Best Bubbies Potato Latkes Recipes

POTATO LATKES

Potato Latkes image

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Number Of Ingredients 11

Ingredients

4 large russet potatoes, peeled
1 small white onion, finely grated
2 large eggs, lightly beaten
1/4 cup beer
3 tablespoons all-purpose flour
1 tablespoon coarse salt
Freshly ground black pepper
Vegetable oil, for frying
Pink Applesauce for Potato Latkes, for serving
Sour cream, for serving
Osetra caviar, for serving

Steps:

Preheat oven to 200 degrees. Grate potatoes in long strips, using smooth strokes to run potatoes across grater into a large bowl of ice water. Using a strainer or slotted spoon, transfer potatoes, reserving liquid, to another large bowl lined with a clean kitchen towel; gently squeeze dry.
Set reserved liquid aside for 10 minutes to allow starch to sink to the bottom; carefully pour liquid from the bowl, reserving milky residue (potato starch) and discard. Transfer potatoes back to bowl with potato starch.
Add onions to bowl; stir in eggs, beer, flour, salt, and pepper.
Line a baking sheet with paper towels; set aside. In a heavy nonstick skillet, heat 1/4-inch of oil. Spoon 1/2 cup of potato mixture per pancake into skillet. Make a few at a time, being careful they don't run into each other.
Fry on both sides until golden brown, 4 to 6 minutes. Transfer to prepared baking sheet to drain. Keep warm in oven while preparing the others. Serve hot with applesauce, or sour cream and caviar, if desired.

POTATO LATKES I

Potato Latkes I image

A classic potato latke, you can't go wrong with these crispy hot cakes. Serve with applesauce, sour cream and chopped green onions! Happy Hanukkah!

Provided by Daisy

Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes

Yield 6

Number Of Ingredients 6

Ingredients

2 cups peeled and shredded potatoes
1 tablespoon grated onion
3 eggs, beaten
2 tablespoons all-purpose flour
1 ½ teaspoons salt
½ cup peanut oil for frying

Steps:

Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.
In a medium bowl stir the potatoes, onion, eggs, flour and salt together.
In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot!

Nutrition Facts : Calories 101.8 calories, Carbohydrate 11.3 g, Cholesterol 93 mg, Fat 4.4 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 1.1 g, Sodium 619.6 mg, Sugar 0.7 g