Are attention-getting latkes a thing?
You know when everyone crowds around that one dish at a party? Most likely during Hanukkah, it's because the "good" latkes are on it.
I've made all kinds of latkes from sweet potato, to baked veggie ones, to air-fried, and green-based ones, but truly nothing compares to the original, pan-fried in olive oil, potato-and-onion classics. They're also the most traditional and customary, and perfect to celebrate Hanukkah, the festival of lights that lasts for 8 days (this year it's December 7th - 15th).
Today I'm sharing a quick, easy and delicious latke recipe to enjoy during this special time.
The holidays are all about the cooking the classics.” - Celene Gee
The Gee December Playlist
What You Need: (makes about 12 latkes):
- 3 large russet potatoes
- 1 medium yellow onion, finely chopped
- 2 eggs
- 1/2 cup of flour (I used Cassava flour)
- olive oil
- salt + pepper
How to make:
1. Wash your potatoes well (I left the skin on) and grate or use food processor to shred coarsely
2. Lay potatoes on a clean dish towel and wring out as much moisture as possible
3. In large bowl with potatoes and onions, add eggs and flour, and about a teaspoon of salt and pepper
4. Add about 1/3 of a cup of olive oil to a large frying pan and heat on high
5. Form medium-size patties of potato, pressing in the palm of your hand to create a compact shape
6. Add to pan once oil is hot (taking care and caution as its very hot)
7. Continue to shape and flatten with a spatula, flip over once edges of each latke begin to brown and continue to cook
8. These should take less than 10 minutes total but keep watching closely so they dont burn or overcook
9. Transfer to a plate with clean paper towel underneath to absorb a little excess oil
10. Serve with your favorite toppings like applesauce, sour cream and fresh herbs
Looking to switch things up this Hanukkah? While the classics are loved for a reason, I've always enjoyed putting a spin on latkes with different vegetables and combinations.
The best combination of ingredients are shredded veggies that are both super hydrating and a little bit starchy, which definitely helps to bind everything together without using excess oil or breadcrumbs. Feel free to swap egg for vegan mayo, or cauliflower crumbs for traditional breadcrumbs or almond flour etc..
Zucchini, Squash + Sweet Potato Latkes
What You'll Need:
- 3 large green zucchini, sliced down the center lengthwise with the middle section of seeds scooped out (this keeps them from getting soggy)
- A handful of shredded carrots
- 1 medium sized shredded sweet potato
- 1 small-medium sized butternut squash shredded (no seeds)
- 2 tablespoons of cauliflower crumbs or another GF crumb or flour (I used Cauli Crunch here)
- Garlic powder
- 2 eggs or 2 tablespoons of vegan mayo
- Peel + shred potatoes
- Mix together in bowl with onion, 2 eggs and crumbs or flour
- Let sit for 15 min and drain excess water (so that they come out more crisp / less soggy)
- Add pepper
- Add to air fryer for 15 min at 350 degees, and if you like them crispier put back in for 3 min at 370 degrees, watching closely OR pan fry using avocado oil at medium-high heat (avocado oil or olive oil is a healthier option than canola or sunflower oil), watch closely and flip after 5-7 min until cooked
- Enjoy with your favorite dip!
Happy Hanukkah! Blast our playlist, enjoy these latkes and lots of family time!
SIGN UP FOR FREE TO CONTINUE READING
Get free access to our Beauty Edit and emails with exclusive content