By popular request… The BEST Homemade Latkes and Applesauce! You don’t have to celebrate Chanukah to love latkes! If making your own potato pancakes seems daunting, I bet these step by step instructions as well as my collection of tried and true tips will have you whipping up some of the crispiest and best tasting latkes you have ever tasted.
While traditional potato latkes are the most common, it can be lots of fun to “switch it up” by experimenting with all kinds of veggie combos. This variation which adds shredded zucchini and carrots to the mix has become a staple at our Chanukah parties and is also a great way to tempt any picky eaters in your family to eat more veggies!
However if you have some potato “purists” in your house who insist on eating their latkes sans additional veggies, my Classic Potato Latkes are sure to please!
Veggie-Potato Latkes
Yield: 12 to 16 latkes (depending on desired size)
Click HERE for the full recipe, but in the nutshell, here is what you do:
Instructions
Grate the potatoes and vegetables
Using the large hole side of a box grater, shred carrots, zucchini, onion and potatoes into a large bowl. (Work as quickly as you can to prevent potatoes from oxidizing and turning dark.) *Note: You may also use a food processor fitted with a shredding disk. However, the veggies will likely be somewhat watery making draining challenging. But, I must tell you, this process is faster! Also, we much prefer the texture of our latkes made with hand-shredded potatoes and veggies…the choice is up to you!
Transfer the shredded potatoes and vegetables to a fine-meshed sieve or colander. Rinse with water; drain well.
Taking handfuls of the potato-vegetable mixture, squeeze out as much water as possible and place on a clean kitchen towel. Roll up mixture in towel, twisting ends together tightly to remove any excess water. Repeat process using additional towels if needed until mixture is as dry as possible. Rinse and dry the bowl.
Return potato-vegetable mixture to dry bowl. Stir in eggs, flour or matzo meal, salt and pepper, mixing well.
In a large frying pan with sides, over medium- high setting, heat enough oil to just cover the bottom of the pan. Do not allow oil to burn.
For electric frying pans: you will want to set the temperature to medium. (350 degrees F)
Latkes are delicious whether they are bite-sized or biggies! To make 3-inch latkes, fill a 1/4 cup measure with potato-vegetable mixture and carefully scoop into hot frying pan.
With back of a wooden spoon or a spatula, press down gently until latkes are about 1/2-inch thick. Do not overcrowd pan as this will lower the temperature of the oil. (Cooking about 4 latkes at a time is generally enough.)
Fry latkes for about 3 minutes, or until the edges start to get browned and crispy. Carefully flip, continuing to cook until golden brown, about 2 to 3 minutes longer.
Remove the latkes to several layers of paper towels to allow excess oil to drain. Repeat this process with the remaining mixture. (Drain any excess liquid that may have accumulated.)
Transfer latkes to an oven-safe plate or baking sheet lined with parchment paper or foil; keep warm in a 300 degrees F oven.
Serve latkes plain with sour cream or plain Greek yogurt or natural fruit preserves.
Or try my family’s favorite…No-Fuss Crockpot Applesauce!
Veggie-Potato Latkes
Yield: 12 to 16 latkes (depending on desired size)
Ingredients
Latkes
- 1 pound carrots peeled and trimmed
- 1/2 pound zucchini trimmed
- 1 medium sweet onion
- 2 medium russet potatoes peeled
- 2 eggs beaten
- 3 tablespoons whole wheat spelt or white flour (or matzo meal)
- 1 to 1 1/2 teaspoons salt or as desired
- 1/8 teaspoon freshly ground pepper or to taste
- Peanut oil
Toppings (depending if you like sweet or savory!)
- Sour cream or plain Greek yogurt
- Natural applesauce or try No-Fuss Crockpot Applesauce
- Natural fruit preserves such as Polaner or St. Dalfour
Instructions
Grate the potatoes and vegetables
- Using the large hole side of a box grater, shred carrots, zucchini, onion and potatoes into a large bowl. (Work as quickly as you can to prevent potatoes from oxidizing and turning dark.) Note: You may also use a food processor fitted with a shredding disk.However, they will likely be more watery making draining somewhat challenging. But this process is faster! Also, we prefer the texture of our latkes made with hand-shredded potatoes and veggies…the choice is up to you!
- Transfer the shredded potatoes and vegetables to a fine-meshed sieve or colander and rinse with water; drain well.
- Taking handfuls of potato-vegetable mixture, squeeze out as much water as possible and place on a clean kitchen towel. Roll up mixture in towel, twisting ends together tightly to remove any excess water. Repeat process using additional towels if needed until mixture is as dry as possible. Rinse and dry the bowl.
- Return potato-vegetable mixture to dry bowl. Stir in eggs, flour or matzo meal, salt and pepper, mixing well.
Fry the latkes!
- In an electric fry pan* or large frying pan with sides, over medium-high setting, heat enough peanut oil to just cover the bottom of the pan. Do not allow oil to burn. *For electric frying pans: set the temperature to 350 degrees F. (medium)
- Latkes are delicious whether they are bite-sized or biggies! To make 3-inch latkes, fill a 1/4-cup measure with vegetable-potato mixture; carefully scoop into hot frying pan. With a spatula or wooden spoon, press down gently until latkes are about 1/2-inch thick. Do not overcrowd pan as this will lower the temperature of the oil. (Cooking about 4 latkes at a time is generally enough.)
- Cook latkes for about 3 minutes, or until the edges start to get browned and crispy. Carefully flip, continuing to cook until golden brown, about 2 to 3 minutes longer.
- Remove the latkes to several layers of paper towels to allow excess oil to drain. Repeat this process with the remaining mixture. (Drain any excess liquid that may have accumulated.)
- Transfer latkes to an oven-safe plate or baking sheet lined with parchment paper or foil; keep warm in a 300 degrees F oven.
- Serve latkes plain with sour cream or plain Greek yogurt or natural fruit preserves.
- Or try my family’s favorite…No-Fuss Crockpot Applesauce!
A Little Latke Savvy
I’m a time-crunched cook, but I want to make REAL latkes! Help! To save time, you may certainly shred the potatoes in a food processor, using the medium shredding disk. Follow the directions above for cooking and draining.
Can I make latkes ahead of time? YES. Place cooked latkes on paper towels to absorb excess oil. Transfer to parchment paper or foil covered baking sheets. Cover and refrigerate for up to 2 days. Reheat latkes at 325 degrees F for 10 to 15 minutes or until hot and crispy.
Can I freeze cooked latkes? YES. Follow directions above. Freeze in single layers, separated by wax or parchment paper. Transfer to a container with a tight-fitting cover or zip-loc type bags. Latkes may be frozen for up to 3 months. Reheat latkes at 325 degrees F for 10 to 15 minutes or until hot and crispy. (no need to defrost)
Okay, I’m hooked! Now that I’ve mastered “Latke 101,” what other kinds can I make? The sky’s the limit when it comes to latkes! We have made latkes with sweet potatoes as well as adding veggies like shredded beets, chopped spinach or broccoli (squeeze out water before adding to potato mixture), parsnips, green onion, cheese…the possibilities are truly endless! For potato-less latkes, you must try my Spaghetti Squash Pancakes!
Go topping crazy! In recent years, we have accompanied our “precious gems” with the most outrageously delicious latke bar! In addition to the traditional sour cream and applesauce our table was loaded with lots of fun and unique toppings such as corned beef and coleslaw, caviar and crème fraiche, smoked salmon and cinnamon and honey!
Can you suggest a gluten- free alternative? YES. Replace the matzo meal or spelt flour with a gluten-free flour blend (such as King Arthur or Bob’s Red Mill) located in natural food stores like Whole Foods and some supermarkets. You may have to experiment with the amount of gluten-free flour used, depending on preferred texture and taste.
More Chanukah Yummies
Coming to the Blog: Grilled Moroccan Shrimp with Pomegrnate Dipping Sauce
Chag Sameach (Happy Holidays!)
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Linda Shapiro, Meal Planning Maven
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