I have developed recipes for and cooked a gazillion latkes over the years. I have written about latke making, talked friends off latke ledges, photographed latkes (I prefer eating them), and even sustained mild injuries making latkes. Because I refuse to wear an apron while entertaining, making latkes has ruined several favorite tops: tiny drops of oil jump to my chest like a hungry baby to its mother.
But it’s been years since I’ve had to toss a silk blouse after a Hanukkah party, because I found a solution. Actually, I married one. The oil seems to hold no fondness for his chest (perhaps because it is farther away from the pan) and he is happy to stand over the stove for hours while I work hard at being a good hostess. (And by that I mean have fun mingling with our friends and family).
If we were willing to make the latkes ahead and keep them warm in the oven, no one would have to stand at the stove– but we’re not. It can be done, certainly– and here’s how; the result is quite good. But nothing beats a latke straight out of the frying pan. Nothing.
Classic Latkes
1 large egg
1 teaspoon salt
1/4 teaspoon black pepper
1 1/2 pounds russet potatoes, peeled (about 4 potatoes)
1 medium onion
3 tablespoons all-purpose flour
about 3/4 cup of canola or olive oil
1. Place the egg in a large bowl and beat lightly with a fork. Stir in the salt and pepper.
2. Using the grater attachment of the food processor (or a box grater), shred the potato and onion together. Add to the bowl with the egg and toss; stir in the flour and toss until thoroughly combined.
3. Heat approximately1/4 cup of oil the oil in a large skillet over medium high. Use a 1/4-cup dry measuring cup to scoop the potato mixture into the pan and pat the top lightly to form 3-inch diameter latkes. Cook until golden on the undersides; about 4-5 minutes. Turn and cook until golden and cooked through, another 4 to 5 minutes. Repeat using the remaining batter.
4. Serve immediately or keep warm briefly in a 250-degree oven.
Makes 12 latkes.
my daughter’s bat mitzvah is tuesday night, the first night of hannukah in our home. I’ll try these
How exciting! Mazel tov! I am sure it will be a beautiful day for you…and I hope you will post pictures. Warmest wishes!
The only question I always have is if is necessary to wipe all or part of the water of the potatoes and the onionafter shred or simply add the eggs and flour. Thanks a lot and Chag Sameach!
Luciana– once the potatoes are shredded, we do not do anything to get rid of moisture. But when forming the latkes– once the batter is mixed and they are on their way into the frying pan– then we give them a little squeeze, just top be sure what goes in the pan is mostly potato and just a little “batter” (meaning the egg-flour mixture).
What, no applesauce? No sour cream? My husband introduced me to latkes and I fell in love all over again. I’ll probably never match his grandmother’s latkes since you can’t compete with a memory, but I’ve gotten close enough that we both get excited when I declare it Latke night.
Yes, Bertrice, to both! I serve applesauce and sour cream, and personally eat my latkes with both.
There are folks who serve theirs with cinnamon sugar, but I am not one of them.
Is the green in the latkes pieces of scallions or something else not called for in the recipe? 🙂
Ken, the green is zucchini. The recipe is for the classic version (which we made for 50+ people last night!) and the photo is with a little grated carrot and zucchini, which makes them prettier. I provide a link in the post for that recipe, which we did for Anolon,
Great, thanks!
Another question: the how to make ahead link is 404ing on me and I can’t find the page using the search. Has that information been published? 🙂
Ken, here’s a working link. I believe the Ask The Expert site had some updating work done this week– I will fix the link on the post, too. But here it is: http://cookingquestions.myrecipes.com/2011/12/can-i-make-latkes-in-advance.html
Wow.. thanks for this, my Mom use to make these but also grate a small amount of onion into the mix!
such a great side dish, or appetizer! with or without sour cream or applesauce..Lol
My recipe uses grated onion, too. I think it is an essential ingredient!