Traditional Hanukkah Potato Latkes Recipe

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Step 1: Prep the Potatoes. Taste of Home. Latkes, of course, start with potatoes. Starchy potatoes, like Russets, work particularly well. You'll start making your potato pancakes by washing and peeling the potatoes. Then, if you have a food processor, now is the time to pull it out of the cupboard (and if you don't have one, think of adding.

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Place the oil and the butter in an eight inch cast iron skillet and heat on medium heat until well heated, test with a tiny bit of batter it should sizzle and rise to the top. Lower the heat a little (mark 3 or medium low) and add the potato pancakes in small tablespoons about 3 inches in diameter, about 3 to 4 at a time.

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Take the pans out after 5 minutes. Scoop about 2 to 3 tablespoons of potato mixture onto the hot sheet pan. Space them about 1 1/2 inches apart. Try to make sure all the latkes are the same size. and thickness. Gently press down on each latke with a small spatula or spoon to slightly flatten.

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How to make Potato Latkes (Draniki) Combine 4-5 potatoes, 1 onion, 1 egg, 1 garlic clove, 2-3 Tbsp flour, 1½ tsp salt, and ⅛ tsp pepper in a food processor and grind until it resembles batter with no large chunks, about 4 minutes. Alternatively, grate the potatoes and onion on the star grater until a fine puree form.

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Heat 1/4 inch of oil in a large, heavy-bottomed skillet over medium-high heat. Place large spoonfuls of potato mixture into the hot oil, pressing down on them to form 1/4- to 1/2-inch-thick patties. Cook until golden brown, 4 to 5 minutes. Flip and repeat on the other side.

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Directions. Mix potato, onion, eggs, crushed crackers, salt, and pepper together in a large bowl. Heat 1/4 inch oil in a heavy skillet over medium-high heat. Drop spoonfuls of the potato mixture, first pressing potato mixture against the side of the bowl to remove excess liquid, into the hot oil; slightly flatten the latkes into the oil with.

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Prepare latke batter: In a food processor or on the large holes of a box grater, coarsely shred the potato and onion. For longer strands, lay the potato sideways in the chute of your food processor. Transfer to a lint-free towel and wring out as much liquid as possible. Let stand for 2 minutes, then wring it out again.

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Stir the shreds with a fork to make sure the grated onion is evenly mixed throughout the potato shreds. In a skillet, add oil to reach a depth of 1/8 inch. If using schmaltz, add 1/4 cup to the oil. The schmaltz will add more savory flavor to the latkes. Heat slowly over medium to about 365 degrees F.

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Here's how to remove the excess liquid from potatoes in simple ways. Step 1. Spin the grated potatoes and grated onion in a salad spinner until barely any water comes off from the mixture. Step 2. Wrap the shredded potatoes and onion in a kitchen towel, then squeeze to release as much liquid as you can. Step 3.

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Preheat oven to 350°F. Peel potatoes and shred them with a box grater or food processor. Place in a bowl of water while prepping the onions. Transfer the shredded potatoes to a kitchen towel and squeeze to remove excess liquid. In a large bowl, whisk eggs, bread crumbs, flour, milk, salt, baking powder and pepper.

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Using 1/4 cup measuring cup, scoop the latke mixture from the bowl and carefully place in the heated oil, with enough space between each. You should be able to get about 6 latkes in the pan if using a large one. Using the back of the measuring cup or a spoon, flatten the latke so it's about 1/4 - 1/2-inch thick.

Traditional Hanukkah Potato Latkes Recipe

Preparation. Make the recipe with us. Watch. Step 1. Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible. Step 2. Working quickly, transfer the mixture to a large bowl.

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Heat up some vegetable oil in a large, non-stick skillet over medium high heat. Add a spoonful of potato mixture, spreading it slightly. Fry for about 2-3 minutes on each side, until the pancakes are crispy and golden brown. 7. Place the pancakes on a paper towel, to absorb the excess oil.

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Beat the eggs and mix with the grated potatoes and other ingredients, except the oil. Heat about 1/2 inch of oil in a skillet over medium high heat until very hot. Drop potato mixture by heaping tablespoons into oil (about 4 at a time). Use a pancake turner to flatten them out. Fry to golden brown on both sides (about 3 minutes per side).

Latkes (Potato Pancakes) Recipe

The potato pancake is much simpler, with nothing but raw grated potatoes, egg, and all-purpose flour. The latke, on the other hand, adds baking powder, matzo meal, and even a splash of milk.

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Mix in eggs, one at a time, alternating with 1/4-cup additions of matzo meal, until latke mix can be formed into patties that just stick together in your hands. Add salt incrementally. Heat 1/2 inch oil in a cast iron skillet over medium-high heat until a shred of potato immediately bubbles when added to pan.