Potato Latkes I
Nov 16, · In a medium bowl stir the potatoes, onion, eggs, flour and salt together. Step 3 In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the /5(). Feb 10, · Have the onions and any other veggies trimmed and peeled, have a piece of cheesecloth ready and waiting, and measure out the other ingredients your recipe calls for: matzo meal or flour, baking powder, eggs, cheese and seasonings.
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! In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot.
Brown on one side, turn and brown what to do on a thursday evening the other. Let drain on paper towels. Serve hot! All Rights Reserved. Potato Latkes I. Rating: 4. Read Reviews Add Reviews. Save Pin Print ellipsis Share. Gallery Potato Latkes I Watch. Potato Latkes I ellymon. Potato Latkes I Odavid. Potato Latkes I vburrito. Recipe Summary. Nutrition Info.
Ingredients Decrease Serving 6. The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list. 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. I Made It Print. Per Serving:. Full Nutrition. Rating: 4 stars. What I like to do with these is to grate the potatoes, as opposed to shredding. I find the texture much more appealing. More like a potato pancake, instead of a true latkes, but that's just my personal preference. For every 2 cups of grated potato, one egg is really a sufficient binder, and any more than that just makes them too heavy.
I also use alot less salt, but that again is to taste. Instead of the flour, I have also found better results substituting matzoh ball mix, which contains baking soda and seasonings.
They seem to come out lighter, and more flavorful this way. Don't forget to add the grated onion And I personally have never bothered with the cheesecloth thing. As you lift out spoonfuls, the moisture simply seeps to the bottom of the bowl. No problem. Don't wait for Hannukah to enjoy these treats, and don't forget the applesauce or sour cream.
Read More. Thumb Up Helpful. Rating: 1 stars. Reviews: Most Helpful. Savta Sinda. Rating: 5 stars. I love making Latkes the easy way!! I use the Simply Potatoes already grated! They make wonderful and delicious Latkes!! Laura K. These latkes were so awesome, just like my grandmother and mom used to make. I only used 1 egg per 2 cups of potato. I used the food processor's large grater blade and kept the grated potato in ice water until I had all the ingredients in the bowl and then squeezed the water out and added them.
I used matzoh meal instead of flour and I used about triple the grated onion. I fried them in vegetable oil. They were great, but how to make a new mother happy on the salty side. The mixture was a little watery but it made no difference in the end, there was liquid in the bowl when I was done. I think the matzah meal was key.
Next time I would use less salt. Betty Selvaggio. This was a bit eggy for me. I will definitely only use 1 egg next time. I prefer to be able to taste the potato more. Also, I read an article about the perfect latke and it said the best temperature is degrees. I used my metal thermometer to make sure it was that hot before I started and it made a big difference. The cooked perfectly. I have had them fall apart before in the past. I remember when my mom would make these and she would always complain about the shredding of the potatoes but it really wasn't a big deal--in fact it was kind of fun.
To keep the potatoes from oxidizing I would ring out the water from the potatoes after every two thirds of a potato peeled with paper towels because I didn't have cheese cloth on hand. Paper towels worked just fine. The sooner you ring out the potatoes after shredding the less oxidation occurs. Once rung out they keep pretty well. I also added extra onion. I was told to be a true latke you make them small and thin and cook the heck out of them.
The cooking took longer than what are the ingredients to make latkes shredding that's for sure.
Excellent as leftovers too. I didnt have peanut oil so I used vegetable. These were really delicious! I doubled the onions and still needed more I'll add more next time. I went with other reviewers and added garlic powder and only used 1 egg per 2 cups of shredded potatoes. It was a bit on the salty side so next time I'll reduce the salt. Very easy to make - great recipe I have never made Latkes before but these were a breeze!
I used my food processor I know. I also used olive oil instead of peanut oil and they still tasted great. Thanks Rachel! I just made these for brakfast and loved them. I didn't have an onion so used powdered onion and some garlic salt.
The first time i made them to thick. The next batch i made thinner and they were more crunchy and much better. More Reviews. All How to contribute to open source projects for Potato Latkes I.
Share options. Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data. If you are what does col mean in french a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. All What is the deepest part of the ocean floor called. Add Photo.
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Nov 01, · Ingredient Checklist 2 tablespoons canola oil 2 pounds (5 medium) peeled medium-starch potatoes, such as Yukon gold 1 medium red onion, finely chopped (3/4 cup).
The best latkes are golden and crunchy on the outside, soft and tender on the inside. Here's how to make them, from choosing the right potatoes to frying them up just right. You might think of latkes for Hanukkah, but they're a treat anytime you crave crispy, savory potato pancakes. We'll show you how to make perfect latkes — and offer some troubleshooting tips below.
Try this recipe for Family Latkes. For best results, use russet potatoes. They are high in starch, which is necessary to form pancakes that don't fall apart. If you peel the potatoes before making latkes, put them in water between peeling and shredding to prevent oxidizing and discoloring.
Have the onions and any other veggies trimmed and peeled, have a piece of cheesecloth ready and waiting, and measure out the other ingredients your recipe calls for: matzo meal or flour, baking powder, eggs, cheese and seasonings. The potatoes need to be dry and the oil needs to be good and hot so that the exterior of the latke will get crispy and prevent the pancake from absorbing too much grease.
When the oil has reached a temperature of about degrees F degrees C , it's time to fry! Serve hot latkes with applesauce and sour cream. Chef John shows you the keys to making perfect potato pancakes with crispy, golden-brown crusts and tender middles. See how it's done:. The latkes are too greasy: The oil is probably not hot enough. Allow it to come back up to temperature between batches of latkes. The latkes fall apart : Did you squeeze out excess moisture from the shredded potato mixture?
Extra eggs, matzo meal, and shredded cheese will all help bind the mixture together if it seems too "loose. The potatoes turn brown : Keep peeled potatoes immersed in a bowl of cool water until the second you're ready to shred them.
The latkes are still chewy and starchy on the inside : To remedy this problem, you can shred the potatoes more finely, make sure the oil is hot enough, make the latkes thinner, or pre-cook the potatoes. The latkes aren't crispy : Again, pay attention to the type of potato and the temperature of the oil.
These are the two most important factors in achieving latke perfection--and for best results, latkes should be served hot from the pan to the plate. Check out our collection of Potato Pancake Recipes. How to Make Crispy, Golden Latkes. Pin FB ellipsis Share. If you have a food processor with a shredder attachment, this will make the process go faster, but a good old-fashioned hand-held grater will perform the job just fine.
Alternate the potato with the onion and other vegetables while you shred in order to keep the potatoes from oxidizing too quickly. If you want lacy latkes with rough, crispy edges, shred those potatoes coarsely. If you prefer denser latkes with smooth edges, use the fine side of the grater. To squeeze out the potato mixture, place it in a piece of cheesecloth and squeeze it.
When you cannot get any more liquid out, open up the cheesecloth, stir the mixture around a little, and then squeeze it some more. Empty the contents of the cheesecloth into a mixing bowl and mix in the remaining ingredients.
If you're using matzo meal, let the mixture sit for a few minutes in order to allow the matzo to soak up any remaining liquid.
If you don't have a deep-fat thermometer, you can test the temperature of the oil by dropping a small amount of latke mixture into the pan. If it turns golden brown within one minute, the oil is ready. Form the latkes by carefully placing spoonfuls of the mixture into the hot oil, then flattening the mounds with a spatula. Fry until nicely browned on the bottom, then flip the latkes with a spatula and brown the other side. Drain the latkes on paper towels and serve them immediately, if possible.
If you aren't able to serve them right away, keep them in the oven at degrees F 95 degrees C on a cooling rack placed over a cookie sheet. To keep them nice and crispy, don't stack them or cover them. By Vanessa Greaves and Allrecipes Editors.
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