Ah, Hanukkah! A time of joy, lights, and, of course, the unparalleled pleasure of biting into a perfectly crispy latke. From my family traditions to the science behind that golden crunch, I’m here to share it all. Let’s delve into a recipe that’s close to my heart.
Making latkes for Hannukah is a labor of love.  A bit time consuming, but the end result, latkes with crispy shells, and soft, delicious centers, is always worth it. Especially with this foolproof recipe, which reduces prep time by using a food processor and keeps latkes warm in the oven till meal time . This leaves you with a little more time to dig in to the latkes and dip them into your favourite topping!
Hannukah Latkes Recipes
Hannukah Latkes
Ingredients
- 3 lbs potatoes 4-6 large russet
- 1 lb medium Vidalia or yellow onion, about 2
- 2 large eggs
- 1/4 cup breadcrumbs fine plain dried
- 3 1/2 teaspoon kosher salt
- 2 teaspoons baking powder
- 1/4 teaspoon ground black pepper
- 2-4 tablespoons vegetable oil or more
- Applesauce
- Sour cream
Instructions
- Preheat oven to 325 F. Peel potatoes and onions, and grate by using the grater disk on a food processor. Transfer to a large kitchen towel. Gather ends of towel, twist over sink and squeeze as much liquid out as possible. Repeat as needed.
- Whisk eggs, breadcrumbs, salt, baking pewter and pepper in a medium bowl. Add potato mixture. Mix, with your hands, until well coated. (Mixture should be wet and thick, not soupy.)
- Line a large baking sheet with several layers of paper towels. Prepare a wire rack inside another large rimmed baking sheet, set aside.
- Heat 4 tablespoons oil in a 12" non-stick skillet over medium-high heat. Drop a small amount of latke mixture into the pan. If the oil begins to sizzle, it's ready.
- Working in batches, and adding oil as needed, drop large spoonfuls of mixture into the pan, pressing gently with the back of spoon to flatten slightly. (If mixture becomes watery between batches, mix to incorporate, do not drain.)
- Cook latkes until golden brown and cooked through, 2 1/2 -3 minutes per side. (Strain out little pieces of potato that start to burn.)
- Transfer latkes to paper towel -lined sheet to drain, then transfer to prepared wire rack. Place sheet with latkes in oven to keep warm and crisp while cooking remaining latkes.
- Serve warm latkes with applesauce and sour cream.
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Oven-Baked Hanukkah Latkes: A Crispy Twist
For those looking to steer clear of deep frying but still craving that iconic latke crunch, the oven offers a fabulous solution. Oven-baked latkes are not only a healthier option but also simplify the cooking process by eliminating the need to stand over the stove and fry batch after batch. Let’s dive into the method!
Ingredients
To embark on the preparation of crispy latkes with a healthier twist, preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent any sticking. Proceed to prepare the latke mixture in the traditional manner by grating potatoes, squeezing out excess moisture, and combining them with onions, beaten eggs, flour or matzah meal, and seasoning. Using your hands or a cookie scoop, shape portions of the mixture into flat, round discs, ensuring a firm press to maintain their shape. Arrange the formed latkes on the prepared baking sheet, leaving space between each for even cooking. Here’s where the magic happens: lightly spray or brush the latkes with a high-quality cooking oil to achieve that coveted golden, crispy finish without the need for deep frying, thus reducing excess calories. Slide the tray into the preheated oven and bake for approximately 10-12 minutes until the bottoms turn a beautiful golden brown. Carefully flip each latke and continue baking for another 8-10 minutes until both sides are evenly crisped to perfection. Once golden brown and irresistible, remove the latkes from the oven and serve them hot, accompanied by your preferred condiments such as apple sauce, sour cream, or any other desired accompaniment. With this oven-baked method, savor the delight of crispy latkes without compromising on flavor or texture, offering a healthier alternative for enjoyment during festive occasions or any day of the week.
Notes
The oven temperature and cooking time might vary slightly based on the exact thickness of your latkes and the specificities of your oven. Always keep an eye on them to ensure they don’t overcook.
This method is perfect for those who want to enjoy the festive delight without the additional oil from frying. The oven ensures the latkes are cooked through, crispy on the outside, and deliciously tender inside. Happy Hanukkah and enjoy your Oven-Baked Latkes!
Tip and Tricks
Serving Suggestions for Hanukkah Latkes:
To start, one could serve latkes alongside the Vegetable Maki rolls for a delightful mix of textures and flavors. The latkes’ heartiness stands up well to the fresh crunch of the vegetables and nori. For a lighter appetizer option, latkes also go nicely with the Spinach Quiche, providing a crispy contrast to the creamy eggs and cheese.
As a main course, latkes make an excellent base for the Spicy Beef Stew ladled over the top, or as an accompaniment to the Chicken Thighs or Grilled Halibut. The latkes soak up the delicious sauces while retaining their signature crunch.
For a side, the Bean Sprout Rice offers a pleasant neutral complement. The light crunch and mild flavor reset the palate after the rich, salty latkes. Alternatively, the sweetness of the BLW Carrot Fries balances beautifully with the latkes’ savory profile.
Finally, latkes dipped in sour cream or applesauce make for a soul-warming dessert. Their crispy exterior gives way to the creamy sweet potato interior for a comforting treat. Served with a hot cup of tea, latkes evoke the very essence of the Hanukkah tradition.
Cooking Tips for Perfect Hanukkah Latkes:
While the basic latke recipe is straightforward – grated potatoes and onions mixed with eggs, a bit of flour, and salt – every family seems to have their own special technique that makes their latkes uniquely delicious. Some swear by using a food processor to achieve the ideal texture, while latke purists insist that hand-grating is the only way to go.
In my opinion, the real secret to unforgettable latkes is in the frying. Make sure your oil is hot enough before adding spoonfuls of the potato mixture – around 375°F is ideal. If the oil’s not hot enough, you’ll end up with greasy, undercooked latkes. Too hot and they’ll burn before cooking through.
Fry the latkes in batches, making sure not to overcrowd the pan. Gently flip them when the edges are browned and crispy. Drain the latkes well on a paper towel-lined baking sheet to soak up excess oil. You can keep them warm in the oven while frying the rest.
I like serving latkes hot out of the pan, with cool sour cream and applesauce on the side. The contrast of temperatures and flavors is so satisfying. There’s really nothing quite as comforting as biting into a hot, fresh, homemade latke, crispy on the outside and pillowy soft on the inside. It tastes like a hug from bubbe.
Frequently Asked Questions
- Can I use sweet potatoes instead of regular potatoes?
- Absolutely! Sweet potatoes offer a delightful twist, both in color and taste. Adjust your frying time slightly as they might cook faster.
- Why are my latkes falling apart?
- This often happens if there’s too much moisture or not enough binding agents. Ensure you squeeze out the potato liquid and use enough egg and flour or matzah meal.
- Is there a gluten-free version of latkes?
- Yes, you can replace regular flour with a gluten-free flour blend or use potato starch to hold the mixture together.
- How do I keep my latkes crispy after cooking?
- Place them on a wire rack over a baking sheet in a warm oven. This allows air to circulate, keeping them crispy while you finish cooking the batch.
- How do I store leftover latkes?
- Let them cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat in the oven to retain crispiness.
Conclusion
As we bring our Hanukkah latke journey to a close, let us indulge one last time in the crispy, golden exterior and pillowy interior that makes these potato pancakes such a beloved tradition. Whether enjoyed plain with just a sprinkle of sea salt or paired with applesauce, sour cream, or other creative toppings, latkes are a cherished part of the Hanukkah festivities. Their simplicity and heartwarming flavor reflect the holiday’s emphasis on celebration, family, and finding light even in the darkest of times.
At Food And Meal, we seek to honor food traditions while also putting creative twists on classics. Our Hanukkah latkes with sea salt recipe allows the natural flavors of the potato and onion to shine while adding a touch of texture and depth from the salt flakes. As you gather with loved ones this Hanukkah, we hope you’ll try making these latkes as a new take on an old favorite.
I'm Tracy F Hilton, a devoted culinary professional shaped by a mix of natural aptitude and refined skills from a top culinary school. In the dynamic kitchen environment, I'm a catalyst for seamless operations and timely, high-quality dish preparation. My culinary creations are a blend of art and skill, offering visually and gustatorily delightful experiences. A learner at heart, I'm continuously honing my craft, embracing new techniques, and culinary innovations. My positive, collaborative nature is amplified in fast-paced settings, showcasing my commitment to team efficiency and guest satisfaction. Each dish I present is a meticulous blend of tradition and innovation, promising an unforgettable dining experience that marries taste, aroma, and aesthetic appeal in perfect harmony. Join me on a gastronomic journey where each bite encapsulates a rich, evolving narrative of flavors and culinary artistry.