POTATO LATKES
Provided by Paul Grimes
Categories Potato Appetizer Side Hanukkah Vegetarian Dinner Pan-Fry Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 20 latkes
Number Of Ingredients 8
Steps:
- Cut onion lengthwise to fit feed tube of a food processor, then grate with medium shredding disk. Transfer to a large bowl (do not clean processor).
- Peel potatoes and put in a bowl of cold water. Cut potatoes lengthwise to fit feed tube, then grate and add to onions. Toss with lemon juice, then with flour, 2 teaspoons salt, and 1 teaspoon pepper. Add eggs and stir to coat. Transfer to a colander set over a bowl (potatoes will release juices).
- Preheat oven to 200°F. 3Heat 1/4 inch oil to 360°F in a 12-inch heavy skillet over medium heat. Using a 1/4-cup measure, scoop 4 or 5 mounds of potato mixture into skillet. Flatten with a fork to form 3 1/2-to 4-inch pancakes. Cook until golden brown, 2 1/2 to 3 minutes per side. Transfer to a paper-towel-lined baking sheet and keep warm in oven while making more latkes.
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Khethukthula Proh
[email protected]I made these latkes for a brunch party and they were a huge hit! Everyone loved them. I'll definitely be making them again.
azmal hossen
[email protected]These latkes are the perfect comfort food. They're warm, hearty, and satisfying. I love eating them with sour cream and applesauce.
Arshaad Ali
[email protected]I've never made latkes before, but this recipe made it so easy. I'm so glad I tried it! These latkes are now a family favorite.
Colleen Obrien
[email protected]These latkes are a great way to use up leftover mashed potatoes. I always make a double batch of mashed potatoes on Thanksgiving so that I can make latkes the next day.
indu Joshi
[email protected]I'm a professional chef and I have to say, these latkes are amazing! They're the perfect balance of crispy and fluffy. I highly recommend this recipe.
Selem Amer
[email protected]I used sweet potatoes instead of russet potatoes and the latkes were delicious! They had a nice sweetness to them.
Bubble s
[email protected]These latkes were so easy to make! I had them on the table in less than 30 minutes. They were a great weeknight meal.
Best Sunday
[email protected]I'm allergic to eggs, so I used a flax egg instead. The latkes still turned out great! I was so happy to find a recipe that I could enjoy.
Yashien Johnson
[email protected]I made these latkes for my family and they loved them! Even my picky kids ate them up. I'll definitely be making these again soon.
Ubia Johnpaul
[email protected]These latkes were a bit bland for my taste. I think I'll try adding some more herbs and spices next time.
Nawab Saqi
[email protected]I've been making latkes for years and this recipe is the best I've ever tried. The latkes are crispy, fluffy, and full of flavor. I always get rave reviews when I serve them.
Lori Steele
[email protected]I'm new to cooking and these latkes were one of the first things I ever made. They turned out great! I was so proud of myself.
Maryann Jonas
[email protected]I added a bit of chopped onion and garlic to my latkes and they were so flavorful! I highly recommend trying this variation.
Shreef ullah
[email protected]These latkes were a bit too oily for my taste. I think I'll try using less oil next time.
Marcos Gonzales
[email protected]I'm not Jewish, but I love potato latkes! I make them all year round. This recipe is my go-to because it's so easy to follow and the results are always delicious.
AR BAYZID BAYZID
[email protected]These potato latkes were a hit at my Hanukkah party! They were crispy on the outside and fluffy on the inside, and the flavor was perfect. I will definitely be making these again.