Happy Chanukah! It may be coming to an end, but to me nothing says Chanukah like potato latkes also known as potato pancakes. Since I have mastered matzo ball soup, I figured it was time to move on to trying my hand at another Jewish dish and since I like to eat potato latkes, why not try and make them. Fair warning though, if you are shredding the potatoes by hand, set aside a good number of hours and have many paper towels on hand. I’m pretty sure I was wearing at least one whole potato by the time I was done shredding. If you choose to fry the latkes, the amount of oil you will use is a lot, so keep that in mind. I baked half of mine and fried the other half and I have to say the baked ones were by far my favorite and you use basically no oil for them as opposed to frying. I also did a batch with zucchini, but you could really through in any vegetable you want that goes well with potatoes. Click for the recipe.
Potato Latke Recipe
- 1 pound of potatoes peeled and shredded
- 1/2 cup finely chopped onions and shallot mix
- 2 tablespoons garlic crushed
- 3 large eggs beaten
- 1 teaspoon salt
- Oil (for frying only)
- Oil spray (for baking only)
- Zucchini shredded (optional)
- Peel potatoes and shred with a grater or put through a food processor. Squeeze out as much water as you possible can from the potato.
- If adding zucchini, shred it with a grater or put through a food processor and also squeeze out as much water as possible.
- Sauté chopped onions and shallots for a few minutes or until they start to brown a little.
- In a large bowl mix potatoes, sautéed onions and shallot mix, crushed garlic, salt and zucchini if adding.
- Beat the eggs and add to potato mixture and mix well. If the mix looks too watery you can pour off some excess liquid or put through a strainer.
Heat oil in pan on a medium flame. Once pan is hot add in a heaping spoonful of the potato mixture and leave for about four minutes on each side or until the potato latke is golden on each side.
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Add a little bit of oil spray to the parchment paper and add a heaping spoonful of the potato mixture to the pan. Cook for 10 minutes and then flip potato latkes to other side and cook for an additional 10 minutes or until potato latkes are golden on each side.
Serve potato latkes warm and you can garnish with sour cream, applesauce, my personal favorite cranberry sauce or anything else you like potatoes with.