Sizzling Latke Variations
Starting with the perfect traditional potato latke (pancake) and winding our way from savory to sweet, we’re providing a range of flavors and ingredients for you to sizzle at home as you celebrate.
As always, thank you Marcia Selden Catering, for your inspired recipes.
Selden describes latkes as quite possibly, the perfect party food, ”Who doesn’t love potatoes, especially ones that can be made topped with or made with so many different ingredients ?! Make ‘em small and serve as an hors d’oeuvre with toppings such as crème fraiche and smoked salmon or caviar, or make them large as a side dish to brisket, roast chicken, steak etc. No one can eat just one!!!”
Here’s the perfect, traditional potato latke from a real maven. If you want to stick with the basics, serve this with homemade applesauce and you will thrill everyone at your table.
This potato latke recipe is non-dairy (pareve).
- 4 med. potatoes (2 lbs.)
- 2 tsp. baking powder
- 1 small grated onion
- 1 egg beaten
- 1/3 C. flour
- 2 thinly sliced scallions
- 1 tsp. salt
- dash pepper
- Grate potatoes and cover with iced salt water in a large bowl.
- Drain well and squeeze out all of the liquid possible. Grate and drain juice from the onion. Add the egg, grated onion (drained) flour, scallions, salt and pepper to grated potatoes.
- Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot, but not smoking. Working in batches, spoon batter in the desired size pancake, and pat down gently with a fork. Reduce heat to moderate, turn over and cook until the undersides are browned, about 5 minutes more.
- Transfer to paper towels, drain well and season with salt.
- Add more oil to skillet as needed.
- Keep latkes warm on a wire rack set in a shallow baking pan in the oven.
- These are best when served fresh and hot out of the oven with homemade apple sauce or thick rich sour cream and chives.
Notes: In general, one potato yields 2 large latkes.
These veggie packed latkes are more green than potato and are deliciously savory. Enjoy them with sour cream topping, below, if you want to go dairy.
These latkes are NON-DAIRY (pareve)
- 2 C. blanched and chopped fresh baby spinach
- 2 C. zucchini
- 1 lb. Yukon Gold potatoes peeled
- 1 large onion
- 2 large eggs
- ½ C. matzo meal
- 2 Tbs. thinly sliced garlic
- 1 tsp. freshly ground pepper
- ½ Tbs. Kosher salt
- Canola oil
- Grate the potatoes, zucchini and onion in food processor.
- Squeeze out as much liquid as possible. Place the grated mixture in a bowl and add the spinach, egg, matzo meal, garlic, salt and pepper. Mix well.
- In large, non-stick skillet, heat enough oil to cover bottom of the pan on medium high heat.
- Spoon the batter (about 2 Tbs. per latke) into pan, being careful not to crowd the latkes.
- Cook until crisp and brown on one side, then turn and fry on other side. Keep finished pancakes warm in oven until all pancakes are fried.
- Drain on paper towels and keep warm on a wire rack in the oven on low heat. Serve with herbed sour cream.
- 1 C. sour cream
- 2 Tbs. each-chopped flat-leaf parsley, chives, fresh dill
- 1 Tbs. lemon juice, plus 1 tsp. finely grated lemon peel
- Kosher salt and pepper
- Combine all ingredients in a bowl and season to taste with salt and pepper. Cover and refrigerate until ready to use. Can be made up to 2 days in advance.
These colorful gems utilize the best of fall crops, and they’re gluten free too!
These latkes are dairy free (pareve) and gluten-free.
- 3 peeled & grated carrots (about 2 C.)
- 2 Tbs. balsamic vinegar
- ½ C. grated onion
- 3 eggs
- 3 sweet potatoes, grated (about 5 C.)
- 1 C. grated apple, a tart variety such as Granny Smith or Braeburn
- 1 tsp. nutmeg
- 1/3 C. potato flakes
- 1 tsp. each Kosher salt and pepper
- canola oil
- Preheat oven to 425 F.
- Mix grated carrots and balsamic vinegar and place on Silpat lined baking sheet. Roast for 5-6 minutes.
- Grate sweet potatoes and apples (in this order to keep apples from oxidizing). Roll mixture in a clean dish towel to squeeze out excess moisture. Combine with carrots, grated onion, eggs, potato flakes, and a pinch of salt and pepper.
- In large skillet, heat 1/4-inch oil over medium-high heat 2 to 3 minutes or until hot (exact oil amount needed will vary depending on the size of your skillet).
- Drop batter by large spoonfuls into hot oil, flattening batter to form 2- to 3-inch pancakes. Fry 4 to 5 minutes on each side or until golden brown and edges are bubbly.
- Drain on paper towels placed on a wire rack.
- Serve hot with apple, walnut and pomegranate compote (find recipe below).
Notes- The Apple, Walnut and Pomegranate Compote (below) is bursting with flavor and works perfectly here. This compote may be made in advance.
This compote is a delicious accompaniment to the Sweet Potato, Apple and Carrot Latkes above.
This compote may be dairy or pareve if using a dairy free margarine.
- 1 C. walnut pieces
- ¼ C. white granulated sugar
- 1 Tbs. unsalted butter (or non-dairy margarine)
- 3 Tbs. maple syrup
- ¼ C. apple cider
- ¼ tsp. each-ground ginger, nutmeg and cinnamon
- 1¼ C. apple sauce
- ½ C. fresh pomegranate seeds
- Heat a non-stick skillet over medium heat, add 1 cup walnuts, 1/4 cup granulated sugar and 1 Tbsp butter (or margarine).
- Cook over medium heat for 5 minutes, stirring frequently so the mixture doesn’t burn (especially towards the end).
- When the sugar mixture starts melting, stir constantly until all sugar is melted and nuts are coated. Transfer nuts onto a sheet of parchment paper and separate so they don’t clump together.
- Set aside until ready to use.
- In a small pot combine maple syrup, apple cider and spices.
- Cook over medium high heat until liquid has reduced in half, about 5-6 minutes.
- Let cool and stir into apple sauce. Add cooled candied walnuts and fresh pomegranate seeds. Serve.