Golden Potato Latkes Recipe for Hanukkah (2024)

FAQs

What is the difference between potato pancakes and potato latkes? ›

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.

Russet potatoes: Russet potatoes, or baking potatoes, are high in starch and have a dry, mealy texture. This type of potato is best for latkes because the dryness of the potato is partially responsible for that desirable, crispy texture. Yellow onion: Yellow onion adds a savory flavor to the latkes.

A: When shredding the potatoes be sure to add some acidity (such as a teaspoon of white wine vinegar or concentrated lemon juice to the water. This is one dish where doing the prep work the night before can ruin the meal. When peeled potatoes are exposed to air, oxidation turns the potatoes gray.

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.

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.

Historically, Jews in Central and Southern Europe cooked kaese (cheese) latkes, and Jews in Eastern Europe made latkes from buckwheat or rye flour.

Are Yukon Gold and Yellow Potatoes Interchangeable? Although technically yellow potatoes are not the same as Yukon gold, you can use them interchangeably in most recipes. Yukon gold potatoes share the basic traits of all yellow potatoes, including the creamy, moist texture.

Grate them by hand using the large holes on a cheese grater. Or, for the greatest ease, use the grater blade on a food processor: place the potato in the large feed tube, lock into place, turn on, and push through. Repeat with the other potatoes.

But, corn meal is a great substitute for matzoh meal and will also make your latkes gluten-free and nice and crispy.

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. (It doesn't matter if it discolors– when you fry them the latkes turn a beautiful golden brown). Fry the latkes no more than an hour or two ahead of serving.

Why are my latkes not crispy? ›

Your Latkes Aren't Crisp Enough

You might also be crowding your latkes when you cook them — you want to use a large pan and make sure your latkes don't touch when they're cooking (otherwise they'll steam instead of crisping up). Additionally, your oil might not be hot enough.

The peeled potatoes were raw. When slicing they were exposed to air (which will cause them to quickly turn dark).

"Among other rules, eating certain animals, primarily pigs and shellfish, is forbidden; meat must be ritually and humanely slaughtered; and dairy and meat aren't to be eaten at the same meal." Fish and plant foods are "neutral" (parve) and can be eaten with either meat or dairy.

Latkes are consumed by Ashkenazi Jews (those from eastern Europe) to celebrate Hanukah.

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.

Potato pancakes are associated with almost every European cuisine and are referred to as a variety of names including latkes (Jewish culture), kartoffelpuffer (Germany), bramborak (Slovakia and Czech Republic), draniki (Austria), tattifish (England) and rosti (Switzerland) (“Potato Pancake Background”, n.d).

Latkes are basically Jewish hash browns. Traditionally served around Hanukkah (our Festival of Lights), these shallow-fried potato pancakes can be dressed up or served simply as a perfect comfort food.

"The flavor is potato, really just salty in a good way, maybe a little hint of onion. It's really just a nice fried, crispy soft potato with a little salt." This, of course, is the simple and traditional latke. As a cookbook author and food blogger, Kritzer gets creative with her latkes, too.

Boxty is different from other potato pancakes or latkes, and you'll see that once you bite into one and notice the crispy hash brown-like outside and soft, dough-like inside.