Latkes are crispy, naturally sweet, salty and irresistible! Hanukkah Latkes are that ethereal treat; a potato mixture made by dropping large tablespoons into a skillet of shimmering, hot oil.

The trick for a perfect latke is twofold:

•  For Crispiness: Squeeze your potatoes in a tea towel (or paper towels) until very dry.

•  For Lightness: Separate the eggs; glossy egg whites will make a lightened latke, with a meringue-type batter.

• Serve the latkes with my favorite homemade applesauce (see recipe), and sour cream if desired.

• For a Gluten-Free version, simply use a all-purpose gluten free flour blend in place of the flour for great results.

• A little history – In European and Middle Eastern countries, potato pancakes are cooked in first-pressed extra virgin olive oil.

• I like to play with my latke ingredients and discover interesting, distinctive combinations

• I love extra veggies in the batter, so I fold in 3 kinds of onions – leeks, scallions and yellow onions –  carrots and parsley for color and a blast of extra sweetness

• Two kinds of potatoes are used, Yukon Gold for their flavor and appealing yellow color, and Russets for their high starch content. Many times I add some grated zucchini into the batter

Squeeze the shredded potatoes very dry for a crispy pancake, add egg yolks, vegetables and seasonings

Last step – add fluffy egg whites and gently stir – a meringue type batter! This will make the BEST Latke!!

Latkes are crispy, naturally sweet, salty and irresistible—it’s a shame we wait all year to enjoy them!

Hanukkah Latkes are that ethereal treat; a potato mixture made by dropping large tablespoons into a skillet of shimmering, hot oil.

Fried foods are traditionally eaten during this “festival of lights” in commemoration of the oil that miraculously burned for eight days. Crispy, naturally sweet, salty and irresistible – it’s a shame we wait all year to enjoy them.

While Latkes are traditionally a Jewish delicacy, yet the have universal appeal – Latkes are just one of those foods that everyone likes!

The scent from the kitchen will linger for at least the eight nights of Hanukkah!

Enjoy latke making & eating!
Karen

Karen’s Best Latkes

Latkes are crispy, naturally sweet, salty and irresistible! Hanukkah Latkes are that ethereal treat; a potato mixture made by dropping large tablespoons into a skillet of shimmering, hot oil.

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Servings: 24 medium latkes

Author: Karen Sheer a zest for life

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Ingredients

• 2 medium russet potatoes
• 3 medium Yukon gold potatoes
• 1/4 cup grated carrot
• 1/2 large onion peeled
• 1/2 cup fresh leeks washed, dried, thinly sliced (I use light greens)
• 1/4 cup fresh scallions medium chop
• 2 tablespoons chopped fresh parsley
• 3 large eggs - separated I use pasture raised
• 1/2 cup flour (can use a gluten-free all purpose blend)
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly cracked black pepper
• 1/2 cup neutral oil*

Instructions

• Blot carrots until dry. Add them to a large bowl with the onions, leeks, scallions and parsley. Add egg YOLKS, flour, salt and pepper to the bowl, mixing gently with a rubber spatula. You can also add 2 tablespoons of grated (dry) zucchini. 

  Now heat a cast iron skillet, add 1/2 cup of oil, and set heat to low (I like to do this early.)
• Grate the potatoes over a cutting board. After each one, place the shredded potatoes into a clean tea towel (or paper towels) and ring well over the sink to remove all their moisture. Add each shredded potato to the bowl. Mix all well. (Potatoes can brown if not done quickly.)
• Beat the egg whites until stiff and glossy. Add egg whites into bowl mixing thoroughly but gently. The mixture will be light and meringue-like.

  Raise the heat of the skillet to medium-high. Drop 2 tablespoon mounds into skillet, making 12 pancakes, and cook until nicely golden brown. Turn latkes over, reduce heat a little and cook until golden on the second side, and cooked through, about 5 minutes.
• Remove the latkes to a rimmed baking pan, lined with paper towels. Repeat the process with remaining latke batter, add a little more oil if needed.
• Sprinkle the latkes with sea salt and serve with applesauce (see my recipe!), sour cream or greek yogurt on the side.
• See other Latke Recipes:

  The Best Butternut Squash Latkes! (an updated “potato” pancake)

  Rainbow Latkes – Potato and Vegetable Pancakes

Notes

* With concerns about gmo’s and processing of oils, use a vegetable oil such as Safflower Oil which has not been chemically treated, this is called “expeller pressed.”

* For Passover: substitute matzo cake meal for flour.

Latkes can be reheated- add them to a baking sheet and reheat until just warmed through and crispy. 

This recipe may not be reproduced without the consent of its author, Karen Sheer.

COURSE: Appetizer, First Course & Sides

CUISINE: Jewish

KEYWORDS: Best latkes, How to make the best latkes, Karen's Best Latkes

Nutrition Facts

Karen’s Best Latkes

Amount per Serving

Calories

92

% Daily Value*

Fat

 

5

g

8

%

Saturated Fat

 

1

g

6

%

Trans Fat

 

0.01

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

4

g

Cholesterol

 

23

mg

8

%

Sodium

 

61

mg

3

%

Potassium

 

192

mg

5

%

Carbohydrates

 

10

g

3

%

Fiber

 

1

g

4

%

Sugar

 

1

g

1

%

Protein

 

2

g

4

%

Vitamin A

 

327

IU

7

%

Vitamin C

 

6

mg

7

%

Calcium

 

12

mg

1

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.