Potato latkes, also called potato pancakes, are simple to make, and parve or pareve, which means containing no meat or milk, and can be eaten with either meat or dairy dishes. Meat and dairy dishes may not be eaten together at the Hanukkah table.
Serve with applesauce, sour cream, or beef gravy. DO not serve sour cream AND beef gravy, it is an either/or situation if serving a parve or pareve table for Hanukkah.
Potato latkes recipe
Ingredients for potato pancakes:
- 8 cups shredded potatoes, approximately 8 large peeled white potatoes
- 1 large egg, slightly beaten
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- ¾ to 1 cup all-purpose flour
- Vegetable or canola oil for oven frying
- Non-stick cooking spray
You will also need:
- Large flat cookie sheet/jelly roll pan with sides, approximately 13-inches by 9-inches by 2-inches or larger
- Cookie sheet of large platter for cooling
- Paper towels
- Serving platter
To shred potatoes:
- Use a grater or the grater attachment to your food processor.
- Use the larger hole side to grate the potatoes. This may take some time if doing it by hand, but it’s worth it.
How to make potato latkes:
- In small bowl, sift dry ingredients, flour, salt, baking powder, baking soda, together.
- In a very large bowl mix together shredded potatoes and lightly beaten egg. Incorporate dry ingredients to wet ingredients until well mixed.
- Preheat the oven to 375*F.
- Spray cookie sheet/jelly roll pan with non-stick cooking spray. Pour a small amount of oil onto the cookie sheet/jelly roll pan and gently shake the pan to distribute the oil. You will need approximately 6 Tablespoons up to ¼ cup of oil. It should just coat the bottom of the pan.
- Scoop up potato pancake mix by ¼ cup measure, approximately one small handful, and flatten into patty using your hands. You should be able to fit 6 to 8 potato pancakes onto the cookie sheet depending on size. You may be able to get as many as a dozen onto the cookie sheet at one time.
- Place the potato pancakes onto the cookie sheet one at a time, allowing approximately ½-inch of space between each pancake. Put cookie sheet with potato pancakes into the oven and bake for approximately 20 to 25 minutes on one side.
- While the potato latkes are baking in the oven, take a cookie sheet or larger platter and cover with two layers of paper towels.
- Once the first side is a nice golden brown and the potato pancake is getting crispy, carefully flip each pancake. You may need to remove the cookie sheet from the oven to do this safely. If the pancakes on one side of the pan are cooking faster than the other side, rotate the pan when you put it back into the oven. Bake an additional 15 to 20 minutes until the second side is golden brown and crispy.
- If you have a second batch to go in the oven, repeat these steps.
- Remove pancakes from cookie sheet/jelly roll pan to platter or cookie sheet prepared with paper towels. Allow to drain approximately 5 to 6 minutes then transfer to serving platter.
- Yield: approximately 10 to 12 latkes, which should each be double the size of a silver dollar.