LOADED LATKES RECIPES

Name: Classic Potato Latkes
Total time: 45 min
Yield: About 3 dozen
Ingredients: 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

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

Ingredients

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.

POTATO LATKES I RECIPE | ALLRECIPES

Potato Latkes I Recipe | Allrecipes image

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!

Provided by Daisy

Categories Side Dish Potato Pancakes

Yield 10 to 12 latkes

Number Of Ingredients 6

Ingredients

2 cups peeled and shredded potatoes
1 tablespoon grated onion
3 eggs, beaten
2 tablespoons all-purpose flour
1?½ teaspoons salt
½ cup peanut oil for frying

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!

Nutrition Facts : Calories 101.8 calories, CarbohydrateContent 11.3 g, CholesterolContent 93 mg, FatContent 4.4 g, FiberContent 1.2 g, ProteinContent 4.5 g, SaturatedFatContent 1.1 g, SodiumContent 619.6 mg, SugarContent 0.7 g

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