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20 Latkes For All 8 Crazy Nights Slideshow

20 Latkes For All 8 Crazy Nights Slideshow

Latkes are Hanukkah Harry’s favorite snack

If there is one occasion each year that every Jewish kid looks forward to, it’s the moment he or she smells sizzling oil in the kitchen and potato pancakes being fried in a pan.

Mom always made her signature recipe of delicious grated potatoes and onions accompanied by a sweet homemade applesauce. After eight nights of eating the same latkes, though, you start to get a little sick of making them and everyone gets a little sick of eating them.

20 Latkes For All 8 Crazy Nights

If there is one occasion each year that every Jewish kid looks forward to, it’s the moment he or she smells sizzling oil in the kitchen and potato pancakes being fried in a pan.

Mom always made her signature recipe of delicious grated potatoes and onions accompanied by a sweet homemade applesauce. After eight nights of eating the same latkes, though, you start to get a little sick of making them and everyone gets a little sick of eating them.

What Is a Latke Anyway?

A latke is defined as a pancake, especially one made with potatoes. Its basic core recipe consists of grated potatoes, flour, eggs, and onions. However, here at The Daily Meal, we like to spice things up, so our latke recipes are a bit different from the usual ones.

2nd Ave Deli Potato Latkes

Broccoli Cheddar Latkes

Butternut Squash and Leek Latkes with Pan-Roasted Cumin

Butternut Squash and Sage Latkes with Maple Mascarpone

Butternut Squash Hashbrown Latkes

Why Do We Eat Latkes on Hanukkah?

Latkes are made with an abundance of oil to represent the oil that miraculously burned for eight days and eight nights in the story of Hanukkah. Today, people make all types of unorthodox latkes, including ones that don’t even use potatoes!

Carrot Scallion Pancakes

Fresh Corn and Zucchini Cakes

Garlic Potato Kale Cakes

Gil Marks' Homemade Potato Latkes

What Do You Serve with Latkes?

Good question! As a greasy, fried pancake, latkes go well with sweet applesauce or tart sour cream. If you’re keeping kosher and serving brisket, remember not to serve sour cream with your latkes!

Gluten-Free Potato and Zucchini Pancakes

Golden Potato Pancakes

Maple-Cinnamon Sweet Potato Pancakes

How is it a latke different from a pancake or a fritter?

A fritter is a deep-fried cake typically coated in batter and stuffed with another ingredient, like shrimp or beef. A pancake is a flat cake made from a batter that usually has a fluffy consistency. A latke, however, is a crunchy, fried pancake made of vegetables (most commonly potatoes).

Mashed Potato Fritters

Thinkstock

Mexi-Latkes

These Mexican-inspired latkes give us fresh flavors of lime, cilantro, and red bell pepper for a potato pancake that tastes like a frittata. Offset the heat of the jalapeños in this cake with a dollop of sour cream for the perfect spicy, cool bite.

Click here for the Mexi-Latkes Recipe.

Potato Pancakes with Smoked Sturgeon

Red Pepper Scallops on Potato Pancakes

Smoky Poblano Latkes

Spana-Latke-Kopita

Sweet Potato Feta Pancakes

Sweet Potato Latkes with Lime Crème Fraîche

Tuna Tartare with Potato Pancakes


Ingredients

Shred the potatoes and onion in a food processor, or by hand if necessary.

In a large mixing bowl, using a wooden spoon or your hands to mix the potatoes and onions with the starch, until the potatoes have released some moisture and the starch is dissolved.

Add the salt and pepper. Add the matzah meal and mix well. Set aside for about 10 minutes. The mixture should get liquidy but sticky.

In the meantime, preheat a large, preferably cast-iron but definitely non-stick, skillet over medium heat. Add about 1/4 inch layer of vegetable oil to the pan. The oil is hot enough when you throw a bit of batter in and bubbles rapidly form around it. If it immediately smokes, then the heat is too high and you should lower it a bit. If the bubbles are really lazy then give it a few more minutes or turn the heat up a bit.

With wet hands (so that the mixture doesn’t stick) roll into small golf-ball-sized balls. Flatten into thin round patties. Fry on one side for about 4 minutes, until golden brown. Flip over and fry for another 3 minutes.

Place the finished latkes on paper towels and proceed with the remaining latkes. Once latkes have drained on both sides, place in a baking pan to keep warm.


Ingredients

Shred the potatoes and onion in a food processor, or by hand if necessary.

In a large mixing bowl, using a wooden spoon or your hands to mix the potatoes and onions with the starch, until the potatoes have released some moisture and the starch is dissolved.

Add the salt and pepper. Add the matzah meal and mix well. Set aside for about 10 minutes. The mixture should get liquidy but sticky.

In the meantime, preheat a large, preferably cast-iron but definitely non-stick, skillet over medium heat. Add about 1/4 inch layer of vegetable oil to the pan. The oil is hot enough when you throw a bit of batter in and bubbles rapidly form around it. If it immediately smokes, then the heat is too high and you should lower it a bit. If the bubbles are really lazy then give it a few more minutes or turn the heat up a bit.

With wet hands (so that the mixture doesn’t stick) roll into small golf-ball-sized balls. Flatten into thin round patties. Fry on one side for about 4 minutes, until golden brown. Flip over and fry for another 3 minutes.

Place the finished latkes on paper towels and proceed with the remaining latkes. Once latkes have drained on both sides, place in a baking pan to keep warm.


Ingredients

Shred the potatoes and onion in a food processor, or by hand if necessary.

In a large mixing bowl, using a wooden spoon or your hands to mix the potatoes and onions with the starch, until the potatoes have released some moisture and the starch is dissolved.

Add the salt and pepper. Add the matzah meal and mix well. Set aside for about 10 minutes. The mixture should get liquidy but sticky.

In the meantime, preheat a large, preferably cast-iron but definitely non-stick, skillet over medium heat. Add about 1/4 inch layer of vegetable oil to the pan. The oil is hot enough when you throw a bit of batter in and bubbles rapidly form around it. If it immediately smokes, then the heat is too high and you should lower it a bit. If the bubbles are really lazy then give it a few more minutes or turn the heat up a bit.

With wet hands (so that the mixture doesn’t stick) roll into small golf-ball-sized balls. Flatten into thin round patties. Fry on one side for about 4 minutes, until golden brown. Flip over and fry for another 3 minutes.

Place the finished latkes on paper towels and proceed with the remaining latkes. Once latkes have drained on both sides, place in a baking pan to keep warm.


Ingredients

Shred the potatoes and onion in a food processor, or by hand if necessary.

In a large mixing bowl, using a wooden spoon or your hands to mix the potatoes and onions with the starch, until the potatoes have released some moisture and the starch is dissolved.

Add the salt and pepper. Add the matzah meal and mix well. Set aside for about 10 minutes. The mixture should get liquidy but sticky.

In the meantime, preheat a large, preferably cast-iron but definitely non-stick, skillet over medium heat. Add about 1/4 inch layer of vegetable oil to the pan. The oil is hot enough when you throw a bit of batter in and bubbles rapidly form around it. If it immediately smokes, then the heat is too high and you should lower it a bit. If the bubbles are really lazy then give it a few more minutes or turn the heat up a bit.

With wet hands (so that the mixture doesn’t stick) roll into small golf-ball-sized balls. Flatten into thin round patties. Fry on one side for about 4 minutes, until golden brown. Flip over and fry for another 3 minutes.

Place the finished latkes on paper towels and proceed with the remaining latkes. Once latkes have drained on both sides, place in a baking pan to keep warm.


Ingredients

Shred the potatoes and onion in a food processor, or by hand if necessary.

In a large mixing bowl, using a wooden spoon or your hands to mix the potatoes and onions with the starch, until the potatoes have released some moisture and the starch is dissolved.

Add the salt and pepper. Add the matzah meal and mix well. Set aside for about 10 minutes. The mixture should get liquidy but sticky.

In the meantime, preheat a large, preferably cast-iron but definitely non-stick, skillet over medium heat. Add about 1/4 inch layer of vegetable oil to the pan. The oil is hot enough when you throw a bit of batter in and bubbles rapidly form around it. If it immediately smokes, then the heat is too high and you should lower it a bit. If the bubbles are really lazy then give it a few more minutes or turn the heat up a bit.

With wet hands (so that the mixture doesn’t stick) roll into small golf-ball-sized balls. Flatten into thin round patties. Fry on one side for about 4 minutes, until golden brown. Flip over and fry for another 3 minutes.

Place the finished latkes on paper towels and proceed with the remaining latkes. Once latkes have drained on both sides, place in a baking pan to keep warm.


Ingredients

Shred the potatoes and onion in a food processor, or by hand if necessary.

In a large mixing bowl, using a wooden spoon or your hands to mix the potatoes and onions with the starch, until the potatoes have released some moisture and the starch is dissolved.

Add the salt and pepper. Add the matzah meal and mix well. Set aside for about 10 minutes. The mixture should get liquidy but sticky.

In the meantime, preheat a large, preferably cast-iron but definitely non-stick, skillet over medium heat. Add about 1/4 inch layer of vegetable oil to the pan. The oil is hot enough when you throw a bit of batter in and bubbles rapidly form around it. If it immediately smokes, then the heat is too high and you should lower it a bit. If the bubbles are really lazy then give it a few more minutes or turn the heat up a bit.

With wet hands (so that the mixture doesn’t stick) roll into small golf-ball-sized balls. Flatten into thin round patties. Fry on one side for about 4 minutes, until golden brown. Flip over and fry for another 3 minutes.

Place the finished latkes on paper towels and proceed with the remaining latkes. Once latkes have drained on both sides, place in a baking pan to keep warm.


Ingredients

Shred the potatoes and onion in a food processor, or by hand if necessary.

In a large mixing bowl, using a wooden spoon or your hands to mix the potatoes and onions with the starch, until the potatoes have released some moisture and the starch is dissolved.

Add the salt and pepper. Add the matzah meal and mix well. Set aside for about 10 minutes. The mixture should get liquidy but sticky.

In the meantime, preheat a large, preferably cast-iron but definitely non-stick, skillet over medium heat. Add about 1/4 inch layer of vegetable oil to the pan. The oil is hot enough when you throw a bit of batter in and bubbles rapidly form around it. If it immediately smokes, then the heat is too high and you should lower it a bit. If the bubbles are really lazy then give it a few more minutes or turn the heat up a bit.

With wet hands (so that the mixture doesn’t stick) roll into small golf-ball-sized balls. Flatten into thin round patties. Fry on one side for about 4 minutes, until golden brown. Flip over and fry for another 3 minutes.

Place the finished latkes on paper towels and proceed with the remaining latkes. Once latkes have drained on both sides, place in a baking pan to keep warm.


Ingredients

Shred the potatoes and onion in a food processor, or by hand if necessary.

In a large mixing bowl, using a wooden spoon or your hands to mix the potatoes and onions with the starch, until the potatoes have released some moisture and the starch is dissolved.

Add the salt and pepper. Add the matzah meal and mix well. Set aside for about 10 minutes. The mixture should get liquidy but sticky.

In the meantime, preheat a large, preferably cast-iron but definitely non-stick, skillet over medium heat. Add about 1/4 inch layer of vegetable oil to the pan. The oil is hot enough when you throw a bit of batter in and bubbles rapidly form around it. If it immediately smokes, then the heat is too high and you should lower it a bit. If the bubbles are really lazy then give it a few more minutes or turn the heat up a bit.

With wet hands (so that the mixture doesn’t stick) roll into small golf-ball-sized balls. Flatten into thin round patties. Fry on one side for about 4 minutes, until golden brown. Flip over and fry for another 3 minutes.

Place the finished latkes on paper towels and proceed with the remaining latkes. Once latkes have drained on both sides, place in a baking pan to keep warm.


Ingredients

Shred the potatoes and onion in a food processor, or by hand if necessary.

In a large mixing bowl, using a wooden spoon or your hands to mix the potatoes and onions with the starch, until the potatoes have released some moisture and the starch is dissolved.

Add the salt and pepper. Add the matzah meal and mix well. Set aside for about 10 minutes. The mixture should get liquidy but sticky.

In the meantime, preheat a large, preferably cast-iron but definitely non-stick, skillet over medium heat. Add about 1/4 inch layer of vegetable oil to the pan. The oil is hot enough when you throw a bit of batter in and bubbles rapidly form around it. If it immediately smokes, then the heat is too high and you should lower it a bit. If the bubbles are really lazy then give it a few more minutes or turn the heat up a bit.

With wet hands (so that the mixture doesn’t stick) roll into small golf-ball-sized balls. Flatten into thin round patties. Fry on one side for about 4 minutes, until golden brown. Flip over and fry for another 3 minutes.

Place the finished latkes on paper towels and proceed with the remaining latkes. Once latkes have drained on both sides, place in a baking pan to keep warm.


Ingredients

Shred the potatoes and onion in a food processor, or by hand if necessary.

In a large mixing bowl, using a wooden spoon or your hands to mix the potatoes and onions with the starch, until the potatoes have released some moisture and the starch is dissolved.

Add the salt and pepper. Add the matzah meal and mix well. Set aside for about 10 minutes. The mixture should get liquidy but sticky.

In the meantime, preheat a large, preferably cast-iron but definitely non-stick, skillet over medium heat. Add about 1/4 inch layer of vegetable oil to the pan. The oil is hot enough when you throw a bit of batter in and bubbles rapidly form around it. If it immediately smokes, then the heat is too high and you should lower it a bit. If the bubbles are really lazy then give it a few more minutes or turn the heat up a bit.

With wet hands (so that the mixture doesn’t stick) roll into small golf-ball-sized balls. Flatten into thin round patties. Fry on one side for about 4 minutes, until golden brown. Flip over and fry for another 3 minutes.

Place the finished latkes on paper towels and proceed with the remaining latkes. Once latkes have drained on both sides, place in a baking pan to keep warm.


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