated onion. Make these bite-size for a tender centre and crisp outside and use tongs for both putting the batter in the oil and taking the latkes out.

Provided by blucoat

Categories     Breakfast

Time 55m

Yield 40 small latkes

Number Of Ingredients 7

5 -6 medium or large red potatoes, un-peeled (1 1/2 to 1 3/4 pounds)
1 small to medium onion, finely grated
4 eggs
1 tablespoon flour
1 teaspoon salt (to taste)
1/4 teaspoon pepper (to taste)
vegetable oil, for frying

Steps:

  • The best way to fry these are in tiny dollops, dropped from a spoon (or I use metal kitchen tongs and pick up small clumps of batter) and use a deep wok. the cooking method is so important so follow the directions exactly for perfect results.
  • Place potatoes in a medium saucepan and just cover with cold water. Turn heat to high and allow to come to boil. As soon as potatoes are boiling, put a kitchen timer on for 10 minutes. When timer rings, remove potatoes from stove and cover with cold water. Drain immediately, then cover again with cold water. Let sit five minutes. Remove potatoes and pat dry.
  • Using a hand shredder (best) or food processor fitted with a medium disc, shred potatoes (with skins on). The potatoes should be slightly softened, but still firm enough to produce shreds. If the peel separates from the potato, discard it. If the peel gets grated in with the potatoes, it's fine and just incorporate it into the mixture. I like the hand grater best. When I use the processor, I use two thirds shredded then pulverized potatoes and one third shredded for a mixture than is bulky but still has shreds. Worth the trouble.
  • In a large bowl, blend shredded potatoes, grated onion, eggs, flour, baking powder, salt, and pepper. Place newspaper on work surface (near frying area) and cover with a few paper towels. In a large deep skillet (I like to use a wok), pour in enough vegetable oil to fill about two thirds. If using an electric fry pan, set the temperature to 350°F or 375°F (depending on how fast you want the pancakes to cook). Drop potato batter by teaspoons (for small ones) or soup spoonfuls in small dollops, flattening slightly with a metal spatula if desired. I use large metal tongs for dropping and turning. Brown one side, turn once, and complete cooking on other side. These cook quickly. You're looking for a puffy centre while retaining some crisp shreds of potato on edges.
  • Serve immediately or freeze. To reheat, place latkes on a large wire cake rack on a cookie sheet. Warm at 250°F until crisp. For freezing purposes, fry them a little underdone to allow for browning in the re-heating stage.

Nutrition Facts : Calories 28.4, Fat 0.5, SaturatedFat 0.2, Cholesterol 21.1, Sodium 66.8, Carbohydrate 4.7, Fiber 0.5, Sugar 0.4, Protein 1.2

KITTENCAL'S ONION PATTIES/LATKES



Kittencal's Onion Patties/Latkes image

I have been making these for over 20 years, I usually get about 15 patties but it depends on the size of the batter that you drop in the pan, these are better if fried to very brown and crispy, you can make a double recipe, fry them then freeze them on a tray then pop them into freezer bags, then just warm them in the oven to crisp up, they are very addicting and I can tell you I eat half before they even get to the table lol! If you plan on doubling the recipe then make two separate recipes in two bowls, I have doubled the recipe into one bowl and for some reason they just are not as good --- if desired you could add in a slightly beaten large egg and reduce the milk by 1/4 cup --- you will *love* these! also see my recipe#186700 *and* recipe#244592

Provided by Kittencalrecipezazz

Categories     Onions

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 11

2 1/2 cups onions, finely diced (I just chop about 3 medium onions for this)
1 green onion, finely chopped (optional)
3/4 cup flour
1 1/2 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons seasoning salt (can use regular salt)
1/8 teaspoon cayenne pepper
1/2 teaspoon garlic powder (optional, or use 2-3 teaspoons fresh garlic)
black pepper (optional)
3/4 cup milk
oil (for frying, I recommend to use vegetable oil olive oil will interact with the flavor)

Steps:

  • Chop the onions finely (I chop them about 1/4-inch) then place into a bowl.
  • In another large bowl mix together the flour, sugar, baking powder, seasoning salt, cayenne, garlic powder (if using) and a small amount of black pepper; mix to combine well.
  • Add in the milk and whisk until thoroughly combined (the batter will be thick!).
  • Add in the chopped onions and green onions and mix with a wooden spoon until combined.
  • In a large non-stick frypan, heat a small amount of oil to medium-hot, adding in more oil as needed as the patties will absorb too much oil if you add in a large amount of oil at one time.
  • Drop the batter from a tablespoon (no more than about a tablespoon!) into about 1/2-inch of hot oil (I slide the batter off using off another spoon).
  • Flatten slightly with the spoon or spatula.
  • Sprinkle with a little salt.
  • Fry until crispy and brown on both sides.
  • **NOTE** these tend to hold a bit of oil so drain well on paper towels.

Nutrition Facts : Calories 234, Fat 2.7, SaturatedFat 1.5, Cholesterol 8.5, Sodium 278.3, Carbohydrate 46.6, Fiber 3.2, Sugar 12.1, Protein 6.8

CHEESY GREEN ONION PANCAKES



Cheesy Green Onion Pancakes image

A savoury pancake that can be topped with salsa or pasta sauce, dipped in ketchup, or spread with anything cheesy, salty, and savoury!

Provided by kittyroara

Categories     Breakfast

Time 15m

Yield 7-8 pancakes, 2-4 serving(s)

Number Of Ingredients 3

1 bunch green onion, chopped
1 cup grated cheese (soy-cheese can be substituted)
pancake mix (see directions)

Steps:

  • Make your favourite recipe or pancake mix without adding the liquids. I used two cups of dry mix from a box.
  • Add the cheese and onions.
  • Add the liquids, using slightly more liquid than is required (about 1/4 cup more milk/water), and stir just until dry ingredients are moistened. Be sure to scrape the bottom as you mix or there will more than likely be dry stuff not mixed in - if you wait to find out and stir after, you risk the pancakes being dense from overstirring, which causes gluten to form. This should make enough batter for 7-8 pancakes (about 3-4 cups total). The mixture will be thick and lumpy, but this is a good thing!
  • Scoop about 1/3 cup at a time into a non-stick or oiled frying pan set on medium-low heat.
  • Cook pancakes, flipping over every few minutes. A good way to tell when a pancake is ready to flip is by the appearance of bubbles towards the middle of the batter. With this mix, the batter is too thick to wait that long and the pancakes should be flipped at the appearance of a few bubbles. It never hurts to do an "edge" check by lifting up the side of a pancake with a spatula to check the colour. A golden-brown signals that the cake can be flipped!
  • Garnish with your favourite savoury topping and enjoy!

Nutrition Facts : Calories 206.2, Fat 13.9, SaturatedFat 8.7, Cholesterol 36.2, Sodium 555.4, Carbohydrate 9.1, Fiber 1.6, Sugar 1.4, Protein 12.2

CELERY ROOT AND POTATO PANCAKES / LATKES - GLUTEN-FREE



Celery Root and Potato Pancakes / Latkes - Gluten-Free image

This recipe combines the distinctive taste and wonderful crunch of celery root with the usual starchy Russet potatoes. I loved the flavor and the texture, they taste wonderful when topped with applesauce. This recipe is gluten-free if you use a gluten-free flour mix instead of matzo meal. These freeze well, so make extra!

Provided by Whats Cooking

Categories     Breakfast

Time 35m

Yield 8 serving(s)

Number Of Ingredients 9

4 large russet potatoes
1 large celery root (approximately 3/4 lb)
1 1/2 large onions
2 garlic cloves
2 teaspoons salt
1 tablespoon ground black pepper
3 eggs, beaten
1 cup gluten-free flour (rice flour based mix) or 3/4 cup matzo meal
olive oil (for frying)

Steps:

  • Preheat oven to 200 degrees or "warm" setting. Peel potatoes and submerge in cold water. Peel celery root with a paring knife. Pulse the onion and garlic in food processor. Mixture should be coarse, not completely pureed. Pour onion-garlic mixture into a large bowl.
  • Grate the celery root using the larger grate of a box grater, or use the grater attachment of a food processor. Add to onion-garlic mixture and stir.
  • Grate potatoes. Quickly squeeze a handful of grated potatoes at a time over a second bowl (or the kitchen sink) to remove all liquid. Add the dry potatoes to the onions and celery root, mixing as you go. This step should be done as quickly as possible to prevent oxidation of the potatoes.
  • Heat 1/4 inch of olive oil in a large, heavy skillet (cast iron works best) over medium-high heat, until just below the smoking point.
  • Add remaining ingredients to the batter, and stir until fully combined. Place a small handful of batter (approximately 1/4 cup) in the hot oil at a time. Pat each handful into a 1/2" thick pancake shape before placing in oil - This will help each latke stay together. Fry until completely golden-brown on the bottom and crispy around the outside corners. Flip and brown on the second side.
  • Transfer latkes to a plate lined with paper towels or several layers of brown paper (I use grocery bags). Allow paper to absorb excess oil, then transfer latkes to a cooking rack placed over baking sheet in the preheated oven, where they will stay warm until ready to serve. Serve hot, with sour cream and applesauce.
  • Extra latkes can be frozen on a baking sheet in the freezer, with parchment paper between the layers. When frozen, transfer to ziploc bags. Reheat in oven at 400 degrees F.

Nutrition Facts : Calories 184.6, Fat 2.1, SaturatedFat 0.6, Cholesterol 79.3, Sodium 620, Carbohydrate 36, Fiber 4.7, Sugar 2.8, Protein 6.5

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