Recipe Potato Latkes From Scratch

Oven Baked Potato Latkes Life is but a Dish

WEBNov 30, 2018 · Once defrosted, place the potatoes in a strainer and squeeze out all the extra liquid. I use a paper towel or clean dish towel …

Rating: 5/5(19)
1. Defrost the hashed browns in the fridge overnight or on the counter for several hours. Once defrosted, place the potatoes in a strainer and squeeze out all the extra liquid. I use a paper towel or clean dish towel to get out as much moisture as possible.
2. Preheat the oven to 425 degrees. In a large bowl mix the potatoes, onion, eggs, flour, salt, garlic powder and pepper until well combined. If mixture seems very wet, add a couple more tablespoons of flour. Mixture should be slightly wet, but able to hold together if pressed gently.
3. Grease a baking sheet with avocado oil. Don’t be shy, you don’t want the potatoes to stick! Scoop about a golf ball sized amount of the mixture and form a flat pancake like latke with your hands. Try to make sure the latke is the same thickness throughout so it cooks evenly. It doesn’t have to be perfect, they’re meant to look rustic and those crispy edges are the best!
4. Bake for 20 minutes on one side, then flip and bake for 10 more minutes. You can do two batches at the same time or remove the first batch and continue. Latkes can be kept warm in a 170-200 degree oven until ready to eat!

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Potato Latkes (Jewish Potato Pancakes) Posh Journal

WEBDec 18, 2020 · Use your hands to form the mixture into 12 patties. In a large skillet, heat about ¼ inch of oil over medium-high heat. When it's …

1. Grate the onion then potatoes with a box grater. Spin the mixture in a salad spinner until barely any water comes off from it. Wrap the mixture in a kitchen towel, then squeeze to release as much liquid as you can. Let the excess liquid settle, then pour off the liquid to leave behind the potato starch.
2. Transfer the grated potatoes, onion, and potato starch to a bowl. Add eggs, matzo meal, kosher salt, and black pepper. Stir to combine. Use your hands to form the mixture into 12 patties.
3. In a large skillet, heat about ¼ inch of oil over medium-high heat. When it's hot, carefully drop the batter into the skillet, and flatten slightly with a spatula.
4. Cook for about 3-4 minutes on each side or until the edges of the latkes are crispy and brown. Transfer the latkes to paper towels to drain, then transfer to a platter.

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