Latkes (Levivot)

Latkes is an essential part of the Hanukkah meal. If prepared correctly, it's not too oily, crispy on the outside and nice and mushy on the inside. We included a recipe from Jamie Geller, Joy of Kosher for you to enjoy.

 

Latkes Recipe (2)

Note: the recipe below is slightly different than the recipe in the video

Ingredients:

4 Idaho potatoes (sub with Yukon)
2 tbsp matzo meal (sub with corn meal)
3 eggs, beaten
11⁄4 tsp salt
1⁄2 tsp pepper

Oil!

Peanut, grapeseed or canola oil for frying (about 1 1⁄2 cups)

Tools:

  • Grater

  • Paper towels

  • Skillet for frying

  • Colander

  • Large mixing bowl

  • Medium bowl

  • Spatula

  • Wire cooling rack

    (optional)

Instructions

Preparing the mix

  1. Peel the potatoes and place them in a bowl of ice cold water (so they don't turn brown).

  2. Beat 3 eggs.

  3. Slowly heat 1⁄8" of oil in a skillet over medium heat

  4. Grate the potatoes on a coarse grater and add to the eggs.

  5. While oil is heating, mix in the matzo meal and add salt and pepper to taste.

Fry!

  1. Scoop up a 1⁄4-1⁄3 cup of the mixture, mash it down and carefully place into the hot oil in one piece.

  2. Fry for 2-3 minutes per side until brown and crispy.

  3. Fry in batches of 4-5 latkes at a time - don’t over crowd the pan!

  4. Remove the latkes from the pan using a spatula and place them on the wire cooling rack to drain.

Serve warm and fresh with apple sauce or with sour cream, parsley and smoked salmon.

 
Maya LotanHanukkahComment