(Basic Latke Recipe)
By Chef Laura Frankel, Executive Chef for Spertus Kosher Catering and author of Jewish Cooking for All Seasons, and Jewish Slow Cooker Recipes
I like really crispy latkes that are only slightly creamy inside. I don’t use yolks in my batter as egg yolks make doughs and batters tender. Egg whites hold the ingredients together but don’t make it soft or cakey.
2 pounds Russet potatoes, peeled and shredded (after shredding the potatoes, place them in a large bowl with ice water-they won’t oxidize and turn rust colored)
Neutrally flavored oil for frying (I prefer canola)
1 large Spanish onion, peeled and grated
3 egg whites, beaten with a whisk until frothy
3-6 tablespoons flour
2 teaspoon kosher salt
1 teaspoon fresh cracked pepper
Place the shredded potatoes in a large clean towel and squeeze out all of the moisture; make sure the potatoes are completely dry.
Place all of the remaining ingredients in a large bowl and add the potatoes. Mix all of the ingredients together until thoroughly combined.
Heat a large skillet with 1-½ inches of oil. Drop spoonfuls of latke batter into the oil. Flatten it slightly with the back of a spoon. Brown the latkes on both sides. Remove to a platter lined with paper towels.
To re-heat: Place the latkes on a cookie sheet and heat in a 400 degree oven until hot.
Pumpkin Spice Latke – To the basic recipe, add;
3 teaspoons cinnamon
1/2 teaspoon nutmeg
Pinch of ground cloves
1 cup pumpkin puree
1/4 additional flour to basic latke recipe.
Kale, Roasted Garlic Latke with Caramelized Onion and Apple-Caramelized Onion Compote – To the basic recipe, add::
1 cup chopped kale
1 cup caramelized onions
3 tablespoons roasted garlic
1/4 cup additional flour
To the compote (Apple-Cranberry Ginger Sauce), add: 1 cup caramelized red onions
Potato, Beet, Celery Root and Parsley Latke- (Borscht Belt Latke) – To the basic recipe, add:
1 cup shredded red beets
1/2 cup shredded celery root
1 cup chopped flat leaf parsley
1/4 cup additional flour
Inside Out Potato and Mushroom Knish Latke – To the basic recipe add:
2 cups sautéed mushrooms, chopped
1/4 cup chopped flat leaf parsley
2 cloves garlic, minced finely
Extreme Onion Latke – To the basic recipe, add:
1 cup julienned leeks, sautéed
1/2 cup caramelized onions
1/2 cup chopped scallions
1/4 cup shallots
1/2 cup additional flour
Dragon Breath Latke – To the basic recipe, add:
1/2 cup caramelized red onions
4 cloves garlic, sautéed
2 tablespoons roasted garlic
1/4 cup crushed wasabi peas
1 tablespoon chopped jalapeno
To the compote (Apple-Cranberry Ginger Sauce), add: 1 cup mango chunks and cook over medium-low heat until the mango has softened (about 15 minutes)