Celebrating
Hanukkah brings to mind crispy, golden latkes or fried potato pancakes. While frying up an endless supply of latkes is part of the holiday fun, this recipe turns classic latkes into an impressive dish for brunch or a breakfast-for-dinner meal. It’s all the flavor and crispiness of a traditional latke with less oil, half the time—all you need are potatoes, onions, and olive oil. Here are some tips on how to make it:
The importance of potato prep:
To achieve a latke’s signature golden edge and crispy exterior, it’s important to take the time to shred the potatoes and dry them out. We recommend using the grating attachment on a food processor, but it’s just as easy to use the large holes of a 4-sided box grater over a large bowl. Next, take a few minutes to dry out the potato and onion mixture with a clean kitchen towel or nut milk bag, and squeeze out as much moisture as possible. The drier the mixture, the crispier your latke will be. After wringing out the potatoes, a ring of pure potato starch will be left in the bowl. This is one of the key ingredients to making crispy latkes, helping to bind together the mixture in addition to the matzo meal and egg.
The skillet:
For this recipe, be sure to use a 10″ nonstick, heatproof skillet, preferably cast iron. Using this size skillet will impart a 1/2″-thick latke, but if using a 12″ skillet, shred an extra large potato or two and extend the cooking time by 5 to 10 minutes.
The toppings:
On the whole, latkes are relatively simple to make, but the topping possibilities are where the creativity comes in. Applesauce and sour cream are the most iconic, and pairing them separately or together is a deeply personal choice. To serve this giant latke, you’ll want impressive toppings such as smoked salmon with sour cream, capers, or maybe even a spoonful of caviar. For a sweet-savory combination, try applesauce and crème fraîche.
Make ahead:
This giant skillet can be frozen up to 2 weeks and reheated. Simply cook and fry the latke, pat off the excess oil with a paper towel, freeze on a parchment-lined baking tray, and tightly cover with plastic wrap. Reheat the latke in a preheated oven at 400° for 12 to 15 minutes.
Made this recipe? Let us know how it went in the comments below!
Celebrating
Hanukkah brings to mind crispy, golden latkes or fried potato pancakes. While frying up an endless supply of latkes is part of the holiday fun, this recipe turns classic latkes into an impressive dish for brunch or a breakfast-for-dinner meal. It’s all the flavor and crispiness of a traditional latke with less oil, half the time—all you need are potatoes, onions, and olive oil. Here are some tips on how to make it:
The importance of potato prep:
To achieve a latke’s signature golden edge and crispy exterior, it’s important to take the time to shred the potatoes and dry them out. We recommend using the grating attachment on a food processor, but it’s just as easy to use the large holes of a 4-sided box grater over a large bowl. Next, take a few minutes to dry out the potato and onion mixture with a clean kitchen towel or nut milk bag, and squeeze out as much moisture as possible. The drier the mixture, the crispier your latke will be. After wringing out the potatoes, a ring of pure potato starch will be left in the bowl. This is one of the key ingredients to making crispy latkes, helping to bind together the mixture in addition to the matzo meal and egg.
The skillet:
For this recipe, be sure to use a 10″ nonstick, heatproof skillet, preferably cast iron. Using this size skillet will impart a 1/2″-thick latke, but if using a 12″ skillet, shred an extra large potato or two and extend the cooking time by 5 to 10 minutes.
The toppings:
On the whole, latkes are relatively simple to make, but the topping possibilities are where the creativity comes in. Applesauce and sour cream are the most iconic, and pairing them separately or together is a deeply personal choice. To serve this giant latke, you’ll want impressive toppings such as smoked salmon with sour cream, capers, or maybe even a spoonful of caviar. For a sweet-savory combination, try applesauce and crème fraîche.
Make ahead:
This giant skillet can be frozen up to 2 weeks and reheated. Simply cook and fry the latke, pat off the excess oil with a paper towel, freeze on a parchment-lined baking tray, and tightly cover with plastic wrap. Reheat the latke in a preheated oven at 400° for 12 to 15 minutes.
Made this recipe? Let us know how it went in the comments below!
Directions
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- Step 1
Preheat oven to 425°. In a food processor with the grating attachment or using the large holes of a box grater, coarsely shred potatoes and onion.
- Step 2Line a large bowl with a clean kitchen towel or nut milk bag. Transfer potatoes and onions to bowl. Squeeze as much excess liquid from potatoes and onions into bowl until dried out.
- Step 3Carefully pour out liquid, keeping leftover potato starch, which should be stuck to bottom of bowl. Add potatoes and onions to bowl with starch, along with egg, matzo meal, kosher salt, and pepper, and mix until well combined.
- Step 4Preheat a 10″ nonstick, heatproof skillet, preferably cast iron, over medium-high heat until hot. Pour in 3 tablespoons oil and heat until a small piece of potato mixture sizzles when added.
- Step 5Add potato mixture to skillet and firmly pat down to compact with a rubber spatula. Using a pastry brush, brush top with about 2 teaspoons oil (this will ensure a golden exterior).
- Step 6Transfer skillet to oven. Bake latke until golden brown and edges are crispy, about 15 minutes. Carefully invert latke onto a plate, then slide back into skillet. Continue to bake until other side is golden brown, 7 to 10 minutes more.
- Step 7Sprinkle with sea salt. Top with chives. Serve in skillet or on a platter with toppings alongside.
- Step 1
Related Video: Potato Kugel
