recipe
Lots a Latkes!
Scott Youkilis
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$1.00
During my restaurant-owning years, just before Hanukah, I would offer a special catering menu to my friends and temple congregants to pre-order latkes. Along with the latkes we offered the traditional sides, smoked salmon dip, and my infamous chopped liver mousse. After I sold my last restaurant, the tradition continued even though making over 30 dozen latkes in your home kitchen has challenges. While my seasonal sale isn't available anymore, this recipe is an opportunity for you to make them yourself. Good luck making them as good as me!
You Need
16-18 latkes
1:00
How To
- Grate potatoes and onion on a box grater. Add eggs and salt, mix in gently. Sprinkle flour over the potatoes and gently mix until fully incorporated.
- If you have a counter top fryer, now is the time to bust it out. If not, fill a large sauce pan ⅓ of the way up the side with canola oil. Heat the oil to 350 degrees.
- In a large skillet over medium heat, add enough oil to cover the bottom. Scoop ¼ cup of potato mix into skillet and cook as many that will fit into the pan, but not touching, and cook until lightly browned on both sides (not cooked through), 2-3 min on each side.
- Add the half cooked latke to the pot of oil. Cook another 2-3 min, turning in the fryer as the float to top to evenly cook on both sides.
- Remove from oil and place on paper towels. Season with a pinch of kosher salt to taste.
- Eat immediately with applesauce and/or sour cream. Saving for later? Let them cool down to room temp and then freeze them. Will store for up 7 days in freezer
- Frozen Tip: When cooking frozen latkes, preheat oven to 400 degrees, place frozen latke on sheet tray and heat for 8 min. Flip the latke and cook for an additional 2 min or until hot in the center.