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Yield: Serves : Makes 20 latkes
Andrew Zimmern’s Kitchen AdventuresThese Jewish potato pancakes are so good that posting the recipe alone is a mitzvah (blessing) of the highest order. Bubbelah, you should always trust me with this stuff. Growing up, we ate a lot of potato pancakes at Hanukkah. The Festival of Lights refers to a lamp in the temple that was supposed to have only enough oil to last the Maccabees one night, but instead lasted for eight, enough time for them to repel the oppression of the Seleucids and renounce the assimilation of the Hellenistic Jews. But the holiday celebrates the miracle of the oil, not the military victory, so fried foods are often featured at Hanukkah feasts. Problem is, most potato pancakes, or latkes, are awful. Luckily for you, these are amazing. Every year at our house, we have a Hanukkah night when we invite the neighbors and stand around the kitchen shoving these hot, crispy little beauties into our mouths as fast as you can say “dreidel, dreidel, dreidel.” Enjoy.—Andrew ZimmernPlus: F&W’s Hanukkah Recipes Guide
- 1 pound Yukon Gold potatoes, peeled and cut into 2-inch chunks
- Sea salt
- 2 pounds baking potatoes
- 1 large onion, finely diced
- 2 large eggs, lightly beaten
- 1 cup matzo meal
- 1/2 teaspoon freshly ground white pepper
- Vegetable oil, for frying
- Applesauce, crème fraîche, smoked salmon, salmon roe and dill sprigs, for serving
How to Make It
In a medium saucepan, cover the Yukon Gold potatoes with cool water, season generously with salt and bring to a boil. Cook the potatoes until tender, about 15 minutes. Drain well and immediately pass the potatoes through a ricer into a large bowl.
Working quickly, peel and grate the baking potatoes on the large holes of a box grater into a medium bowl. Press with a clean kitchen towel to remove excess moisture. Add half of the grated potatoes to the riced potatoes.
Transfer the remaining grated potatoes to the bowl of a food processor. Add the onion and pulse until the potatoes and onions are very finely chopped. Transfer to a fine-mesh sieve and press with the back of a spoon to extract as much liquid as possible. Add the potato-onion mixture to the large bowl. Stir in the eggs, matzo meal, white pepper and 2 teaspoons of salt.
In a large, heavy skillet, heat 1/4 inch of oil until shimmering. Working in 3 batches, spoon 1/4 cup of the potato mixture into the oil for each latke; press slightly to flatten. Fry over moderate heat, turning once, until the latkes are golden and crisp on both sides, about 7 minutes. Drain the latkes on a paper towel-lined baking sheet and sprinkle lightly with salt. Serve with applesauce, crème fraîche, smoked salmon, salmon roe and dill.
The fried latkes can be kept at room temperature for up to 4 hours. Reheat them on a baking sheet in a 375° oven for about 5 minutes, or until warmed through and crisp.
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