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- Root vegetables
- Potato side dishes
These classic potato pancakes are a Hanukkah tradition, though they make great fare any time of year. Serve with apple sauce, or soured cream and chopped spring onion.
554 people made this
- 300g peeled and grated potatoes
- 1 tablespoon grated onion
- 3 eggs, beaten
- 2 tablespoons plain flour
- 1 1/2 teaspoons salt
- 125ml groundnut oil
MethodPrep:25min ›Cook:15min ›Ready in:40min
- Place the potatoes in muslin or 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 frying pan 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 .5cm to 1cm thick patties. Brown on one side, turn and brown on the other. Let drain on kitchen roll. Serve hot!
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Reviews & ratingsAverage global rating:(600)
Reviews in English (462)
Rather disappointing, far too much egg an not enough potatoes. Also quite salty even though I only put one tsp in. Maybe better with heaped tbsp for the flour?-10 Dec 2015
Photo by Joseph De Leo, Food Styling by Anna Stockwell
What is the secret to making great latkes? We found that the starchier the potato, the crisper the latke. As for varieties, we tested baking potatoes (the starchiest), Yukon Golds, and boiling potatoes (the least starchy) and liked the flavor of them all. You can easily double this recipe for a crowd.
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Potato Latkes Recipe
This recipe, from Atlanta chef Todd Ginsberg, is pure latke perfection. Ginsberg prefers to cook his latkes (potato pancakes) on a griddle rather than deep-frying them. This results in a lighter, less greasy latke that also reheats well&mdashso you can make a big batch in advance. These latkes fry up crisp with frizzled, lacy edges. The key, Ginsberg says, is having enough clarified butter in the pan at all times. &ldquoIf you do not hear sizzling, there&rsquos not enough fat. And don&rsquot flip or touch the latkes until you see a golden color creeping up the sides,&rdquo he advises. Ginsberg prefers frying latkes in clarified butter, but this recipe will work just as well with canola or vegetable oil. Regardless how you like to top your latkes, this 30-minute recipe might be your new favorite. With a high yield and short timeframe, this latke recipe is the one for you if you&rsquore hosting a crowd for Hanukkah. If you&rsquore not serving immediately or make multiple batches for seconds (and thirds), our Test Kitchen recommends draining your latkes on a paper-towel lined baking sheet for a few seconds before transferring them to a wire rack on a rimmed baking sheet. To keep them hot and crispy without getting soggy, place them in a 250˚ oven.
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.
- 3 ½ cups shredded peeled baking potato (about 1 1/2 pounds)
- 1 ¼ cups grated onion
- 6 tablespoons all-purpose flour
- 1 teaspoon chopped fresh thyme
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 large egg
- ¼ cup olive oil, divided
- ¾ cup unsweetened applesauce
- Dash of ground cinnamon
Combine potato and onion in a colander. Drain 30 minutes, pressing with the back of a spoon until barely moist. Combine potato mixture, flour, and next 4 ingredients (through egg) in a large bowl toss well.
Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil to pan, and swirl to coat. Spoon 1/4 cup potato mixture loosely into a dry measuring cup. Pour mixture into pan, and flatten slightly. Repeat procedure 5 times to form 6 latkes. Sauté 3 1/2 minutes on each side or until golden brown. Remove latkes from pan, and keep warm. Repeat procedure with the remaining 2 tablespoons olive oil and potato mixture to yield 12 latkes total. Combine applesauce and ground cinnamon in a bowl. Serve applesauce with latkes.
- 1 ½ pounds russet potatoes (about 3 medium potatoes), peeled and spiralized into spaghetti-shaped &ldquonoodles&rdquo
- 1 ½ teaspoons kosher salt, plus more for soaking water
- 2 large eggs, lightly beaten
- 1 tablespoon all-purpose flour
- ½ teaspoon black pepper
- ½ cup vegetable oil, divided
Preheat oven to 250°F. Line a baking sheet with parchment paper. Soak spiralized potatoes in a bowl of lightly salted cold water for 15 minutes. Drain. Using a pair of kitchen scissors or a chef&rsquos knife, cut spiralized potatoes into 1-inch-long strips. Transfer to a large bowl.
Whisk together eggs, flour, salt, and pepper in a small bowl until combined. Drizzle mixture over potatoes in the large bowl. Gently stir to coat potatoes well.
Heat a large nonstick skillet over medium. Add 2 tablespoons oil, and heat until oil is shimmering but not yet smoking. Scoop 3 tablespoonfuls potato batter into skillet flatten into a 3-inch-wide, ¼-inch-thick patty. Repeat procedure twice to form 3 latkes in skillet. Cook until golden brown on both sides, 2 to 3 minutes per side. Transfer cooked latkes to prepared baking sheet place in preheated oven to keep warm. Repeat procedure 3 times with remaining potato batter, adding 2 tablespoons oil to skillet per batch.
Fry in canola oil
Kiersten Hickman/Eat This, Not That!
Heat a cast-iron skillet over medium-low heat. After 3 minutes when the skillet is fully heated, add the oil. Wait a few more minutes until the oil is hot.
When it's ready, scoop out some of the latke mixture (about 1/4 cup per serving) into your hand. Form into patties. I found it easier to form them over the sink, squeezing out any excess moisture before adding the latke to the pan.
Cook each latke for about 5 minutes on each side, or until they are crispy and golden brown. Yes, this requires patience, take your time. Turning up the heat will only burn them and they won't be as delicious! Once they are fully cooked, remove onto a plate lined with a paper towel.
- One pound of peeled and shredded Russet potatoes
- ¼ cup grated or finely chopped onion
- One large egg
- 6 Tablespoons egg substitute
- 2-3 Tablespoons low-sodium matzo meal
- 1 teaspoon salt
- 2 teaspoons canola oil
1. Wring the potatoes in a cheesecloth or paper towels to extract as much water as possible
2. Mix in a bowl the shredded potatoes, onion, egg, egg substitute, matzo meal and salt.
3. Heat the oil in a large non-stick skillet over medium-high until hot. Spread the oil evenly covering the entire bottom of the skillet. Place ¼ cup of potato mixture into the hot oil and pressing down to form a patty (about ½ inch thickness). Recipe should make 8-10 latkes.
4. Spray the tops of each latke with canola cooking spray. Brown on one side - about 3 minutes - then flip and brown the other side. Remove and place on paper towels to absorb some of the oil. Serve hot.
Latkes are traditionally served with applesauce.
Protein: 3 g
Fat: 1 g
Carbohydrates: 12 g
Dietary Fiber: 1 g
Recipe adapted from Diabetic Gourmet Magazine
It's important to pay attention to serving size. Everyone's dietary needs and restrictions are unique. Check with your diabetes care team about specific questions or concerns.
This is an official Page of the University of Massachusetts Medical School
Diabetes Center of Excellence &bull 368 Plantation Street, Worcester, MA 01655
- 1. Preheat oven to 425 degrees. Cover two sheet pans with parchment paper.
- Spread half of the grated vegetables on a clean kitchen towel, then roll and wring the towel to draw out the excess moisture. Transfer to a large mixing bowl. Repeat with the remaining vegetables.
- In a small bowl, combine the oat flour, baking powder, and pepper. Add to the vegetable bowl, and mix well, using your hands to evenly distribute the flour and baking powder.
- Scoop about ¼ cup of potato mixture, and hand-shape it into a semi-tight ball. Flatten with your palms, and place the pancake onto the prepared pan. Repeat with the remaining mix, spacing the pancakes about 2 inches apart.
- Bake for 12 minutes. Flip and bake for another 12 minutes, or to your desired level of crispness. Serve at once. Top with the condiment of your choice.
Spice it up a bit if you say it’s “grossest”. Be creative and nice.
As someone who is highly tolerable of bland food and just eating to survive on a plant based diet, this is the grossest thing I have ever had in my life
Sounds like someone who may still get upset at having to eat a no-fat, whole food diet. It takes time for your taste buds to recalibrate.
I get it, it’s not easy.
Or it just tasted bad to them. Taste is subjective.
I’m quite new to this type of eating. This looks like it would be reasonably good, what exactly was so gross about it
- 2 pounds baking potato, peeled
- 1 small onion (about 6 ounces), peeled
- ¼ cup egg substitute
- 2 tablespoons all-purpose flour
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup chopped fresh flat-leaf parsley
- 3 tablespoons canola oil, divided
Shred potato and onion using the shredding blade of a food processor. Combine shredded potato and onion in a colander over a large bowl, tossing well to combine. Let mixture stand 15 minutes, pressing occasionally with the back of a spoon until most of liquid drains off. Remove colander from bowl. Carefully pour off the potato liquid, reserving thick white layer of potato starch in the bottom of the bowl. Discard potato liquid.
Combine egg substitute, flour, salt, and pepper in a small bowl, stirring with a whisk. Add egg mixture to potato starch in large bowl, stirring well with a whisk to combine. Add potato mixture and parsley to bowl, tossing well to combine.
Heat a 12-inch nonstick skillet over medium-high heat. Add 1 1/2 tablespoons canola oil to pan, swirling to coat. Add potato mixture in 1/4-cupfuls to pan to form 6 latkes flatten slightly. Cook 4 minutes on each side or until golden brown. Remove latkes from pan keep warm. Repeat procedure with remaining 1 1/2 tablespoons oil and remaining potato mixture.
- 1 pound Yukon Gold potatoes, peeled and cut into 2-inch chunks
- Sea salt
- 2 pounds baking potatoes
- 1 large onion, finely diced
- 2 large eggs, lightly beaten
- 1 cup matzo meal
- 1/2 teaspoon freshly ground white pepper
- Vegetable oil, for frying
- Applesauce, crème fraîche, smoked salmon, salmon roe and dill sprigs, for serving
In a medium saucepan, cover the Yukon Gold potatoes with cool water, season generously with salt and bring to a boil. Cook the potatoes until tender, about 15 minutes. Drain well and immediately pass the potatoes through a ricer into a large bowl.
Working quickly, peel and grate the baking potatoes on the large holes of a box grater into a medium bowl. Press with a clean kitchen towel to remove excess moisture. Add half of the grated potatoes to the riced potatoes.
Transfer the remaining grated potatoes to the bowl of a food processor. Add the onion and pulse until the potatoes and onions are very finely chopped. Transfer to a fine-mesh sieve and press with the back of a spoon to extract as much liquid as possible. Add the potato-onion mixture to the large bowl. Stir in the eggs, matzo meal, white pepper and 2 teaspoons of salt.
In a large, heavy skillet, heat 1/4 inch of oil until shimmering. Working in 3 batches, spoon 1/4 cup of the potato mixture into the oil for each latke press slightly to flatten. Fry over moderate heat, turning once, until the latkes are golden and crisp on both sides, about 7 minutes. Drain the latkes on a paper towel-lined baking sheet and sprinkle lightly with salt. Serve with applesauce, crème fraîche, smoked salmon, salmon roe and dill.
MAKE AHEAD The fried latkes can be kept at room temperature for up to 4 hours. Reheat them on a baking sheet in a 375° oven for about 5 minutes, or until warmed through and crisp.