Note: A traditional Hanukkah dish,there are many variations. Martha Stewart uses beer in hers. A Washington Post recipe suggests
substituting 1 cup of the potatoes with grated zucchini, carrots, apples, or bell peppers. Chile Pepper Magazine adds roasted New Mexican chiles and uses olive oil for frying.
They are great cold. Mom Dorrington mashes her potatoes and adds curry and nutmeg.
1. Adapted from five recipes. Serve with warm applesauce, sour cream, and/or horseradish.
Makes 20
2 1/2 pounds baking potatoes, peeled
1 medium onion, finely grated
8 scallion greens, finely slivered
3 large eggs, lightly beaten
1 teaspoon baking powder
1 1/4 cps corn oil
1 cp all-purpose flour
2 1/2 t coarse salt
1/4 t freshly ground black pepper
2 cps matzo meal
Applesauce, for garnish
Sour cream, for garnish
1. Grate potatoes using the largest holes of a hand grater into
bowl of cold water. Food processor is OK, but avoid liquefying the potatoes. Transfer to
a colander to eliminate excess liquid.
2. Mix in onions. Add eggs, baking powder, 3/4 cup corn oil, flour, salt, and pepper. Stir
to combine.
3. Fold in matzo meal, blending well.
4. Heat remaining 1/2 cup corn oil in a large deep skillet over low heat. Drop batter by
heaping tablespoons into pan, creating pancakes about 3 1/2 inches in diameter; be
careful not to crowd them. Fry until underside is a deep golden brown, 3 to 4 minutes.
Turn and fry for 1 to 2 minutes more. Repeat with remaining batter. Drain latkes on a
paper towel-lined baking sheet.
2. Potato-Celeriac Latkes
Note: This recipe from Yankee Magazine is one of the most popular in our family and can be used as an appetizer
with dips or cold in brown bag lunches. Celeriac (celery root) is hard to find in grocery stores but well worth
the effort. It is great mixed with mashed potatoes or in Roasted with other
vegetables.
1 lb (4 cps) grated sweet potato
½ lb (2 cps) grated celery root
2 shallots, minced
1 T chopped chives
2 t salt
½ t fresh ground white pepper
2 eggs
½ cp matzo meal
¼ cp flour
Oil for frying
1. Heat ½” oil over medium heat in heavy skillet to approximately 350º. Combine all ingredients in glass bowl. Mix well.
2. Spoon 2 T batter per pancake into oil; flatten with spatula. Do not fry more than 5 at once.
3. Fry about 4 minutes per side, till edges are golden brown and crispy.
4. Transfer to paper towels; blot dry.
5. Serve with sour cream, vanilla-flavored yogurt, or cinnamon applesauce.