Tag: latke recipe

Lacy Latkes Tips & Tricks!

I’ll admit that I’m the first one to trash up latkes and have fun with them, but really, nothing competes with the classic perfect latke – if you get them right! There’s an art to the perfect potato latke, and I like to call them LACY LATKES for the shards of potato that crunch up between your teeth like crispy potato sticks! So how do you make these little bites of heaven? Read on!

• Use russet potatoes, they’re perfectly starchy!
• Place your potatoes in water until ready to grate so they don’t brown.
• Prep all your ingredients so that you can work fast!
• Alternate your potato and onion when you grate them, it keeps the mixture white!
• Grate your potatoes from top to bottom (or sideways in the food processor) for longer strands of potato = lacy edges!
• Squeeze your potato/onion mixture as dry as you can! Squeeze into a bowl so you can reserve the starch.
• Once the starch settles to the bottom of the bowl, discard the remaining liquid, and add the starch back in to the latke mixture for extra crispiness!
• Use a heavy bottomed skillet or cast iron pan.
• Add a carrot to your oil, it will keep it clean!
• Use plenty of oil, and get it nice and hot before adding the batter.
• Use a 1/4 cup measuring cup to scoop out the batter and flatten it out with the bottom of the measuring cup, so the edges spread out.
• Don’t overcrowd your pan, give the latkes plenty of room so they don’t steam.
• Leave the latkes alone! Don’t touch and let them develop a good crust! Flip and give the other side some time too!
• If the latke mixture starts to get soggy, give it a squeeze before adding it to the pan.
• Place the latkes on a rack set over a baking sheet to keep them crispy.

So you’ve made the perfect latke, now how do you top them? I put a Questions box on Instagram and here are some of the fun toppings that came in!

Sweet Chili Sauce
Sugar! (who knew?!)
Applesauce MIXED with sour cream!
Sour cream mixed with horseradish
Ketchup (!!!!!)
Tuna & melted cheese a la tuna melt!
Spicy tuna and spicy mayo
Truffle aioli
Sour Cream, pickled onions, capers
Poached egg (yes please!)
Cheddar cheese sauce
Beef fry and coleslaw
Labneh with garlic, dried mint, olive oil, Aleppo pepper
Garlic Mayo and shredded BBQ chicken or pulled beef
Cranberry Sauce
Greek Yogurt, Lox, Dill
Pastrami and sautéed onion
Sriracha
Guacamole
Tzatziki
Ranch Dip
Caviar and creme fraiche

Perfect Potato Latkes
YIELD: approximately 18 latkes

4 large russet potatoes
1 small white onion
2 large eggs, lightly beaten
2 tbsp matzo meal
2 tsp kosher salt
freshly ground black pepper, to taste
canola oil, for frying

Method:

Prepare the latkes: Peel potatoes and immediately place in a bowl of water to prevent browning. Drain the potatoes and grate, alternating between the potatoes and onion, either by hand or with a shredding disc in your food processor. Place the grated potato and onion mixture into a large piece of cheesecloth or a kitchen towel. Wrap it tightly and squeeze out as much juice as possible into a large bowl. Let the juice sit for a bit so the potato starch settles to the bottom. Slowly pour the liquid out of the bowl (into the sink), leaving the potato starch in the bowl. Add eggs, matzah meal, salt, and pepper to the starch; stir to combine. Add the grated potatoes and onions to the bowl and stir to incorporate. Heat oil in a skillet and fry 1/4 cup of batter at a time until golden brown on both sides.

TIP: Use ¼-cup measuring cup to portion out the latkes. This makes the latkes the same size. When you scoop the batter into the pan, use the flat underside of the measuring cup to press down on the latke and spread it out. This creates super crispy edges.

Other Latke Recipes:

crispy rice latkes
salami potato latkes
sabich latkes
falatkes (falafel latkes)
poutine latkes
confetti latkes
butternut squash latkes
cheese latkes

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Salami Potato Latkes

If there’s anything my blog is known for, it’s probably my drunken hasselback salami. Clearly people like the stuff. They like to hang it, they like to dry it, and man do they like to eat it!


If I’m ever in need of a fun recipe idea, I can just stick salami in there somewhere and chances are, it will go viral. My salami babka from last year was such a hit that Abeles & Heymann decided to print it on their actual packaging and, come on, how many of you have NOT tried the hasselback version, even the stores are selling it now! What is it with Jews and salami?


Well, I don’t know, but I’ll tell you this – I’m knee deep in cookbook editing and when I realized that Chanukah was just a few days away, I knew I had to come up with a latke recipe, and pronto. I’ve always got A&H salami in the fridge, and when I opened the door for some inspiration, it hit me. Why not add it to my potato latkes for some seriously salty delicious flavor? I decided to try grating it in my food processor so I could incorporate the salami in fully, and it processed really well! The result is a super fun take on a traditional latke that you will truly enjoy.

Unlike other traditional Jewish foods, I find that people are really purists about their latkes. They don’t want to sub sweet potatoes for potatoes, they’re not interested in the healthier baked versions, no. They want crispy, fried potato latkes that leave your fingers all greasy and your house and clothes smelling like Chanukah.

So here’s the thing: these latkes are a fun twist on the traditional, but they still respect the humble potato latke and they taste pretty classic too, except for some hints of salami.

And if you’re wondering why there’s a carrot in my frying pan, it’s the most brilliant frying hack ever! Somehow the carrot soaks up all the gunk in the oil and it keeps your oil clean throughout frying. You must give it a try!

Happy Chanukah and of course, happy frying!

Salami Potato Latkes:

4 large russet potatoes, peeled
1 small white onion, grated
7oz. Abeles & Heymann salami (see note)
3 eggs, lightly beaten
2 tablespoons matza meal
2 tsp kosher salt
Freshly ground black pepper
Vegetable oil, for frying
spicy honey mustard aioli, for serving (recipe follows)
pickled onions, optional

Method:

Using the shredding blade of your food processor, grate the potatoes and onion and place in a bowl of water to prevent browning. Cut the salami into chunks and grate in the food processor.

Drain the potatoes and place into a large piece of cheesecloth. Wrap it tightly and squeeze out as much juice as possible into a large mixing bowl. Let the juice sit for a bit so the potato starch settles to the bottom. Slowly pour the liquid out of the bowl (into the sink), leaving the potato starch in the bowl. Add grated salami, eggs, matza meal, salt and pepper to the starch and stir to combine. Mix in the grated potatoes and onions. Heat oil in a skillet and fry until golden brown on both sides. Drain on paper towels.

TIP: Use 1/4 cup measuring cup to portion out the latkes. This makes the latkes the same size. When you scoop out the batter into the pan, use the flat underside of the measuring cup to press down on the latke and spread it out. This creates super crispy edges.

NOTE: 7oz. yields a very mild salami flavor, for a more pronounced salami taste, use the entire 14oz. package.

Yield: approximately 15 medium latkes.

Spicy Honey Mustard Aioli:

1/2 cup mayonnaise
2 tbsp yellow mustard
2 tbsp honey
1/4 tsp cayenne pepper, or, to taste

Mix all the ingredients in a bowl until smooth.

This post is sponsored by Abeles & Heymann.
Follow them on Facebook, Instagram or Twitter! 

Other Latke Recipes:

sabich latkes
falafel latkes
poutine latkes
confetti latkes with harissa sour cream
butternut squash latkes
cheese latkes with raspberry sauce

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Sabich Latkes

As a food blogger, one of the questions I often get asked is what my favorite dish is. If they want to know my most popular dish, that ones easy. But my favorite? It’s like asking me who my favorite child is. Can a mom really have a favorite child?! But now, NOW I can answer that question. Sabich latkes, hands down, is my favorite dish of all time. Does that tell you something?

Sabich is a classic Israeli sandwich consisting of pita stuffed with fried eggplant, hardboiled egg, Israeli salad, tahini and amba (a pickled mango condiment). Since amba is not readily available to everyone, I decided to pickle some onions instead, and I added my new favorite Mina harissa for some spice. The combo is so ridiculously incredible that you’re going to want to eat the leftovers for breakfast, and then lunch, and maybe dinner too.

The best part of sabich, is that you can switch things up if you wish – add some hummus, Israeli pickles, schug, or go gourmand with a poached egg for a truly sophisticated bite.

Sabich Latkes

classic latkes or falafel latkes
roasted eggplant (recipe follows)
sliced tomatoes
sliced hardboiled eggs (how to)
pickled onions (recipe follows)
harissa tahini
additional harissa or amba
fresh parsley, for garnish

Method:

To assemble the latkes, top a classic or falafel latke with roasted eggplant slices, tomatoes, eggs, pickled onions, tahini, and garnish with additional harissa or amba and fresh parsley.

Roasted Eggplant

1 eggplant, sliced into 1/3″ rounds
olive oil
kosher salt

Preheat oven to 400 degrees. Place the eggplant on a parchment lined baking sheet and brush with olive oil. Sprinkle with salt and roast until tender and starting to brown, about 30 minutes.

Quick Pickled Onions

1 small red onion, sliced into thin half rings
1 cup rice vinegar
1 cup water
1/2 cup sugar
1 tbsp kosher salt

Bring the vinegar, water, sugar and salt to a boil. Remove from the heat. Add onions and set aside to cool.

Related Recipes:

falafel latkes with harissa tahini
roasted eggplant with Israeli salad
sous vide stuffed eggplant with pistachio dukkah and tamarind tahini

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{Falatkes} Falafel Latkes with Harissa Tahini

There really is no outdoing my poutine latkes from last year. The latkes went so viral, that I cooked them up for the Wall Street Journal and did a latke segment for The Meredith Vieira Show. HuffPost Canada went gaga over them and the rest is history.

I’m not one to rest on my laurels so I had to really blow it out of the water this year. It’s a good thing I had an entire year to think about it! I knew I wanted to go in the Israeli direction, because my food has been really influenced by the amazing flavors and spices of Israeli culture and cuisine. And what’s more quintessentially Israeli than falafel?

When falafel latkes, or as I coined them, FALATKES, came to me, I was beyond excited at the prospect of creating a beanless falafel dish! I prepared my batter, scooped it in the sizzling oil and my brain went crazy. Was I smelling latkes or was I smelling falafel?! I was smelling both!!

And then I took a bite of their crispy goodness and Oh. Em. Gee. I was eating potato latkes. And I was eating falafel. {MINDBLOWN} Poutine latkes – outdone.

If Chanukah wasn’t my favorite holiday before, it is now! Not only was I born on the fifth night, but I got married on my birthday and as I celebrate my 35th birthday, along with my 13th wedding Anniversary, I will be munching on this deeelicious fried goodness. It’s going to be a very happy birthday indeed!

Now, when you create the ultimate Chanukah latke, you have to top it with the ultimate sauce. Tahini is my jam so I made it my favorite way – with delicious spicy harissa mixed in for a deep, rich and spicy flavor. I am legit obsessed with Mina harissa that I tasted at Kosherfest just a couple of weeks ago. It’s spicy, but it’s also kind of sweet, which is never something I expected to find in a harissa. It’s got such a homey small-batch flavor, I just want to slather it on everything! And don’t even get me started on their shakshuka sauce. I can’t wait to create some amazing recipes with it!

If you’re a fan of harissa, don’t forget to try my harissa whipped feta with za’atar eggplant chips. They’re perfect for Chanukah, when it’s traditional to eat dairy foods. You can even fry up the za’atar chips to really get into the Chanukah mood. My confetti latkes with harissa sour cream are another favorite and if you want to go healthy, definitely go for my cauliflower nachos with harissa cheddar sauce. Told you I love harissa. Of course, if you’re looking for other fun Chanukah recipes, don’t forget to check out my Chanukah category, as well as the Chanukah section in my new RECIPE INDEX!  You’ll find amazing appetizers and desserts that are perfect for you Chanukah party.

In the meantime, here are some great tips for making the ultimate crispy latkes!

1- Make sure to squeeze out as much liquid as possible out of your potatoes and onions using a cheesecloth or kitchen towel.
2- Use little-to-no flour to bind the mixture. The potatoes natural starch is usually enough to keep it together.
2- When the batter sits, it tends to get liquidy, so make sure to squeeze out as much moisture as possible before frying.
3- Use a 1/4 cup measuring cup to scoop out your batter. Pack the batter into the cup and place in the hot oil. Use the bottom of the cup to press down on the latkes, creating crisy, lacy edges.
4- Remove your latkes from the oil with a slotted spoon and place on paper towels to drain, but immediately remove to a rack so the latkes stay nice and crisp.

Happy Frying!

Falafel Latkes

2 lb yukon gold potatoes
1 medium white onion, quartered
2 eggs
1/2 cup parsley, chopped
1/2 cup cilantro, chopped
2 cloves garlic
1 tsp coriander
2 tsp cumin
1 1/2 tsp kosher salt
1/4 tsp black pepper
2 tablespoons garbanzo bean flour
canola oil, for frying

Method:

Peel potatoes and immediately place in a bowl of water to prevent browning. In a large bowl, combine eggs, spices, herbs, flour or matza meal and salt and pepper; stir to combine. Drain the potatoes and grate it, alternating between the potatoes and onion, either by hand or with a shredding disc in your food processor. Place the grated potato and onion mixture into a large piece of cheesecloth or a kitchen towel. Wrap it tightly and squeeze out as much juice as possible into a bowl. Let the juice sit for a bit so the potato starch settles to the bottom. Slowly pour the liquid out of the bowl (into the sink), leaving the potato starch in the bowl. Add the starch, grated potatoes and onions to the herb mixture and stir to incorporate. Heat oil in a skillet and fry 1/4 cup of batter at a time until golden brown on both sides. Drain on paper towels.

NOTE: If you don’t have garbanzo flour, you can use matza meal or regular flour. If you don’t like cilantro, you can just double up on the parsley.

Harissa Tahini

1/2 cup tahini paste (stir thoroughly before using, as oil and solids tend to separate)
1/2 cup water
1 tbsp fresh parsley, chopped
1 clove garlic, minced
juice of 1/2 lemon
1/4 tsp cumin
kosher salt, to taste
2 tsp Mina spicy harissa, or to taste

Method:

In a bowl, mix the tahini, water, parsley, garlic, lemon juice, cumin, salt and harissa. Whisk until emulsified.


This post was sponsored by Mina. All opinions are my own. View Mina’s amazing assortment of harissa and shakshuka sauce here or follow on Facebook, Twitter or Instagram. 

Related Recipes:

confetti latkes with harissa sour cream
harissa whipped feta with za’atar eggplant chips
cauliflower nachos with harissa cheddar sauce
falafel burgers

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