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
- 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
- Sour cream
- 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.
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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.
About Hannukah Latkes
Make these potato pancakes ahead of time and fry them up. They should be slightly golden on both sides and cooked halfway through. To avoid overcooking, tilt the pan away from the flipper while flipping, to avoid spraying excess oil on the other side. Lower the heat slightly to let the pancakes cook through, but avoid overcooking them. Serve warm with sour cream and applesauce or serve them at room temperature.
Ricotta pancakes in southern Italy
A centuries-old recipe for ricotta pancakes could make a comeback in southern Italy, says a Times of Israel blogger. Known as cassola in Italian, the pancakes are also called levivot in Hebrew. The words ricotta and levivot mean pancakes in both ancient and modern Hebrew, so a combination of both could make the perfect snack.
In order to make Chicken schmaltz-flavored latkes, you’ll need to render chicken fat, also known as schmaltz, in the chicken stock. This fat has a high smoke point, which adds to the taste and prevents the latkes from sticking to the pan. You can purchase schmaltz at Jewish delis and butcher shops.
Onions are an essential part of every great meal, so why not try making Hannukah Latkes with onions? Traditionally, the Jewish dish has a long and rich history. But how do you make a latke? Here are two tips:
These easy-to-make potato latkes are perfect for the holiday season. The latkes are made with eggs, matzo meal, and roasted garlic. The mixture is fried in a non-stick skillet for about 3 to 4 minutes, until golden brown on the bottom. Once cooked, latkes should be transferred to a baking sheet lined with paper towels to prevent sticking. For best results, cook the latkes in batches.
Tradition of eating dairy on Hanukkah
Traditionally, the Hanukkah holiday is associated with eating dairy foods. The practice dates back to the Middle Ages. The story behind dairy foods’ popularity is related to the legend of Judith, a Jewish heroine who rescued her village from the Assyrians by enticing the enemy general with salty cheese and wine. After he consumed too much wine, she beheaded him with her own sword. This event inspired the tradition of eating dairy on Hanukkah.
To make this delicious dish, first prepare the oil. Heat a medium heavy skillet over medium-high heat. Pour about 1 tablespoon of vegetable oil in the skillet. Drop a heaping tablespoon of batter into the oil and allow it to sizzle. Then, add enough flour to hold the mixture together. Fry the latkes until golden brown. Remove the latkes from the oil and serve with apple sauce or sour cream.
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