Latkes are not just a holiday food! A dish that is part of the Hanukkah celebration, this traditional recipe for latkes makes latkes that are crispy and fried to perfection. My kiddos love to eat these year-round. For a vegan version, use flax eggs (1 flax egg = 1 Tablespoon ground flaxseed/3 Tablespoons water. Mix flax and water and let sit for at least 10 minutes, or until congealed). Although latkes are usually fried (as they are in this recipe), I have also baked the vegan version with decent results (they have turned out best in convection ovens). Enjoy!
- 1 pound potatoes, scrubbed (Russet are best; 2 large Russet are around a pound)
- 1 onion, peeled and quartered
- 2 eggs (OR 2 flax eggs)
- ½ cup flour (OR matzo meal)
- 1 teaspoon baking powder
- ½ teaspoon black pepper
- 2 teaspoons kosher salt (plus more for sprinkling)
- Oil for frying
- Using a large grater, grate potatoes and onions (you can also use the coarse blade setting of a food processor).
- Dump grated potatoes and onions onto a clean dish towel, and squeeze out as much liquid as possible.
- Transfer the drained shredded potatoes and onions into a bowl, and add the eggs, flour, baking powder, pepper, and salt. Mix well.
- Heat oil (around ¼ inch deep) in a heavy-bottomed frying pan (I use cast iron), over medium heat.
- When oil is hot, carefully drop the potato mixture into the oil, one teaspoon at a time. Flatten with a spatula, and cook until the edges of the latkes are brown (around 5 minutes). Flip and cook until bottom side is brown. Remove cooked latke, and place on paper towel-lined plate. Continue to repeat process until all potato mixture is cooked.
- Sprinkle cooked latkes with additional salt and serve warm (we dip ours in either applesauce or marinara sauce).
*Recipe adapted from the New York Times
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