Does anybody have a good latkae recipe?

Question

i'm having a holiday party and need a good one

Answer 1

Can't really think of one, sorry! :-/

Answer 2

I agree with Marlene - go to allrecipies.com, search for "potato pancakes." If you know how many people are coming to your holiday party, that site allows you to scale the recipe up or down to the exact number of guests you are having. once you have fried your latkes, they can be held in a 200 degree f oven, or you can reheat/recrisp refrigerated or frozen ones in a 300 degree f oven just before serving.

Answer 3

yes. grade 10 large potatoes into a bawl. chop 2 big onions and fry them. add them to the bawl and mix them toghter.
break 3 fresh eggs and add to the mix with 2 large spoons of chicken powder, and some sweet paprika.
fry until they are golden brown.

Answer 4

Chefs.com

Answer 5

Potato Latkes

Serves 4
Serve these with a side of Caramel Applesauce and a dollop of sour cream.


2 all-purpose or Yukon gold potatoes(about 1 1/4 pounds), peeled

2 large eggs, room temperature

1 medium white onion, finely grated

8 scallion greens, finely slivered

Salt and freshly ground black pepper

Vegetable oil, for frying

1. Over a large bowl of cold water, grate potatoes into long strips, using the largest holes of a box grater. Transfer grated potatoes from water into another bowl. Pour off water from first bowl, reserving sediment. Add sediment to potatoes.

2. Add eggs, onion, and scallion greens. Season with salt and pepper. Mix well by hand.

3. Fill a large heavy-bottomed frying pan with 1/2 inch to 3/4 inch of oil until very hot, about 385°.

4. Drop 1 heaping tablespoonful of potato mixture into the pan. Cook until golden brown, about 3 minutes; the pan should hold five or six latkes per batch. Turn latkes over, and cook on the other side until golden brown, about another 3 minutes.

5. Latkes can be transferred to a baking sheet and kept warm in a 200° oven for up to a half hour before serving.


Fancier version

Potato Latkes

Serves 4 to 6



4 large russet potatoes, peeled

1 small white onion, finely grated

2 large eggs, lightly beaten

1/4 cup beer

3 tablespoons all-purpose flour

1 tablespoon coarse salt

Freshly ground black pepper

Vegetable oil, for frying

Pink Applesauce, for serving

Sour cream, for serving

Osetra caviar, for serving

1. Preheat oven to 200°. 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.

2. 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.

3. Add onions to bowl; stir in eggs, beer, flour, salt, and pepper.

4. 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.

5. 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.

Answer 6

try allrecipes.com they might have a good one or you can try the food network website.