Crispy and Baked Latkes

With Hanukkah around the corner, many of us are preparing our kitchens for the holidays and the traditional treats. But why do we eat latkes during this holiday? The oil in the holy temple was just enough to burn for one day, but miraculously lasted for eight days! Therefore, there is a custom to eat foods on Chanukah that are fried in oil, as a remembrance of the miracle.

Food connects us to our history and traditions – the grating of the potatoes, the frying of the onions, the aroma throughout the house – they bring us back. The smell and taste of my mother’s latkes, oily, crispy, and dangerously delicious, have been ingrained in me – especially when dipped in homemade applesauce.

The latke tradition is connected to oil, but you can get really creative with adding different ingredients. Some latke varieties include vegetables, cheese, and herbs. Potatoes, however, are the classic main ingredient – they were an inexpensive staple in pre-war Eastern Europe. I’ve heard a few people call latkes pancakes – no! There is a huge difference between a crispy latke and a Sunday morning pancake. Pancakes are supposed to be thick and sweet with maple syrup – latkes are sacred! Only at this time of year, though.

Crispy Fusion Latkes

These fusion latkes are my creative way to add a little more than the traditional recipe requires. Sweet potatoes, parsnips, herbs, and a couple dips gets two thumbs up. Enjoy the holiday, lights, and latkes!

Recipe

4 large potatoes, preferably russet or sweet
1 parsnip
1 large onion
2 eggs, lightly beaten
¼ cup flour
1 tsp baking powder for a lighter texture
1 tsp salt
¼ tsp black pepper
2 tbsp chopped fresh dill (optional)
¾ cup oil for frying, grapeseed or avocado

Instructions

- Using a shredded disk or handheld grater (or in a much faster food processor which I recommend), shred parsnips, potato, and onion
- Transfer grated vegetables to a large colander and press firmly to drain excess liquid
- Place the veggies in a large bowl and add eggs, flour, baking powder, salt, black pepper, and dill (optional), and mix well
- In a large skillet, heat oil over medium-high heat
- Drop large heaping tbsp of batter into hot oil to form a latke (flatten lightly with spoon)
- Fry each latke for 3-4 minutes on each side or until golden brown
- Drain on paper towels, then transfer to baking sheet lined with parchment paper
- Place in oven at 250° to keep warm before serving
- Serve with applesauce or dips

Baked Sweet and Russet Potato Latkes

Latkes that are deep-fried are a bit decadent every night, but we can still enjoy latkes baked with oil on the baking sheet to keep to the tradition. I’m excited about this recipe for a few reasons: less oil, fewer splatters on my kitchen walls, and less stress on the body (although I’m still going to make fried latkes at least one night during the holiday).

Sometimes I add half regular potatoes and half sweet potatoes. Sweet potatoes add a sweetness to the latke, a gorgeous orange color, and some added nutrition. The baked latkes also come out of the oven crispy – no need to fry for all eight nights of Chanukah.

Recipe – makes 24 latkes
3 tsp grapeseed or sunflower oil
2 lbs russet potatoes (or 1 lb russet and sweet potato each) – 5 small in total, peeled
¾ cup red or yellow onion
¼ cup all-purpose white flour
1 tsp salt
¼ tsp freshly ground black pepper
1 large egg and egg white, lightly beaten
Finely chopped scallions (optional)

Instructions

- Set oven racks in the middle and lower levels in the oven. Preheat oven to 450°

- Prepare 2 baking sheets with parchment paper and brush with 1 tsp oil on each sheet 

- Brush a little extra oil on the spots where you are going to be placing your latkes

- Grate potatoes and onions using a handheld grater or food processor

- To create crispy latkes, place the potatoes and onion in a clean towel – close the towel tightly and squeeze out the liquid into a bowl (the drier the batter, the crispier the latkes)

- Place in a large bowl, add flour, salt, and pepper, and toss to mix well

- Add beaten egg, egg white, and 1 tsp oil and mix

- Drop ¼ cup latke batter on cookie sheets and press lightly to form a latke shape

- Bake for 10 minutes or until golden brown on bottom

- Flip latkes and bake for another 5 minutes or until golden brown

- Serve with scallions sprinkled on top of baked latkes and serve with applesauce

Genia’s Homemade Applesauce

6 Macintosh apples
1-inch sliced lemon rind
1 cinnamon stick

- Peel apples and finely chop

- Place in pot with water 1 inch high

- Add a slither of lemon rind and cinnamon stick

- Bring to a boil and simmer uncovered for 20-30 minutes

- Stir, then puree or enjoy as is

Homemade Dairy-Free Dill Sour Cream

1 ½ cups dairy-free yogurt
1 tbsp fresh lemon juice
3 tbsp fresh dill, chopped
Black pepper
Dill for garnish

- Combine all ingredients and place in bowl
- Top or dip with chopped dill

Genia’s Spoon Me Tips 

You can make these latkes in advance and store them overnight in the fridge. To reheat later, bake uncovered at 350° for 10-15 minutes.

When using white potatoes: chill the shredded potatoes in ice water - it keeps the potatoes from oxidizing so that they stay white. Keep the potatoes in ice water until you’re ready to fry or bake them, then squeeze out the liquid (the less moisture, the more your latkes will be crisp), and mix up your latke batter.

Russet and Idaho potatoes are ideal for latkes because of their high starch content. They also have a high amount of liquid, so after grating and icing the potatoes, place in a clean kitchen towel or cheesecloth and squeeze out as much of that liquid as you can. If you’re only using sweet potatoes, they don‘t need the ice water and squeezing because they are much drier. I personally combine both sweet and russet potatoes in my processor.

To measure latke batter, use about 1/4 to 1/3 cup mixture per latke. Keep them small so they get evenly crispy.

When it comes to oils, use a neutral oil such as grapeseed or sunflower which has a higher smoke point. I don’t use coconut oil because of its flavor even though it does have a high smoke point. However, this is the cook’s choice.

If you are frying your latkes, feel free to try this carrot trick – I thank Chef Adeena Sussman (author of Sababa cookbook) for sharing this unique and strange, yet successful latke cooking method. Add a whole trimmed carrot to the frying oil along with the latkes – the carrot helps regulate the oil temperature, but it also serves as a magnet, collecting tiny particles and keeping the oil more pristine and less prone to burning. You can use the same carrot for multiple batches, but once it’s shriveled and a bit caramelized, it’s time to prepare a new carrot.

Last but not least, remember to take your digestive enzymes – you’re gonna need some help as you go for one latke after another. They’re that good!

Happy Chanukah!
Light and love,
Genia