Best 2 Giant Latke Skillet Recipes

Indulge in the crispy delight of a Giant Latke Skillet, a culinary masterpiece that combines the essence of potato pancakes with the convenience of a skillet. This savory dish, hailing from the vibrant kitchens of Jewish cuisine, features a symphony of flavors and textures. At its core lies a golden-brown latke, a pancake made from grated potatoes, onions, and eggs, capturing the essence of tradition. The enticing aroma of sizzling latkes fills the air as they are expertly fried in a skillet, achieving a delightful crisp on the outside while maintaining a soft and tender interior.

Accompanying the latkes is a medley of toppings, each adding a unique dimension to the overall experience. From the tangy freshness of sour cream and applesauce to the smoky richness of cured salmon and caviar, the possibilities are endless. For those seeking a burst of flavor, a sprinkling of chopped fresh herbs or a dollop of spicy salsa elevates the dish to new heights.

But the culinary journey doesn't stop there. The Giant Latke Skillet serves as a versatile culinary canvas, inspiring a myriad of creative variations. From incorporating different vegetables like zucchini or carrots into the latke batter to experimenting with alternative toppings like smoked trout or guacamole, each variation promises a delightful exploration of flavors.

Whether you're hosting a festive brunch, seeking a hearty dinner option, or simply craving a comforting meal, the Giant Latke Skillet stands ready to satisfy. Its crispy texture, delectable flavors, and endless customization options make it a dish that will leave you craving more. So gather your ingredients, fire up your skillet, and embark on a culinary adventure that celebrates the essence of latkes.

Here are our top 2 tried and tested recipes!

PAN-FRIED GIANT LATKE WITH CARAMELIZED APPLES AND SOUR CREAM

Pan-Fried Giant Latke with Caramelized Apples and Sour Cream image

Latkes are a labor of love and eagerly awaited by all during the holidays, but they are often incredibly time consuming as they are fried individually. With this large skillet latke you get all the flavor and crispiness in a fraction of the time.

Provided by Food Network Kitchen

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

2 large apples, each peeled, cored and cut into 8 wedges
3 tablespoons sugar
Kosher salt
2 tablespoons unsalted butter
2 pounds russet potatoes
1 small yellow onion
3 tablespoons matzo meal
1 large egg, lightly beaten
1/4 teaspoon baking powder
1/2 cup vegetable oil
1 tablespoon chopped fresh herbs, such as chives or parsley, for garnish
Sour cream, for serving

Steps:

Combine the apples, sugar and a pinch of salt in a medium bowl and toss to coat.
Melt the butter in a medium skillet over medium-high heat until just starting to brown around the edges. Add the apples and cook, stirring often, until they are a deep, dark golden color, about 8 minutes. Transfer to a plate and set aside.
Preheat a 10-inch nonstick skillet over medium heat. Set a wire rack inside a rimmed baking sheet.
Peel the potatoes and shred them in a food processor fitted with the shredding blade; transfer the shredded potatoes to a large colander as the food processor fills up. Press them firmly to remove any excess moisture, pat dry with paper towels and transfer to a large bowl.
Grate the onion in the food processor and stir into the potatoes along with the matzo meal, egg, baking powder and 2 teaspoons salt. Immediately move to cooking the potato mixture or it will purge too much water and not be crispy.
Add 1/4 cup of the oil to your preheated skillet and as soon as it shimmers add the potato mixture in handfuls, creating an even layer and leaving any excess moisture in the bowl. Cook until golden and crispy on the bottom, about 6 minutes. Slide the latke on to the wire rack.
Return the skillet to the heat and add the remaining 1/4 cup oil. Once it is shimmering cover the latke with a round platter or large pot lid and in one swift motion invert the rack with the latke cooked-side up onto your platter or lid. Carefully slide the latke back into the skillet and cook until golden and cooked through, about 5 minutes. Slide back on to the wire rack and let drain for a minute.
Transfer the latke to a serving platter, top with the sour cream, caramelized apples and sprinkle with the herbs.

GIANT LATKE

Giant Latke image

We took our favorite latke recipe and cooked it as one large pancake in a skillet. Cut the finished product into wedges and serve with a delicious assortment of fun toppings, like whitefish salad or applesauce.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

2 medium russet potatoes (1 to 1 1/4 pounds)
1 small onion
Kosher salt and freshly ground pepper
1 large egg, beaten
1/3 cup matzo meal or all-purpose flour
6 tablespoons vegetable oil or rendered chicken fat
Assorted toppings, such as sour cream, fresh dill, smoked salmon, salmon roe and sliced scallions, cucumbers and radishes

Steps:

Peel the potatoes and grate them on the large holes of a box grater into a colander set over a large bowl. Grate the onion into the colander and season with 1 teaspoon salt and 1/2 teaspoon pepper. Firmly squeeze the potatoes and onion to extract as much liquid as possible, letting it drain into the bowl. Transfer the potato mixture to a separate large bowl. Add the egg and matzo meal or flour and stir well.
Heat a medium cast-iron or other heavy-bottomed skillet over medium heat. Add the oil or chicken fat and heat until shimmering. Add the potato mixture and press down with a spoon or spatula to make an even layer. Cook until deep golden brown and crisp on the bottom, 8 to 10 minutes. (After a few minutes, check to make sure the latke is browning evenly and rotate the latke in the skillet as needed. If it's sticking, loosen it with a small spatula.)
Carefully slide the latke onto a plate using a wide spatula. Flip the latke on the plate, then quickly slide it back into the skillet, cooked-side up. Continue cooking until well browned on the second side and cooked through, 8 to 10 more minutes. (Lower the heat as needed if the latke is browning too quickly.) Remove the latke to a paper towel-lined plate and sprinkle with salt.
Wipe out the skillet and return the latke to the skillet or transfer to a cutting board. Slice into wedges and serve with assorted toppings.

Tips:

Use a large skillet to ensure the latke is cooked evenly and has a crispy exterior.
Grate the potatoes by hand instead of using a food processor to achieve a more even texture.
Squeeze out as much liquid as possible from the grated potatoes to prevent the latke from becoming soggy.
Use a combination of oil and butter to fry the latke for a richer flavor.
Cook the latke over medium heat to prevent it from burning and ensure it is cooked through.
Serve the latke hot with your favorite toppings, such as sour cream, applesauce, or smoked salmon.

Conclusion:

This giant latke skillet is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is easy to make and can be customized with a variety of toppings to suit your taste. Whether you are looking for a hearty and filling meal or a fun and festive dish to share with friends, this giant latke skillet is sure to be a hit.