Recipes for "latkes"

Place potatoes, onion, garlic, salt, ground peppercorns, flour, and eggs into a bowl. Fold the mixture together with a rubber spatula, breaking up any large potato chunks, until ingredients are evenly mixed.

Heat oil in a deep-fryer or large skillet to 375 degrees F (190 degrees C).

Form latke dough into 3-inch diameter balls and flatten into 1-inch thick rounds.

Working in batches, place latkes in hot oil and cook until edges are golden brown, 3 to 5 minutes. Flip latkes using a slotted spoon and cook until crisp, 2 to 3 minutes more. Transfer to a paper towel-lined plate to cool.

Place 1/4 of the potatoes, onion, eggs, salt, flour, and baking powder in the bowl of a food processor; pulse several times until the vegetables are finely chopped. Add remaining potatoes and pulse again until all potatoes are finely chopped and mixture is thoroughly combined.

Heat canola oil in a skillet over medium heat. Scoop up about 1/3 cup of potato mixture at a time and place in skillet. Fry latkes until brown and crisp on the bottom, 2 to 3 minutes. Flip and cook other sides until brown, 2 to 3 minutes longer.

Repeat with remaining potato mixture, replenishing oil as needed. Serve hot.

Place the potatoes and onion into a bowl, and stir in eggs, salt, and flour as needed to make the mixture hold together. With wet hands, scoop up about 1/3 cup of the mixture per patty, and form into flat round or oval shapes.

Heat the vegetable oil in a large skillet over medium heat until it shimmers, and gently place the patties into the hot oil. Fry until the bottoms are golden brown and crisp, 5 to 8 minutes, then flip with a spatula and fry the other side until golden.

Line a colander or strainer with 2 paper towels, and drain the cooked latkes in the colander. Serve hot.

Place potato chips in a bowl, and crumble with your hands until finely crushed; you will need 1 cup crushed chips.

To make the potato latke batter; whisk egg, milk, water, salt, flour, baking powder, black pepper, onions, and cayenne together in a large bowl until combined. Add the 1 cup of crushed potato chips and stir together until evenly combined.

Wrap bowl and refrigerate until mixture has thickened, 30 to 60 minutes, or up to overnight.

Heat oil in nonstick skillet set over medium heat. Drop batter in 4 equal portions into the hot oil. and cook on the first side, undisturbed, until browned, about 4 minutes.

Turn latkes over and cook on the second side until browned, 3 to 4 minutes. Remove to a plate lined with a paper towel to drain for 1 minute.

Serve with apple sauce, sour cream, and fresh chives.

Preheat an air fryer to 375 degrees F (190 degrees C) according to manufacturer's instructions. Lay out a sheet of parchment or waxed paper.

Place thawed potatoes and shredded onion on several layers of paper towels. Cover with more paper towels and press to squeeze out most of the liquid.

Whisk together egg, salt, and pepper in a large bowl. Stir in potatoes and onion with a fork. Sprinkle matzo meal on top and stir until ingredients are evenly distributed. Use your hands to form mixture into ten 3- to 4-inch wide patties. Place patties on the parchment or waxed paper.

Spray the air fryer basket with cooking spray. Carefully place half of the patties in the basket and spray generously with cooking spray.

Air-fry until crispy and dark golden brown on the outside, 10 to 12 minutes. (Check for doneness at 8 minutes if you prefer a softer latke.) Remove latkes to a plate. Repeat with remaining patties, spraying them with cooking spray before cooking.

Combine flour, curry powder, white sugar, brown sugar, baking powder, cumin, salt, cayenne pepper, and black pepper in a bowl.

Whisk together eggs and milk in a separate bowl. Pour into flour mixture and stir until well blended and batter has no lumps. Stir in sweet potatoes until fully combined.

Heat enough oil to cover the bottom of a heavy skillet over medium heat. Drop batter by tablespoonfuls into hot oil, using spatula to flatten. Fry until well browned, about 3 to 5 minutes per side.

Drain on paper towels and serve hot.

Place the potatoes in a cloth, and wring them to remove as much moisture as possible. Mix the potatoes, onion, green onion, eggs, flour, and Cajun seasoning together in a bowl until thoroughly combined.

Heat the oil in a large, heavy skillet over medium heat until it shimmers (oil should be about 1/3 inch deep). Drop about 2 tablespoons of the potato mixture per patty into the hot oil, and flatten the potatoes to make the patties 1/4 to 1/2-inch thick. Brown the patties in the hot oil until golden and crisp on the bottom, about 5 minutes, then flip and cook on the other side. Drain the latkes on paper towels, and serve hot.

In a large bowl, stir together hash browns, egg substitute, flour, green onion, pepper, salt, and baking powder.

Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium heat.

Cook four latkes at a time. For each latke, spread 1/4 cup potato mixture into a 3 1/2-inch circle in the hot skillet. Cook for 4 to 5 minutes, turning once. Repeat with remaining potato mixture, adding more oil to the skillet as needed. Season with salt and pepper if desired.

Shred potatoes; wring out excess water in a dish towel. Transfer to a large bowl and mix in eggs. Season with salt and pepper.

Heat 1 teaspoon oil in a large skillet over medium heat. Add chorizo; cook and stir until browned, 4 to 5 minutes. Drain, reserving 1 teaspoon grease in the skillet. Add onion; cook and stir until translucent, about 4 minutes. Fold into potatoes until well-combined.

Heat 1 tablespoon oil in another large skillet until almost smoking. Add heaping tablespoonfuls of the potato mixture; press down to flatten slightly. Cook until golden brown, about 2 minutes per side. Continue with remaining potato mixture. Drain on paper towels.

Stir together potatoes, apple, egg yolk, flour, pepper, and salt in a large bowl.

Lightly coat air fryer basket with cooking spray. Drop 4 (1/4-cup) scoops potato mixture into basket. Press gently with a spatula to flatten; lightly coat tops with cooking spray.

Set the air fryer to 350 degrees F (175 degrees C). Cook latkes, turning halfway through, until browned on both sides, 8 to 10 minutes. Repeat with remaining potato mixture. Garnish with sliced green onion and serve with sour cream or crème fraîche.

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

Combine potatoes and leek in a food processor; process until mashed. Add eggs, flaxseed meal, and salt; pulse until incorporated.

Spoon potato mixture onto the lined baking sheet. Flatten gently into 3-inch circles. Sprinkle Parmesan cheese on top.

Bake in the preheated oven until Parmesan cheese is melted and golden brown, about 20 minutes.

Preheat an air fryer to 375 degrees F (190 degrees C).

Place potatoes on a clean kitchen towel and squeeze out any excess moisture. Transfer to a bowl and stir in eggs, onion, bread crumbs, salt, and pepper.

Spray the air fryer basket with nonstick spray. Drop 1/4 cupfuls potato mixture into the basket. Spray tops with nonstick spray.

Air fry until crispy and golden brown, 8 to 12 minutes.

Make a deep vertical cut on each side of the potato and apple.

Attach potato to a spiralizer fitted with the small shredded blade and cut into thin shreds. Repeat with apple. Spread shredded potato and apple on several layers of paper towels; squeeze to release as much moisture as possible. Transfer to a bowl.

Mix egg, flour, maple syrup, salt, and nutmeg into the bowl.

Heat vegetable oil in a skillet over medium heat. Spoon 2 tablespoons of the potato mixture into the skillet; flatten slightly with a spatula. Cook until golden brown, 3 to 4 minutes per side. Drain on a plate lined with paper towels. Repeat with remaining mixture, adding more oil if needed.

1. Place the potatoes and onion in a large kitchen towel and squeeze out any excess moisture. Add to a large mixing bowl along with the bread crumbs, eggs, cheddar cheese, herbs, and a large pinch each of salt and pepper. Mix to evenly combine.

2. Heat a few tablespoons of olive oil in a large skillet over medium heat. When the oil shimmers, scoop about 1/4 cup of the potato mix and add to the pan, flattening down with a spatula. Work in batches of 3-4 and cook 4-5 minutes per side or until deeply golden brown and crisp. Transfer to a wire cooling rack and sprinkle with flaky salt.

3. Serve immediately with applesauce and/or Greek yogurt.

Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with paper towels.

Fill a bowl with lightly-salted water. Rinse grated sweet potato in the water, and drain into a sieve. Pat grated sweet potato dry with a cloth or paper towels, then place into a bowl. Squeeze excess moisture from grated onion, and place into the bowl with sweet potato. Stir eggs and pepper into mixture until well combined.

Heat olive oil in a nonstick skillet over medium heat; spoon about 1 heaping tablespoon of the potato mixture per patty into hot oil. Flatten patties with a fork, and fry until golden brown and crisp on the bottom, 5 to 8 minutes. Flip and cook on the other side, sprinkle with salt, then set the cooked patties aside on the prepared baking sheet in the preheated oven while you finish cooking the latkes. Stir potato mixture before cooking each batch of patties. Serve hot with applesauce and yogurt.