Best 2 Giant Latke Skillet Recipes

If you're craving a crispy, savory dish that's perfect for a hearty breakfast, brunch, or dinner, then a giant latke skillet is the perfect recipe for you. This traditional Jewish dish is a pancake-like dish made from potatoes, onions, and eggs, and cooked in a large skillet until golden brown. With its crispy exterior and fluffy interior, this giant latke skillet is sure to be a hit with your family and friends.

Here are our top 2 tried and tested recipes!

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.

ALAYNE ZATULOV'S GIANT VEGETABLE LATKES

Alayne Zatulov's Giant Vegetable Latkes image

Provided by Florence Fabricant

Time 20m

Yield 8 servings

Number Of Ingredients 11

Ingredients

1 pound Idaho potatoes, scrubbed but unpeeled and shredded
1/2 pound carrots, scraped and shredded
1 cup shredded onion
3/4 cup finely shredded celery root
1 Granny Smith apple, peeled, cored and coarsely shredded
2 eggs, lightly beaten
1/2 cup finely minced parsley
1/4 cup flour
1 teaspoon dried thyme
Salt and freshly ground black pepper
1/2 cup cooking oil

Steps:

Combine shredded potatoes, carrots, onion, celery root and apple in a bowl. Stir in eggs, parsley, flour and thyme. Season with salt and pepper.
Heat half the oil until very hot in a heavy 10-inch skillet. Spread vegetable mixture into the skillet in an even layer, covering the entire surface.
Fry vegetable mixture undisturbed until edges begin to show color, 5 to 8 minutes. If it sticks to the pan, gently release it with a thin spatula.
When the underside is golden, slide the pancake onto a large plate. Invert another plate over it, and flip it over. Add remaining oil to the skillet, and when it is hot, slide the pancake back into the skillet to brown the other side. Fry until crisp.

Nutrition Facts : @context http, Calories 235, UnsaturatedFat 13 grams, Carbohydrate 23 grams, Fat 15 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 405 milligrams, Sugar 5 grams, TransFat 0 grams

Tips:

Use high-quality potatoes for the best flavor and texture. A starchy variety like Russet or Yukon Gold works well.
Shred the potatoes finely and evenly. This will help them cook evenly.
Squeeze out as much liquid as possible from the potatoes before frying. This will help the latkes get crispy.
Heat the oil or butter in a large skillet over medium-high heat before adding the potato mixture. This will help prevent the latkes from sticking.
Don't overcrowd the skillet. Cook the latkes in batches if necessary.
Flip the latkes once, when they are golden brown on the bottom. Don't flip them too often, or they will fall apart.
Drain the latkes on paper towels to remove any excess oil.
Serve the latkes hot with your favorite toppings, such as sour cream, applesauce, or smoked salmon.

Conclusion:

This giant latke skillet is a delicious and easy-to-make dish that is perfect for a crowd. With a few simple ingredients and some basic cooking skills, you can create a latke that is crispy on the outside and fluffy on the inside. Serve it with your favorite toppings and enjoy!