Worlds Fastest Potato Latkes Recipes

MARCY GOLDMAN'S WORLD FAMOUS POTATO PANCAKES LATKES

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.

POTATO LATKES

Steps:

• Line a large plate with paper towels and set it aside. Place a large skillet on a burner and add enough oil to reach a depth of about half an inch. Heat over medium to medium-high heat until the oil is shimmering.
• Add the potatoes, eggs, flour, baking powder, and salt to a large mixing bowl. Mix thoroughly to ensure everything is distributed evenly.
• Test the heat of the oil by putting a small amount of the mixture in the oil. If it sizzles and fries immediately, the oil is hot enough.
• Use a large spoon to scoop up some of the mixture (about 1/3 cup). Press it into the spoon so everything will stick together. Gently slip it into the oil. Use the back of the spoon to press down lightly on top of the latke to flatten it out a little. Continue adding latkes to the skillet until you have 6 cooking.
• Cook for about 7 to 10 minutes on one side. When golden brown, flip each latke over and cook for another 7 to 10 minutes until golden brown on that side as well. Remove to a plate lined with paper towels to soak up excess oil.
• When the first batch is done, cook the rest of the latkes. There should be approximately 6 more. When done, remove the latkes to the plate. Serve immediately with your choice of toppings.

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!

BASIC LATKES

Steps:

• Scrub the potatoes clean, then coarsely grate (skin and all). Peel and finely slice the onion (if using).
• Place in the middle of a clean tea towel and wring out the liquid, then transfer to a large bowl.
• Add the flour and crack in the eggs, season with sea salt and black pepper, then mix well to combine.
• Place a large frying pan on a medium heat with enough oil to cover the bottom of the pan.
• Shape small handfuls of the potato mixture (roughly the same size as a golf balls) into latkes, flattening gently, then carefully add to the pan - you may need to work in batches.
• Fry for 1½ to 2 minutes on each side, or until golden and crisp, then drain on kitchen paper.
• Pick the herbs and scatter into the pan with the remaining oil. Fry for a few seconds until crisp, then remove to the kitchen paper before sprinkling over the hot latkes.

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:

• In a large bowl, beat together two eggs and then add the onion.
• Grate the potatoes using the largest holes of a box grater and place the shreds in a colander.
• Pick up a handful of shredded potato and squeeze out as much liquid as you can.
• Then add the drained shreds to the bowl with the egg and onion.
• Repeat this process until you have squeezed all the potato shreds and added them to the bowl.
• Season well with salt and pepper and toss to combine.
• Meanwhile, pour a thin layer of canola or vegetable oil in a large, deep skillet and heat over high heat until shimmering.
• You're aiming for 360 to 375 degrees.
• Scoop a 1/4 cup of the batter and form it into a patty.
• Gently place the patty in the skillet and flatten it with a spatula.
• You can fry up to three latkes at a time but don't overcrowd the skillet.
• Fry until brown and crisp on bottom, about two minutes, and then flip.
• Remove when the the other side is brown and crisp.
• Place on a plate lined with paper towels to drain.
• You may need to lower the heat if your latkes are burning.
• You may also need to add more oil.
• If the oil becomes very dark and there are many burnt pieces in the pan, it can make your latkes bitter.
• Pour out the oil into a heatproof container and add fresh oil.
• Allow new oil to become hot before continuing.
• You can keep the latkes warm in a 250 degree oven while you finish frying the batter.
• Serve immediately once all the batter is cooked.
• Serve with applesauce and sour cream.

CLASSIC POTATO LATKES

Steps:

• Grate potatoes, then onion using large holes of box grater; place in center of large clean kitchen towel. Bring up ends of towel and twist together to form pouch. Hold pouch over sink, then squeeze to remove as much moisture from vegetables as possible. Empty vegetable mixture into large bowl. Add eggs, flour and pepper; mix well.
• Heat 2 Tbsp. oil in large nonstick skillet on medium-high heat. For each latke, carefully drop 1/4 cup potato mixture into skillet, cooking 6 latkes at a time. Press with back of spatula to flatten. Cook 3 to 4 min. on each side or until golden brown on both sides. Remove latkes from skillet; drain on paper towels. Repeat with remaining oil and potato mixture.
• Serve warm topped with remaining ingredients.

POTATO LATKES

Steps:

• Coarsely grate potatoes and onion; squeeze mixture to remove as much liquid as possible. Place in a bowl; add green onions, egg, salt and pepper. , In a cast-iron or electric skillet, heat 1/8 in. of oil to 375°. Drop batter by heaping tablespoonfuls into hot oil. Flatten to form patties. Fry until golden brown; turn and cook the other side. Drain on paper towels. If desired, serve with toppings.

POTATO LATKES

Steps:

• Peel the potatoes and grate them on a box grater. Wrap the grated potatoes in a kitchen towel and squeeze out as much liquid as possible. Combine the potatoes in a bowl with the egg, flour, salt and pepper. Mix well.
• Melt the clarified butter in a large saute pan over medium heat. Place a tablespoon of the potato mixture into the sizzling butter and cook for 2 minutes. Turn the pancakes over and cook for another 2 minutes, or until crisp on the outside and golden brown. Serve the pancakes hot from the skillet.

POTATO LATKES

Steps:

• Grate potatoes and onions on a large-hole grater. Splash with lemon juice and squeeze out excess water.
• Mix flour, milk, egg, baking powder, and nutmeg. Add to the potatoes and then add the melted butter.
• Heat some peanut oil in a skillet and fry until golden on one side. Flip, and cook the same way on the other.
• Serve with watercress, caviar, applesauce, and creme fraiche.
• **For Passover, omit the baking powder and replace the flour with matzo (ground into flour), which will make a slightly denser latke. Fry it slowly.

WORLD’S FASTEST POTATO LATKES

Steps:

• Prep time: 5 minutes Cook time: 10 minutes In large bowl, combine all ingredients except oil; mix well. In large cast-iron or heavy nonstick skillet, heat 1/4 inch oil over medium heat until hot. Drop 1/2-cup portions of potato mixture into skillet, flattening with a spatula to form 6-inch pancakes. Cook until golden brown, about 10 minutes, turning once. Drain on paper towels; serve hot. Makes 12 (6-inch) pancakes/ *Once the potatoes thaw, I gently squeeze a handful of potatoes at a time to remove excess moisture. Nutrition Information Per Serving (2 Latkes): 283 calories; 13 g fat; 142 mg cholesterol; 1245 mg sodium; 34 g carbohydrate; 3 g fiber; 8 g protein Tips: Potato mixture can be prepared, covered and refrigerated up to 6 hours before cooking. Stir to combine before using. Potato pancakes can also be cooked in advance and refrigerated. To reheat, arrange pancakes in shallow baking pan; heat in 425°F oven until hot, about 10 minutes, turning once.