Potato Latkes. These latkes were so awesome, just like my grandmother and mom used to make. I used the food processor's large grater blade and kept the grated potato in ice water until I had all the ingredients in the bowl and then squeezed the water out and added them. Get Potato Latkes Recipe from Food Network.
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. You can cook Potato Latkes using 7 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Potato Latkes
- It’s 5 of Eggs.
- Prepare 5 of Potatoes.
- You need 1 of yellow onion.
- Prepare of Pepper.
- It’s of Salt.
- You need of Peeler.
- It’s of Grater.
Lovely topped with sour cream or applesauce. Latkes, which are wonderfully crisp potato pancakes, are the specialty of the Jewish holiday Hanukkah. But it's actually the oil, not the potatoes, that is significant for the holiday. As the tale goes, ancient Jews used the small amount of oil they had to rededicate their Temple in Jerusalem and the oil lasted for eight days, which is why.
Potato Latkes step by step
- (One egg per potato) Crack the eggs into a medium-sized bowl. Add in pepper and salt and whip with fork. Have it be saltier than desired as the potatoes will absorb some salt..
- Grate or pulverize the onion into the egg mixture. (Pictured is the grater I use.).
- Peel and grate the potatoes into the eggs – this helps prevent the potatoes from browning..
- Heat up a skillet or frying pan with olive oil or an oil of your choice. Scoop out some latkeh mixture and shape it more on the thin side for a crunchiness. Be careful with making it too thick\heavy. It will be harder to flip over and is more likely to crumble..
- Keep experimenting to get your desired texture 🙂 We made it a bit too thick this time around- so it tasted like delicious potato kugel!.
This recipe, from Atlanta chef Todd Ginsberg, is pure latke perfection. Ginsberg prefers to cook his latkes (potato pancakes) on a griddle rather than deep-frying them. This results in a lighter, less greasy latke that also reheats well—so you can make a big batch in advance. These latkes fry up crisp with frizzled, lacy edges. The key, Ginsberg says, is having enough clarified butter in the.