Appetizer - Traditional Hanukkah Potato Latkes recipes

Author: Elana Nugent  

Hanukkah's star dish takes center stage as potatoes and onions are grated and made into patties and fried until golden brown. All you need are potatoes, onions, eggs, and flour.

Traditional Potato Latkes

Traditional Potato Latkes
Hanukkah's star dish takes center stage as potatoes and onions are grated and made into patties and fried until golden brown. Serve the latkes with cool, rich sour cream and sweet apple sauce for a delicious, traditional take on this holiday favorite.
Provided by: Jodi Luber
Total time: 40 minutes
Cook time: 20 minutes
Prep time: 20 minutes
Yields: 12 servings
Cuisine: Jewish
Number of ingredients: 10
Ingredients:
  • 6 potatoes (peeled)
  • 1 medium onion (peeled)
  • 2 large eggs, beaten
  • 1/2 cup all-purpose flour
  • 6-8 tbsp. vegetable or canola oil
  • 2 tsp. Kosker salt
  • 1/2 tsp. freshly ground black pepper
  • sour cream
  • applesauce
  • 1 sprig dill (for garnish (optional))
How to cook:
  1. Using a box grater or the grating blade of a food processor, grate potatoes and onion. Drain in a colander and press with your hands to remove all of the excess liquid. Put into a large bowl.
  2. Add flour to the potatoes and onions. Gently fold in beaten eggs. Add salt and pepper.
  3. Heat oil to medium-high heat in a large skillet. Using a large spoon, place potatoes in oil, and flatten with the back of the spoon. Allow them to cook for about 3-4 minutes before turning, and cook for another 3-4 minutes. Test one and adjust time if needed.
  4. Put latkes on a wire rack. Place paper towels under the wire rack to catch the excess oil. Arrange latkes on large platter. Serve with sour cream and applesauce on the side. Garnish with a sprig of fresh dill.
Notes: How to make Hanukkah potato latkes, Swiss-style, Preparation. Boil the potatoes in a pot with some salt, the bay leaf, the thyme, the garlic, the allspice and the pepper, until they are soft but not falling …

Traditional Hanukkah Potato Latkes

Traditional Hanukkah Potato Latkes
Celebrate Hanukkah with a traditional recipe for kosher, dairy-free fried potato latkes. All you need are potatoes, onions, eggs, and flour.
Provided by: Giora Shimoni
Total time: 51 minutes
Cook time: 36 minutes
Prep time: 15 minutes
Yields: 8 servings
Cuisine: Eastern European,Kosher,American
Number of ingredients: 8
Ingredients:
  • 2 1/2 to 3 pounds potatoes
  • 2 onions, peeled
  • 3 large eggs, lightly beaten
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 to 3/4 cup all-purpose flour
  • 1 cup canola oil, for frying
  • Applesauce, or sour cream, for garnish
Nutrition:
  • Calories: 403 kcal
  • Carbohydrate: 53 g
  • Cholesterol: 23 mg
  • Fiber: 5 g
  • Protein: 7 g
  • Saturated Fat: 2 g
  • Sodium: 185 mg
  • Sugar: 8 g
  • Fat: 19 g
  • Serving Size: 20 latkes (serves 6)
  • Unsaturated Fat: 0 g
How to cook:
  1. Gather the ingredients.
  2. Line a platter or plate with paper towels and set aside.
  3. Peel the potatoes. Place them in a bowl and add enough cold water to cover them, so they won’t turn brown. When ready to prepare the latkes, drain the potatoes.
  4. Place potatoes and onions in a food processor fitted with a knife blade (also known as the s-blade). Pulse until smooth. Drain the mixture well.
  5. Pour the potato mixture into a large bowl. Add the beaten eggs, salt, and pepper, and mix well.
  6. Add enough flour so that the mixture holds together.
  7. Pour the oil into a large, deep frying pan for shallow frying. Heat the oil over medium-high heat.
  8. Carefully drop 1/4 cup of the potato mixture into the hot oil. Flatten the pancake slightly so the center will cook. Repeat with additional batter, taking care not to crowd the pan.
  9. Fry for several minutes on each side until golden brown and cooked through.
  10. Transfer to the paper towel-lined platter to drain, and continue frying the remaining latke batter in batches. Serve immediately with applesauce or sour cream if desired.
Notes: Latkes - Traditional Polish Recipe, Shape shredded potato pancakes and place them gently into the frying oil with a slotted spoon. Cook over medium heat about 10 minutes, turning halfway through cooking so they are …

Andrew Zimmern's Perfect Potato Latkes Recipe

Andrew Zimmern's Perfect Potato Latkes Recipe
These potato latkes are so good that posting the recipe alone is a mitzvah of the highest order. The Festival ...
Yields: 20 items
Number of ingredients: 9
Ingredients:
  • 1 pound Yukon Gold potatoes, peeled and cut into 2-inch chunks
  • sea salt
  • 2 pounds baking potatoes
  • 1 large onion, finely diced
  • 2 large eggs, lightly beaten
  • 1 cup matzah meal
  • 1/2 tsp freshly ground white pepper
  • vegetable oil, for frying
  • applesauce, crème fraîche, smoked salmon, salmon roe, and dill sprigs, to serve
How to cook:
  1. In a medium saucepan, cover the Yukon Gold potatoes with cool water, season generously with salt, and bring to a boil. Cook the potatoes until tender, about 15 minutes. Drain well and immediately pass the potatoes through a ricer into a large bowl.
  2. Working quickly, peel and grate the baking potatoes on the large holes of a box grater into a medium bowl. Press with a clean kitchen towel to remove excess moisture. Add half of the grated potatoes to the riced potatoes.
  3. Transfer the remaining grated potatoes to the bowl of a food processor. Add the onion and pulse until the potatoes and onions are very finely chopped. Transfer to a fine-mesh sieve and press with the back of a spoon to extract as much liquid as possible. Add the potato-onion mixture to the large bowl. Stir in the eggs, matzah meal, white pepper, and 2 tsp of salt.
  4. In a large, heavy skillet, heat 1/4 inch of oil until shimmering. Working in 3 batches, spoon 1/4 cup of the potato mixture into the oil for each latke; press slightly to flatten. Fry over moderate heat, turning once, until the latkes are golden and crisp on both sides, about 7 minutes. Drain the latkes on a paper towel-lined baking sheet and sprinkle lightly with salt. Serve with applesauce, crème fraîche, smoked salmon, salmon roe, and dill.
  5. Note: The fried latkes can be kept at room temperature for up to 4 hours. Reheat them on a baking sheet in a 375 degrees F oven for about 5 minutes, or until warmed through and crisp.
Notes: Potato Latkes Recipe, Add egg, flour, onion, and salt, and stir until well combined. Step 3. Heat 1/4 inch of oil in a large, heavy-bottomed skillet over medium-high heat. Place large spoonfuls of potato mixture into the hot oil, …

Traditional Potato Latkes for Hanukkah

Traditional Potato Latkes for Hanukkah
Our favorite basic potato latke recipe is easier than you think. Try this recipe tonight and you won't believe the difference.
Provided by: TikTok Test Kitchen
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: Jewish Food
Number of ingredients: 7
Ingredients:
  • 1 onion
  • 2 potatoes
  • 1 egg
  • 1 teaspoon salt
  • Freshly cracked black pepper
  • 2 tablespoons all-purpose flour
  • Oil for frying
How to cook:
  1. 1. Peel and grate potatoes and place in medium bowl.  2. Finely chop onion and add to bowl. Add egg, salt, pepper and flour and mix to combine.  3. Heat frying pan over medium high heat.  Add enough oil for frying, about 1-inch deep. 4. Once oil is hot spoon potato mixture by the tablespoon into pan.  Fry until golden, flip and fry the other side. Remove to a paper towel-lined tray, serve with sour cream. 
Notes: Traditional Jewish Potato Latkes Recipe, Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Traditional Jewish Potato Latkes Recipe : Optimal Resolution List - BestDogWiki Vegetarian …
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