Sunday, December 5, 2010

hanukkah latkes!

Seems like I've been making fresh latkes every single night. (Not deliberately - we just never have leftovers from the night before!)
  • ½ cup shredded carrots (about handful of baby carrots)
  • 2 cups shredded zucchini (1-2 whole zucchinis)
  • 3 cups shredded russet potatoes (about 3 small potatoes)
  • 1 ½ cup shredded onion (about 1 small onion)
  • ¼ cup matzoh meal
  • 2 teaspoon salt
  • 4 whole eggs
  • fresh gated pepper, about 1-2 teaspoon
  • olive oil, enough to coat the pan a few times, 3 tablespoons each time
  • food processor
  • large mixing bowl
  • a tablespoon measuring spoon
  • splatter screen!
  • disposable nonlatex gloves (for protecting your hands from heat 'n hot oil!)
  • a large skillet
  • pancake flipper

The picture below is misleading. I did the recipe with the SHREDDED amounts of the zucchini, potatoes, onion and carrots (not even pictured, oops).
The entire process is pretty easy once you get over any fear of the food processor. I still use a large Cuisinart I got from Costco a few years ago.
In a large mixing bowl, combine ½ cup shredded carrot, 3 cups shredded potato (about 3 potatoes), 2 cups shredded zucchini, 1 ½ cup shredded onion.
And ¼ cup matzoh meal and 4 whole eggs.
And 2 teaspoon salt.
And few turns of fresh grated pepper, about 1-2 teaspoon.
Now, mix it evenly with a big spoon!
Time to cook the latkes. Take a HEAPING tablespoon of the latke mixture.
And add it to a hot pan coated in about 3 tablespoons of olive oil, a thick coat. Keep the heat between high and medium. Here, I have a fairly large skillet to fit 7 heaping tablespoons of latke mixture with some space between each round. Let it stay put. Don't move it or touch it!
Cook on high heat for about 3-4 minutes, or until you see a brown crispy edge on the bottom side forming. Get out that your splatter screen when you get attacked by the popping oil! I keep a box of non latex disposable surgical gloves (from Costco) in the kitchen for oil-popping episodes like this to protect my hands.
When you see the edges of latkes turn a beautiful crispy brown, flip them over with a spatula or small pancake flipper keeping the round latke in one piece. I use a long spoon for help. Try to prevent stray shredded pieces from breaking off and floating around in the oil.
Let the underside cook for another 3-4 minutes on medium to high. Watch it - don't let them burn black! Fabulous latkes are a rich golden brown. Crispy on the outside, dense and soft on the inside!
Transfer the latkes to a plate lined with paper towels or brown paper bags to soak up excess oil. Repeat, replenishing the oil for each batch.
Serve immediately! Applesauce, ketchup, sour cream, caviar, lox... possibilities are endless!
In the late afternoons, our street fills up with glorious wild life.
I have a little dreidel
I made it out of clay
And when it's dry and ready
Then dreidel I shall play!

Oh - dreidel, dreidel, dreidel
I made it out of clay
And when it's dry and ready
Then dreidel I shall play!

It has a lovely body
With legs so short and thin
And when my dreidel’s tired
It drops and then I win!


My dreidel’s always playful
It loves to dance and spin
A happy game of dreidel
Come play now, let’s begin!


  1. Lisa - I made these latkes tonight for the kids class tomorrow! Love the recipe and they came out great! xoxo

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