Making latkes may seem easy, but I struggled to find a good recipe. Finally, after years of trying, I realized that the potatoes need to be very finely shredded until mushy to get the right consistency. Adding just a few, rather than a lot of, of additional ingredients resulted in the perfect latke.
Every year for the past 8 years I have made latkes for Hanukkah. My husband was raised Jewish and we try to incorporate the Jewish holidays in to our Christian beliefs. It’s important to us that our half-Jewish kids know about their Jewish heritage and how Judaism and Christianity intersect. Apparently, potatoes are a big part of that heritage (joking!).
After 8 years of tweaking and trying and getting just OK latkes, I have finally gotten it right! I also decided to add carrots (and you could add in zucchini, too) just up the vegetable ante.
- 4 medium potatoes (I used Yukon)
- 1 carrot
- 1 medium onion
- 2 Tablespoons flour
- ¼ teaspoon baking powder
- Salt and pepper to taste
- ¼ cup oil for frying (I use grapeseed or coconut oil)
- Combine all ingredients in a food processor.
- Process until mush.
- Heat oil over medium high in a large frying pan until hot.
- Using a large scoop or ¼ cup measuring cup, scoop mixture into frying pan.
- Flip pancakes over when the edges are set and fry until browned.