Best Potato Pancakes Americas Test Kitchen Recipes

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MOM'S POTATO LATKES



Mom's Potato Latkes image

Latkes (potato pancakes) are a must have at Hanukkah, but really are wonderful any time of year! 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. Lovely topped with sour cream or applesauce.

Provided by Lindsay

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 25m

Yield 4

Number Of Ingredients 7

3 cups shredded potato
¼ cup grated onion
2 eggs, beaten
6 saltine crackers, or as needed, crushed
1 teaspoon salt
¼ teaspoon ground black pepper
½ cup vegetable oil, or as needed

Steps:

  • Mix potato, onion, eggs, crackers, salt, and pepper together in a large bowl.
  • Pour enough vegetable oil into a skillet to fill about 1/2-inch deep; heat 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 the back of your spoon so they are evenly thick.
  • Cook in hot oil until browned and crisp, 3 to 5 minutes per side. Drain latkes on a plate lined with a paper towel.

Nutrition Facts : Calories 389.9 calories, Carbohydrate 24.7 g, Cholesterol 93 mg, Fat 30.4 g, Fiber 2.9 g, Protein 6 g, SaturatedFat 5.1 g, Sodium 672.1 mg, Sugar 1.5 g

CRISPY POTATO PANCAKES



Crispy Potato Pancakes image

Here's a potato pancake recipe that doesn't take much time to make and is just right for two people. Weekends become our time to relax and enjoy life, and these potato pancakes are one of our favorite treats. -Nancy Salinas, Grand Rapids, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 8

2 medium potatoes, peeled
1 egg
1/3 cup chopped onion
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
Canola oil

Steps:

  • Finely grate potatoes; drain any liquid. Place potatoes in a large bowl. Add egg, onion, flour, salt, pepper and garlic powder; mix well. , In a large skillet, heat 1/8 in. of oil over medium heat. Drop batter by 1/4 cupfuls; press lightly to flatten. Fry until golden brown on both sides. Serve immediately.

Nutrition Facts : Calories 187 calories, Fat 3g fat (1g saturated fat), Cholesterol 106mg cholesterol, Sodium 627mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein.

POTATO PANCAKES (AMERICA'S TEST KITCHEN) RECIPE - (4.2/5)



Potato Pancakes (America's Test Kitchen) Recipe - (4.2/5) image

Provided by á-3209

Number Of Ingredients 7

2 lbs. scrubbed yukon gold potatoes, grated
1/2 cup grated yellow onion
1 tsp table salt
1/4 inch of oil in skillet
2 eggs
2 tsp fresh minced parsley
1/4 tsp black pepper

Steps:

  • Toss grated potatoes, onion and salt together. Put half of mixture at a time into a clean kitchen towel and squeeze liquids into measuring cup. Put drained potatoes into bowl. Put potatoes into microwave for 1 to 2 minutes, mixing with fork every 30 seconds. Mix and let cool down. Spread onto baking sheet and they will cool faster. Let oil heat up in skillet. CAREFULLY pour off liquid saving remaining starch on bottom. Return potatoes back to bowl from baking sheet. Mix 2 eggs together and add to starch in measuring cup and mix. Add to bowl of potatoes. Add parsley and pepper and toss until evenly coated. Make sure oil in pan is 350 degrees. Take potatoes in quarter cup mound and add to pan and then push out to about 1/3 inch thick. Should be about 3 minutes a side until golden brown. Drain on paper towels. You can keep warm in 200 degree oven to keep warm until all pancakes are done.

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