Recipes

Classic Latkes

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Some people may not realize that Hanukkah has some delicious cuisine to offer, particularly when it comes to fried treats.  Why fried foods? The oil used for frying is symbolic of the miracle of the holiday: how the oil that was meant to keep the lamps lit for one night, lasted for eight instead.  While there are many yummy foods to enjoy throughout this holiday, no fried dish is more synonymous with Hanukkah than potato latkes! These crisp, fried potato pancakes make a much-anticipated savory treat during the Hanukkah season.  Whether you’ve always wanted to try latkes, or  you simply need of a classic recipe to reference for your holiday festivities, this one is the one for you!

Start out your latkes by grate potatoes and onions together. You can use a hand grater or food processor (for less tears). I used the grating attachment on my KitchenAid mixer.

Place the potatoes and onions in a large strainer, cheesecloth, or towel. Squeeze over a bowl, removing as much liquid as possible. Pour off liquid from the bowl allowing the potato starch to remain.

Next, transfer potatoes and onions into a large mixing bowl. Add remaining ingredients (except the oil) as well as the potato starch from the bowl to the potatoes and onions. Mix everything together well!

You’re about to start frying, but before you do, line a baking sheet with paper towels.  You’ll also want to preheat the oven to 200 degrees to keep prepared latkes warm. By doing this before you get started frying, you will make it easier to keep the latkes you’ve already made warm and crisp while you fry up the next batch! 

When you’re ready to fry, pour about 1/2 inch of oil into a heavy bottomed skillet. Heat over medium heat until a bamboo skewer inserted to touch the bottom creates bubbles.

Use an ice cream scoop to spoon a portion of the potato mixture into the oil. (If the mixture is still wet with a lot of liquid, squeeze the liquid from the batter before cooking.)

Once you’ve dropped a scoop into the hot oil, flatten it with the back of a spoon. Keep your batches small and resist the urge to crowd the pan!

When each latke is golden brown on one side (3 to 5 minutes), carefully flip and cook on the opposite side. Transfer the fully cooked latkes to paper towel-lined pan. If desired, sprinkle with additional salt. Keep finished latkes warm on the pan in the oven until all latkes are cooked.

Serve with sour cream and/or applesauce and enjoy! 

If you try it out these classic latkes for Hanukkah, let us know! If you try them because you’ve always been curious about what latkes taste like…let us know that, too! We love introducing our readers to new tastes and textures. What’s your favorite topping for these classic, delicious potato pancakes? 

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Classic Latkes

  • Author: Trish Corlew

Description

Nothing says Hanukkah like delicious, classic latkes! These crisp, savory potato pancakes will delight your taste buds and keep the festivities on track.


Scale

Ingredients

4 pounds russet potatoes, scrubbed and peeled

2 white onions, peeled

4 large eggs, lightly beaten

½ teaspoon baking powder

½ cup matzo meal

1 teaspoon black pepper

1 to 2 teaspoons salt

4 cups oil, for frying 


Instructions

  1. Grate potatoes and onions together using a hand grater or food processor. (I used the grating attachment on my KitchenAid mixer.)
  2. Place the potatoes and onions in a large strainer, cheesecloth, or towel. Squeeze over a bowl, removing as much liquid as possible. Pour off liquid from the bowl allowing the potato starch to remain.
  3. Transfer potatoes and onions into a large mixing bowl. Add remaining ingredients (except the oil) as well as the potato starch from the bowl to the potatoes and onions. Mix together well.
  4. Line a baking sheet with paper towels. Preheat the oven to 200 degrees to keep prepared latkes warm.
  5. Pour oil into a heavy bottomed skillet to a depth of about ½ inch. Heat over medium heat until a bamboo skewer inserted to touch the bottom creates bubbles.
  6. Using an ice cream scoop, spoon a portion of the potato mixture into the oil. (If the mixture is still wet with a lot of liquid, squeeze the liquid from the dough before cooking.) Flatten with the back of a spoon. Do not crowd the pan.
  7. When the latke is golden brown on one side (3 to 5 minutes), carefully flip and cook on the opposite side. Transfer latkes to paper toweling. If desired, sprinkle with additional salt. Keep warm until all latkes are cooked.
  8. Serve with sour cream and/or applesauce.

 


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