A lot of Latke

Overview

A quick post on some ways to use traditional potato latkes for Hanukkah! Plus an easy recipe!

  • Traditional with sour cream and/or applesauce
  • So you fancy, huh? Well then serve them with creme fraiche, chopped hard boiled egg, and sturgeon caviar on top
  • With sour cream, chopped nova lox, and capers
  • With an egg sunny side up on top
  • Grill up a cheeseburger and place a latke on top and on the bottom as the bun (a Passover staple in my house)  
  • Stack a pile of three small latkes and place a dollop of creme fraiche, sprinkle with chopped dill and some salmon roe.
  • In a cast iron skillet, make a giant latke but in the recipe below, add 1/2 scallions (about a 1/2 cup chopped) and 1/2 (1/2 cup chopped) yellow onion. When it’s crazy crispy, remove from the pan. Sprinkle with scallions and slice like a scallion pancake into wedges.
  • Potato Latke Nachos… not for the faint of heart. To do this, make bit size latkes, about – tablespoon of mixture for each Latke. Fry til crispy and golden brown. Place 5-6 on a plate, sprinkle (read smother) with monterey and cheddar shredded cheese and place under broil for 1-3 minutes until melted and gooey.

So, what’s my favorite? Anything with caviar on top!! Pop some bubbly and it’s not only great for Hanukkah but also New Years Eve!

Here’s that quick and easy latke recipe:

Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.

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Shopping List

  • 5 Russet potatoes, shredded
  • 1 large yellow onion, shredded
  • 2 eggs
  • 1/2 cup of AP flour (Passover sub, potato starch, use less!!)
  • 2 tsp of baking powder
  • Kosher salt and pepper
  • Vegetable oil, for frying

MEthod

Drain the shredded potatoes and onions by squeezing the liquid out of them via a cheesecloth, towel, or paper towels. This may need to be done multiple times.

In a bowl, mix the shredded potatoes and onions, flour, eggs, baking powder, salt, and pepper all together.

Preheat the oven to 250 degrees. Over medium heat, heat up the oil in a large skillet. Test the oil to make sure it sizzles by adding a tiny latke. Lower to medium low heat. Place 3-4 latkes in the pan, making sure to not overcrowd. Once golden brown, about 2-3 minutes, flip and repeat for the other side. Place latkes that are all done on a pan in the preheated oven.

Serve and enjoy!

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