This latke recipe is a basic one, simple and easy to make but very, very tasty as is! Homemade is much better than than the ones you make from a box mix.
I like to eat latkes with applesauce on the side. People like them as appetizers too.
Latkes are traditionally served at Hanukkah with applesauce or sour cream but everyone eats them all year round! They are just too good to eat only once a year!
There are many variations of latkes. There are vegetable combinations, some people like to add cheese.
I love sweet potato latkes. Just substitute sweet potatoes for regular white potatoes.
Pictured are white potato latkes and sweet potato latkes.
Thanks to my dear friend and co-worker, Sara Gail, for introducing me many years ago to this delicious Jewish tradition!
- 3 potatoes large, peeled
- 1 onion large
- 1 celery stalk with fronds
- 5 sprigs parsley fresh
- 1 egg beaten
- ¼ cup flour
- ¾ teaspoon garlic minced
- ¼ teaspoon salt
- 1/8 teaspoon ground black pepper
- ¼ cup oil
- In a food processor with a grate attachment, grate the potatoes, onion, celery, and parsley all together. Alternatively, you can grate them by hand with a box grater.
- Transfer the mixture to a sieve and use your hands to squeeze out the juice as much as possible. You want the potatoes as dry as can be so they will be crispy.
- Put the mixture into a medium bowl. Add the egg, flour, minced garlic, salt and pepper and stir until it’s well-mixed.
- Cover the bottom of a medium-sized skillet with the oil and heat the oil over a medium- high heat.
- Place about one-quarter cup of the mixture in your hand and form it into a ball.
- Flatten the ball in your hand a little then place it in the pan and flatten it out a little more with a spatula.
- Fry the latkes about 4 or 5 minutes on each side or until crispy and medium brown in color.
- Place the latkes on a paper towel-lined plate to absorb any excess oil. Blot the tops of the latkes also with paper towels.
- Serve immediately.