TRADITIONAL HANUKKAH LATKES RECIPE – JAMIE GELLER
Provided by: TikTok Test Kitchen
Total time: 30 minutes
Prep time: 10 minutes
Cook time: 20 minutes
Yield: 8 latkes
|1 teaspoon salt|
|Freshly cracked black pepper|
|2 tablespoons all-purpose flour|
|Oil for frying|
- 1. Peel and grate potatoes and place in medium bowl. 2. Finely chop onion and add to bowl. Add egg, salt, pepper and flour and mix to combine. 3. Heat frying pan over medium high heat. Add enough oil for frying, about 1-inch deep. 4. Once oil is hot spoon potato mixture by the tablespoon into pan. Fry until golden, flip and fry the other side. Remove to a paper towel-lined tray, serve with sour cream.
HOW TO MAKE CLASSIC LATKES: THE EASIEST, SIMPLEST METHOD | KITCHN
Provided by: Patty Catalano
Categories: Egg dish,Dinner,Side dish,Appetizer
Total time: 0S
|1 1/2 pounds baking potatoes (3 to 4 potatoes)|
|1/2 medium yellow onion, peeled and quartered|
|1 large egg|
|2 tablespoons matzo meal or unseasoned dry breadcrumbs|
|1 teaspoon kosher salt|
|1/8 teaspoon freshly ground black pepper|
|1 cup canola oil or chicken schmaltz, or a combination of both|
|Applesauce and sour cream, for serving|
- Heat the oven and fit one baking sheet with paper towels and another with a cooling rack. Arrange a rack in the middle of the oven and heat to 200°F. Line 1 rimmed baking sheet with a double layer of paper towels. Fit a wire cooling rack into another baking sheet. Set both aside.
- Prepare the potatoes. Scrub the potatoes well, but do not peel. Cut each potato in half crosswise.
- Grate potatoes and onion with a food processor. Grate the potatoes and onion using the shredding disk of a food processor.
- Make a cheesecloth tourniquet and squeeze liquid from potato and onion. Transfer the grated potato and onion onto a large triple layer of cheesecloth. Gather the corners and tie around the handle of a wooden spoon. Dangle the bundle over a large bowl, then twist and squeeze the potatoes and onion as hard as you can until no more liquid comes out of the potatoes and onion shreds.
- Pour off the liquid, but keep the potato starch. Give the liquid a few minutes to allow the potato starch to settle and then pour off and discard the liquid but leave the potato starch.
- Toss the latke ingredients together with your fingers. Add the potatoes, onion, eggs, matzo meal or breadcrumbs, salt, and pepper to the bowl of starch. Mix with your fingers, making sure that the potato starch breaks up and is evenly distributed with the rest of the ingredients. Set batter aside for 10 minutes.
- Heat the oil. Place the oil or schmaltz (or a combination of the two) in a large skillet so that when melted there is a depth of 1/4 inch (for a 10-inch skillet you'll need 1 cup of melted oil/schmaltz). Heat over medium-high heat until a piece of the latke mixture sizzles immediately.
- Form latkes one at a time. Scoop 1/4 cup of the mixture onto a fish or flat spatula. Flatten with your fingers to a 4-inch patty.
- Fry the latkes until golden on both sides. Slide the latke into the hot oil, using a fork to nudge the latke into the pan. Repeat until the pan is full but the latkes aren't crowded. Cook until deeply golden-brown, 4 to 5 minutes per side, adjusting the heat if necessary.
- Drain the latkes. Transfer the latkes to a paper towel-lined baking sheet to drain for 2 minutes.
- Serve with applesauce and sour cream or keep warm in the oven. Serve immediately with applesauce and sour cream, or transfer the latkes to the wire cooling rack set in the baking sheet and keep warm in the oven for up to 30 minutes while you continue cooking the rest of the latkes.
SaturatedFatContent 6.3 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 17.0 g, SugarContent 0.9 g, ServingSize Serves 10, ProteinContent 2.7 g, FatContent 21.1 g, Calories 266 cal, SodiumContent 209.6 mg, FiberContent 1.3 g, CholesterolContent 0 mg
What are Hanukkah latkes?
Hanukkah and latkes go hand-in-hand, just like bagels and lox and peanut butter and jelly. Most of us think of latkes as fried pancakes made from shredded potatoes, onion, egg, flour, salt, and pepper. Over the years, however, this quintessential Hanukkah treat has evolved to include other vegetables and roots, herbs, spices, and seasonings.
What do you put on your latkes for Hanukkah?
I spread mine with cranberry sauce and top with maple syrup. Hanukkah and latkes go hand-in-hand, just like bagels and lox and peanut butter and jelly. Most of us think of latkes as fried pancakes made from shredded potatoes, onion, egg, flour, salt, and pepper.
What are your favorite Hanukkah pancakes?
Latkes (potato pancakes) are a must have at Hanukkah, but really are wonderful any time of year! This is my mother’s recipe, which is honestly the best latke I’ve had.
How to make latkes with potatoes?
Peel the potatoes. Place them in a bowl and add enough cold water to cover them, so they won’t turn brown. When ready to prepare the latkes, drain the potatoes. Place potatoes and onions in a food processor fitted with a knife blade (also known as the s-blade). Pulse until smooth. Drain the mixture well. Pour the potato mixture into a large bowl.