Rating: 1.92 stars
13 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 8
  • 1 star values: 3

Here is a twist on the classic Hanukkah latke using potato, sweet potato, and onion. For more variations using carrots and parsnips, or onions and horseradish, see below.

Martha Stewart Living, December/January 1994

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Recipe Summary

Yield:
Makes 2 dozen 2-inch latkes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Grate potatoes and onion using the largest holes of a four-sided grater. Combine in a small bowl; add egg, flour, salt, and pepper, and stir well to combine.

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  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Drop batter by heaping tablespoonfuls into the pan, and cook until golden brown around the edges, about 3 minutes. Turn latkes over, press lightly with a spatula, and cook about 3 minutes more. Continue cooking latkes in batches until batter is used up. Serve with applesauce or sour cream.

Variations

Potato, carrot, and parsnip variation: Use 2 all-purpose potatoes, 1 medium carrot, and 1 small parsnip.

Potato, onion, and horseradish variation: Use 2 Yukon Gold potatoes, 1/4 large white onion, and 2 tablespoons prepared horseradish, liquid pressed out.

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Reviews (1)

13 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 8
  • 1 star values: 3
Rating: Unrated
01/04/2011
I just made these and they came out amazing!!