How To Make Latkes
- December 4, 2008
- 7,166 Views
Writer
Rosemarie_Lennon
Music
Jon Petrow & Lynn Wright
Voice Over Artist
Peter Coleman
Actor
Josh Beyers
Latkes, or potato pancakes, are a tasty part of the traditional Hanukkah meal.
You Will Need
- 2 lb. Idaho russet potatoes, or one 30-ounce bag of frozen shredded potatoes
- One medium-sized sweet onion, diced
- Three eggs, lightly beaten
- 2 tbsp. unbleached, all-purpose flour or matzo meal
- Salt and pepper to taste
- Vegetable oil for frying
- Paper towel-covered baking sheet
- Sour cream
- Applesauce
- Cottage cheese
- Plain yogurt
Step 1: Shred the potatoes
Peel the potatoes and then grate them by hand or shred them in a food processor. If you’re using frozen shredded potatoes, let them defrost in a bowl.
Step 2: Dice the onion
Dice the onion by hand or with your food processor.
Step 3: Squeeze dry
Squeeze the excess water out of the potatoes and onions with paper towels or a clean dish towel.
Step 4: Mix with other ingredients
In a large bowl, mix the potatoes and onions with the beaten eggs and the flour or matzo meal. Add salt and pepper to taste.
If the mixture seems too wet to form into patties, gradually add more flour or matzo meal until you reach the desired consistency.
Step 5: Heat frying pan
Fill a large frying pan with vegetable oil about one-quarter inch deep and turn the burner on to medium heat.
Step 6: Make a test latke
Test the temperature of the oil by making just one patty out of about two tablespoons of batter and lowering it into the oil. It should take about three minutes on each side to cook. If it takes longer or shorter, adjust the burner.
Step 7: Drain latkes
Once you’ve tweaked the temperature, cook several latkes at once, keeping a little space between them. When they’re done, transfer them to a baking sheet covered with paper towels so the excess oil is absorbed.
You can make the latkes up to an hour before serving, keeping them warm in a 350-degree oven.
Step 8: Garnish and serve
Serve with a dollop of sour cream—cottage cheese or plain yogurt is fine if you’re watching your weight—and a spoonful of applesauce.
The oil in which the latkes are fried is a tribute to the tiny amount of oil that miraculously kept a light burning for eight days in the Temple of Jerusalem.
Something wrong? Report this How-To
Video is in Simple Food Recipes (15 videos)
How To Make Brown Rice
- 7,345 views
- michaelrsanchez
How To Make a Fruitcake
- 6,462 views
- goluxx
Comments (7)
use a cooling rack instead of the paper towels for crispier and less oily latkes
over 3 years ago by jimmy
Better still, place the paper towels on a counter, then the cooling rack upside down on the towels. This allows the oil to wick off the rack which has full contact with the paper towels, providing a very crisp crust and even less oil.
over 3 years ago by htcoregon
loved it
over 3 years ago by bigany
I am so ready for some latke's !!!!
over 2 years ago by Darlene212
Are you sure I can use frozen shredded potatoes? This will certainly be easier and less messy.
over 3 years ago by momliebman
Nice to see you're getting your bubba involved in the videos, well done.
over 2 years ago by MKF
Those look delicious. from a honkified anglo
over 3 years ago by deckard1
Sign in or create an account to post a comment. Or, sign in using your Facebook to comment
and share your activity with your friends