Jake Cohen Makes Crispy Latkes For A Hanukkah Feast | TODAY Food All Stars

matzo meal

🥗Healthier: ground oats

💰Cheaper: all-purpose flour

Ground oats provide a gluten-free option while all-purpose flour is more affordable.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: none

Dried herbs are a cost-effective alternative that still add flavor.

Start with 2 russet potatoes and about a quarter of a yellow onion.

Grate the potatoes and onion using a box grater with the coarse holes.

Place the grated mixture into a bowl lined with cheesecloth to squeeze out excess moisture.

Squeeze out all the water from the potato and onion mixture, ensuring it's dry to avoid soggy latkes.

Pour off the liquid from the bowl, saving the thin layer of potato starch that settles at the bottom.

Add the potato starch back into the latke mixture for extra crispiness.

In a separate bowl, combine the grated potato and onion with 1/4 cup of matzo meal, 2 eggs, and 2 teaspoons of kosher salt; mix until combined.

Preheat a cast iron skillet and add a quarter inch of vegetable oil.

Using a third of a cup scoop, drop the latke mixture into the hot oil, ensuring not to overcrowd the pan.

Flatten each latke with a spatula and cook for about 2 minutes per side until golden brown.

Remove the latkes and place them on a sheet pan lined with paper towels to absorb excess grease.

Serve hot with applesauce or sour cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens