POTATO LATKE RECIPES

Name: Potato Latkes Recipe
Yield: Makes 12 to 16 latkes
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

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.

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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POTATO LATKE RECIPE | JAMIE OLIVER POTATO RECIPES

A perfect base for all kinds of tasty toppings, or simply delicious with a dollop of fiery mustard or soured cream
From jamieoliver.com
Total Time 30 minutes
Calories 167 calories per serving

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.
5. 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.
6. Fry for 1½ to 2 minutes on each side, or until golden and crisp, then drain on kitchen paper.
7. 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.

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Patatas bravas (which means "spicy potatoes") is the ultimate Spanish comfort food. Served tapas-style, the crispy potatoes and smoky sauce are difficult to resist. Add a drizzle of garlic aioli for a richer flavor. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
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POTATO LATKES RECIPE RECIPE - EPICURIOUS

Looking for the best potato latkes recipe? You've found it. This classic, easy latke recipe yields crisp, golden brown potato pancakes every time.
From epicurious.com
Reviews 3.6
Total Time 45 min

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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