Milwaukee Potato Pancakes Latkes Recipes

POTATO PANCAKES (LATKES)

Steps:

• 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.

GERMAN POTATO PANCAKES

Steps:

• In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Mix in potatoes and onion.
• Heat oil in a large skillet over medium heat. In batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook about 3 minutes on each side, until browned and crisp. Drain on paper towels.

LATKES (POTATO PANCAKES)

Steps:

• 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.

MILWAUKEE POTATO PANCAKES (LATKES)

Steps:

• 1. Either by hand or with a food processor grate or finely shred the potatoes. I usually use about 1/2 grated and 1/2 finely shredded. The resulting potatoes should be a lot finer than hash browns.
• 2. Now, very important... Squeeze as much liquid out of the potatoes as you can. Either by hand or by twisting them in a clean dishtowel.
• 3. Grate the onion.
• 4. Add the eggs, salt and pepper, and flour. Stir to blend well.
• 5. Heat the oil to a medium frying temperature. A little bit of bacon dripping added can't hurt.
• 6. Using a cookie scoop, put the potato mixture into the oil.
• 7. Flatten the potatoes with a pancake turner. Fry until golden brown on the bottom.
• 8. Flip them over and fry the other side.
• 9. Drain on paper towels.
• 10. Serve them immediately with applesauce or sour cream on top or on the side. (It's a dunking kind of thing...lol) While this recipe is actually based in Jewish cooking it's even better with pork than beef.

JEWISH CRISPY POTATO PANCAKES (LATKES)

Steps:

• Using a food processor or a handheld grater, grate the potatoes on the large-holed blade, or side of the grater. Place the grated potatoes into a large bowl, and let them sit while they release their liquid.
• In another large bowl, mix the eggs and minced onion. With your hands grab handfuls of the grated potato and squeeze over the bowl with all the potatoes in them, squeezing out as much liquid as possible back into the bowl. Transfer the squeezed potatoes into the bowl with the eggs. Repeat until all of the potatoes have been squeezed and transferred. Stick your finger into the liquid left in the other bowl. You'll feel a firm layer of potato starch at the bottom. What you need to do is carefully pour off the liquid and then scrape up all that valuable starch from the bottom of the bowl and mix it well with the egg and potato mixture (best to use your hands). This natural starch helps bind together the potatoes. If there is only a tablespoon or two of the starch, you'll also want to blend in the matzoh meal or flour. Add salt and pepper (be liberal, the pancakes will be quite bland without enough seasoning).
• In a large skillet (or use two large skillets to make the cooking go faster), heat a couple of tablespoons of olive oil and a teaspoon or so of butter over medium heat until the butter has melted and the fat is hot. Swirl the pan, and then add spoonfuls of the potato mixture-as big or small as you wish-and gently press them into round flat shapes in the pan. Cook until golden brown and crisp for about 4 to 5 minutes on each side. You'll need to keep a close eye on the heat; too low and they won't brown properly, too high and the oil will start smoking. Adjust it as needed.
• Drain briefly on paper towels, and transfer to a serving platter. Repeat until all of the potato mixture is used up, adding more oil and bits of butter as you need it (periodically you may want to dump out the pan, give it a quick wipe, and start over if you're finding that the oil is getting kind of dark and that too many bits of charred potato and onion are floating around). The potatoes will continue to release liquid as they sit; as you get to the bottom of the bowl, just give the potato mixture a quick squeeze before putting it in the hot pan to avoid splattering. And they will also start turning darker as they site, but when you cook them up it won't be very noticeable.
• Serve warm with applesauce and sour cream.

POTATO PANCAKES/ LATKES A LA COHEN!

Steps:

• The secret to these crisp delights, is to use bread crumbs instead of flour as other recipes suggest!
• Cut the washed,unpeeled potatoes into chunks.
• Peel the onion (medium)and cut into chunks as well.
• Mince the garlic.
• Put this in batches through the shredding disk of a food processor(not too fine). If you do not have a processor, use a blender but place one egg into the bottom first with each batch and pulse several times.
• Empty contents into a large bowl and drain off some of the liquid.
• Now stir in all the remaining ingredients except the oil. The batter should be thick enough to hold its shape. You may need to add extra bread crumbs.
• Pour enough oil into a large skillet to about 1/8 inch deep.
• Heat over medium high heat, about 350 degrees Fahrenheit.
• Drop in the batter by heaping tablespoons (I like them larger).
• Flatten them out a bit and cook until nice and brown on the underside, then flip and repeat. You may need to add more oil as you proceed. They should be crisp on the outside and soft but cooked on the inside. I always cook one and taste it. :-) Check if you want to add a little more salt.
• Have your oven heated to 200 degrees Fahrenheit; line several loaf pans with double paper towels.
• Stand the cooked pancakes in them on end and keep warm in the oven.
• You should get 20 to 30 depending on size. I allow at least 4 per person. :-) Enjoy!

LATKES POTATO PANCAKES

Steps:

• Active Time: 35 minutes Inactive Time: n/a Insert the medium shredding disc into the work bowl of the food processor. Shred potatoes and onion on High. Put shredded potatoes and onion on a clean towel and wrap and squeeze all the liquid out. Place in a bowl; add the flour, parsley, salt and pepper; toss to mix thoroughly. Stir in the egg. Set a large skillet over medium-high heat. Add 2 to 3 tablespoons oil and swirl to coat the inside of the pan. Once oil is hot, drop pancake mixture by scant ¼-cup amounts to form 4 cakes (continue to squeeze out any excess liquid) evenly spaced in skillet. Press down on top to flatten to about ¼-inch thickness. Cook for about 4 to 5 minutes, carefully flipping halfway through, or until crispy and light brown. Repeat with remaining latke mixture, adding more oil as needed (you want to use plenty of oil, being sure that the pan is never dry, or your latke will burn). Transfer to a paper-towel-lined tray or plate. You may also keep warm on a rack in a 200ºF oven until ready to serve.

POTATO LATKES (POTATO PANCAKES)

Steps:

• Wash and cut the potatoes small enough to fit through the top of the food processor for shredding. DO NOT PEEL.
• Add potato & onion to the food processor using the shredding blade, alternating between the two (the onion keeps the potatoes from browning).
• Mix beaten eggs, flour and salt in a large mixing bowl. Add potatoes and onions and stir well.
• Heat 2 tbsp oil over medium-high in skillet (use multiple skillets to speed up the time to cook).
• Using a slotted spoon, scoop about 1/3-1/2 cup of potato mixture into spoon, allowing excess liquid to drain back into the bowl.
• Drop potato mixture into hot oil in frying pan.
• Flip over when bottom is browned, then smash down to flatten into a pancake.
• Fry on 2nd side until brown.
• Drain on paper towels and then transfer to a cookie sheet in a single layer.
• Repeat until all of the latkas are done.
• At this point, the latkas can be served immediately, frozen or refrigerated to be served within 24 hours.
• NOTE: Reheat refrigerated latkas at 350 degrees for 20-30 minutes and frozen ones at 450 degrees for 7-10 minutes.