The Perfect Latke

22 Dec

So it’s the third night of Hanukkah, which means there’s still plenty of time for you to whip up some latkes.  I’m home with my families (two homes here in ABQ) for a few days and we had a party last night at my dad’s.  I decided to whip up three types of latkes, two “gourmet” flavors and a traditional potato latke.  We made potato, sweet potato and carrot with ginger, and beet-cumin. They were all amazing.

The trick to getting the perfect crispy texture is to remove all of the liquid; using a salad spinner to remove the liquid is an awesome, quick way to do this.

My sister helped me out with cooking - she had to hide her thumb because she has "brachydactyly D" or club thumb... (like Megan Fox). It's a real thing - look it up.

I also use a food processor to do my grating; I’ve lost enough of my fingers that I prefer it, even if my dad swears the hand grated ones taste better. All three of these recipes were amazing.  I served them with the traditional apple sauce and sour cream, as well as some red chile sauce and mango habañero salsa for a New Mexican flair.

If you are looking for a good way to celebrate, try making one of these recipes!

Ingredients:

The Best Potato Latke

8 medium Yukon Golds (I don’t peel them, but you can if you want)

2 medium onions

2 scallions (optional)

1 packet Matzo Ball mix

3 eggs, beaten

Sweet Potato and Carrot Ginger Latkes

1 large sweet potato, peeled

5 carrots peeled

6 tablespoons flour

1 1/2 teaspoons salt

3/4 teaspoon baking powder

1/2 teaspoon ground black pepper

5 teaspoons finely grated peeled fresh ginger

3 large eggs, beaten

Beet and Cumin Latkes

3 large beets, peeled

6 tablespoons all purpose flour

1 1/2 teaspoons salt

1 1/2 teaspoons ground cumin

3/4 teaspoon ground coriander

3/4 teaspoon baking powder

1/4 teaspoon ground black pepper

3 eggs, beaten
Directions:
Whichever recipe you decide to make, shred your vegetables. Put into a salad spinner and spin vigorously to remove liquid (it took 3-4 spins for all of the recipes; if you make the beet ones and are feeling crafty, you can reserve the beet juice for a dye or food coloring). Put them into a large bowl.
Add in dry ingredients and toss to coat.  Stir in beaten eggs and combine evenly.
Heat oil, olive or canola, in a large frying pan.  You can put one piece of shredded vegetables in to test if it is hot enough – it will start to fry immediately when it is ready.
Form small patties and put into the oil.  When the edges start to turn golden, they are ready to flip.
You can keep the latkes warm by putting them on broiling pan in an oven that’s 250 degrees.
Serve with your sauces of choice and enjoy!
The potato latke is a Vegetarian Epicurean original.  The beet and carrot latkes are barely and loosely adapted, respectively, from Epicurious.
Easier to print version:

Ingredients:

The Best Potato Latke

8 medium Yukon Golds (I don’t peel them, but you can if you want)

2 medium onions

2 scallions (optional)

1 packet Matzo Ball mix

3 eggs, beaten

Sweet Potato and Carrot Ginger Latkes

1 large sweet potato, peeled

5 carrots peeled

6 tablespoons flour

1 1/2 teaspoons salt

3/4 teaspoon baking powder

1/2 teaspoon ground black pepper

5 teaspoons finely grated peeled fresh ginger

3 large eggs, beaten

Beet and Cumin Latkes

3 large beets, peeled

6 tablespoons all purpose flour

1 1/2 teaspoons salt

1 1/2 teaspoons ground cumin

3/4 teaspoon ground coriander

3/4 teaspoon baking powder

1/4 teaspoon ground black pepper

3 eggs, beaten
Directions:
Whichever recipe you decide to make, shred your vegetables. Put into a salad spinner and spin vigorously to remove liquid (it took 3-4 spins for all of the recipes; if you make the beet ones and are feeling crafty, you can reserve the beet juice for a dye or food coloring). Put them into a large bowl.
Add in dry ingredients and toss to coat.  Stir in beaten eggs and combine evenly.
Heat oil, olive or canola, in a large frying pan.  You can put one piece of shredded vegetables in to test if it is hot enough – it will start to fry immediately when it is ready.

Form small patties and put into the oil.  When the edges start to turn golden, they are ready to flip.
You can keep the latkes warm by putting them on broiling pan in an oven that’s 250 degrees. Serve with your sauces of choice and enjoy!
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One Response to “The Perfect Latke”

  1. Dana November 24, 2013 at 8:13 pm #

    I remembered this post from last year and am excited to make these with the children at school!

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