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Coarsely grate the potatoes and onion. Mix in the other ingredients. Pour 1/4 cup oil into a frying pan on the stovetop on low heat. Scoop the mixture in the frying pan; flatten each scoop into a pancake. Fry each latke three minutes per side or until dark brown and crispy.
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In a large bowl, combine the potatoes, onion, eggs and flour and season generously with salt and pepper. Mix well. In a large, heavy skillet, add oil to a depth of about 1/4-inch and heat over medium-high heat. Drop 1/4 cup of the potato mixture into the hot oil, flattening with a spatula. Fry the latkes until deep brown and crispy on both sides.
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Stir the shreds with a fork to make sure the grated onion is evenly mixed throughout the potato shreds. Pour oil into skillet to a depth of 1/8 inch. Heat slowly over medium to about 365 degrees F. While oil is heating, use the fork to stir the beaten egg, dry potato starch, salt, and pepper into the potato shreds.
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After allowing the latkes to drain on the wire cooling rack, place them on an ungreased, unlined cookie sheet. When ready to reheat, place in a 375 degree oven for about 10 minutes (7 if using a convection oven) until heated through just prior to serving. A convection oven setting will produce a more crispy result.
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Heat a heavy cast iron skillet or stainless steel pan. Add oil for frying - any oil that won't burn easily at high heat, such as canola, peanut, or corn oil. Allow to heat up to the point at which it shimmers and thins out. Turn the heat to medium/high. Fry, using about 1/4 cup of batter per latke. Remove the latkes to paper towels to drain.
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Grate potatoes and onion on the fine side of a grater, or in a food processor; or put in a blender with a little water. Strain grated potatoes and onion through a colander, pressing out excess water. Add eggs, flour, and seasoning. Mix well. Heat ½ cup oil in skillet.
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Instructions. Wash and grate the potato (keep the skin on, it's healthier and at least as tasty) and add to a large bowl. Pour off any excess moisture. Finely grate the onion and add to the bowl. Crack an egg in a small bowl, scramble it with a fork, and add it to the potato and onion mixture.
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Combine the eggs, salt, and pepper in a large bowl; set aside. Heat about 1 inch of the canola oil in a large saute pan over medium-high heat. Put the onion and potatoes in a food processor and pulse until puréed. Transfer the mixture to the large bowl with the eggs. Add the cornmeal and mix to combine.
What Are Latkes? Plus A Simple Potato Latke Recipe Kosher Recipes
Step 2. Wrap the shredded potatoes and onion in a kitchen towel, then squeeze to release as much liquid as you can. Step 3. (Optional). Let the excess liquid settle, then pour off most of the liquid to leave behind the potato starch. You want to use potato starch as a binder and add it into the latke mixture.
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Heat about 1/4-inch oil in a large skillet until hot enough for a small drop of batter to sizzle when it touches the grease. Using a large spoon, mound equal portions of potato mixture in oil, flattening slightly. Shake pan to make sure pancakes aren't sticking. Fry the latkes over medium heat 5 to 8 minutes per side.
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Traditional Hanukkah Potato Latkes Recipe
Shred the zucchini and potatoes onto the onion mixture. Pour the vegetables out into a large bowl and add the potato starch, cheese and fresh parsley. Add the salt and pepper. Mix well by hand. Take out a large frying pan and spray it well with a thin coating of oil spray. Add 1 tbsp. of oil to this, and start to heat it on a medium to high flame.
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Arrange a rack in the middle of the oven and heat the oven to 200°F. Line 1 rimmed baking sheet with a double layer of paper towels. Fit a wire rack onto a second baking sheet. Prepare the potatoes and onion. Scrub 1 1/2 pounds russet potatoes well, but do not peel. Cut each potato in half crosswise.
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Directions. 1. Prepare a large bowl filled with cold water. 2. Peel potatoes, and as you finish each, place in cold water to prevent browning. 3. Heat oil in a large skillet over medium heat. 4. Cut potatoes lengthwise into halves or quarters so they fit into food processor feed tube.
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Scoop up about 1/3 cup of the potato mixture per latke, and place into the hot oil. Fry the patty until brown and crisp on the bottom, flip it, and cook the other side until brown, 2 to 3 minutes per side. If the potato mixture doesn't hold together, stir in more matzo meal by the tablespoonful till the mixture holds.
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Drop large spoonfuls of the potato mixture into the oil, and flatten them down to form ½ inch patties. Brown on one side, and then flip and brown the other. Place on paper towels to absorb any excess oil. Then put together! Latke, chicken, slaw, more latke. Serve immediately!
Kosher Recipes For Shabbat Passover Dinner Recipes. kosher appetizers
Chani Benjaminson, chabad.org April 24, 2008. latkes I don't have a recipe but offhand - break up some matzah in a bowl and pour some boiling water on top to soften it, drain the water, put in an egg or two, a bit of salt, some sugar if you like it sweet and use sugar on Passover and that's about it. Heat the oil and drop in the pan.
