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Jewish, potatoes, sides, Vegetables

Latkes

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The delicious shredded potato pancakes often eaten for Hanukkah or other Jewish holidays are not just tasty but also easy to make.

Using waxy Yukon gold potatoes gives you more texture then Russets but you can use either or even other types. The important part is that you cook them slowly without crowding the pan so the outside becomes crispy while the inside gets soft and cooked through.

These crispy treats are delicious with sour cream and smoked salmon which you can top with a little caviar and scallions. You can have them with applesauce as well but I prefer making them without the shallots or onions for that. They make a great side with roasted meat, poultry or fish as well.

Growing up we ate a lot of potato pancakes which were very similar to these but they were seasoned with a little garlic, marjoram and caraway seed. Those potato pancakes were usually eaten with roast duck or roast pork and braised cabbage.

You can season them to your liking and serve them with other toppings as well.

Latkes

0 from 0 votes
Recipe by admin
Servings

4

servings
Prep time

30

minutes
Cooking time

15

minutes
Calories

kcal
Total time

0

minutes

Potato latkes are a delicious and crispy shredded potato pancake often eaten for Hanukkah or other Jewish holidays. You can serve them with sour cream, smoked salmon, scallions, caviar or apple sauce.
They can also be served as a side with poultry meat or fish.

Ingredients

  • 1 1/4 lb 1 1/4 Yukon gold potatoes

  • 1/4 lb 1/4 shallots

  • 2 Tbs 2 Matzo flour or crushed matzo crackers or flour

  • 1 large 1 egg

  • 1 tsp 1 salt

  • 1/4 tsp 1/4 white pepper

  • 3 Tbs 3 vegetable oil

Directions

  • Gather ingredients and measure out all items.
  • Peel the potatoes and shallots. Grate the potatoes and shallots coarse on a box grater.
  • Crush the matzo crackers in a food processor or mortar and pestle. Mix the potatoes, shallots, egg and matzo, season with salt and pepper and mix well.
  • Heat the oil in a large nonstick pan on low heat. Click out the batter on the hot pan and flatten the latkes . Cook on low heat for 5-7 minutes until the bottom is golden brown and crisp. Flip the latkes and repeat on the other side.
    The latkes should be a deep gold brown color and crispy on the outside , the inside should be soft and cooked.

Equipment

  • Peeler, paring knife, measuring cups and spoons, bowl, box grater, nonstick skillet, spatula

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