Latkes are one of my favorite Hanukkah traditions, but truthfully I love them any time of year. Crispy, crunchy and truly easy and addictive.
I’m a total sucker for the holidays and especially the foods that you get at this time of year. I always loved celebrating Hanukkah with my friends when I was growing up, spinning the dreidel, lighting the menorah for 8 days, eating chocolates coins (Hanukkah gelt), and especially munching on crispy Potato Latkes with tons of apple sauce and sour cream.
There’s always a heated debate about apple sauce vs sour cream. What do you think? Kenya loves apple sauce, Chloe loves sour cream and Gemma takes massive spoonfuls and covers them all over. I’m a fan of both! Sprinkle on a handful of chives and now I’m a really happy girl.
Even for really young kids, like Gemma, they know something yummy when he sees it. We made a huge batch the other day and he ate them one after another, dipping away in the apple sauce, then the sour cream and back again. Making these treats is a beautiful way to celebrate the festival of lights.
What’s the real secret to my latkes? After grating the potatoes you want to strain all of the liquid into a both, pour off the water leaving the super thick starch which resembles cornstarch at the bottom of the bowl. Once you mix in the eggs and onions add it right in. Now the cats out of the bag for making the best latkes you’ve ever tasted. This is one of those game changing tricks that will have your latke eaters begging you to tell them what made yours so perfect!
Are you making latkes this Hanukkah? Let me know in the comments!
We used these to make this recipe: Oxo Good Grips Box Grater
- 1 onion
- 4 yukon gold or russet potatoes, peeled
- 1 egg
- 2 Tbsp all purpose flour
- kosher salt
- pepper, to taste
- vegetable oil
- apple sauce, for serving
- sour cream, for serving
- Grate the onions and potatoes into a large hand towel or strainer over a large bowl (you could also do this through the grating blade in a food processor).
- Press on the potato mixture in the strainer and discard any clear liquid, reserving the thick white starch in the bowl.
- Place the onion, potatoes, reserved potato starch, egg, flour, salt and pepper in a bowl and throughly combine.
- Heat enough oil to cover the bottom of a saute pan over medium heat.
- Place 1-2 heaping tablespoon of potatoes in the oil forming a circle.
- Cook for 2-3 minutes or until golden and flip over.
- Cook another 2-3 minutes or until cooked through and remove to a paper towel lined plate to drain.
- Can be served immediately or kept warm in a 300 degree oven until all latkes are prepared.
- Serve with sour cream and apple sauce.
- *Allow to cool, then place in ziploc bag, label and freeze. When ready, pop them into a oven at 300 for 10 minutes or until warmed through or defrost in fridge for 24 hours then heat in a dry pan.