While the debate still rages about whether applesauce or sour cream is the better topping (it’s definitely applesauce), there’s one thing we can all agree on: Latkes are awesome! As the weather gets colder and the nights get longer, there’s nothing like a good latke to warm you up after a long day. They’re fluffy, crispy, and potatoe-y – what’s not to love?
Even with those basics, there’s still tons of room for variation and creativity, so our amateur food scientist team has done the research for you, and we’ve found some amazing latke recipes from all over that we think you’ll love. Here are just a few of our favorites.
This one comes recommended by Ketubah.com’s founder and CEO, Michael Shapiro. The recipe is from the Dave Nichol Cookbook, a true Canadian classic. It uses peanut oil, so watch out if you’ve got allergies, but corn oil is a great replacement, and gives these latkes a really interesting flavour.
2 Cups unpeeled, cubed, raw Yukon Gold or baking potatoes
1 tsp salt
¼ tsp freshly ground pepper
1tbsp all-purpose flour
¼ tsp baking powder
1 small onion, chopped
Peanut (or corn) oil, as needed
- In blender or food processor fitted with steel blade, combine potatoes, eggs, salt, pepper, flour, baking powder and onion. Process in short bursts until potato is finely grated but not pureed. Do not overblend; you want a relish-like consistency, not much. Set aside.
- In saucepan or skillet, pour in peanut or corn oil to a depth of 1/3 inch (8mm); heat until oil is hot enough to make drops of oil sputter. Spoon in potato batter, 3 tablespoons at a time; form pancakes about 3½ inches (9cm) in diameter. Cook 6 to 8 minutes or until golden, turning once.
- Remove with slotted spoon and drain on paper towels. Sprinkle lightly with salt and place in heated over to keep warm while cooking additional batches. Makes about 12 pancakes.
The New York Times is more than just daily podcasts: it’s also got some great latke recipes! Sometimes, keeping things simple is the way to go. Melissa Clark’s latke recipe takes the classics, skips the fancy, time-consuming stuff, and delivers a classic latke recipe you’ll swear you’ve been eating your whole life.
2 Large Russet potatoes (about 1 pound) scrubbed and cut lengthwise into quarters
1 large onion, peeled and cut into quarters
2 large eggs
½ cup all-purpose flour
2 tsp coarse kosher salt
½ tsp freshly ground black pepper
Safflower or other oil, for frying
- Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible.
- Working quickly, transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder and pepper, and mix until the flour is absorbed.
In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter. Makes about 3 dozen latkes.
Sometimes, you want something classic and comforting. Other times, you really don’t. That’s when you break out of your comfort zone with this spicy twist on the traditional latke recipe, with Tieghan Gerard’s Chipotle Cheddar recipe. This cheesy, smoky recipe might not be what you’re used to, but it’s got potatoes and cheese – what’s not to love?
1 oz large baking potato peeled and quartered lengthwise
¼ onion peeled and quartered
1 large clove garlic peeled
¼ cup flour
¾ cups sharp cheddar cheese, shredded
Coarse salt and pepper
½ tsp baking powder
1-2 chipotle chiles
1-2 tsp adobo sauce
2 tsp chili powder
1 tsp paprika
1 tsp cumin
1 tsp oregano
½-1 tsp crushed red pepper flakes
Oil for frying
Greek yogurt or sour cream for serving
- Using a food processor fitted with a coarse grating disk, grate the potato, garlic and onion; discard any large pieces. Transfer the mixture to a clean dish towel and squeeze out any excess liquid, then transfer to a large bowl.
- Stir in the flour, egg, cheddar cheese, 3/4 tsp. salt, 1/4 tsp. pepper, chipotle chilies, adobo sauce chili powder, paprika, cumin, oregano, crushed red pepper flakes and the baking powder.
- In a medium skillet, heat 1/4 inch oil over medium-high heat until hot but not smoking. Working in 5 to 6 batches, drop 2-tbsp. scoops of batter into the pan about 2 inches apart. Using a spatula, flatten the batter into disks. Cook, turning once, until browned and crisp, about 5 minutes. (Lower the heat if the latkes darken too quickly.) Drain on paper towels.
- Serve warm with greek yogurt or sour cream. Makes 10 latkes.
Those are some of our favorite latke recipes – what are yours? With such simple recipes, there’s plenty of room for variation, so you really can’t go wrong!