Do you like grated potato latkes? Puréed potato latkas? Sweet potato latkas? Or grated vegetable latkas? I love them all!
Over the years I have volunteered for various organizations & have made soooo many latkes. At our kids elementary school there were a group of moms who made latkas for 100’s of kids. It was great doing that … I had a purple sweatshirt I always wore … it was the 90’s, that never really lost that ‘ Latkes’ smell 🙂 Then, for years I went to the Seniors Drop-In Centre here in Edmonton & with a group of fabulous ladies, made hundreds of latkes for their annual Chanukah Luncheon. Now I just make them for my family…. I should go back & make them at the Drop-In Centre sometime!
My family likes puréed potato latkes & I make them in the food processor .. using a recipe from Norene Gilletz…
Then I like to make some with grated potatoes…
And sometimes I will cook up some unique ones from recipes I see…this is a picture of a Loaded Latke, the recipe is from My Jewish Learning…The NOSHER.. i make them every year!
LOADED POTATO LATKE….. ( THERE IS GRATED CHEDDAR CHEESE IN THAT LATKE!)
These latkes were DELICIOUS!!!!!
Here is the recipe… from THE NOSHER
LOADED POTATO LATKES
8 med Yukon gold potatoes, peeled
1 small white onion
1/2 cup flour
2 eggs, beaten
1 1/2 tsp salt
1/2 tsp pepper
2 cups diced green onions…about 10 of them
1 cup shredded cheddar cheese
vegetable oil for frying the latkes
Serve with sour cream….
- Shred the potatoes & the white onion, I do this with my food processor using the shredding attachment.
- Put the shredded potatoes & white onion into a large bowl
- Add the flour, eggs, salt & pepper Mix
- Add the shredded cheddar cheese
- Add half of the diced green onions & reserve the rest for the garnish…
- Mix everything together really well
- Heat oil in a frying pan over medium heat
- Use a spoon or your hands make the mixture into a patty shape & put int o the hot oil.
- Fry the latkes until brown on one side, then turn them over & fry the other side until brown
- If you are making these ahead, the recipe suggests putting the cooked latkes onto a cooling rack that’s placed on a baking sheet & put them into a warm oven until you are ready to serve them
- Serve with sour cream & sprinkle the reserved green onions on top!
Tonight I tried a recipe from kveller... using frozen shredded potatoes…Murray said they were ‘passable’ :)) It was certainly less messy then peeling potatoes & grating them…saves that whole step. They were pretty good. The ones I made needed more salt…& there were not any onions in them. If I was going to add onions, I might as well use fresh potatoes..so I made them as the recipe said..& they were ok… Definitely a good idea..
Frozen Shredded Potato Latkes
Here is the recipe — from kveller
2 1/2 cups frozen shredded hash browns, thawed *** see method
1 egg, beaten
2 tbsp flour
1/4 tsp salt *** I think it needed more so next time I will add at least 1/2 tsp salt
1/4 tsp pepper
oil for frying the latkes in
- The potatoes need to be thawed, so you can measure out what you need from the bag of frozen hash browns, put them into a bowl & let them sit on the counter to thaw… I left them for 1 hour 20 minutes & they were still very cold but I used them anyway, or you can thaw them the microwave which would be quicker, but I didn’t do this so an unsure how long it would take
- Once the potatoes are ready, add the heathen egg, the flour, salt & pepper & mix well
- Heat some oil in a frying pan
- Form the potatoes mixture into 4 equal size latkes..put them into the frying pan& fry on one side until golden brown, then flip them over ( carefully) & fry them on
- the other side until they are brown.
- Drain them on some paper towel to absorb any oil
I ate mine underneath a fried egg….yum! Murray had his with some applesauce!
And my go to potato latke recipe is this one from Norene Gilletz, again from THE PLEASURES OF YOUR FOOD PROCESSOR. This is the recipe for the pureed potato latkes..
My neice loves these with sugar, another with sour cream, I personnaly like them anyway, but a bit of chicken or brisket drippings on top of these are so delicous!
There are 3 different recipes in this cookbook for latkes, but, this one is my favorite
Here is the recipe Norene Gilletz EASY POTATO PANCAKES
4 potaotes, peeled & cut into chunks
1 onion, peeled 7 cut in chunks
1/3 cup flour
1 tsp baking powder
3/4 tsp salt
oil for frying
Method.. this is made in a food processor
- Put the potaotes & onion in the bowl of the food processor. Puree..until there are no chunks left
- Add the eggs & mix a few seconds until the eggs are mixed in with the potaotes & onion
- Add the flour, baking powder, salt & pepper to the bowl & process until it is well blended
- Heat oil in a frying pan
- Using a spoon, gently put the potato mixture into the hot oil. *** As this mixture sits, it gets watery, so I switch to a slotted spoon so that the latkes are not full of the water..or add a bit of flour & mix it in well…
- Fry on one side until golden brown, then carefully turn over & continue frying until that side is brown. ***I use a spatual & a knife to turn my latkes…so lift the latke with the spatula & use the knife to help turn it over gently… the oil will splatter if you turn them over too fast… so be careful…if you want to see how the spatula/knife work let me know & maybe I can add a little video….
- Put on paper towel to drain the oil off
Here are these latkes being fried! They are so good fresh but you can keep them warm in the oven preferably on a rack placed on a baking sheet so they stay crisp They are delish a bit soggy too!!
Hope you try & enjoy some of these recipes!!!
7 thoughts on “Latkes…so many kinds!! Here are a few recipes”
All great recipes 🙂
I always use Norene’s recipe. Basically,I do the onions first in the food processor with the steel blade and then I do the potatoes.The chopped onions help to keep the potatoes from turning colour. I drain in a colander and proceed to fry. It’s important that the oil is hot and don’t crowd the pan. When finished frying,I put the latkes on a rack lined with a paper towel. It keeps them from getting soggy.We enjoy ours with plain yogurt.
I’m sure they are delish!
All lovely recipes! Have a happy Chanukkah!
Thanks so much. You too !!
Thank you, dear Marilyn!
This is truly a perfect food!
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