Lauras Potato Latkes Recipe By Tasty

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POTATO LATKES I



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

Steps:

  • 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

TASTY POTATO LATKES



Tasty Potato Latkes image

These potato pancakes are both flavorful and crispy. It is so much easier if you have a food processor with a shredder on it. Either way, worth making!

Provided by Jennifer Hannah

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 40m

Yield 4

Number Of Ingredients 11

2 cups peeled and shredded potatoes
2 tablespoons dry onion soup mix
2 cloves garlic, minced
2 eggs, beaten
2 tablespoons all-purpose flour
⅓ cup shredded Cheddar cheese
1 teaspoon salt
cracked black pepper to taste
½ cup vegetable oil
1 tablespoon chopped green onion for garnish
1 tablespoon sour cream for garnish

Steps:

  • Place the shredded potatoes in a cloth, and wring as much of the moisture out as possible. Place the potatoes into a bowl, and stir in the onion soup mix, garlic, eggs, flour, Cheddar cheese, salt, and pepper until well mixed.
  • Heat the vegetable oil in a large skillet over medium heat until it shimmers, and drop the potato mixture by heaping tablespoons into the hot oil. Press down on the patties to flatten them to about 1/3 inch thick. Fry the patties until golden brown and crisp on the bottoms, 5 to 8 minutes, then flip and cook the other side until crisp and golden. Remove the latkes to paper towels to drain, and serve hot, sprinkled with green onion and a small dollop of sour cream.

Nutrition Facts : Calories 404 calories, Carbohydrate 18.8 g, Cholesterol 104.5 mg, Fat 33.8 g, Fiber 2 g, Protein 7.8 g, SaturatedFat 7.5 g, Sodium 834.5 mg, Sugar 1 g

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

POTATO LATKES



Potato Latkes image

These classic latkes are easy to make for a crowd. You can jazz up the recipe by adding thinly sliced scallions or substituting sweet potatoes, parsnips, or apples for some (or all) of the potatoes. This recipe serves about 4 people and is easily doubled or tripled.

Provided by Robin Donovan

Categories     Appetizer Recipes

Time 1h

Number Of Ingredients 9

2 pounds large thin-skinned potatoes (like Yukon gold) or peeled russet potatoes
1 onion
4 large eggs
1 tablespoon flour
1 teaspoon baking powder
1 ½ teaspoons kosher salt
1⁄4 teaspoon pepper
vegetable oil, for frying
Applesauce or sour cream, for serving

Steps:

  • 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.
  • Line a baking sheet with foil or parchment paper. Form the potato mixture into patties about ¾ inch thick and 3 inches across and arrange them in a single layer on the baking sheet (use additional baking sheets if necessary). Chill the patties for at least 30 minutes, or until ready to cook, as long as 24 hours. If chilling for more than 30 minutes, cover with plastic wrap.
  • Heat about 2 inches of oil in a large cast-iron skillet over high heat. When the oil is very hot, add several of the patties, being careful not to crowd the pan. Cook until browned on the bottom, 2 to 3 minutes, flip and then cook until browned on the second side, 2 to 3 minutes more.
  • Transfer the cooked patties to a paper towel-lined platter and serve immediately. If you're cooking a large amount, place the cookedpatties on a baking sheet and keep them warm in a 250ºF oven.

Nutrition Facts : Calories 250 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 188 milligrams cholesterol, Fat 9 grams fat, Fiber 3 grams fiber, Protein 10 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 4, Sodium 1000 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

LAURA'S POTATO LATKES RECIPE BY TASTY



Laura's Potato Latkes Recipe by Tasty image

Matt's mom, Laura, shows him how to make their family's most cherished recipe: latkes. She teaches him that just 4 simple ingredients can transform into a lacy, crispy and delicious side dish. Her secret is incorporating the leftover potato starch that remains in the bottom of the bowl after grating the potatoes.

Provided by Matt Ciampa

Categories     Sides

Time 50m

Yield 1 Serving

Number Of Ingredients 9

3 large russet potatoes
½ medium yellow onion
2 large eggs
kosher salt, to taste
freshly ground black pepper, to taste
1 tablespoon matzo ball mix, or more as needed
1 cup vegetable oil, plus more as needed
applesauce, for serving
sour cream, for serving

Steps:

  • Peel the potatoes, adding them to a large bowl filled with water as you work to prevent browning.
  • Dry the potatoes, then shred on the large holes of a box grater into a large. Shred the onion into the same bowl on the small holes of the box grater.
  • Transfer the potato mixture to a nut milk bag or a clean kitchen towel and squeeze tightly over the bowl to wring out any excess liquid. Set the liquid aside to let the starch settle to the bottom of the bowl, then carefully pour off the liquid on top, leaving the potato starch in the bottom of the bowl.
  • In a clean large bowl, combine the shredded potatoes and onions, potato starch, 1 egg, salt, and pepper and gently mix to combine. If the mixture seems too dry and crumbly, add another egg. Add 1 tablespoon matzo ball mix and stir to incorporate, adding up to 1 tablespoon more matzo ball mix if the mixture isn't holding together.
  • Pour the oil into a large pan to reach a depth of ¼ inch. Heat over medium heat. Using a 2-tablespoon cookie scoop, add the potato mixture to the pan, gently pressing down to the desired thickness. Add another scoop or two of the potato mixture, being careful not to overcrowd the pan. Cook for 3-4 minutes until the edges begin to crisp and the bottom is golden brown. Carefully flip the latkes and cook for another 3-4 minutes, until golden brown on the other side. Transfer to a wire rack and season with salt. Repeat with the remaining latkes.
  • Serve with applesauce and sour cream.
  • Enjoy!

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  • Wash and peel the potatoes, sweet potatoes, apple and onion and grate them, placing them as you go, into a large bowl filled halfway with ice water. After you are finished, let it all sit for a few minutes and thoroughly drain with a strainer. Wrap all the grated ingredients in cheesecloth or a clean kitchen towel and wring energetically, squeezing out as much liquid as you can.
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  • Pick a starchy potato. A starchy potato = a crispy potato pancake. Skip the red bliss variety and stick with Russets. "Whatever you do, don't use a boxed mix of dried and dehydrated potato," says Frankel.
  • Use a fork to grate potatoes and onions. You want crispy, lacy edges, not a mushy lump with zero texture. That means you need to shred your potatoes and onions with a box grater.
  • Squeeze out the water from the grated potatoes completely. This is key. Soggy potatoes will make your latkes soggy. The quickest and most effective way to get the water out is to use a cheesecloth.
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