Enjoy this golden potato latkes recipe – a favorite Hanukkah food ofmine and my families!
If you scroll to the end, you’ll find a FREE printable coloring page based on this recipe so that if you cook it for a crowd, you can actually send the recipe home.
Latkes, or potato pancakes, are a yummy, crispy, greasy fried food that Jews dream of year round but mainly only eat on Hanukkah.
Yeah, it’s a massive calorie splurge, but totally worth it! I expect to gain back the ten post-baby pounds I lost just on latkes this Hanukkah (kidding…) Seriously, latkes are possibly my favorite food, and while we mainly make them on Hanukkah, we do make a very similar potato kugel recipe year round.
The potato kugel is baked, but of course the fried latkes are that much better…
Thereason we eat these golden potato latkes:
For those of you looking for some background into the tradition oflatkes, the excuse is simple. When the Jews regained access to the temple, they went to light the Menorah (candelabra) which was lit daily. However, there was only enough of the special olive oil, to last for one day, and it would take eight days to get more. Miraculously, the oil lit for eight days.
The resulting tradition? Eat fried foods of course! Latkes, or levivotin Hebrew are the most common variety. Latkes is the Yiddish term. In Israel, sufganiyot – or fried, often jelly-filled donuts – are even more popular.
The reason we make these with potatoes is probably simply because a lot of Ashkenazic Jewish tradition is based on what our grandparents did while living in Europe. They ate lots of potatoes as it was cheap and they didn’t have that much money…
About the Golden Potato Latkes recipe:
This recipe makes a lot of latkes.The latkes are best eaten fresh. They are high in calories (though I don’t have a good count) as they need a decent amount of oil to fry, so eat a few and share!
If you don’t want to fry so much, fry what you want and then turn the rest into kugel by baking it in loaf pans. For such a size batch, I’d usually put about a cup of oil, so do it proportionately. For example, if you fry half the batch, add half a cup oil and bake the rest.
Naturally, my grandparents would make these golden potato latkes in small quantities, grating the ingredients using a box grater… But since we’ve got all the perks of living in the generation we do, we make it in bulk, for parties, using a food processor. I simply wouldn’t be able to without!
Note: ingredient amounts vary from recipe to recipe. Even the printable version of this golden potato latkes recipe includes a different amount of eggs – simply because I’ve done it both ways in the past… it’s really not a science. My grandparents didn’t even HAVE a recipe to work with… but the idea is here for you to replicate!
Instructions:
Grate the potatoes, zucchini, and onion in a food processor.
Combine the ingredients, with the eggs and spices in a large mixing bowl. Mix well (hands work best).
Heat a few tablespoons of oil at a time.
Add your grated mush to the pan, forming circles a few inches in diameter.
Fry on one side until golden.
Flip and fry the second side.
When the second side is golden, remove and place on a (paper) towel lined plate to absorb any oil that drips.
Eat these golden potato latkes fresh and enjoy!
If you see that you’re not going to finish all of these golden potato latkes batter/mixture at once, simply remove excess liquid (a little bit of liquid is good but a lot tends to drain out) and pour it into a loaf pan or two. Bake at 400 until golden on top.
New! Get the Hanukkah coloring page packet! You can find it in my Etsy shop, or on Gumroad, or purchase it here:
Vegetable oil or canola oil is usually best, because of its high smoking point. Latkes were traditionally made with schmaltz, or chicken fat, so if you have access to it, you should certainly add it in, because it does contribute to the flavor.
Some use matzo meal to bind the latkes, others use flour. And then of course, there are the toppings… applesauce or sour cream? Some will even top their latkes with ketchup– blasphemy! Don't worry, I won't judge you.
Luckily, the fix for both of these problems is the same: add some more starch — ideally in the form of matzo meal — which will soak up that extra moisture and bind the ingredients together more tightly. Flour works too, but it sticks together and makes for denser latkes.
These potato pancakes (called latkes) are meant to symbolize the miracle of Hanukkah, when the oil of the menorah in the ransacked Second Temple of Jerusalem was able to stay aflame for eight days even though there was only enough oil for one day. The symbolism comes in the form of the oil in which latkes are fried.
A: This sure sounds a lot like potatoes that have been stored too long, in too cold of an environment before cooking. When potatoes are held below 41°F for too long a period, the starches convert to sugar and it changes the cooking chemistry.
In a deep-fat fryer or heavy medium pot, heat several inches of oil to 375 degrees F. In batches, gently put the latkes into the hot oil and leave them alone to fry until golden brown, turning only once, about 4 minutes.
However, all-purpose flour is perfect substitute and works just as well. Baking powder – Baking powder releases carbon dioxide into the batter which will increase volume and also lighten the texture of these latkes. Salt and pepper – I always use about 1 1/2 teaspoons of each, but add as much or little as you desire.
After allowing the latkes to drain on the wire cooling rack, place them on an ungreased, unlined cookie sheet. When ready to reheat, place in a 375 degree oven for about 10 minutes (7 if using a convection oven) until heated through just prior to serving. A convection oven setting will produce a more crispy result.
Tradition says so. Latkes are usually served at dinnertime along with a meaty main, like brisket. Mixing milk and meat at the same meal is a no-no for those who keep kosher, so sour cream would be out as a latke condiment leaving the underdog apple sauce victorious.
Potato pancakes have a creamy, almost mashed-potato-like center, with a thin, golden, crisp exterior.Latkes, on the other hand, should have a deeply browned crust, with wispy, lacy edges. Latkes also aren't hash browns.
Or, you can grate the potatoes hours ahead and store them submerged in water in the refrigerator. Drain them well and make the batter up to two hours ahead.
Only certain types of mammals, birds and fish meeting specific criteria are kosher; the consumption of the flesh of any animals that do not meet these criteria, such as pork, frogs, and shellfish, is forbidden except for locusts, which are the only kosher invertebrate.
Brisket was a favorite for holiday celebrations, such as Rosh Hashanah, Passover, Hanukkah, and Shabbat. Jewish communities first began to favor this cut because it comes from the breast of the cow, located in the front, which makes it kosher.
Fried foods, like potato pancakes and jelly doughnuts, are prepared and eaten throughout the holiday to celebrate the miracle of Hanukkah: oil that kept the menorah (an ancient lamp) lit for 8 days instead of the 1 day it was supposed to last.
Canola oil (AKA rapeseed oil), known for its low levels of saturated fats and high smoke point, is a fantastic choice for deep-frying fries. Its light flavour allows the fries' natural taste to come forward while providing a crispy and golden exterior.
Canola oil has a smoke point of 400 degrees F, and vegetable oil (when made from corn or soybeans) can reach 450 degrees F. This means that you can use vegetable and canola oil for just about anything in the kitchen: deep-frying, searing, sautéing, frying, and more.
Introduction: My name is Annamae Dooley, I am a witty, quaint, lovely, clever, rich, sparkling, powerful person who loves writing and wants to share my knowledge and understanding with you.
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