Latkes

This is a "New Age" version on the Jewish Holiday classic. This modern version of the traditional Jewish holiday favorite, latkes, introduces a unique twist by pre-boiling the potatoes. This method prevents the batter from oxidizing and turning brown, allowing for a smoother cooking process and preserving the dish’s golden, crispy texture. The potato ricer, which resembles an oversized garlic press, plays a crucial role in achieving a perfectly fluffy potato mixture. With this "new age" approach, you can create latkes that are crisp on the outside, soft on the inside, and full of flavor, perfect for celebrating Hanukkah or enjoying as a side dish at any meal.

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Prep Time 2

Cook Time 45

Cooling Time 20

Total Time 3 5

Course Appetizer, Side Dish, Snack

Cuisine Jewish

Servings people

Calories 190 kcal

Equipment

large pot – Needed to boil the potatoes. Simmer the potatoes until tender without overcooking them, which helps prevent mushy latkes.
Potato Ricer: Essential for achieving fluffy, lump-free potatoes. This tool presses the potatoes into a smooth texture, creating the perfect base for the latke batter.
Skillet or Frying Pan: Use a large skillet to fry the latkes evenly. Non-stick or cast iron skillets work best for achieving that perfect crispy crust.
Wooden Spoon – Stir the potato mixture gently with a wooden spoon. Avoid overmixing, as it can make the latke batter gummy.
Paring Knife: A small knife is used to easily peel the skins off the boiled potatoes.
Tongs or Spatula: Useful for flipping the latkes as they fry, ensuring they cook evenly on both sides.

Ingredients

3 russet potatoes large
5 scallions or green onions, chopped
½ cup matzo meal
8 eggs extra-large, beaten
½ cup sour cream
½ tbsp salt
½ tsp white pepper
½ tsp black pepper
2 tbsps oil
¼ cup oil for frying

Instructions

Cook the potatoes in simmering water for about an hour, test for doneness.
Sauté the scallions in 2 tbsps of oil.
Mix beaten eggs, matzo meal, and sour cream together.
Add the sautéed scallions to the egg mixture and set aside.
Drain the water and return the potatoes to the hot pot to dry and cool for about 10 minutes.
Holding the potatoes with a dish towel, peel the skins off the potatoes with a paring knife.
Press the potatoes through the ricer.
Stir in the egg mixture into the potatoes with a wooden spoon. Do not overmix or the mixture will get gummy.
Let the mixture rest for a minimum of 20 minutes.
Heat the oil in a large skillet on medium high heat.
Pour about 2 to 3 tablespoons of the batter for each pancake.
Brown on both sides.

Notes

Pre-Boiling the Potatoes:
This modern method of pre-boiling the potatoes helps preserve their natural color and ensures your latke batter doesn’t oxidize and turn brown. This step also reduces prep time on the day of cooking, as you can boil the potatoes ahead of time.
Using a Potato Ricer:
For best results, press the potatoes through a ricer while they’re still warm. This step prevents lumps and creates a smooth, consistent texture that allows the latkes to hold together without becoming too dense.
Sautéing the Scallions:
Sautéing the scallions beforehand adds an extra layer of flavor to the latkes. It softens their bite, making the final latke mixture more harmonious and slightly savory.
Matzo Meal:
Matzo meal is a traditional ingredient in Jewish cooking and serves as a binder in this latke recipe. If you don’t have matzo meal, you can substitute it with fine breadcrumbs or flour, but matzo meal gives a more authentic texture.
Resting the Batter:
Letting the batter rest for at least 20 minutes allows the flavors to meld together and the matzo meal to absorb some moisture, which helps the latkes crisp up better when fried.
Frying the Latkes:
Use a neutral oil with a high smoke point, such as canola or vegetable oil, to fry the latkes. Heat the oil to medium-high and test by adding a small amount of batter—if it sizzles immediately, the oil is ready. Brown the latkes on both sides until they are golden and crispy.
Make-Ahead Tip:
You can fry the latkes ahead of time and reheat them in a 350°F oven for 10-15 minutes before serving. This makes them a convenient dish for holiday gatherings or large meals.

Nutrition

Calories: 190kcalCarbohydrates: 16gProtein: 6gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 115mgSodium: 339mgPotassium: 296mgFiber: 1gSugar: 1gVitamin A: 269IUVitamin C: 4mgCalcium: 38mgIron: 1mg

Keyword Crispy latkes, Hanukkah latkes, Jewish latkes, Latkes recipe, New-age latkes, Potato pancakes

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