latke recipe

Looking for the perfect latke recipe for Hanukkah? Whether you serve them with sour cream or applesauce, these ultra-crispy potato pancakes will be a hit with the whole family.

Classic Latkes

lb. Russet potatoes, peeled (about 2 medium)

eggs,

c. all-purpose flour

kosher salt, divided

Canola oil,

tbsp. chives

Applesauce,

Sour cream,

Followed this recipe as written.  Way too much flour.  Made them too dense and didn’t get too crispy.  Would not make again.

Simple recipe, with endless possibilities. I made a double batch, first half I cooked straight (delicious). The second half I added shredded cheese and bacon. Just as good.

Great as is! I’ve tried a few recipes and this one works for me. I didn’t have chives, but added some onion powder to the mix and still got a good flavor out of them. Thanks for posting!

Written like a true Gentile. You need 44 candles and 8 matches to celebrate Hanukkah, Rian.

https://streaming.hearstdigitalstudios.com/188101cd-03bc-4a0a-9d41-73506e81487d/video_rover_16x9_1080p_hd_1543604649_77879.mp4

These ultra-crispy potato pancakes are a Hanukkah miracle.

Our Classic Latkes Will Make You Wish it Was Hanukkah all Year Long

Forget blinis &#8211; when it comes to dinner party nibbles, it&#8217;s all about these crisp, rösti-style potato pancakes topped with smoked salmon and fresh horseradish cream.

Smoked salmon latkes with Scandinavian horseradish cream

floury potatoes,

onion

free-range eggs, beaten

tbsp self-raising flour

olive oil

(16 small slices) smoked salmon

dill

For the horseradish cream

4-5 tsp freshly grated horseradish, according

red onion, very finely chopped

fresh dill, finely chopped

milliliters soured cream

Heat the oven to 150°C/130°C fan/gas 2. For the horseradish cream, mix the horseradish, onion and dill into the soured cream in a small bowl with some seasoning. Cover and set aside in the fridge until needed.

Coarsely grate the potatoes and onion using a food processor or box grater. Put them into a bowl and mix in ½ tsp salt and some black pepper. Wrap handfuls of the mixture in a square of muslin or a new J-cloth and squeeze out as much liquid as you can. Transfer them to a large bowl as you go, loosen the strands with a fork, then stir in the eggs and flour so everything is well coated. The mix will look a bit dry but don’t worry – this is what creates crunch.

Heat a thin layer of olive oil in a large non-stick frying pan over a medium heat. Drop 4 heaped tbsp of the mixture into the pan, spaced well apart, then flatten slightly with the back of a fork. Fry for 3-4 minutes until golden brown, then carefully flip over and cook for 3-4 minutes more until crisp on the outside and cooked through. Lift each batch onto a baking tray lined with non-stick baking paper and keep hot in a low oven while you cook the rest.

Ruffle a small piece of salmon on top of each latke, spoon on some horseradish cream and garnish with dill. Serve with lemon wedges.

Create new holiday traditions this Hanukkah with a veganized and gluten-free version of potato latke.

Vegan Latkes

lbs russet potatoes, grated (leave the skin on)

½ medium onion, diced

applesauce

Matzo meal or flour (gluten-free as needed)

tbsp arrowroot starch

tsp sea salt

coconut oil,

sour cream chives

Prep potatoes

Pat the russet potatoes dry then set aside.

Combine ingredients

In a large bowl, toss together the onions and grated potatoes. Add in the applesauce, matzo meal, arrowroot starch, and sea salt. Mix until well combined and an almost “batter” has formed.

Cook latke 

Heat a large skillet pan with coconut oil on medium-high heat. Add 3-4 tbsp of potato batter per Latke to the pan. Use the back of a spoon to push the edges in to create a rounded Latke. Repeat for as many Latkes as you can fit on the skillet. Cook for 5 minutes on one side, until golden brown, then flip and repeat.

Plate and enjoy

Plate the cooked Latkes, and repeat for the remaining batter. Top and serve with fresh chives and vegan sour cream.

This recipe for crispy Potato Latkes comes from my mother-in-law who, hands down, makes the best potato pancakes on the planet. They&#039;re traditionally eaten during Hanukkah, but are delicious any time of year. Made with grated potatoes, onions, eggs, and matzo meal (or flour), latkes are pan fried until perfectly golden brown. Serve with applesauce, sour cream, and smoked salmon. Gluten-Free (without flour), Dairy-Free.

Light &amp; Crispy Potato Latkes

lbs russet potatoes

onions

eggs, (slightly beaten)

salt

tsp baking powder

tsp black pepper

canola oil

Peel and grate potatoes, then immediately place in a mixing bowl filled with warm water. Allow to sit for 10 minutes, then drain potatoes and re-cover with warm water, repeating the process a total of 3 times. You&#39;ll know you&#39;re done when there are very few bubbles at the top of the bowl. 

Squeeze out excess moisture. Working in batches and using a large cheese cloth, kitchen towel, or even an old pillow case, squeeze out all excess moisture from potatoes. Place drained potatoes in a large mixing bowl.

Meanwhile, grate onions and ring out any excess water. Add onion to potatoes, along with most of the eggs (I&#39;ll begin by using ¾ of them, reserving the rest) , matzo meal, Kosher salt, baking powder, and black pepper, then mix well. If mixture seems too dry, add more egg a little at a time.

Heat enough oil to fill a pan about ½”. When oil reaches 400°F (204°C), drop about 1-2 Tbsp of latke batter into pan, making sure not to crowd the pan. Use the back of a spoon to pat them down a bit (you want them thin!). Fry about 2-3 minutes per side, or until golden brown, then carefully turn and brown the other side for about 1-2 minutes.

Drain on paper towels, then serve! Transfer latkes to a paper towel-lined cooling rack and immediately season with a sprinkle of Kosher salt. Repeat process with remaining latke mixture. Serve immediately or keep warm on baking sheets in an oven heated to 250°F (121°C). Serve with homemade applesauce or sour cream.

Our family has been making Latke for years and decided to try this recipe. Best decision Ever! Loved the latke and found them lighter and crispier than others we’ve tried. They were also a lot less oily than most.

Yummy and Thanks for sharing this post with us!

Yum!!! This was only my second time ever making latkes, but decided to give this recipe a whirl and so glad I did. Everyone loved them! Wish I had more pans (and a larger kitchen/workspace) so I could’ve doubled or tripled the recipe and had multiple batches going simultaneously. I didn’t have it in me to make the homemade applesauce, but that looks delish. Maybe next year! 🤞🏻 Thanks, Ari!

Best latkes I have ever eaten! I complimented my wife but she gave credit to the recipe. They were perfect.

Best Latke ever!!!! The best I ever made or ate, so crispy and delicious 5 lbs potatoes are not enough!

https://www.youtube.com/watch?v=mLKKS5m3t-Q

The one recipe I look forward to more than any other the *entire* year: ✨homemade potato latkes!✨ I’ve partnered with @crateandbarrel to share my family’s epic recipe which, by the way, is going to make you the star of any holiday party!

#shorts           

🍴 Ingredients🍴
5 pounds Russet potatoes
2 large sweet onions
4 large eggs
½–¾ cup potato starch
½ tablespoon kosher salt
1 teaspoon baking powder
½ teaspoon freshly ground black pepper
Approximately 8 cups sunflower oil or other neutral oil
Sour cream, caviar and thinly sliced chives, to serve

Head to my Instagram for the recipe: https://www.instagram.com/reel/DCeuWR5v3gM/?utm_source=ig_web_copy_link

#shorts 

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#vegetarian #latkes #dinner

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Top 4 latke recipe recipes from across the web

The most viewed latke recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed latke recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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