Test Kitchen: Latkes
Test Kitchen: Latkes
Happy Hanukkah Everyone!
Just in time for the Festival of Lights, our test kitchen offers two versions of the traditional Jewish comfort food. Listed below you'll find recipes for both Traditional Latkes and Sweet Potato Latkes.
There is a Jewish Food Renaissance happening in this city, and homemade latkes are a great way to be a part of that. Their traditional topping is either Apple Sauce or Sour Cream, but don't feel limited to those options alone. My sister has always gone for ketchup, but she puts ketchup on everything. Cranberry sauce or chutney would also be a great addition. We've ever heard of folks using latkes like toast and adding everything form diced onion, Pastrami and deli mustard to Avocado with red pepper flakes and lemon juice.
You can serve them on their own platter or as a side to your main course. Part of their beauty is not just in their tradition but their flexibility in the meal.
Whether you go Traditional or Sweet potato, Apple Sauce or Avocado, we wish you all the best for the holiday season.
- 6 large russet potatoes
- 1 large onion
- 3 eggs
- ½ cup flour
- 1 teaspoon chopped garlic
- ¼ Olive Oil
- Peel and grate 6 large russet potatoes
- Let them sit while you chop 1 large onion in the food processor.
- Mix together and squeeze the mixture through cheesecloth until all the liquid is gone
- Mix in 3 eggs and 1/2 cup flour 1 teaspoon chopped garlic and salt and pepper to Taste
- Heat a pan with 1/4 cup of oil
- Make patties about 3" and gently set into hot oil turn when they brown.
- Place them on a platter and serve with Apple Sauce and sour cream.
This should give you about 15 Latkes
Sweet Potato Latkes
- 1 lb Sweet Potato, shredded
- ½ lb red bliss potatoes
- 1 small onion [5oz], diced
- ½ cup of flour
- 3 large eggs, beaten
- 1.5 tsp Kosher Salt
- .5tsp White Pepper
- ¾ cup Olive Oil
- Shred the potatoes and strain water out.
- Mix the first 7 ingredients together.
- Form small latkes with an ice cream scoop [about 2 oz].
- Sear in hot olive oil on both sides for about 5-6 minutes.
- Bake in a 425 degree oven for 15-20 minutes.