POTATOES LATKES RECIPES

POTATO LATKES FROM SIMPLY POTATOES® - ALLRECIPES

Potato Latkes from Simply Potatoes® - Allrecipes image

Latkes are a traditional Jewish pancake made with shredded potatoes and eggs. One recommended way to serve latkes is to top them with applesauce.

Provided by Simply Potatoes

Categories Simply Potatoes®

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 6 servings

Number Of Ingredients 7

Ingredients

1 (20 ounce) package Simply Potatoes® Shredded Hash Browns
½ cup Better'n Eggs®
⅓ cup whole wheat flour*
¼ cup finely chopped green onion
¼ teaspoon ground black pepper
1 teaspoon salt
¼ teaspoon baking powder

Steps:

In large bowl stir together Simply Potatoes, Better'n Eggs, flour, green onion, pepper, salt, and baking powder.
Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium heat.
Cook 4 latkes at a time: spread 1/4 cup potato mixture for each latke into 3 1/2-inch circles in skillet.
Cook 4 to 5 minutes, turning once. Repeat with remaining potato mixture and add oil to skillet as needed. Season with salt and pepper if desired.

Nutrition Facts : Calories 114.2 calories, CarbohydrateContent 24.1 g, FatContent 0.1 g, FiberContent 3.3 g, ProteinContent 3.9 g, SodiumContent 500.1 mg, SugarContent 0.3 g

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.

More about "potatoes latkes recipes"

MOM'S POTATO LATKES - ALLRECIPES

Latkes (potato pancakes) are a must have at Hanukkah, but really are wonderful any time of year! This is my mother's recipe, which is honestly the best latke I've had. I usually end up having to make a second batch because they disappear so quickly. I've tried other recipes and always return to these. Lovely topped with sour cream or applesauce.
From allrecipes.com
Reviews 4.8
Total Time 25 minutes
Category Potato Pancakes
Calories 389.9 calories per serving

Cook in hot oil until browned and crisp, 3 to 5 minutes per side. Drain latkes on a plate lined with a paper towel.

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CLASSIC POTATO LATKES RECIPE - NYT COOKING

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.
From cooking.nytimes.com
Reviews 5
Total Time 45 minutes

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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CLASSIC LATKE RECIPE - HOW TO MAKE THE BEST POTATO ...

Looking for the perfect latke recipe for Hanukkah? Whether you serve them with sour cream or applesauce, these ultra-crispy potato pancakes will be a hit with the whole family.
From delish.com
Reviews 4
Total Time 30 minutes
Category Kosher, Hanukkah, appetizers, main dish

Using the medium holes on box grater, grate potatoes. Transfer to a bowl of ice water until ready to use. Using a clean dish towel, squeeze out as much liquid as possible, or let drain in fridge overnight. In a large bowl, combine potatoes with eggs, flour, and 1 teaspoon salt. In a large skillet over medium heat, heat about 1/8” oil until shimmering. To test if oil is hot enough, sprinkle with some flour. If flour bubbles and dissolves immediately, oil is ready. Add a few spoonfuls of potato mixture to the oil and pat down to flatten. Fry until crispy and golden, about 3 minutes per side. Transfer to paper towels to drain, then sprinkle with remaining salt. Serve with chives, applesauce, and sour cream.

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PURE POTATO LATKES RECIPE - NYT COOKING

Perfect for Hanukkah or any time of year, these latkes bring out the pure flavor of potato, because that is basically the only ingredient in them. Making latkes can be a last-minute nightmare, with overeager cooks putting too many patties in hot oil, thus taking longer to fry and resulting in a greasy mess. But these can be prepared in advance. This recipe, adapted from the chef Nathaniel Wade of the Outermost Inn on Martha’s Vineyard, starts with parbaked potatoes, which are cooled, grated, seasoned with just salt and pepper, pressed into patties and refrigerated, then fried just before serving. You can either serve them with crème fraîche or sour cream, smoked salmon and tiny flecks of chives, or traditional brisket and homemade applesauce.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 15 minutes

Serve hot, topped with a slice of smoked salmon, a dollop of crème fraîche or sour cream and a few sprinkles of chives, if you like.

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CLASSIC POTATO LATKES RECIPE - NYT COOKING

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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CLASSIC LATKE RECIPE - HOW TO MAKE THE BEST POTATO ...

Using the medium holes on box grater, grate potatoes. Transfer to a bowl of ice water until ready to use. Using a clean dish towel, squeeze out as much liquid as possible, or let drain in fridge overnight. In a large bowl, combine potatoes with eggs, flour, and 1 teaspoon salt. In a large skillet over medium heat, heat about 1/8” oil until shimmering. To test if oil is hot enough, sprinkle with some flour. If flour bubbles and dissolves immediately, oil is ready. Add a few spoonfuls of potato mixture to the oil and pat down to flatten. Fry until crispy and golden, about 3 minutes per side. Transfer to paper towels to drain, then sprinkle with remaining salt. Serve with chives, applesauce, and sour cream.

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CLASSIC POTATO LATKES RECIPE - NYT COOKING

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.

See details

CLASSIC LATKE RECIPE - HOW TO MAKE THE BEST POTATO ...

Using the medium holes on box grater, grate potatoes. Transfer to a bowl of ice water until ready to use. Using a clean dish towel, squeeze out as much liquid as possible, or let drain in fridge overnight. In a large bowl, combine potatoes with eggs, flour, and 1 teaspoon salt. In a large skillet over medium heat, heat about 1/8” oil until shimmering. To test if oil is hot enough, sprinkle with some flour. If flour bubbles and dissolves immediately, oil is ready. Add a few spoonfuls of potato mixture to the oil and pat down to flatten. Fry until crispy and golden, about 3 minutes per side. Transfer to paper towels to drain, then sprinkle with remaining salt. Serve with chives, applesauce, and sour cream.

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Boiled potatoes were transformed into the perfect pot of mashed potatoes with just a little seasoning and lots of sour cream. —Caroline Sperry, Allentown, Michigan
From tasteofhome.com
Reviews 4.6
Total Time 30 minutes
Category Side Dishes
Calories 229 calories per serving

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. , Drain and transfer to a large bowl. Add the remaining ingredients; mash until blended.

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From bbc.co.uk
Reviews 4.7
Cuisine French

Cover the pan with a lid and reduce the heat until the stock is simmering. Simmer the potatoes until tender, then remove the potatoes from the pan using a slotted spoon and keep warm.

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Carefully remove the pans from oven and flip the latkes (tongs are the best tool as a spatula may cause oil to splatter). Place the pans back in the oven and cook until the latkes are crisp and golden brown all over, about 10 minutes more. Remove the pans from the oven and transfer the latkes …
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WHAT ARE LATKES? PLUS: A SIMPLE POTATO LATKE RECIPE - CHABAD

Sep 30, 2010 · You can also make latkes with cheese, carrot, zucchini or just about anything else that fries well. In fact, eating jelly doughnuts (sufganiyot in Hebrew) on Chanukah is a very close cousin to this custom, sharing the same source (see our sufganiyot recipes).. Check our curated collection of the most amazing latke recipes…
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BEST-EVER POTATO LATKES RECIPE - NIKI RUSS FEDERMAN | FOOD ...

Fry the latkes over moderately high heat, turning once, until golden and crisp, 5 to 7 minutes. Transfer the latkes to paper towels to drain, then transfer to a platter.
From foodandwine.com

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HASH BROWN LATKES RECIPE - THE SPRUCE EATS

Aug 27, 2021 · Making latkes, as a process, is a bit labor intensive; it involves peeling and grating potatoes by hand for the best, crispiest latkes possible. If you're in a rush, use frozen hash brown potatoes. Just remember to thaw completely and drain them well—the less water in your potatoes, the crispier the latkes …
From thespruceeats.com

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OVEN-FRIED POTATO LATKES - ONCE UPON A CHEF

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Jan 18, 2022 · Canned Potatoes Potato Recipes 130,292 Recipes. Last updated Jan 18, 2022. This search takes into account your taste preferences. 130,292 suggested recipes. ... Oven-Fried Potato Latkes with Applesauce Yummly. sour cream, russet potatoes…
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The most amazing egg recipes in India are found in the Parsi community, but papeta par eda (eggs over potatoes) is hands-down my favorite. You can have it for breakfast, lunch, dinner or a snack.
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AIR FRYER LATKES RECIPE - THE SPRUCE EATS

Jul 28, 2021 · The latkes are prepared in the traditional way by grating the potatoes and onions, squeezing out the liquid, and preparing the binding ingredients. Then the cooking is simply …
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HOW TO MAKE CRISPY PERFECT LATKES FOR HANUKKAH | TORI AVEY

Dec 06, 2017 · Latkes are thinner and more crispy due to the shredded texture of the potatoes. Chremslach are thicker and fluffier. – Latkes are traditionally made from potatoes because they were plentiful and easy to obtain for Eastern European Jewish cooks. However, there is no law that says latkes have to be made from potatoes.
From toriavey.com

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MOM'S POTATO LATKES | ALLRECIPES

I used frozen shredded potatoes (defrosted) and the latkes turned out just fine. I froze them and, when ready to use, put them still frozen on a cookie sheet lined with brown paper ( I cut up a grocery bag) and heated them in a pre-heated 400 degree oven until they were hot.
From allrecipes.com

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HOW TO MAKE LATKES | ALLRECIPES

Dec 16, 2021 · Solution: 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. Problem : The latkes aren't crispy. Solution : Again, pay attention to the type of potato and the …
From allrecipes.com

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