Latkes!

Both recipes shared below are adapted from Patti D’Amore’s famous, award-winning latkes.

For a video tutorial of the veggie latkes being made by Patti, see below (or click here).

If you make the latkes, feel free to text or email Biz a photo!

Have feedback on the instructions or things that did or didn’t work for you? Text or email!

Some notes/tips for both recipes:

• I recommended using a food processor with a medium grating disc, but everything can feasibly be grated by hand!

• You can cover your whole stovetop in tin foil if you want to save yourself some cleanup.

• The mixes can be made up to six hours before frying; they may discolor a bit, but it’ll all turn golden brown upon frying, so it doesn’t matter! Just cover tightly with plastic wrap and keep in the fridge.

• Have leftover batter? Fry it up and freeze the latkes - just make sure you have wax or parchment paper separating the layers of latkes in whatever storage container you use (Ziploc bags, tupperware). When ready to eat, you can reheat in the over or on the stovetop - no extra oil needed.

• Cooking time will vary depending on skillet material and what batch you’re on (the first few latkes take longer than the last).

• Recommended to serve with sour cream and/or applesauce (I highly recommend both). 

Veggie Latkes

Ingredients:

• 1 1b Yukon Gold potatoes, peeled and cut into pieces so they’ll fit in a food processor

• 1 lb carrots, peeled and cut into pieces so they’ll fit in a food processor

• 1 lb parsnips, peeled and cut into pieces so they’ll fit in a food processor

• 1/2 cup flour

• 1/2 cup chopped dill

• 1/2 cup chopped scallions

• 1 tsp salt

• 1 tsp pepper

• 4 eggs, beaten

• vegetable oil

Steps:

1. Using a food processor with a medium grating disk, shred potatoes. Squeeze liquid out with cheese cloth or tea towel, discard liquid.

2. Using a food processor with a medium grating disk, shred carrots and parsnips. Combine with squeezed potatoes.

3. In a large bowl, blend flour, dill, onions, salt and pepper.

4. Mix dry ingredients with shredded veggies.

5. Add the eggs, tossing to coat.

6. Heat 1/2 inch oil in large skillet over medium heat.

7. Drop 1 heaping spoonful of the veggie mix into the hot oil and lightly press into a 2.5-3 inch round using a spatula.

8. Cook till brown on edges, flip to other size (will require less time on second side, like a pancake).

9. Cooking time will vary depending on skillet material and what batch you’re on (the first few latkes take longer than the last ones).

10. Remove from oil when cooked and place on paper towel.

11. Optional: transfer to preheated oven (350 works) until serving.

12. Recommended: serve with sour cream and/or applesauce. 

Classic (Bubbie’s) Latkes

Ingredients:

• 2 lbs russet potatoes, peeled and cut into quarters so they’ll fit in a food processor

• 1 lg onion, peeled and cut into quarters so they’ll fit in a food processor

• 1 egg

• 3 tbl flour

• 1 1/4 tsp salt

• 1/4 tsp pepper

• 1/2 tsp baking powder

• vegetable oil

  Steps:

1. Line large bowl with a tea towel or cheese cloth.

2. Note: you can do steps 3-5 in smaller batches, if squeezing all the potatoes and onions at once is too laborious.

3. Using a food processor with a medium grating disk, shred potatoes and onions.

4. Transfer to bowl and let sit for 5 min.

5. Fold towel around mixture, twist top around mix, squeezing liquid into the bowl. Repeat until you’ve finished squeezing all the liquid into a bowl.

6. Set aside the liquid to sit for 10 minutes.

7. Transfer the squeezed, shredded potatoes and onions to a fresh, large bowl.

8. Mix in egg, flour, salt, pepper and baking powder with potatoes and onions.

9. Take the reserved liquid that has been sitting to the side and pour the liquid into the sink. There should be a white, tacky substance lining the bottom of the bowl—that’s the potato starch!

10. Scrape the starch into the potatoes mixture and mix until incorporated.

11. Heat 1/2 inch oil in large skillet over medium heat.

12. Drop 1 heaping spoonful of potato mix into the hot oil and lightly press into a 2.5-3 inch round using a spatula.

13. Cook till brown on edges, flip to other size (will require less time on second side, like a pancake).

14. Cooking time will vary depending on skillet material and what batch you’re on (the first few latkes take longer than the last ones).

15. Remove from oil when cooked and place on paper towel.

16. Optional: transfer to preheated oven (350 works) until serving.

17. Recommended: serve with sour cream and/or applesauce.