Latkes, also known as potato pancakes, are deeply rooted in Jewish tradition, particularly during the Festival of Lights, Hanukkah. They serve as more than just a delicious dish; they embody the essence of family gatherings and heritage celebrations. At Health Craft, we recognize the importance of these family traditions and strive to support healthy eating habits that can be passed down through generations. Our commitment to quality and craftsmanship ensures that families can prepare these beloved recipes with the best cookware available, allowing for a healthier twist on traditional dishes. Chef Charles Knight
The history of latkes can be traced back to Eastern European Jewish communities, where potatoes were plentiful and affordable. Over time, this humble dish has evolved into a cherished staple, representing both heritage and the values of sharing and togetherness.
We encourage you to share your latke recipes and experiences, fostering a sense of connection and engagement. Our resolute customer service team is always here to support your culinary journey, ensuring that your family traditions continue to thrive with the help of Health Craft’s exceptional products.
Preparation Time: 25 minutes – Makes 4 to 6 servings.
Equipment: paring knife, large mixing bowl, Rotary Food Cutter, Steamer/Strainer, 11-inch Fry/Sauté Skillet, portable induction cooktop, or oil thermometer.
INGREDIENTS:
- · 3 medium russet potatoes shredded #1 cutting cone.
- · 1 teaspoon fresh lemon juice
- · 1 medium white onion chopped and peeled #2 cutting cone.
- · 2 large eggs, lightly beaten.
- · 2 tablespoons potato starch (or more) or matzo meal
- · ¼ teaspoon garlic powder
- · ¼ teaspoon sweet paprika
- · Olive oil for frying
- · 1 tablespoon chopped fresh parsley.
- · Sour cream (optional)
DIRECTIONS:
Scrub the potatoes with a vegetable brush and remove surface blemishes with a paring knife. Do not peel. Dry with a paper towel.
With the Rotary Food Cutter, shred the potatoes into a large mixing bowl. Fill with cold ice filtered water and add 1 teaspoon of fresh lemon juice. This will prevent the potatoes from oxidizing and turning brown. Allow to soak for 10 to 15 minutes.
To prepare the latkes, drain the potatoes slowly with the bowl tilted, you will see the potato starch that has settled at the bottom. Reserve 2 to 3 tablespoons of the potato starch as it will help to bind the latkes together.
Transfer the shredded potatoes to the steamer/strainer and rinse with filtered water. Drain and pat the potatoes dry with a paper towel or a tea towel. The less moisture in the potatoes, the better.
When you are ready to fry, have a draining/drying rack set up close by with a layer of paper towels underneath. This is when the latkes should be drained from the hot oil. I prefer draining them on a rack rather than directly on paper towels, they stay crisper that way.
The ideal temperature to fry a latke is between 360ᵒF and 375ᵒF. The best way to monitor the temperature is to use a deep fry or candy thermometer. If you do not have one of those, here are two simple methods to assess the oil’s temperature:
Drop a small piece of bread into the oil. If it takes 60 seconds to brown, the oil temperature is perfect for frying.... or place a kernel of unpropped popcorn into the oil. When the kernel pops, the oil is hot enough to fry.
Once you have fried several batches of latkes, you will get a feel for how hot the oil needs to be, and you will not need to test again.
Form latke mixture into compact patties. I use about 3 tablespoons of potato shred mixture per latke, depending on the recipe. I have found that this amount makes small and medium-sized latkes that fry up extra crispy.
Place the potatoes, flesh side down, in a hot, dry skillet over medium heat. Cover the pan and close the Ultra-Temp™ control and whistle valve. The potatoes will stick at first; when they are finished browning, they will release easily from the pan. Using a pierced turner, brown the potatoes brown on all sides, 6 to 7 minutes per side. Cover after each turn.
To serve, brush the potatoes with olive oil and sprinkle with garlic powder, paprika, and parsley.