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YOUR FAVORITE LATKE RECIPES

Your Favorite Latke Recipes

Everyone loves a good latke. Crispy, hot, and fresh out of the pan, it’s one of the highlights of Chanukah. And while the classic potato is always delicious, we thought some variety might be in order. We turned to you, our readers, to share your favorite twists on the classic latke. We can’t wait to sample them all! 

 

Middle Eastern Meat Latkes

A pleasant change from the typical potato latkes we are all accustomed to. The carnivores in your life will appreciate this!

Lisa  Steinhardt

Ingredients

3 russet potatoes, grated

¼ cup fresh parsley with stems, minced

2 eggs, whisked

1 small yellow onion, grated

¾ tsp. salt

¼ tsp. black pepper

¼ tsp. allspice

¼ cup flour

½ lb. ground beef

Oil, for frying

Preparations:

  1. Combine the potato, onion, parsley, ground meat, and eggs. Add the spices and flour and mix well. 
  2. Heat a thin layer of oil in a wide frying pan over medium-high heat. Scoop two tablespoons of batter int the pan and lightly press down. Repeat with more batter. Fry in batches for 2 – 3 minutes on each side until golden brown.
  3. Darin over paper towel and serve hot with tahini sauce. 

 

Zucchini Latkes

I whip this up every Chanukah so my kids can get some vegetables in their diet (I know potatoes are a vegetable, but they don’t count!). My kids are not big zucchini fans, but somehow in the spirit of Chanukah, they will consume these without any complaints. I also love the nice pop of green color. 

Dassi Lipshitz

Ingredients

3 medium zucchinis, shredded (about 4-1/2 cups) 

1 tsp. salt, divided

2 eggs, beaten

1 small onion, grated

¼ cup Italian seasoned panko crumbs (or dry breadcrumbs)

Preparations:

1.In a large bowl, toss zucchini and 1/2 teaspoon salt; let stand for 10 minutes. Squeeze all the water out of the zucchini. Stir in the eggs, onion, matzo meal, pepper, and remaining salt.

  1. Heat oil over medium heat in a large skillet. Drop a tablespoonful of the batter into the oil; press lightly to flatten. Fry each side for two minutes or until golden brown. 

 

Broccoli Cheddar Latkes

Broccoli and cheddar go together like gelt and dreidels. I love the pairing of the crunchy broccoli with the sharpness of the cheddar cheese. I feel less guilty eating these latkes since they have the added element of protein. Crispy, yet creamy, this recipe takes latkes to a whole new level. 

Ita Yankovich

Ingredients

1 pound broccoli florets, chopped and steamed

1 potato, peeled and grated (I think russet is the best)

1 small onion, diced

1/2 cup panko crumbs

2 eggs

1/2 tsp. black pepper

1/4 tsp. salt

1/4 tsp. cayenne

2 tbs. flour

1 cup shredded cheddar cheese

1/4 cup canola oil, plus extra for frying

 

Preparations:

1.Place the broccoli florets in large mixing bowl. 

2.Add the grated potato, diced onion, panko crumbs, pepper, salt, cayenne, flour, cheese, and oil and mix well. 

3.Shape the mixture into patties. Heat about 1 inch of the canola oil to 375 degrees. 

4.Fry the latkes in the oil until golden brown. 

 

Beet and Potato Latkes

This isn’t your Bubby’s latke recipe! It’s a bit sweet, bold in color, and sure to make your taste buds sizzle! I serve it all year, not just during Chanukah. 

Malka F.

 

Ingredients

¾ lbs. purple potato, peeled and sliced julienne style

2 medium beets, peeled and sliced julienne style

¼ cups all-purpose flour

1 tbsp. thyme leaves

½ tsp. freshly ground black pepper

1 tsp. Kosher salt

2 large eggs, lightly beaten

¼ cup canola oil

Chives

Dill

 

Directions:

1) In a large bowl, toss the potato and beets with the flour, thyme, pepper, dill, and 1 teaspoon of salt. Add the eggs and mix well.

2) In a large nonstick skillet, heat 1 tablespoon of canola oil until shimmering.

3) Spoon three ½ cup mounds of the latke mixture; press lightly to flatten.

4) Fry over moderate heat, turning once and adding 1 tablespoon of oil, until the latkes are golden and crisp on both sides – about 15 minutes. Repeat with the remaining beet mixture and 2 tablespoons of oil.

5) Drain on paper towels and sprinkle with salt.

6) Top with chives.

 

General Tso’s Latkes

When you come from big, Lubavitch family like mine, large Chanukah get togethers are expected. To make my party stand out from all the other siblings, I make this unconventional latke recipe and the guests love it! The sauce takes a little bit of work, but I find the results well-worth the effort. 

Sara Goldman

Ingredients

Sauce:

1 tbs. light sesame oil

1/2 tsp. minced fresh ginger

2-4 dried red chiles seeded and chopped* 

1 garlic clove, minced

2 tbs. green onions, diced 

1/4 cup red bell pepper, diced

1/4 cup green bell pepper, diced

2 tbs. rice vinegar

1 tbs. Hoisin sauce

1 tbs. soy sauce

2 tbs. brown sugar

Latke:

5 cups pounds russet potatoes, washed and peeled

2 tbs. onion, minced and dried well

2 clove garlic, minced

2 large eggs whisked

2 tbs. all-purpose or gluten-free flour

½ tsp. salt plus more for seasoning

½ cup light sesame oil or other high-heat oil

½  cup cornstarch

Sesame seeds for garnish 

* Use less if you don’t want it spicy 

 

Preparations:

  1. Prepare the sauce by heating the sesame oil in a large sauté pan. Mix in ginger, chiles, garlic, green onions, and bell peppers and sauté until the peppers start to soften.
  2. Add in remaining sauce ingredients and bring to a boil. The sauce should thicken after simmering for about five minutes. Set aside for now but heat up again before serving.
  3. Shred the potatoes (I use a hand grater) into a bowl of ice water. Let the batter sit for ten minutes. Squeeze all the liquid out of the potatoes. Dry potatoes very well with towels. Allow the water to  sit for ten minutes so the starch can accumulate on the bottom. Carefully drain the water, reserving the white starch on the bottom.
  4. Place potatoes in a large bowl, dry again very well. Then add in the onion, garlic, egg, flour, and salt and reserved starch and mix.
  5. Meanwhile, heat up sesame oil in a large sauté pan. Scoop two tablespoon dollops of the potato mixture and flatten lightly and fry until light golden brown. Then flip and fry the other side. Season immediately with salt. Repeat with remaining latkes.
  6. Coat latkes in cornstarch and refry until golden brown.
  7. Serve latkes hot with warm General Tso’s sauce.

 

 

 

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