Chef notes
These latkes are great as is. But, corn meal is a great substitute for matzoh meal and will also make your latkes gluten-free and nice and crispy.
Ingredients
- 4 medium Idaho potatoes
- 6 tablespoons extra virgin olive oil, such as Colavita
- 3 eggs, beaten
- 3 tablespoons matzoh meal
- 2 teaspoons kosher salt
- 1/2 teaspoon coarse black pepper
- Applesauce or sour cream (optional)
Baked No-Sugar Applesauce
- 6 gala apples, peeled and cored
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup water
Preparation
Latkes:
1.
Prepare a large bowl filled with cold water.
2.
Peel potatoes, and as you finish each, place in cold water to prevent browning.
3.
Heat oil in a large skillet over medium heat.
4.
Cut potatoes lengthwise into halves or quarters so they fit into food processor feed tube. Process potatoes using the blade that creates thin, shoestring-like strips and transfer to a large bowl.
5.
Add eggs, matzoh meal, salt and pepper and mix well.
6.
Drop 6 to 8 spoonfuls of mixture into hot oil. Using the back of a spoon, pat down each latke to flatten it. Put as many as you can in the skillet without crowding. Putting them too close together will make them soggy.
7.
Fry 3 to 4 minutes on each side, until golden and crisp around the edges; repeat procedure until finished with all the batter.
8.
Blot excess oil with paper towels.
9.
Serve warm with applesauce or sour cream, if desired.
For the applesauce:
1.
Preheat oven to 325 degree F.
2.
Grate apple on medium side of box grater. Mix with cinnamon and nutmeg.
3.
Place with water in a 9 x 13 baking pan.
4.
Bake at 325 degree F for 20 minute stirring halfway. Serve warm cold or at room temperature.
FAQs
Potato pancakes have a creamy, almost mashed-potato-like center, with a thin, golden, crisp exterior. Latkes, on the other hand, should have a deeply browned crust, with wispy, lacy edges. Latkes also aren't hash browns.
What do latkes symbolize? ›
Eat – latkes, of course! Crispy, fried, slightly oniony potato pancakes with decadent (that's a euphemism for fattening) toppings. Why latkes? The simple answer is that they're meant to remind Jews of the miracle of the oil associated with Hanukkah.
What are some interesting facts about latkes? ›
We all know latkes are delicious, but there are many other important facts you should know!
- We Eat Them Because They're Oily. ...
- Latke is Yiddish for “Pancake” ...
- In Hebrew They're Called Levivot. ...
- Maimonides' Father Talks About Fried Hanukkah Foods. ...
- Potatoes Are Most Popular. ...
- Cheese Dishes Are More Traditional.
Latkes are often served with:
- Applesauce.
- Crème fraiche.
- Smoked salmon.
- Sour cream.
Latkes are basically Jewish hash browns. Traditionally served around Hanukkah (our Festival of Lights), these shallow-fried potato pancakes can be dressed up or served simply as a perfect comfort food.
What nationality are latkes? ›
The latke, it turns out, has its roots in an old Italian Jewish custom, documented as early as the 14th century. That, it seems, is where Jews first fried pancakes to celebrate Hannukah. Only back then, they were made of cheese.
Can you eat latkes anytime? ›
These crispy little potato pancakes make a wonderful appetizer or a great side dish all year long.
What is another name for latkes? ›
Latke
| A latke frying |
|---|
| Alternative names | Levivot, latka, potato pancake |
|---|
| Type | Fritter |
| Region or state | Central and Eastern Europe |
| Serving temperature | Hot, traditionally with sour cream or applesauce |
2 more rowsOfficially, though, a latke is simply a pancake—the word itself comes, via Yiddish, from a Russian word meaning "little pancake." Latkes can in fact be made from almost any vegetable, bean, cheese, or grain.
What holiday is celebrated with latkes? ›
Friday, December 11th was the first night of Hanukkah, a Jewish holiday that is celebrated for eight days and nights. Among the traditions of Hanukkah are lighting the menorah and making latkes (potato pancakes).
It is the national dish of Belarus, Ukraine, Russia and Slovakia. In Germany, potato pancakes are eaten either salty (as a side dish) or sweet with apple sauce, or blueberries, sugar and cinnamon; they are a very common menu item during outdoor markets and festivals in colder seasons.
What is the difference between a latke and a rosti? ›
Latkes are very similar to the rösti, but also incorporate egg and flour into the pancakes, and are pan-fried in canola oil instead of clarified butter.
What's another name for a potato pancake? ›
A latke is a small pancake usually made with grated potatoes. Latkes are traditionally eaten during Hanukkah. Most latkes are crispy little potato pancakes that are served with apple sauce or sour cream during the eight days of Hanukkah.
What is the difference between Boxty and latkes? ›
Boxty is different from other potato pancakes or latkes, and you'll see that once you bite into one and notice the crispy hash brown-like outside and soft, dough-like inside.
What kind of potatoes are best for latkes? ›
Russet potatoes: Russet potatoes, or baking potatoes, are high in starch and have a dry, mealy texture. This type of potato is best for latkes because the dryness of the potato is partially responsible for that desirable, crispy texture. Yellow onion: Yellow onion adds a savory flavor to the latkes.
What do latkes taste like? ›
"The flavor is potato, really just salty in a good way, maybe a little hint of onion. It's really just a nice fried, crispy soft potato with a little salt." This, of course, is the simple and traditional latke. As a cookbook author and food blogger, Kritzer gets creative with her latkes, too.
