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.
Servings: 24 medium latkes
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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.
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.
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.