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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.

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 test

active:
35 mins
total:
35 mins
Yield:
Serves 8 (serving size: 2 latkes and 1 1/2 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 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 cauliflower florets in a food processor; pulse until finely ground. Add cauliflower to potato mixture in bowl.

  • Chop green parts from 1 bunch green onions; add to potato mixture (reserve white parts of green onions for another use).

  • Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add cheese, flour, salt, and 1/2 tsp. 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 3/4 tsp. freshly ground black pepper; serve with latkes.

Nutrition Facts

234 calories; fat 13.8g; saturated fat 3.5g; mono fat 7.1g; poly fat 2.8g; protein 7g; carbohydrates 22g; fiber 2g; cholesterol 37mg; iron 1mg; sodium 330mg; calcium 118mg; sugars 2g.
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