LATKES RECIPES

Name: Potato Latkes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Ingredients: 2 large baking potatoes; 1 extra-large egg, whisked; 3 tablespoons all-purpose flour; 1 1/4 teaspoons kosher salt; 1/4 teaspoon freshly ground black pepper; 3 tablespoons clarified butter

POTATO LATKES RECIPE | INA GARTEN | FOOD NETWORK

Potato Latkes Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories side-dish

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 2 servings

Number Of Ingredients 6

Ingredients

2 large baking potatoes
1 extra-large egg, whisked
3 tablespoons all-purpose flour
1 1/4 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons clarified butter

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 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

Ingredients

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.

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1. Scrub the potatoes clean, then coarsely grate (skin and all). Peel and finely slice the onion (if using).
2. Place in the middle of a clean tea towel and wring out the liquid, then transfer to a large bowl.
3. Add the flour and crack in the eggs, season with sea salt and black pepper, then mix well to combine.
4. Place a large frying pan on a medium heat with enough oil to cover the bottom of the pan.
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6. Fry for 1½ to 2 minutes on each side, or until golden and crisp, then drain on kitchen paper.
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Reviews 4
Total Time 1 hours 15 minutes

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