POTATO LATKES
These classic potato pancakes are super crispy on the outside but soft and moist on the inside. We use shredded potatoes for a traditional look, and a little bit of onion for that hint of sweetness.
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 10 to 12 latkes
Number Of Ingredients 16
Steps:
- Peel the potatoes and shred them in a food processor fitted with the shredding blade; transfer the potatoes to a large bowl as the food processor fills up. Repeat with the onion. Transfer the onion to the bowl with the potatoes and stir in the matzo meal, egg, baking powder and salt.
- Fill a large skillet with 1/2 inch oil. Heat over medium-high heat until the oil is very hot but not smoking. To test if the oil is hot enough, drop a small piece of potato into the oil; if the potato sizzles steadily, the oil is ready.
- Working in batches, scoop the potato mixture by 1/4-cupfuls and add them carefully to the skillet, flattening each latke slightly with a spatula. Fry, turning the latkes once, until golden brown and cooked through, about 3 minutes. Drain on paper towels. Remove any loose bits of potato mixture between batches with a slotted spoon.
- Serve the latkes immediately, or keep them warm in a 200 degree F oven. Garnish with fresh herbs and serve with sour cream and Spiced Apple-Pear Sauce.
- Combine the apples, pears, lemon juice, cinnamon sticks, nutmeg, 1 tablespoon sugar and 1/4 cup water in a medium saucepan. Bring to a boil over medium-high heat. Cover, reduce the heat to medium-low and cook until the apples and pears are very soft but still a bit chunky, 15 to 20 minutes. Taste the mixture and add the remaining tablespoon of sugar if desired.
- Remove the sauce from the heat and stir a few times until the sauce is well combined with small chunks. Cool to room temperature. Remove the cinnamon sticks and serve. (For a smoother sauce, remove from heat, remove the cinnamon sticks and then whisk the mixture until smooth before cooling.)
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MDALi. khan
[email protected]These latkes were really good, but I think I would add more onions next time.
Wato Wato
[email protected]I loved these latkes! They were the perfect combination of crispy and fluffy.
rimi mughal vlogs
[email protected]These latkes were a bit too crispy for my taste. I think I would try cooking them for a shorter amount of time next time.
Steve Foster
[email protected]I'm not sure what I did wrong, but my latkes were a disaster. They were too oily and they fell apart.
Nkosikhona Ogibel'igagasi Masinga
[email protected]These latkes were so easy to make, and they turned out perfectly. I will definitely be making them again.
Charlotte Matshele
[email protected]I've been making these latkes for years, and they're always a hit. They're the perfect Hanukkah treat.
Corrine Faye
[email protected]These latkes were amazing! I've never had latkes before, but I will definitely be making them again.
Tundewumi Akinsola
[email protected]I found that the latkes were a bit bland. I think I would add more salt and pepper next time.
Ismail Kyambadde
[email protected]These latkes were a bit too oily for my taste. I think I would try using less oil next time.
Jamula Alam
[email protected]I'm not a huge fan of potato latkes, but these were really good. They were crispy and flavorful, and the sour cream and applesauce were the perfect accompaniments.
Sanju Mahto
[email protected]These were delicious! I made them for my family for Hanukkah, and everyone loved them.
Lucas Murphy
[email protected]I've made these latkes a few times now, and they always turn out great. They're so easy to make, and they're always a crowd-pleaser.
Sinovuyo Booi
[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 used Yukon Gold potatoes, and I think they gave the latkes a really nice texture.