Best Crispy Potato Latkes Recipes

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KITTENCAL'S CRISPY POTATO AND GREEN ONION PANCAKES (LATKES)



Kittencal's Crispy Potato and Green Onion Pancakes (Latkes) image

This recipe goes back 30 years or more, my family *loves* these! you can make these ahead of time and then freeze, just cool and place on a large baking sheet to freeze, when frozen stack in a freezer container or pop them into a freezer bag, to reheat and re-crisp, defrost the pancakes then place in a 400 degree oven for about 8 minutes turn over then continue baking until crisp, I strongly suggest to double the recipe these will be half gone before they even make it to the table! I like to add in some cayenne pepper and a bit of garlic powder but that is optional --- yield is only estimated you should get between 20-23 pancakes for this recipe, to make things easier use your processor to grate the potatoes, plan ahead the grated potatoes need to soak for a minimum of 8-24 hours or even up to 2 days to remove some of the starch, the longer soaking time the crispier they will be --- serve with sour cream :)

Provided by Kittencalrecipezazz

Categories     Breakfast

Time 32m

Yield 8 serving(s)

Number Of Ingredients 8

2 lbs red potatoes, peeled
1 large egg, lightly beaten
3 tablespoons flour (or use matzo meal)
2 -4 teaspoons seasoning salt (or to taste, or use white salt to taste)
2 teaspoons black pepper (or to taste)
4 -6 green onions, finely chopped (use as much as you like I use lots!)
3 -4 tablespoons fresh parsley, finely chopped (good to add in!) (optional)
oil (for frying)

Steps:

  • Grate the potatoes using a the coarse side if the grater or use a food processor.
  • Place into a large bowl and cover with cold water.
  • Allow the grated potatoes to soak for at least a minimum of 8 hours or even up to 2 days.
  • Using your hands firmly squeeze handfuls of the grated potatoes to remove as much liquid as possible, then place in a large mixing bowl.
  • Add in egg, flour, seasoned salt and pepper; mix well with a wooden spoon, then add in the green onions and parsley (if using).
  • Heat oil in a heavy skillet over medium heat.
  • Place a heaping tablespoonful of the potato mixture into the hot skillet and using a fork, flatten slightly (the edges will be uneven!).
  • Sprinkle with more salt if desired.
  • Place only a few pancakes in the pan, careful not to over crowd.
  • Cook until golden and crisp on both sides adding in more oil if needed).
  • Repeat with remaining potato mixture.
  • DELICIOUS!

CRISPY POTATO LATKES



Crispy Potato Latkes image

Crispy potato latkes are more than just Hanukkah hash browns-they're a crispy/creamy treat for everything from breakfast in bed to a midnight snack. Vegetable oil works great, but duck fat or (mmm!) schmaltz makes them extra awesome.

Provided by Jenn Louis

Categories     side-dish

Time 1h

Yield 8 servings

Number Of Ingredients 10

3 pounds russet potatoes, peeled (about 3)
1/2 medium yellow onion
3 cups duck fat, chicken fat (schmaltz), olive oil, or vegetable oil
3 large eggs
2 tablespoons all-purpose flour
3 tablespoons matzo meal
1 teaspoon kosher salt
Kosher salt and black pepper
sour cream
Applesauce

Steps:

  • Preheat oven to 350 degrees F. Line a large mixing bowl with a clean dish towel. Position the box grater in the bowl and grate the potatoes and onion using the largest holes. Bundle the towel and wring out the excess water into the bowl. The more moisture you release, the crispier the latkes will be. Discard the liquid.
  • Heat duck fat, schmaltz, or oil in a large skillet over medium-high heat until shimmering (about 350 degrees F). Meanwhile, in a large bowl mix grated potatoes and onion with 2 eggs, flour, matzo meal, and salt until there's no visible flour. If the mixture seems dry and it's not holding together, add one more egg.
  • Using your hands, form the latke mixture into golf ball-sized balls, then flatten slightly into thick pancakes. Gently place them one at a time into the oil, which should bubble around the latke but not burn the edges. Fill the pan with just enough latkes so they don't overcrowd the pan (you'll probably get about a half-batch in). Fry until golden on one side, 1-2 minutes. Flip and fry the other side until golden, 1-2 more minutes.
  • Remove latkes to a wire rack fitted over a parchment-lined baking sheet. Finish cooking the inside by baking, 10-12 minutes.
  • Remove from the oven and sprinkle both sides with salt and pepper. Serve immediately with sour cream and applesauce.

JEWISH CRISPY POTATO PANCAKES (LATKES)



Jewish Crispy Potato Pancakes (Latkes) image

Jewish Potato Pancakes (Latkes): These crispy potato pancakes make a delicious appetizer or side dish during Hanukah or all year long.

Provided by @MakeItYours

Number Of Ingredients 8

5 pounds russet baking potatoes (peeled)
3 large eggs
1 large onion (finely minced)
2 tablespoons matzoh meal or flour (optional)
Coarse salt and freshly ground black pepper to taste
Olive oil (1 to ½ cups)
4 tablespoons (½ stick) butter (optional, but recommended unless you want the pancakes to be kosher and are serving meat)
Applesauce and sour cream to serve ((sour cream not kosher if meat is also served))

Steps:

  • Using a food processor or a handheld grater, grate the potatoes on the large-holed blade, or side of the grater. Place the grated potatoes into a large bowl, and let them sit while they release their liquid.
  • In another large bowl, mix the eggs and minced onion. With your hands grab handfuls of the grated potato and squeeze over the bowl with all the potatoes in them, squeezing out as much liquid as possible back into the bowl. Transfer the squeezed potatoes into the bowl with the eggs. Repeat until all of the potatoes have been squeezed and transferred. Stick your finger into the liquid left in the other bowl. You'll feel a firm layer of potato starch at the bottom. What you need to do is carefully pour off the liquid and then scrape up all that valuable starch from the bottom of the bowl and mix it well with the egg and potato mixture (best to use your hands). This natural starch helps bind together the potatoes. If there is only a tablespoon or two of the starch, you'll also want to blend in the matzoh meal or flour. Add salt and pepper (be liberal, the pancakes will be quite bland without enough seasoning).
  • In a large skillet (or use two large skillets to make the cooking go faster), heat a couple of tablespoons of olive oil and a teaspoon or so of butter over medium heat until the butter has melted and the fat is hot. Swirl the pan, and then add spoonfuls of the potato mixture-as big or small as you wish-and gently press them into round flat shapes in the pan. Cook until golden brown and crisp for about 4 to 5 minutes on each side. You'll need to keep a close eye on the heat; too low and they won't brown properly, too high and the oil will start smoking. Adjust it as needed.
  • Drain briefly on paper towels, and transfer to a serving platter. Repeat until all of the potato mixture is used up, adding more oil and bits of butter as you need it (periodically you may want to dump out the pan, give it a quick wipe, and start over if you're finding that the oil is getting kind of dark and that too many bits of charred potato and onion are floating around). The potatoes will continue to release liquid as they sit; as you get to the bottom of the bowl, just give the potato mixture a quick squeeze before putting it in the hot pan to avoid splattering. And they will also start turning darker as they site, but when you cook them up it won't be very noticeable.
  • Serve warm with applesauce and sour cream.

CRISPY POTATO LATKES



Crispy Potato Latkes image

I love potato pancakes, but this recipe far exceeds any I've ever tried. I recently saw Tyler Florence make these on Food 911, and I couldn't wait to make them. I hope you enjoy them as my hubby & I do!

Provided by Jodee Patterson

Categories     Potato

Time 34m

Yield 20 serving(s)

Number Of Ingredients 8

4 medium russet potatoes, peeled
2 medium onions
kosher salt
fresh ground black pepper
2 egg whites, lightly beaten
1/4 cup finely chopped chives
vegetable oil (for frying)
applesauce or sour cream

Steps:

  • Using a box grater, coarsely grate the potatoes lengthwise, and grate onions.
  • Put the grated potatoes and onions together in cheesecloth or a towel and twist it to squeeze out all the excess liquid.
  • Put the dry potatoes and onions in a bowl and season with salt and pepper to personal preference.
  • Fold in the egg whites and chives to bind the mixture together.
  • Heat a large non-stick skillet over medium heat and coat with 1/4 inch of oil.
  • For each pancake, take about 2Tblsp of the potatoe mixture and drop into the hot oil; gently flatten with a spatula so they fry up thin and crispy.
  • Fry for 3-4 minutes on each side, until golden.
  • Remove to paper towels to drain, season with salt while the potato pancakes are still hot.
  • Continue frying rest of mixture, adding more oil as needed, until all of the mixture is used up.
  • Serve immediately with desired condiment (applesauce or sour cream), if desired.
  • This recipe yields (about) 20 pancakes (4")each in size.

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