Best 2 Kay Dees Recipe For Potato Latkes Recipes

Crispy golden brown on the outside and fluffy and tender on the inside, latkes are a traditional Jewish potato pancake that is a beloved Hanukkah dish. Similar to a hash brown, the grated potatoes are mixed with eggs, flour, and seasonings, then pan-fried until perfectly cooked. This recipe from Kay Dee features a classic latke recipe, as well as variations for sweet potato latkes, zucchini latkes, and even a gluten-free version. With easy-to-follow instructions and helpful tips, Kay Dee's Potato Latkes recipe is a great choice for anyone looking to make this delicious and versatile dish.

Here are our top 2 tried and tested recipes!

KAY DEE'S RECIPE FOR POTATO LATKES

Kay Dee's Recipe for Potato Latkes image

Simple to make, and they taste great!

Provided by Karen Dsouza

Categories Potato Pancakes

Time 45m

Yield 12

Number Of Ingredients 6

Ingredients

3 large potatoes, peeled and shredded
1 small onion, shredded
3 eggs
1 teaspoon salt
2 tablespoons all-purpose flour, or as needed
½ cup vegetable oil

Steps:

Place the potatoes and onion into a bowl, and stir in eggs, salt, and flour as needed to make the mixture hold together. With wet hands, scoop up about 1/3 cup of the mixture per patty, and form into flat round or oval shapes.
Heat the vegetable oil in a large skillet over medium heat until it shimmers, and gently place the patties into the hot oil. Fry until the bottoms are golden brown and crisp, 5 to 8 minutes, then flip with a spatula and fry the other side until golden.
Line a colander or strainer with 2 paper towels, and drain the cooked latkes in the colander. Serve hot.

Nutrition Facts : Calories 176.3 calories, Carbohydrate 17.8 g, Cholesterol 46.5 mg, Fat 10.4 g, Fiber 2.2 g, Protein 3.6 g, SaturatedFat 1.8 g, Sodium 217.1 mg, Sugar 1.1 g

CLASSIC POTATO LATKES

Classic potato latkes image

Serve these potato latkes with apple sauce, or smoked salmon with a dollop of soured cream. Traditionally made for Hanukkah, they're great all year round

Provided by Fracine Kowalsky

Categories Breakfast, Lunch

Time 35m

Yield Makes 12 large or 24 small

Number Of Ingredients 9

Ingredients

4 Maris Piper potatoes, peeled
1 medium onion
2 large eggs
2 tbsp plain flour or matzoh meal
vegetable, peanut or canola oil, for frying
soured cream
smoked salmon
finely chopped chives
apple sauce

Steps:

Coarsley grate the potatoes and onion into a large bowl, or use a food processor with a coarse grating blade. Leave the mixture to rest for about 15 mins so the liquid releases from the onions and potatoes. Carefully drain off the liquid for about 30 mins until the mixture is dry, then put in a cheese cloth and squeeze out the remaining liquid.
Add the eggs, flour, 1 tsp sea salt and pepper, and mix well. Pour the oil into the pan so that it is 2-3cm deep. Set over a medium heat for a few minutes until it ripples.
Carefully spoon in the mixture to the size you want - 2 tbsp for large latkes or 1 tbsp for small. Fry them in batches to avoid overcrowding the pan, and cook on each side until browned for 2 mins. Remove to a plate lined with kitchen paper, then season with a sprinkling of salt. Serve with the soured cream and smoked salmon, finished with a sprinkling of chives, or just apple sauce - both are traditional.

Nutrition Facts : Calories 114 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.04 milligram of sodium

Tips:

Use a combination of Yukon Gold and russet potatoes for the best latkes. Yukon Golds are fluffy and flavorful, while russets are starchy and help bind the latkes together.
Shred the potatoes finely. This will help them cook evenly.
Squeeze as much liquid as possible out of the potatoes before frying them. This will help prevent the latkes from being greasy.
Use a large skillet or griddle to fry the latkes. This will help them cook evenly and prevent them from sticking together.
Be careful not to overcrowd the skillet or griddle. This will also prevent the latkes from sticking together.
Cook the latkes until they are golden brown and crispy on both sides.
Serve the latkes hot with your favorite toppings. Some popular toppings include sour cream, applesauce, and smoked salmon.

Conclusion:

Kay Dee's recipe for potato latkes is a delicious and easy-to-follow recipe that will produce perfect latkes every time. With a few simple tips, you can make sure that your latkes are crispy, flavorful, and addictive. So next time you're looking for a delicious appetizer or side dish, give Kay Dee's recipe a try. You won't be disappointed!