How to Make Classic Potato Latkes - Feedfeed TV | The Feedfeed
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Episode 40

How to Make Classic Potato Latkes

Cook Smart@thefeedfeed
A Note From feedfeed

Hanukkah is coming and you need to be armed with a potato latke recipe to get you through these eight crazy nights! While we won’t tackle the great debate of applesauce or sour cream, we will discuss how to achieve perfectly golden potato pancakes to put even your bubbe to shame. You only need a few ingredients, a little elbow grease and a lot of oil to achieve crispy potato heaven!

The secret really is squeezing out your potatoes and reserving the potato starch. By getting rid of all that liquid, you don’t need to add a bucket of matzo meal, so your latkes won’t be dense and cakey, but light and crisp. It’s all about visual cues though! As the batter sits, it will get looser, so feel free to add a tablespoon of matzo meal if you see it not holding together when you scoop (Gluten-free? No worries! Swap with gluten-free matzo meal!) Same goes with the oil. The latkes will soak it up, so instead of trying to make it last, don’t be a hero and add in another splash of oil. 

Get ready to turn your Festival of Lights into a Festival of Bites!

Recipe

Sweet Potato Latkes

  • 1 large sweet potato, peeled and grated
  • 1 large russet potato, peeled and grated
  • 1 small yellow onion, peeled and grated
  • 2 tablespoons all-purpose flour
  • 2 eggs
  • salt, to taste
  • pepper, to taste
  • neutral oil, for frying

Beet Latkes

  • 2 medium beets, peeled and grated
  • 1 large russet potato, peeled and grated
  • 1 small onion, peeled and grated
  • 2 tablespoons all-purpose flour
  • 2 eggs
  • salt, to taste
  • pepper, to taste
  • neutral oil, for frying

Zucchini Latkes

  • 1 large zucchini, grated
  • 1 large russet potato, peeled and grated
  • 1 egg
  • 1 small yellow onion, peeled and grated
  • 2 tablespoons all-purpose flour
  • salt, to taste
  • pepper, to taste
  • neutral oil, for frying

Method

  • Step 1

    Place the grated sweet potato with grated russet potato and grated yellow onion into cheese cloth and squeeze the liquid out. Try to get out as much liquid as possible.

  • Step 2

    Place the squeezed-out veg into a bowl and add in the all-purpose flour, eggs and season well with kosher salt and cracked black pepper.

  • Step 3

    Heat up your pan with the oil and drop in your latkes. Using a spatula, flatten the top down. When the edges are golden (3-5 minutes), flip over.

  • Step 4

    Fry until golden on both sides and drain on a paper towel. Sprinkle with salt.

  • Step 5

    Repeat steps 1-4 with beets and zucchini.

  • Step 6

    Arrange on a wooden board. Serve with sour cream, apple sauce, labaneh (with zaatar & olive oil), dates, olives, sliced apples and pears, nuts, grapes, cucumber, persimmon and sheep’s feta.