How to Make Latkes
Latkes, or potato pancakes, are a tasty part of the traditional Hanukkah meal.
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Have a happy Hannukkah with the ideas in this Howcast video series.
You Will Need
- 2.0 lb Idaho russet potatoes, or one 30-ounce bag of frozen shredded potatoes
- One medium-sized sweet onion, diced
- Three eggs, lightly beaten
- 2.0 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
Steps
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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.
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Step 2
Dice the onion
Dice the onion by hand or with your food processor.
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Step 3
Squeeze dry
Squeeze the excess water out of the potatoes and onions with paper towels or a clean dish towel.
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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.
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If the mixture seems too wet to form into patties, gradually add more flour or matzo meal until you reach the desired consistency.
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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.
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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.
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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.
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You can make the latkes up to an hour before serving, keeping them warm in a 350-degree oven.
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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.
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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.
