Latkes
Recipe Information
Latkes
Cultural Context
Latkes, or potato pancakes, are a traditional Jewish dish, especially popular during Hanukkah. They symbolize the miracle of oil, commemorating the rededication of the Second Temple in Jerusalem. While the classic recipe remains beloved, modern variations include sweet potato and zucchini latkes, enjoyed by many around the world.
Peel 1.5 to 2 pounds of russet potatoes.
Place a piece of folded cheesecloth in a large bowl.
Grate the potatoes using the large blade on a box grater.
Grate half an onion with the box grater along with the potatoes.
Remove the grater and wipe off the excess onion and potato.
Pull up the four corners of the cheesecloth and squeeze out as much liquid as possible from the shredded potatoes and onions.
Carefully pour out the liquid from the bowl, leaving behind the milky potato starch at the bottom.
Add the drained potatoes and onions back to the bowl.
Crack 1 egg into the bowl.
Measure in 1/4 cup of flour and add 1 teaspoon of salt and 1 teaspoon of black pepper.
Stir with a fork until combined and no dry flour remains.
Pour canola oil into a large frying pan, enough to cover the bottom of the pan.
Turn the heat on medium-high to heat the oil until hot.
Take a small spoonful of the latke batter and place it in the hot oil.
Flatten the batter using the back of a spoon until it is like a small pancake.
Allow the latke to fry for 3 to 4 minutes.
Flip the latke with a spatula to fry the other side for another 3 to 4 minutes.
Move the latkes in the pan to make room for new ones to be cooked.
Continue adding more latke batter to the oil and flattening with the back of a spoon.
Transfer the cooked latkes to a paper towel lined plate to drain from the excess oil.
Keep flipping and cooking the remaining latka batter, pressing down with a spatula to cook through.
Transfer the cooked latkes to a clean platter to serve.
Equipment Needed
Allergens
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