Talias Favorite Latkes Recipes
MELISSA CLARK'S FAVORITE HEIRLOOM LATKES
This recipe is from Melissa Clark's new cookbook, "In the Kitchen With A Good Appetite." Don't make the potato batter ahead (not even grating the potatoes). It's better to fry the latkes ahead and keep them warm in a 200 F oven than to have the batter sit and turn brown while it waits. ave everything measured out before your guests arrive, then grate, mix and fry all at once. Makes 16 to 20 latkes. NOTE: This recipe can easily be doubled, tripled...
Provided by blucoat
Categories Potato
Time 30m
Yield 16-20 latkes
Number Of Ingredients 8
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 four, 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 3 to 4 latkes at one time. 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. Repeat with the remaining batter.
Nutrition Facts : Calories 63.2, Fat 0.7, SaturatedFat 0.2, Cholesterol 26.4, Sodium 307.1, Carbohydrate 12.2, Fiber 1.3, Sugar 0.8, Protein 2.2
POTATO LATKES
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 11
Steps:
- Preheat oven to 200 degrees. Grate potatoes in long strips, using smooth strokes to run potatoes across grater into a large bowl of ice water. Using a strainer or slotted spoon, transfer potatoes, reserving liquid, to another large bowl lined with a clean kitchen towel; gently squeeze dry.
- Set reserved liquid aside for 10 minutes to allow starch to sink to the bottom; carefully pour liquid from the bowl, reserving milky residue (potato starch) and discard. Transfer potatoes back to bowl with potato starch.
- Add onions to bowl; stir in eggs, beer, flour, salt, and pepper.
- Line a baking sheet with paper towels; set aside. In a heavy nonstick skillet, heat 1/4-inch of oil. Spoon 1/2 cup of potato mixture per pancake into skillet. Make a few at a time, being careful they don't run into each other.
- Fry on both sides until golden brown, 4 to 6 minutes. Transfer to prepared baking sheet to drain. Keep warm in oven while preparing the others. Serve hot with applesauce, or sour cream and caviar, if desired.
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