Why wait for Hanukkah to start making latkes? They’re delicious, there are so many ways to prepare them, and even the pickiest eaters enjoy them! Keep the latke spirit strong all December long with these three tasty latke recipes from our friends at Kosher.com!
2 large eggs
1 and 1/2 teaspoons salt
1/3 cup Yehuda Matzo Meal, more if needed
1/2 teaspoon Haddar Baking Powder
3 large potatoes
1 onion, cut into chunks
3/4 cup canola oil, for frying
Preheat oven to 250 degrees Fahrenheit. Line a tray with paper towels for draining the latkes and have a baking sheet ready for keeping latkes warm.
Put eggs, salt, matzo meal, and baking powder in a blender. Peel and cut potatoes into small chunks. Add potatoes and onion chunks a few at a time and process until potatoes and onions are chopped small and batter is blended well. Scrape batter down occasionally.
Pour batter into a bowl. If it is very thin, stir in another tablespoon or two of matzo meal.
Heat 1/2 cup oil in a deep, large, heavy skillet. For each latke drop two to three tablespoons of potato mixture into pan. Do not crowd them in pan. Fry over medium heat four to five minutes on each side or until crisp and golden brown. Turn carefully with two slotted spatulas so oil doesn’t splatter. Transfer onto paper towels. Stir batter before frying each new batch. Add more oil to the pan as necessary, and heat it before adding more latkes. After frying about half the batter, put latkes on baking sheet and keep warm in oven.
Pat tops of latkes with paper towels before serving. Serve hot or warm.
dried rosemary, to taste
salt, to taste
dried thyme, to taste
1 tablespoon Bartenura Olive Oil (for baking)
2 to 6 cups vegetable oil (depending on size of pot for frying)
Heaven & Earth Ketchup
Clean potatoes and cut potatoes into thin (1/4 to 1/2 inch) slices.
Soak slices in cold water to prevent discoloration.
Pat dry with paper towels.
Using cookie cutters in the shapes of your choice, cut potatoes into shapes, saving both the shapes and the cut out potatoes. (If you’d like to create sandwich “cookies,” leave some of these slices uncut).
TO BAKE: Sprinkle with oil, salt, rosemary and thyme, and bake at 450°F for 10 to 15 minutes or until golden brown. (This will depend on thickness.)
TO FRY: Heat vegetable oil in a pot to about 360°F. Working in small batches, deep-fry potatoes until golden brown, about three to four minutes. Drain shapes on paper towels, sprinkle with salt, and serve immediately.
Decorate with optional dips and fillings, or arrange a “Dipping Station” for everyone to choose from.
1 pound farmers cheese
juice and zest of 2 lemons
2 cups flour
1/2 cup sugar
1 teaspoon Gefen Vanilla
1/2 teaspoon salt
oil for frying
Mix all the ingredients together.
Heat oil in a frying pan on medium heat.
Add batter (about a quarter cup) to frying pan. You should be able to get five latkes in a 12-inch pan. When latkes are golden brown, flip and let the other side turn golden brown.
Remove from pan and let drain on paper towels.
Repeat with remaining batter.