Ultra-Crispy Latkes for Hanukkah (Potato Pancakes)

cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta

Cottage cheese is lower in fat and calories while still providing creaminess.

flour

🥗Healthier: almond flour

💰Cheaper: cornstarch

Almond flour adds a nutty flavor, while cornstarch is a cost-effective thickener.

Peel and dice 4 medium-sized apples.

Add the diced apples to a saucepan over medium heat.

Pour in 1/3 cup of water and a pinch of salt.

Cover the saucepan with a lid and cook for 10 to 15 minutes until the apples are steamed and translucent.

Remove from heat and puree the apples using a blender or an immersion blender.

Transfer the applesauce to a sealable container and place it in the fridge to chill.

Peel 4 russet potatoes and grate them using a box grater or a food processor with a coarse grater attachment.

In a large bowl, combine the grated potatoes with 1/3 cup of all-purpose flour, 2 whole beaten eggs, and salt and pepper to taste.

Mix the ingredients together by hand until well combined.

In a wide pan with high sides, heat a mixture of neutral oil (grapeseed oil) and chicken fat (schmaltz) to 400 degrees Fahrenheit (204 Celsius) over medium-high heat.

Once the oil is ready, take a small handful of the potato mixture, squeeze out excess moisture, and shape it into a small frisbee.

Carefully lay the shaped latkes into the hot oil, using a spatula if needed.

Fry the latkes until they are deeply golden brown, adjusting cooking time based on factors like oil temperature and latke thickness.

Once fried, sprinkle the latkes with salt and repeat the process until all the mixture is cooked.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens