Latke Recipes

Latke recipes are family treasures passed down from generation to generation. One of the most common times to use Latke recipes is during Hanukkah. Since the miracle of the lamp oil is the traditional foundation of Hanukkah, it is common to eat fried foods throughout the festival. Latkes, or fried potato pancakes, are a traditional Hanukkah favorite. The best Latkes are nice and crispy on the outside and full of flavor. Here are some Latke recipes anyone can make.

Traditional Latkes (Fried Potato Pancakes)

5 med. potato or 3 Large
1 T grated onion
1 T Matzo Meal or Cornmeal
3 eggs, beaten
1 T flour
1 t salt (Kosher)
Pepper

Cooking oil

Peel potatoes and onions, rinse, and soak in cold water. After all potatoes are ready, grate into semi-fine slivers into a dry bowl. Place mixture in cheesecloth and squeeze out any excess liquid and return to the bowl. Add eggs, Matzo Meal, flour, and onion. Mix thoroughly.

In a warm pan (Med.), add ¼" cooking oil. When oil is hot, drop large spoonfuls of the Latke mix into the oil. Before it has finished browning on one side, flatten the Latke with a large metal spoon. Fry 2 - 4 minutes per side to preference until golden brown. Remove from oil and quickly drain on paper towels or coffee filters and pat dry. Then, transfer to a serving tray immediately. Sprinkle pepper on the top (to taste.)

Serve with sour cream, cottage cheese, or chunky applesauce.

Parsnip Latkes

2 lg potato
1 lg Parsnip or Turnip
1 T grated onion
1 T Bell Pepper
2 T Matzo Meal or Cornmeal
2 eggs well-beaten
1 t salt (Kosher)
1 clove Garlic
Pepper

Cooking oil

Peel potatoes, parsnips or turnips, onions, bell pepper, and Garlic. Rinse, and soak in cold water. After all vegetables are ready, grate into semi-fine slivers into a dry bowl. Put mixture in cheesecloth and squeeze out excess water and return to bowl. Add eggs and Matzo Meal. Mix thoroughly.

In a warm pan (Med.), add ¼" cooking oil. When oil is hot, drop large spoonfuls of the Latke mix into the oil. Before it has finished browning on one side, flatten the Latke with a large metal spoon. Fry 2 - 4 minutes per side to preference until golden brown. Remove from oil and quickly drain on paper towels or coffee filters and pat dry. Then, transfer to a serving tray immediately. Sprinkle pepper on the top (to taste.)

Carrot Latkes

3 lg potato (or for a sweeter dessert latke, use sweet potato)
1 T grated carrot
2 T Matzo Meal or Cornmeal
3 eggs well-beaten
1 t salt (Kosher)
Pepper

Cooking oil

Peel potatoes and carrots. Rinse, and soak in cold water. After all vegetables are ready, grate into semi-fine slivers into a dry bowl. Put veggies in cheesecloth and squeeze out extra water and return to bowl. Add eggs and Matzo Meal. Mix thoroughly.

In a warm pan (Med.), add ¼" cooking oil. When oil is hot, drop large spoonfuls of the Latke mix into the oil. Before it has finished browning on one side, flatten the Latke with a large metal spoon. Fry 2 - 4 minutes per side to preference until golden brown. Remove from oil and quickly drain on paper towels or coffee filters and pat dry. Then, transfer to a serving tray immediately. Sprinkle pepper on the top (to taste.) If sweet potatos are used, substitute cinnamon for the pepper.

Harvest Latkes

2 Lg potato
1 T grated Onion
1 T grated Zucchini
1 T grated Pumpkin
1 T minced Garlic
2 T Matzo Meal or Cornmeal
3 eggs, beaten
1 t salt (Kosher)
¼ t minced ginger
Pepper

Cooking oil

Peel potato, onion, zucchini, pumpkin, garlic, and ginger. After all vegetables are ready, grate into semi-fine slivers into a dry mixing bowl. Place mixture of veggies and ginger into a cheesecloth and squeeze out any excess liquid and return to the bowl. Add eggs, Matzo Meal, and flour. Mix thoroughly.

In a warm pan (Med.), add ¼" cooking oil. When oil is hot, drop large spoonfuls of the Latke mix into the oil. Before it has finished browning on one side, flatten the Latke with a large metal spoon. Fry 2 - 4 minutes per side to preference until golden brown. Remove from oil and quickly drain on paper towels or coffee filters and pat dry. Then, transfer to a serving tray immediately. Sprinkle pepper on the top (to taste.)

Variation: Serve with Kosher cheese Blintzes to bring out a nice, mellow flavor. Remember, if you are cooking Kosher for the first time, don't use butter. Kosher food requires that milk does not mix with veggies. For a softer, different approach to Latkes, try using mashed potatoes as a base. There are two great herbal additions to Potatoes I thought I'd mention: Parsley and Basil. Some folks don't like to add too much to traditional foods, so I left them out of my Latke recipes this time around, but I thought I'd add them here for good measure.