Mind-Blowing Homemade Latkes Recipe

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Looking for an easy Mind-Blowing Homemade Latkes recipe? Learn how to make Mind-Blowing Homemade Latkes using healthy ingredients.

Submitted by auriam

Makes 36 servings

Got this recipe from http://www.nycnosh.com/?p=98 ... my innovation is simply to garnish with yogurt mixed with fresh grated garlic and a little salt [1 cup plain yogurt to 2 cloves garlic, 1/4ts salt]. I like it better than sour cream, and it's healthier and lower-fat too! "This time of year, you?ll see huge stacks of potato pancakes at Eli?s and Zabars?towers taller than a child? and people who have suffered through bad latkes in years past are willing to shell out $2-$4 per latke to avoid repeating the experience. Not that there?s anything wrong with purchasing your latkes from a deli or a restaurant, but we?ll let you in on a secret: with a little help, you can make better latkes at home. Seriously. Better. And they?re easy too."

Recipe Ingredients for Mind-Blowing Homemade Latkes

5 lbs potatoes
24 oz onion
4 large eggs, well beaten
1/4 c flour
2 c corn oil

Recipe Directions for Mind-Blowing Homemade Latkes

  1. Of all the recipes we?ve created and all the time we?ve spent cooking this past year, we are probably most proud of this one: not only are these latkes sublimely delicious, they are better than anything we?ve ever eaten in a Jewish deli in New York. And given the quality of the latkes at every place I?ve mentioned in this post, that is saying something.

  2. Our secret (no longer a secret) isn?t a new ingredient but a slight departure from traditional latke methodologies: we take half the potatoes used and boil and mash them before adding them to the shredded potatoes. You can get away with using 1/3 of the potatoes, if you prefer lots of shreds, but frankly, the latkes that we have made with half-and-half combinations of potatoes have been very light and crisp. Yes, I did just use the word ?light? to describe a latke, and I?m not lying.

  3. The pre-mashing of half the potatoes creates a natural matrix for very thick latkes and allows you to add a little architectural height to the pancake without adding bulk. When only shredded potatoes are used, they tend to spread, even with a substantial amount of egg and matzoh meal to bind the pancakes together. In this recipe, the height of the patty at the beginning is the height of the patty at the end? you are limited only by your imagination and supply of vegetable or corn oil!

  4. Just a few hints before you begin: (1) Be sure to use at least 1/4-1/2″ of oil and heat this oil to somewhere between 250°F and 320°F. This is a lower temperature than you?d normally use for deep frying, and that?s because you?re not really deep frying the latkes; you?re shallow frying them. If the oil is too hot, the latkes won?t cook properly in the middle. Our rule of thumb is that if the latkes are very slightly browned after 2 minutes, the oil is probably at the right temperature. You don?t even need a frying thermometer. (2) Don?t skimp on the squeezing! Wet shredded potatoes make slimy latkes. There?s a picture of me squeezing the shredded potatoes (not the mashed ones) on our Flickr page, if you want to see what this looks like. (3) Use about 1 medium onion for every three potatoes or one large onion for four potatoes. If you like more oniony latkes, you can increase the onions by as much as half, as long as you double the amount of matzoh meal (or flour) you use. (4) Eat the latkes immediately after you make them, if you can. This is when they are best. If you really need to store them, freeze them, even if you?re only keeping them for a day or so? refrigerating latkes makes them soggy and rubbery, but freezing preserves some of the original texture. If you do need to reheat them, do so in a toaster oven or regular oven and slowly increase the temperature until the latkes re-crisp. But honestly, you?re fooling yourself if you think there are going to be any left to save. Just be ready with a fork and the sour cream!

  5. Peel and cut half of the potatoes into one-inch chunks. Boil in salted water until tender (about 20 minutes). Drain and pass through a food mill (or process smooth in a food processor). Sprinkle matzoh meal on top of this.

  6. In a large bowl, shred one large onion. Then shred both peeled potatoes into the onion, mixing together the potato shreds with the onion to keep the potato threads from discoloring. Squeeze as much liquid as possible from onion-potato mixture by placing the shredded vegetables into a piece of cheesecloth and twisting until no more liquid can be extracted. Return to large, dry bowl and add egg, pepper, and salt.

  7. Add the puréed/milled potatoes to the shredded potatoes and combine thoroughly. Form into palm-sized patties that are about 1/2 to 3/4 inches high.

  8. Fry these patties in 1/4 to 1/2 inches of corn oil (do NOT use olive oil) . The patties will need to cook for about 5 minutes on the first side, so if they do more than go slightly brown after a minute or two, your oil is too hot.

  9. Flip after five minutes with a spatula and fork and cook on the other side for about 2 minutes, or until dark golden brown. Drain thoroughly on paper towels.

  10. Serve with applesauce, salt, and sour cream. Makes approximately 10 latkes.


Potatoes, Main Dish, Jewish, Hanukkah, Fry, Kosher

Nutrition Facts
Serving Size 100.4g
Amount Per Serving
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrates
Dietary Fiber
Vitamin A 1% Vitamin C 23%
Calcium 1% Iron 3%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.


Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
  Good points
  • Very low in sodium
  • Low in sugar
  • High in vitamin C
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