The holidays are packed with delicious dishes for everyone to enjoy.
Scripps News food and wellness contributor Jessica DeLuise is sharing her take on a Hanukkah favorite: crispy latkes.
This version gives the classic holiday staple a glow-up that won’t disappoint.
Potato latkes
Ingredients
- 3 large Russet potatoes
- 1 large carrots
- 2 medium beets, cooked
- 1 medium- large yellow or sweet onion
- 3 eggs
- 3/4 cup AP flour or matzomeal
- 1 tsp baking powder
- 1 tsp salt
- ½ tsp pepper
- 2 tbsp avocado oil (for cooking)
Instructions:
- Wash and peel the potatoes, carrot, and onion.
- Grate the potatoes, carrot, onion, and cooked beets on the large side of a box grater into a large mixing bowl lined with a cheese cloth..
- Fold up the cheesecloth and squeeze out as much liquid as possible.
- Discard the liquid or use it to fortify stock or soup.
- Return the strained vegetables to the mixing bowl.
- Add the eggs, flour (or matzo meal), baking powder, salt, and pepper to the bowl. Mix everything thoroughly until you have a cohesive batter. Add more flour if needed to absorb moisture.
Heat a large frying pan over low heat and add about 2 tablespoons of avocado oil, spreading it around the pan.
Tip: Once the pan is heated, the oil will flow freely along the bottom.
- Scoop about one-third of the batter into the pan and gently press it into a large, even layer. Keep the heat low so the center cooks without burning the exterior.
- Cook the first side for 6-8 minutes, or until the bottom is crisp and the edges look set.
- Carefully flip the large latke using a wide spatula or heat-safe fish.
- Cook the second side for another 5-6 minutes, until fully cooked through and crispy. As an alternative method, finish cooking the latke in the oven until golden on top and crispy.
- Transfer the finished latke to a cooling rack or paper-towel-lined plate.
- Repeat the remaining steps to cook the rest of the batter to make two more large latkes.
- Serve warm with sour cream or applesauce.
