Best 3 The Gold Family Latkes Recipes
**Latkes: A Golden Tradition, A Culinary Delight**
In the realm of culinary treasures, latkes reign supreme as a Hanukkah delicacy, captivating hearts and palates with their crispy exteriors and tender, flavorful interiors. These delectable potato pancakes hold a special place in Jewish culinary history, symbolizing the Festival of Lights' triumph over adversity. As the golden oil sizzles in the pan, a symphony of aromas fills the air, heralding the arrival of these crispy treats. Our culinary journey takes us through a collection of latke recipes, each offering a unique twist on this classic dish. From the traditional potato latkes, with their comforting simplicity, to more adventurous variations featuring sweet potatoes, zucchini, and even Brussels sprouts, these recipes promise a delightful symphony of flavors. Whether you prefer them plain or adorned with delectable toppings like sour cream, applesauce, or smoked salmon, latkes are a versatile culinary canvas that cater to every palate. As you embark on this latke-making adventure, let the warmth of these golden treats fill your home with joy and merriment, making this Hanukkah celebration truly unforgettable.
LATKES
Provided by Food Network
Time 1h10m
Yield 12 to 14 pancakes
Number Of Ingredients 10
Steps:
- Preheat the oven to 200 degrees F.
- Peel the potatoes and cut them into 4 pieces lengthwise so that they fit in a food processor fitted with a shredding/grate blade. Cut the onion similarly.
- Grate the potatoes in the food processor and transfer to a bowl. Grate the onions and transfer to another bowl. Drain the grated potatoes in paper towels or cheesecloth to remove any liquid.
- Place the potatoes and onion in a mixing bowl. Add the flour, salt, baking powder, pepper and eggs and mix to combine.
- Heat the oil in a 12-inch frying pan over medium heat until hot enough for frying. Working in batches, drop serving spoon-size portions of the potato mixture into the pan to create oval latkes. Six should fit in the pan. Fry until golden brown, 10 to 15 minutes, then flip to cook the other side for 10 to 15 minutes as well.
- Drain the latkes on paper towels after removing them from the frying pan. Keep warm in the oven until serving. The latkes can be reheated.
- Sprinkle with chives and serve with sour cream or applesauce.
FAMILY LATKES
These latkes are perfect for any Jewish holiday or literally any other day!
Provided by Lauren Magenta
Categories SEO Review Potato Pancakes & Latkes
Time 1h20m
Yield 12
Number Of Ingredients 7
Steps:
- Place potatoes in salted water and let sit for about 15 minutes.
- Grate potatoes on a medium or fine setting. Press out liquid; this should produce about 4 cups grated potato.
- Place grated potato in a bowl and stir in flour, onion, salt, and pepper. Fold in eggs.
- Preheat the oven to 250 degrees F (120 degrees C). Line baking sheets with parchment paper.
- Heat enough oil in a deep pan to reach 1/4 inch up the sides. Heat over medium-high heat until a drop of batter sizzles. Lower heat to medium.
- Working in batches, drop batter into the hot oil in desired size and flatten into pancakes; brown on both sides, 5 to 7 minutes per side. Transfer to the prepared pans and keep warm in the preheated oven while you fry remaining batter.
Nutrition Facts : Calories 113.9 calories, Carbohydrate 16.8 g, Cholesterol 62 mg, Fat 3.6 g, Fiber 2 g, Protein 4 g, SaturatedFat 0.8 g, Sodium 319.5 mg, Sugar 0.9 g
CLASSIC POTATO LATKES
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
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 high-quality, fresh ingredients. The better the ingredients, the better your latkes will be.
- Grate the potatoes by hand. This will give you a better texture than using a food processor.
- Squeeze the potatoes well to remove as much moisture as possible. This will help the latkes to be crispy.
- Don't overcrowd the pan when frying the latkes. This will cause them to steam instead of fry.
- Serve the latkes hot with your favorite toppings. Some popular options include applesauce, sour cream, and smoked salmon.
Conclusion:
Latkes are a delicious and versatile dish that can be enjoyed by people of all ages. They are perfect for a holiday meal, a weeknight dinner, or a quick snack. With so many different ways to make them, there's sure to be a latke recipe that everyone will love.
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