Potato Latkes

There are lots of ways to make potato latkes, a traditional Hanukkah dish that fills the kitchen with the scent of crisp-fried potatoes and onions. The most healthful ones are baked, on cookie sheets sprayed with oil, and then flipped halfway through. They are delicious, but they don't get the mahogany-colored highlights and the crisp texture of the oil-fried ones, unfortunately! We did make the fried ones as healthy as possible, using canola oil for frying and draining the pancakes on layers of paper towels. Here is a traditional recipe:

12-14 latkes

Dinner, Lunch

Ingredients

1 lb. russet or Yukon Gold potatoes
1/2 of a large onion, or 1 small one
1 carrot
1 large egg
1 teaspoon baking powder
1/2 teaspoon salt
2-4 tablespoons flour
Canola, olive or vegetable oil for frying
Applesauce and/or sour cream or plain yogurt, or your choice of topping

Instructions

Wash and pat dry potatoes. Peel and cut into large chunks that can fit into a food processor tube. Grate the potatoes, onion, and carrot in the processor and place the grated mixture in a large bowl. Press paper towels firmly over the mixture, to absorb some of the liquid, and discard towels.
Stir in the egg, baking powder, salt and flour.
Heat about 1/4″ of oil in a medium or large frying pan over medium heat. (It’s ready when a shred of potato sizzles when it hits the surface.) Scoop 1/4-cup measures of the batter into the pan and press down gently to spread the mixture into a round shape about 1/2″ thick. When the surface looks dry and edges are becoming brown, gently flip them and cook on the other side.*
Place the hot latkes on an oven-proof plate lined with paper towels. You can keep them warm in a 200-degree oven.
Serve hot with applesauce, sour cream or both. Some people like these with other sauces (such as cranberry sauce, or even -gasp- ketchup!)

You may also drop the scoops of the potato mixture onto an oiled baking sheet, and press down lightly to spread. Bake 15 minutes at 425 degrees, then carefully flip the pancakes and bake another 10 minutes, being careful not to burn them. They should be browned on both sides.

More Information

We taste-tested both fried latkes (potato pancakes) and oven-baked ones. Truth is, the fried ones were preferred, but the baked ones also disappeared in a few seconds.

Subscribe to the newsletter!

You’ll get periodic updates with recipes, Q&A’s with chefs and kid food experts, observations, quizzes and simple activities for your kids — i.e., a fun farmer’s market treasure hunt. Don’t worry – we won’t bombard you with mail or ads.