You don’t have to be Jewish to Love Latkes!
Hash browns, hush puppies, french fries, latkes! Find me someone who will turn away any kind of potato that’s crispy, salty and fried. You don’t have to be Jewish to make latkes. In fact they make a glamorous hors d’oeuvres at a holiday party or Christmas gathering. Simply heat, top with a sliver of smoked salmon, a petit dollop of sour cream and a sprinkling of fresh chives. Voila! Best appetizer at the party!
I’ve lost count, but if I had to guess, I’d say this was the tenth year in a row I’ve made latkes with my friends. That means we’re well over the thousand latke mark. With two cooking dates last week, I’ve got 100 of these beauties tucked away in my freezer. Tonight, the third night of Hanukah, I’ll be bringing some out for mom and dad. This is when the toaster ovens come in handy!
My friends and I have gotten quite efficient throughout the years making latkes together and our style varies with whom I am with. When I’m making them with Suzy, she handles the frying since she’s better at spooning them into the pan. But when I’m with Debbie, I do the frying since, in this relationship, I’m better at spooning them into the pan. In fact, once Debbie was finished with her job of grating the potatoes and onions, I took over the rest and she made a triple batch of pumpkin bread. Now that’s a team!
Though Debbie doesn’t have a Jewish part to her soul, she started making latkes with Jackie and I many years ago and her family just loves them. Now she makes them throughout the year just as a side dish for her family! (What Jew does that?!).
There are still five nights left of Hanukah so invite someone over, get out the trusty old Cuisinart, start shredding and frying for a festive good time. I promise you it will be a holiday highlight, especially if you make them at your friend’s house! (Just kidding!)
| Servings |
| 8 people 50 latkes |
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I like them pretty pure, but if you’d like to shred a sweet potato, feel free to add those as well for a twist on the classic. Get an assembly line going for maximum efficiency. Prepare yourself by making room in the freezer, lining two plates with paper towels, another two baking sheets with tin foil and getting two skillets readied with oil in the pan. One friend will man one skillet and the other friend the alternate skillet. Take turns running the latkes to the freezer.
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- 5 lbs Yukon Gold potatoes peeled, shredded, soaked and starch removed through squeezing
- 2 yellow onions peeled and shredded
- 3 eggs
- 1/2 cup flour
- Lots of salt large flake the best
- Lots of olive oil and canola oil (50/50 mix)
- 2 large skillets (cast iron or non-stick best)
- Place a large bowl with water out on the counter. Peel, shred and soak potatoes. Make sure you squeeze excess liquid with your hands. Place potatoes, onions, eggs and flour in a large bowl. Mix well and season with about two teaspoons of a good quality kosher or sea salt. Mix everything together.
- Heat two large skillets with about an 1/8 inch of olive and canola oil. Heat on medium high. Using two spoons, drop a tablespoon of potato mixture into the hot oil. Fry on each side for approximately 4 minutes until golden.
- Transfer to a paper towel lined plate to quickly drain before transferring to a foil lined baking sheet and placing as quickly as possible in the freezer. Continue until all the mixture is used, making sure to change the oil and paper towels as needed.
- Once all the lakes are frozen, transfer to freezer bags, squeezing out any excess air. When ready to serve, pre-heat the oven to 400 degrees and reheat for about 15-20 minutes. Serve crispy and hot with apple sauce and sour cream on the side. Enjoy!