Tasty Potato Latkes

We have added fun and variety to an age-old tradition by offering variations on the classic latke recipe.


+ enlarge image You don't have to celebrate Hanukkah to enjoy a crisp and tasty potato pancake.

Latkes are one treat that has become closely associated with Hanukkah. It becomes a family production with the kids shredding the potatoes, Mom mixing all the recipe ingredients together, and Dad forming and frying the latkes.

Classic Potato Latkes

  • 4 medium potatoes (about 1-1/2 lbs.)
  • 3 tablespoons olive oil
  • 2 eggs, slightly beaten
  • 2 cloves garlic (optional)
  • 1/2 teaspoon salt
  • 2 tablespoons cooking coil
  • Desired toppings

1. Peel and finely shred potatoes. In a mixing bowl combine potatoes with olive oil, eggs, garlic (if desired), and salt. Using 1/3 cup mixture for each latke, press mixture into patties about the size of the palm of your hand, squeezing out excess liquid.

2. In a large skillet heat oil over medium-high heat. Carefully slide patties into hot oil.

3. Cook over medium-high heat about 2 minutes or until latkes are golden brown, turning once.

4. Repeat with remaining batter. Add cooking additional oil during cooking, as needed.

5. If necessary, reduce heat to medium to prevent overbrowning. Drain on paper towels and keep warm. Serve with non-sour cream or other toppings, if desired. Makes about 10 latkes.

Nutrition facts per latke, with one teaspoon sour cream: 113 cal., 8 g total fat (2 g sat. fat), 46 mg chol., 167 mg sodium, 12 g carbo., 1 g fiber, and 3 g. pro. Daily Values: 2% vit.A, 88% vit. C, 0% calcium, and 2% iron.

Sweet Potato and Currant Latkes

+ enlarge image Sweeten the deal with this variation.

1. Peel and very finely shred potatoes or yams (you should have about 3 cups).

2. In a small mixing bowl pour 1 cup boiling water over 1/4 cup dried currants; let stand 5 minutes, then drain. In a large mixing bowl combine 2 beaten eggs, 1/3 cup finely chopped hazelnuts, the currants, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, and 1/8 teaspoon salt. Stir in shredded potatoes. Prepare mixture the same as Classic Latkes.

3. Cook in 2 tablespoons cooking oil over medium-high heat for 3 to 4 minutes per side or till golden brown. Reduce heat to prevent overbrowning, if necessary. Add additional oil as needed to prevent sticking when cooking remaining latkes.

4. Drain and serve with applesauce or other toppings, if desired. Makes about 10 latkes.

Nutrition facts per latke: 126 cal., 8 g total fat (2 g sat. fat), 45 mg chol., 83 mg sodium, 12 g carbo, 2 g fiber, 3 g pro. Daily Values: 79% vit. A, 14% vit. C, 2% calcium, 4% iron.

Potato-Horseradish Latkes

+ enlarge image Love horseradish? This one's for you.

1. Peel and finely shred 4 medium potatoes (about 1-1/4 pounds). In a large mixing bowl combine potatoes with 1-1/2 cups finely shredded horseradish root (about 1-1/2 ounces). Stir in 2 large beaten eggs; 2 cloves garlic finely minced (if desired); and 1/2 teaspoon salt.

2. Prepare horseradish latkes the same way as you would Classic Latkes. Cook in 2 tablespoons cooking oil; drain and serve with non-dairy sour cream or other toppings, if desired. Makes about 10 latkes.

Nutrition facts per serving: 69 cal., 5 g total fat (1 g sat. fat), 53 mg chol., 163 mg sodium, 5 g carbo, 1 g fiber, 2 g pro. Daily Values: 2% vit. A, 34% vit. C, 1% calcium, and 2% iron.

Beet and Parsnip Latkes

+ enlarge image Add color with beets.

1. Peel and very finely shred 3 medium beets and 2 medium parsnips. Rinse beets under cold running water and drain.

2. In a large mixing bowl combine the beets and parsnips with 3 beaten eggs, 1/4 teaspoon salt, and 1/4 teaspoon fresh ground pepper. In a large skillet heat 2 tablespoons cooking oil. For each pancake, spoon 1/3 to 1/2 cup beet mixture into hot skillet; flatten into a 3-inch round patty.

3. Cook over medium-high heat for 3 to 4 minutes per side or till golden brown. Drain and serve with sour cream or other toppings and garnish with fresh dill, if desired. Makes about 10 latkes.

Nutrition facts per serving: 75 cal., 4 g total fat (1 g sat. fat), 64 mg chol., 91 mg sodium, 7 g carbo., 2 g fiber, and 3 g pro. Daily Values: 2% vit. A, 9% vit. C, 1% calcium, and 3% iron.

To make Red Sweet Pepper Topping:

In a small mixing bowl stir together 1/2 cup non-dairy sour cream or plain low-fat yogurt, 1/4 cup finely minced red sweet pepper, and 2 teaspoons lemon juice.

Nutrition facts per 2-teaspoon serving: 21 cal., 2 g total fat (1 g sat. fat), 4 mg chol., 5 mg sodium, 1 g carbo., 0 g fiber, and 0 g pro.

To make Dilled Sour Cream Topping:

In a small mixing bowl stir together 1/2 cup non-dairy sour cream, 3 to 4 teaspoons finely snipped fresh dill or 1 teaspoon dried dillweed, crushed, and 2 teaspoons lime juice.

Nutrition facts per 2-teaspoon serving: 21 cal., 2 g total fat (1 g sat. fat), 4 mg chol., 5 mg sodium, 0 g carbo., 0 g fiber, and 0 g pro.

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