EASY POTATO LATKES RECIPES

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POTATO LATKES RECIPE RECIPE - EPICURIOUS



Potato Latkes Recipe Recipe - Epicurious image

Looking for the best potato latkes recipe? You've found it. This classic, easy latke recipe yields crisp, golden brown potato pancakes every time.

Provided by EPICURIOUS.COM

Total Time 45 min

Cook Time 45 min

Yield Makes 12 to 16 latkes

Number Of Ingredients 6

1 pound potatoes
½ cup finely chopped onion
1 large egg, lightly beaten
½ teaspoon salt
½ to ¾ cup olive oil
Accompaniments: sour cream and applesauce

Steps:

  • Preheat oven to 250°F.
  • Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.
  • Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg and salt.
  • Heat ¼ cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven.

CLASSIC POTATO LATKES RECIPE - NYT COOKING



Classic Potato Latkes Recipe - NYT Cooking image

This recipe is for a classic, unadorned latke; no kohlrabi or cumin here. Serve them hot and make more than you think you need. They go fast.

Provided by Melissa Clark

Total Time 45 minutes

Yield About 3 dozen

Number Of Ingredients 8

2 large Russet potatoes (about 1 pound), scrubbed and cut lengthwise into quarters
1 large onion (8 ounces), peeled and cut into quarters
2 large eggs
1/2 cup all-purpose flour
2 teaspoons coarse kosher salt (or 1 teaspoon fine sea salt), plus more for sprinkling
1 teaspoon baking powder
1/2 teaspoon freshly ground black pepper
Safflower or other oil, for frying

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.

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