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Zucchini Fritters. To get these latkes just right, squeeze out as much liquid from the zucchini as possible before combining it with the other ingredients. For the accompanying sauce, mix together.

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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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Step 4: Fry. Heat a heavy-duty pan with vegetable oil ¼- to ½-inch deep. When the oil has reached a temperature of about 350 degrees F (175 degrees C), it's time to fry! If you don't have a deep-fat thermometer, you can test the temperature of the oil by dropping a small amount of latke mixture into the pan. If it turns golden brown within.

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Mix all of the ingredients together to thoroughly combine them. In a large skillet, heat the oil over medium-high heat. Spoon the latke mixture into the hot oil forming small pancakes, using 3-4 tablespoons of batter for each pancake. Cook until the underside is golden, about 2 to 3 minutes. Flip the latke over and cook until the other side is.

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2. Pre-Shred: Shred potatoes and keep in a bowl of water in the fridge for a few hours. 3. Pre-Mix: Prep latke batter and keep in a sealable container in the fridge for a few hours or overnight. 4. Pre-Fry: Day of: Fry and keep at room temp. Rewarm on a foil lined baking pan, in a single layer in a 400°F oven.

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Place large spoonfuls of potato mixture into the hot oil, pressing down on them to form 1/4- to 1/2-inch-thick patties. Cook until golden brown, 4 to 5 minutes. Flip and repeat on the other side. Remove to a paper towel-lined plate to drain while you cook any remaining latkes. Serve hot.

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The only ingredients you need to make latkes are potatoes, onions, an egg or two, flour, and matzo meal. Feel free to play with the classic potato-onion-matzo trifecta: Swap in sweet potatoes for regular spuds; add chives, garlic, or other alliums to the mixture; or sub panko for matzo meal. But what about the issue of frying potato pancakes.

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Pour the potato mixture into a large bowl. Add the beaten eggs, salt, and pepper, and mix well. Add enough flour so that the mixture holds together. Pour the oil into a large, deep frying pan for shallow frying. Heat the oil over medium-high heat. Carefully drop 1/4 cup of the potato mixture into the hot oil.

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All you need is a handful of basic ingredients, a few pro tips for making latkes and a little bit of time and you can whip up a batch of potato pancakes worthy of a spot at your Hanukkah dinner.

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Heat a large non-stick skillet over medium heat with about 1/8 inch of olive oil. When oil is shimmering, scoop 1/4 cup of the latke mixture into the pan, flatten with a spatula, and fry for 4-5 minutes, or until crispy, flip and fry 3-4 minutes on the other side. If they are frying faster, reduce the heat.

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sheets and refrigerate. To make latkes ahead: Preheat oven to 425 degrees F. Bake latkes until. crisp and deep brown, 5 to 6 minutes per side. To serve the latkes right away: Preheat the oven to.

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Chop 3 of the potatoes and the onion into 1-inch chunks; leave the last potato in the water. In the bowl of a food processor, combine the chopped potatoes and onion. Pulse the mixture until it forms a pulp-like puree, scraping down the sides of the work bowl once or twice. Simply Recipes / Sheryl Julian.

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Shred the potato and onion using a food processor or hand grater. Add the shredded potatoes to a cheesecloth or towel and squeeze out as much liquid as possible. Add the shredded potato and onion into a bowl, followed by whisked egg, flour, and salt. Toss until evenly combined. Preheat a pan over medium-heat with oil.

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