Hannukah Latkes

You can make your own homemade Hannukah Latkes at home. If you want to try a different type of pancake, try the Ricotta ones from southern Italy. For the fried chicken schmaltz version, you can try the onions, too. These are great as appetizers. Here's how to make them. You'll need a large skillet. Melt about a cup of oil in the skillet. The oil should be melted to about a quarter-inch depth.

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Course: Breakfast, Snacks

Cuisine: French

Diet: Low Calorie

Keyword: hannukah, latkes

CookingStyle: Baking, Frying

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: servings

Calories: 64kcal

Author: Tracy Hilton

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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

This foolproof latkes recipe is from Bon Appetit Mag December 2012 issue (Adam and Maxine's Famous Pancakes)

Pair your latkes with apple sauce or sour cream for a traditional touch. Every bite will transport you to Hanukkah celebrations of yore. Intrigued? Dive deeper by subscribing to my blog for more culinary secrets.

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Nutrition

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.