Potato Latkes For Hanukkah Recipes

POTATO LATKES

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.

CLASSIC POTATO LATKES

Steps:

• Before you begin making the latkes, place your wire cooling rack close to the area where you will be frying the latkes. Place a layer of paper towels below the cooling rack to catch excess oil. Cut the potatoes into large chunks and shred using a hand grater or food processor shredding attachment with large holes (large shreds). I really recommend using the food processor, it saves a ton of time and will help you avoid tears when grating the onion.
• Place grated potato into a bowl and immediately cover with cold water.
• Meanwhile, grate the onion using the grater or food processor attachment with fine holes (small shreds).
• Drain the potato shreds in a colander. Rinse and dry the bowl used to soak the shreds and set aside.
• Place drained potato shreds and grated onion in the center of a clean tea towel or multiple layers of cheesecloth.
• Wrap the shreds up in the cloth, twisting the cloth to secure the bundle, and squeeze firmly to remove excess liquid from the shreds.
• Pour potato and onion into the clean dry bowl. Stir the shreds with a fork to make sure the grated onion is evenly mixed throughout the potato shreds.
• In a skillet, add oil to reach a depth of 1/8 inch. If using schmaltz, add 1/4 cup to the oil. The schmaltz will add more savory flavor to the latkes. Heat slowly over medium to about 365 degrees F. While oil is heating, use the fork to stir the matzo meal, beaten eggs, potato starch, salt and pepper into the potato and onion shreds. Add salt and pepper to taste; I add about 1 1/4 tsp salt and 1/2 tsp pepper. You can sprinkle on more salt to taste after cooking, if desired. Take care to make sure the egg and seasonings are fully mixed throughout the potato shreds.
• Scoop up 3 tbsp of the potato mixture and shape into a tightly compacted disk.Place the disk carefully into the hot oil. Latkes can break apart at this point, they're very delicate. If you can get them into the hot oil in one piece, chances are they will stick together - frying them is like the "glue" that holds them together. It takes a gentle touch, and it may take you some practice to get the "feel" for it.The oil should sizzle, but not pop when the latke hits it; if the oil jumps wildly or smokes, it is too hot. If it only bubbles weakly, the oil is not hot enough. Use the first latke to test the oil temperature, and don't fry a whole batch until the temperature is right.
• Continue shaping the latkes in this way, using 3 tablespoons of potato mixture for each latke. Fry in batches of 4-5 latkes at a time (no more than that - don't crowd the pan) for 2-3 minutes per side until brown and crispy.
• Remove the latkes from the pan using a metal spatula and place them on the wire cooling rack to drain.I recommend serving latkes fresh within 10 minutes of frying them, if your cooking schedule permits. If you need to make them ahead, fry them 2 hours or less before serving. You can also freeze them if you're not serving them right away.
• To Reheat Latkes: Place them on an ungreased, unlined cookie sheet. To reheat from room temperature, place in a 375 degree oven for about 10 minutes (7 if using a convection oven), until heated through, just prior to serving. From frozen, it can take 15-25 minutes to reheat. Sprinkle with more salt, if desired, and serve latkes with applesauce and/or sour cream (or dairy free sour cream).

CLASSIC POTATO LATKES

Steps:

• Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible.
• Working quickly, transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder and pepper, and mix until the flour is absorbed.
• In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter.

POTATO LATKES I

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!

TRADITIONAL HANUKKAH POTATO LATKES

Steps:

• Gather the ingredients.
• Line a platter or plate with paper towels and set aside.
• Peel the potatoes. Place them in a bowl and add enough cold water to cover them, so they won't turn brown. When ready to prepare the latkes, drain the potatoes.
• Place potatoes and onions in a food processor fitted with a knife blade (also known as the s-blade). Pulse until smooth. Drain the mixture well.
• Pour the potato mixture into a large bowl. Add the beaten eggs, salt, and pepper, and mix well.
• Add enough flour so that the mixture holds together.
• Pour the oil into a large, deep frying pan for shallow frying. Heat the oil over medium-high heat.
• Carefully drop 1/4 cup of the potato mixture into the hot oil. Flatten the pancake slightly so the center will cook. Repeat with additional batter, taking care not to crowd the pan.
• Fry for several minutes on each side until golden brown and cooked through.
• Transfer to the paper towel-lined platter to drain, and continue frying the remaining latke batter in batches. Serve immediately with applesauce or sour cream if desired.

CLASSIC CRISPY POTATO LATKES

Steps:

• Peel and grate the onion and potatoes, and place into a colander with a bowl underneath. Pro Tip: Peel and grate the onion first; the potato will oxidize the longer it is exposed to air.
• Press and squeeze all the moisture you possibly can from the onion and potato mixture and let the moisture fall into the bowl. Use a clean dish towel to wring out the potatoes and onion if necessary. This will take several minutes, but is the most important part of the recipe.
• In a separate mixing bowl, whisk together the egg, salt, pepper, and scallions. Add the grated potato and onion and toss to coat. Gently drain the liquid from the colander bowl. There should be a layer of gluey potato starch settled on the bottom. Add that to the potato and onions and stir.Pro Tip: Once added, the salt will pull even more moisture from the potatoes and onion. Drain again as necessary. Also, if you didn't get a lot of potato starch, don't worry. The latkes will still hold together.
• Heat a griddle or cast-iron pan over medium heat and coat with a thin layer of vegetable oil.
• Spoon about 2 tablespoons of the potato mixture into the skillet, and flatten thin. Fry for a few minutes until golden. Flip with a spatula and cook on the other side until golden and crisp.
• Drain on a paper-towel lined dish. Keep warm in a 200°F oven until ready to serve.
• Serve with sour cream or chunky, homemade applesauce, with some additional scallions for garnish.

CLASSIC POTATO LATKES

Steps:

• Coarsley grate the potatoes and onion into a large bowl, or use a food processor with a coarse grating blade. Leave the mixture to rest for about 15 mins so the liquid releases from the onions and potatoes. Carefully drain off the liquid for about 30 mins until the mixture is dry, then put in a cheese cloth and squeeze out the remaining liquid.
• Add the eggs, flour, 1 tsp sea salt and pepper, and mix well. Pour the oil into the pan so that it is 2-3cm deep. Set over a medium heat for a few minutes until it ripples.
• Carefully spoon in the mixture to the size you want - 2 tbsp for large latkes or 1 tbsp for small. Fry them in batches to avoid overcrowding the pan, and cook on each side until browned for 2 mins. Remove to a plate lined with kitchen paper, then season with a sprinkling of salt. Serve with the soured cream and smoked salmon, finished with a sprinkling of chives, or just apple sauce - both are traditional.

BAKED POTATO LATKES

Steps:

• Gather the ingredients. Preheat the oven to 450 F.
• Peel, cut, and shred the potatoes and onion, using either a grater or a food processor.
• Place a large cookie sheet in the hot oven.
• Place the shredded potatoes and onion in a colander, and using the back of a spoon, squeeze out as much excess moisture as you can. (You can also put the mixture in a clean dish towel and squeeze.)
• Transfer the mixture to a large bowl. Add the flour, egg whites, and black pepper, and combine well with a fork.
• Remove the cookie sheet from the oven and coat with nonstick cooking spray.
• Place 2- to 2 1/2-inch flattened rounds of the potato mixture on the hot cookie sheet, spacing them apart.
• Return the cookie sheet to the oven and cook for 7 to 8 minutes on each side, until the latkes are crisp and golden.
• Serve hot with sour cream and applesauce and enjoy.