by: Lindsey Baruch
Cook Time
30 minutes
Prep Time
15 minutes
Yield
8-10 Latkes
@LINDSEYEATS
“Be patient to squeeze out the moisture from your potatoes. The longer you wait, the crispier your latkes.”
Total Time
30 minutes
Prep Time
15 minutes
Yield
8-10 Latkes
summary
Potato latkes are a favorite Hanukkah dish. Watch as grated potatoes fry up into tasty latkes just waiting to be devoured. Treat your holiday guests to a festive treat with a serve-yourself latke bar, laden with all kinds of latke toppings, including a recipe for a classic dill sour cream sauce.
ingredients
- latke ingredients
- 3 medium-sized or 2 large russet potatoes, grated, peeled or skin on
- 1 tablespoon vinegar
- 2 large shallots, grated
- ¼ cup matzo meal
- 2 eggs
- 1 teaspoon baking powder
- Salt and pepper to taste
- Neutral oil for frying
- latke bar toppings
- Harissa
- Minced red onions
- Applesauce
- Caviar
- Gravlax/smoked salmon
- Minced chives or dill
- Sliced cucumbers
- Capers
- Thinly sliced radishes
- Dill Sour Cream (recipe to follow)
- dill sour cream
- 16 ounces sour cream
- 1/3 cup minced dill
- 1 teaspoon extra-virgin olive oil
- 1 garlic clove, minced
- Juice of 1 lemon
- Salt and pepper to taste
directions
latkes
- Fill a bowl with water, ice and 1 tablespoon of vinegar. Set a colander inside of the bowl. This will help prevent oxidation to keep the potatoes you are about to grate from discoloring.
- Clean and scrub the potatoes. (Keep the skin on or peel if you prefer.) Using a shredding attachment on a stand mixer or food processor, grate the potatoes and shallots. Place the grated vegetables in the colander set in the bowl of water and ice. Repeat until all your potatoes are grated.
- When everything’s been grated, lift the colander to drain excess water and place the mixture in a cheesecloth or towel and squeeze out all the excess moisture until it's pretty dry. This will help the latkes get crispy.
- Once the grated vegetables are dry, place in a mixing bowl and add the eggs, baking powder, matzo meal, salt and pepper. Mix well with your hands until fully combined.
- Next, preheat a frying pan with oil until hot. This is a shallow fry, so you don't need to add that much oil.
- To fry the latkes, fill a 1/4 cup measuring cup with the mixture and add it in the hot oil. Then press down with a spatula until thin (or desired thickness).
- Let the latkes fry on one side until crispy, about 4 to 5 minutes, then flip and repeat on the other side. Remove from pan with a slotted turner and place on a plate lined with paper towels. Season each cooked batch with flaky salt.
- Work in batches and repeat until all the latke mixture is used up. The recipe makes about 8 to 10 latkes.
- For a festive presentation make a latke board by laying out the fried potato pancakes alongside a bowl full of the dill sour cream sauce and an assortment of delicious toppings.
dill sour cream
- In a bowl mix together sour cream, dill, extra-virgin olive oil, garlic, lemon juice. salt and pepper. Cover and transfer to the fridge until ready to serve.
