Best 5 Potato Latkes I Recipes
**Potato Latkes: A Crispy Delight for Every Occasion**
Potato latkes, also known as potato pancakes, are a beloved dish enjoyed worldwide. These golden-brown patties are made from grated potatoes, flour, eggs, and seasonings, and they can be served as a main course or a side dish. This article features a collection of potato latke recipes, each offering a unique twist on this classic dish.
From the traditional potato latkes, perfect for Hanukkah celebrations, to creative variations like sweet potato latkes and zucchini latkes, this article has a recipe for every taste and occasion. The recipes are easy to follow and provide step-by-step instructions, ensuring that even novice cooks can create delicious latkes.
Whether you prefer crispy edges and a fluffy interior, or a more savory and hearty latke, you're sure to find a recipe in this article that satisfies your cravings. With options for gluten-free and vegan latkes, everyone can enjoy this versatile dish.
So gather your ingredients, heat up your skillet, and get ready to indulge in the crispy, golden goodness of potato latkes. Happy cooking!
POTATO LATKES
Steps:
- Peel the potatoes and grate them on a box grater. Wrap the grated potatoes in a kitchen towel and squeeze out as much liquid as possible. Combine the potatoes in a bowl with the egg, flour, salt and pepper. Mix well.
- Melt the clarified butter in a large saute pan over medium heat. Place a tablespoon of the potato mixture into the sizzling butter and cook for 2 minutes. Turn the pancakes over and cook for another 2 minutes, or until crisp on the outside and golden brown. Serve the pancakes hot from the skillet.
POTATO LATKES I
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 Side Dish Recipes Potato Pancake Recipes
Yield 6
Number Of Ingredients 6
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, Carbohydrate 11.3 g, Cholesterol 93 mg, Fat 4.4 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 1.1 g, Sodium 619.6 mg, Sugar 0.7 g
MOM'S POTATO LATKES
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.
Provided by Lindsay
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Mix potato, onion, eggs, crackers, salt, and pepper together in a large bowl.
- Pour enough vegetable oil into a skillet to fill about 1/2-inch deep; heat over medium-high heat.
- Drop spoonfuls of the potato mixture, first pressing potato mixture against the side of the bowl to remove excess liquid, into the hot oil; slightly flatten the latkes into the oil with the back of your spoon so they are evenly thick.
- Cook in hot oil until browned and crisp, 3 to 5 minutes per side. Drain latkes on a plate lined with a paper towel.
Nutrition Facts : Calories 389.9 calories, Carbohydrate 24.7 g, Cholesterol 93 mg, Fat 30.4 g, Fiber 2.9 g, Protein 6 g, SaturatedFat 5.1 g, Sodium 672.1 mg, Sugar 1.5 g
CLASSIC POTATO LATKES
This recipe is for a classic, unadorned latke; the kind your Bubbe used to make. No kohlrabi or cumin here. Serve them hot and make more than you think you need. They go fast.
Provided by Melissa Clark
Categories brunch, dinner, lunch
Time 45m
Yield About 3 dozen
Number Of Ingredients 8
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
This potato latke recipe is tasty at any meal. For the ultimate crispiness, squeeze out all the liquid from the grated veggies before you fry them up. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Coarsely grate potatoes and onion; squeeze mixture to remove as much liquid as possible. Place in a bowl; add green onions, egg, salt and pepper. , In a cast-iron or electric skillet, heat 1/8 in. of oil to 375°. Drop batter by heaping tablespoonfuls into hot oil. Flatten to form patties. Fry until golden brown; turn and cook the other side. Drain on paper towels. If desired, serve with toppings.
Nutrition Facts : Calories 115 calories, Fat 7g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 205mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
Tips:
- Use starchy potatoes: Varieties like Russet, Yukon Gold, or Idaho potatoes are ideal as they contain more starch and less moisture, resulting in crispy latkes.
- Grate potatoes by hand: While a food processor can be used for convenience, grating potatoes by hand gives you more control over the texture and prevents them from becoming too mushy.
- Remove excess moisture: After grating, squeeze the potatoes in a cheesecloth or kitchen towel to extract excess moisture. This helps achieve crispy latkes that don't fall apart.
- Use a hot pan and plenty of oil: Heat your pan over medium-high heat and add enough oil to cover the bottom. This prevents the latkes from sticking and promotes even cooking.
- Don't overcrowd the pan: Cook the latkes in batches to avoid overcrowding the pan, which can lower the temperature and result in soggy latkes.
- Flip carefully: Use a wide spatula to gently flip the latkes once the edges are golden brown and the underside is cooked through. Avoid flipping too often, as this can break the latkes.
- Drain on paper towels: After cooking, place the latkes on paper towels to absorb any excess oil and achieve a crispy texture.
- Serve immediately: Potato latkes are best enjoyed fresh and hot. They can be served with various toppings like sour cream, applesauce, or smoked salmon.
Conclusion:
Potato latkes are a delightful and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With the right ingredients and techniques, you can create crispy and flavorful latkes that are sure to be a hit. Experiment with different toppings and sides to find your favorite combination. Whether you prefer classic sour cream and applesauce or something more adventurous, potato latkes are a delicious and satisfying meal that can be enjoyed by people of all ages.
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