What's Hanukkah without Latkes?

Posted by: Ken Kaus on Thursday, November 21, 2013 at 3:00:00 pm

It is 7 days until Hanukkah and here are 8 latke recipes sure to get your mouth watering.  We would love for you to share your favorite recipe with us.  Comment on the bottom of this post.

All the latke recipes and images in this post have been curated from the website, allrecipes.com

1. Classic Latke

Shredded potatoes and grated onions are bound with flour, salt and eggs, then fried in oil to make delicious potato pancakes that are crispy on the outside and tender on the inside."

classic-latke-image

Ingredients:
  • 2 cups peeled and shredded potatoes
  • 1 tablespoon grated onion
  • 3 eggs, beaten
  • 2 tablespoons all-purpose flour
  • 1 1/2 teaspoons salt
  • 1/2 cup peanut oil for frying
Directions:
  1. Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.
  2. In a medium bowl stir the potatoes, onion, eggs, flour and salt together.
  3. In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot!

2. Kerry's Sweet Potato Latkes

"Savory-sweet latkes made with sweet potato and onion are a nice addition to the festive table. These are fried in olive oil and served with applesauce and yogurt."

Ingredients:

  • 1 large sweet potato, peeled and gratedkerrys-latke-image
  • 1/2 onion, grated
  • 2 eggs
  • 1/4 teaspoon black pepper
  • 2 teaspoons olive oil, or more if needed
  • 1/2 teaspoon salt
  • 1 cup applesauce
  • 1 cup plain nonfat yogurt

Directions:

  1. Preheat oven to 200 degrees F (95 degrees C). Line a baking sheet with paper towels.
  2. Fill a bowl with lightly-salted water. Rinse the grated sweet potato in the water, and drain into a sieve. Pat the grated sweet potato dry with a cloth or paper towels, then place into a bowl. Squeeze excess moisture from the grated onion, and place into the bowl with the sweet potato. Stir the eggs and pepper into the mixture until well combined.
  3. Heat the olive oil in a nonstick skillet over medium heat until it shimmers, and spoon about 1 heaping tablespoon of the potato mixture per patty into the hot oil. Flatten the patties with a fork, and fry until golden brown and crisp on the bottom, 5 to 8 minutes. Flip and cook on the other side, sprinkle with salt, then set the cooked patties aside on the prepared baking sheet in the preheated oven while you finish cooking the latkes. Stir the potato mixture before cooking each batch of patties. Serve hot with applesauce and yogurt

3. Vegetable and Feta Latkes

"Try this colorful take on traditional potato pancakes. Stir shredded zucchini, potatoes and carrots into a batter of eggs, matzo meal, parsley and feta cheese. Fry until golden brown. You'll love the creamy bite of feta with the tender veggie crunch."
Ingredients:
  • 2 1/2 cups grated zucchinifeta-latke-image
  • 1 cup peeled and shredded potatoes
  • 1 cup shredded carrots
  • 1/2 teaspoon salt
  • 3 eggs, lightly beaten
  • salt to taste
  • freshly ground black pepper
  • 3/4 cup matzo meal
  • 1/2 cup chopped fresh parsley
  • 1/2 cup crumbled feta cheese
  • 1/4 cup vegetable oil
Directions:
  1. Place the zucchini, potato and carrots in a colander, place paper towels or a cheesecloth over the top and squeeze out as much moisture as possible. Sprinkle salt over the vegetables and let them drain for 15 minutes. Squeeze vegetable again in paper towels.
  2. In a large mixing bowl combine eggs, vegetables, salt and pepper. Mix well. Stir in matzo meal or flour, parsley and feta.
  3. Heat vegetable oil in a large frying pan. Place vegetable mixture, formed into pancake sized cakes in hot oil and fry until golden brown on both sides. (Cook two to three minutes per side.) Add more oil as needed to keep cakes frying up well. Drain fried latkes on paper towels.

4. Mexican Potato Latkes

"These jalapeno-spiked potato pancakes are served with a Mexican-style tomato sauce."
Ingredients:
  • 2 cups diced tomatoesmexican-latke-image
  • 1/2 small onion, chopped
  • 1 small jalapeno pepper, seeded and chopped
  • 1 cup water
  • 1/4 cup canola oil
  • 5 potatoes, peeled and grated
  • salt and pepper to taste
  • 1 dash hot pepper sauce, or to taste
  • 1 small onion, minced
  • 2 eggs
  • 2 jalapeno peppers, seeded and minced
  • 3 tablespoons all-purpose flour
  • 1/4 cup canola oil
Directions:
  1. Place tomatoes, onion, jalapeno, and water into the bowl of a blender; blend until smooth. Heat 1/4 cup canola oil in a saucepan over medium heat. Carefully stir in tomato puree, and cook for 15 minutes until thickened.
  2. While the sauce is cooking, season the shredded potato to taste with salt, pepper, and hot pepper sauce. Mix in onion, eggs, and jalapeno; sprinkle with flour and mix until thoroughly combined. Heat canola oil in a large skillet over medium-high heat.
  3. Drop potato mixture into hot oil by the heaping tablespoon. Flatten slightly, and cook until golden brown on both sides, about 2 minutes per side. Drain on paper towels, and continue with remaining potato mixture. Serve the potato pancakes with sauce spooned overtop.

5. Corned Beef Potato Latkes

"This recipe is fantastic for breakfast. Serve with or without eggs. Great on a Sunday morning."

cornedbeef-latke-image

Ingredients:
  • 3 medium potatoes, shredded
  • 2 green onions, chopped
  • 1/2 (12 ounce) can corned beef, broken into very small chunks
  • 1 egg
  • salt and pepper to taste
  • 1/4 cup vegetable oil
Directions:
  1. In a large bowl, mix the potatoes, green onions, corned beef, and egg. Season with salt and pepper. Form the mixture into golf ball sized balls.
  2. Heat the oil in a skillet over medium heat. Place the potato balls a few at a time into the skillet, flatten with a spatula, and fry 7 minutes on each side, until crisp and golden brown. Drain on paper towels.

6. Cajun Potato Latkes

"Cajun seasoning makes these savory potato latkes a little bit different."

cajun-latke-image

Ingredients:
  • 2 cups peeled, shredded potatoes
  • 1/4 onion, shredded
  • 1/3 cup chopped green onion
  • 2 eggs, beaten
  • 2 tablespoons all-purpose flour, or as needed
  • 1 1/2 teaspoons Cajun seasoning, or to taste
  • 1 cup canola oil, or as needed
Directions:
  1. Place the potatoes in a cloth, and wring them to remove as much moisture as possible. Mix the potatoes, onion, green onion, eggs, flour, and Cajun seasoning together in a bowl until thoroughly combined.
  2. Heat the oil in a large, heavy skillet over medium heat until it shimmers (oil should be about 1/3 inch deep). Drop about 2 tablespoons of the potato mixture per patty into the hot oil, and flatten the potatoes to make the patties 1/4 to 1/2-inch thick. Brown the patties in the hot oil until golden and crisp on the bottom, about 5 minutes, then flip and cook on the other side. Drain the latkes on paper towels, and serve hot.

7. German Potato Latkes

"Pan-fried potato pancakes are fun to make and fun to eat!"

german-latke-image

Ingredients:
  • 2 eggs
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 medium potatoes, peeled and shredded
  • 1/2 cup finely chopped onion
  • 1/4 cup vegetable oil
Directions:
  1. In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Mix in potatoes and onion.
  2. Heat oil in a large skillet over medium heat. In batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook about 3 minutes on each side, until browned and crisp. Drain on paper towels.

8. Bramboracky (Czech Savory Potato Latkes)

"These fried potato pancakes are best accompanied by beer. You can adjust the seasonings and add other ingredients to your liking."

czech-latke-image

Ingredients:
  • 4 large potatoes
  • 3 cloves garlic, crushed
  • salt and black pepper to taste
  • 1 pinch dried marjoram (optional)
  • 2 teaspoons caraway seeds (optional)
  • 2 eggs
  • 1 tablespoon milk
  • 3 tablespoons all-purpose flour
  • oil for frying

Directions:

  1. Peel and coarsely grate the potatoes, squeezing out as much liquid as you can. Transfer the shredded potatoes to a mixing bowl. Stir in the crushed garlic, salt, pepper, marjoram, and caraway seeds.
  2. Beat the eggs with the milk. Add the egg mixture to the potatoes and stir well to combine. Gradually mix in the flour to form a thick but still pourable batter.
  3. Heat the oil in a skillet over medium-high heat; the oil should be about 1/4-inch deep. Spoon about 1/4 cup of batter into the hot oil, flattening it slightly. Fry the pancake until golden brown, about 3 minutes on each side. Drain on paper towels. Taste the first pancake and adjust the seasoning if necessary; repeat with remaining batter.

 

All the latke recipes and images in this post have been curated from the website, allrecipes.com

 

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