No Hanukkah celebration is complete without latkes. Go classic potato for the first night, and then try borscht-inspired beet, cheesy cauliflower and Gruyère, and earthy-sweet carrot and curry variations on the other nights. The trick to crispy cakes with less oil is to start with a very dry grated potato mixture: Drain well, and then squeeze in a clean kitchen towel. The frying oil may get too hot during successive batches; remove pan from heat for a minute or two, and lower the temperature as needed.

Hannah Klinger
This Story Originally Appeared On cookinglight.com

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Credit: Jennifer Causey; Food Styling: Catherine Crowell Steele; Prop Styling: Thom Driver

Recipe Summary

active:
35 mins
total:
35 mins
Yield:
Serves 8 (serving size: 2 latkes and about 2 tbsp. sour cream mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 250°F.

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  • Combine grated potatoes, beets, and onion in a colander; drain 15 minutes, pressing mixture occasionally with a spoon to extract liquid. Place potato mixture in a clean kitchen towel; squeeze out excess liquid. Place potato mixture in a bowl.

  • Place 2 cups beet greens in a saucepan filled with boiling water; cook 1 minute. Plunge greens into a bowl filled with ice water; drain. Squeeze dry with paper towels; coarsely chop.

  • Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add beet greens, flour, salt, and pepper to potato mixture, stirring to combine. Stir egg and egg white into potato mixture.

  • Heat a large skillet over medium-high. Add 5 teaspoons oil; swirl to coat. Spoon potato mixture loosely into a 1/4-cup dry measuring cup, filling about two-thirds full. Add mixture to pan, and flatten slightly. Repeat procedure 4 times to form 5 latkes. Cook 3 to 4 minutes on each side or until golden brown. Place latkes on a baking sheet; keep warm in oven at 250°F. Repeat procedure twice with remaining 10 teaspoons oil and remaining potato mixture, adding an extra latke to the pan during the last batch to yield 16 latkes total.

  • Combine sour cream with dill and horseradish; serve with latkes.

Nutrition Facts

218 calories; fat 12g; saturated fat 2.4g; mono fat 6.5g; poly fat 2.8g; protein 5g; carbohydrates 23g; fiber 3g; cholesterol 31mg; iron 2mg; sodium 334mg; calcium 68mg; sugars 4g.
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