A latke is one of the many fried treats cooked in oil eaten to commemorate the miracle of light for eight days during Hanukkah. It is a pancake traditionally made with grated potatoes, onions, matzo meal, eggs and seasoning. I have many wonderful food memories of latkes from my childhood and recently had the pleasure of judging a latke making contest.
The latke contest was hosted by the Jewish Senior Life (JSL) organization at the Jewish Community Campus in West Bloomfield. This was a friendly contest among residents, volunteers, the JSL head chef and the rabbi and his wife. Ok, so maybe there was a little trash talking between the contestants, but it was all in good fun.
Many of the latkes for the contest were from traditional family recipes and tasted just as I hoped. There were also less traditional artichoke and feta latkes as well as a sweet potato latke. The panel of judges had a very difficult time declaring who was the winner—all the latkes were quite delicious. Best original latke was awarded to Rose Davidson’s Potato Latkes; best contemporary was awarded to Elana’s Artichoke and Feta Latkes; best technique was awarded to Mary’s Mashed Potato Latkes; Best Classic Traditional was awarded to Nancy’s Latkes; and best nontraditional was awarded to Chef Nick’s Latkes.
Now that I have some inside secrets to the perfect latkes, it may be time to tweak my own recipe to enhance my children’s fond memories of the Hanukkah holiday.
Ingredients
- ¾ pound redskin potatoes, unpeeled
- 1, 4.5 ounce package frozen artichoke hearts, thawed, diced and patted dry
- 1/3 cup chopped fresh leeks, white and pale green parts only
- ¼ cup freshly grated Parmesan cheese
- 1 large egg
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 ounces crumbled feta cheese
- ¼ cup plain breadcrumbs
- Olive oil
- 1 egg
- ½ cup finely grated potatoes
- 1 cup coarsely shredded potatoes
- 2 tablespoons finely grated onion
- ½ teaspoon salt
- 1/8 teaspoon black pepper
- 1 ½ tablespoons matzo meal
- 1 tablespoon flour
- Pinch of cream of tartar
- Oil for frying
- 2 large Russet potatoes, peeled and grated
- ½ cup matzo meal
- ½ teaspoon salt
- 1 small onion, grated
- 1 large egg
- Oil for frying
- 2 Russet potatoes, peeled, cubed and cooked
- 10 tablespoons butter, divided
- 2 tablespoons milk
- 1 large egg
- 3 tablespoons chopped sweet onion
- ½ teaspoon salt
- 1/8 teaspoon black pepper
- ¾ cup flour
- 1 teaspoon paprika
- Salt
- Pepper
- 2 large sweet potatoes, peeled and grated
- ½ large onion, grated
- 1 large egg
- ½ teaspoon kosher salt
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1/3 cup cornstarch
- 4 tablespoons oil
Instructions
Artichoke and Feta Latkes:
Elana Schwartz and Rabbi Daniel Schwartz
Add potatoes to a large stock pot of salted boiling water; cook until tender, about 20 minutes. Drain potatoes, cool and peel. Coarsely shred cooled potatoes using a hand grater. Combine grated potatoes, artichoke hearts and leeks in a large bowl. Combine parmesan, egg, oregano, salt and pepper in a small bowl. Add to potato mixture; stir well. Gently stir in feta and breadcrumbs. Divide batter into about 7 potato balls then flatten into a 3-inch pancake. Heat a nonstick skillet over medium heat; add enough oil to cover the bottom. Cook half of pancakes about 5 minutes per side or until golden brown. Repeat with remaining pancakes adding more oil as needed. Serve hot with sour cream.
Nancy's Latkes:
Nancy Handleman, English Professor at Schoolcraft College, avid baker and cook
Combine all ingredients in a large bowl. Heat oil in a large skillet. Fry half of pancakes in skillet until each side is golden brown. Repeat with remaining pancakes. Serve hot with applesauce. Yield about 10 pancakes.
Rose Davison's Potato Latkes:
Place grated potatoes in a large bowl and drain any excess fluid. Add matzo meal, salt, onion and egg; mix well. Heat large skillet over medium heat; add enough oil to coat bottom of pan. Fry large tablespoons of potatoes until brown on each side. Drain on a paper bag covered with paper towels. Serve hot with applesauce.
Mary's Mashed Potato Latkes:
Mash potatoes with 2 tablespoons butter and milk. Add egg, onion, salt and pepper; mix well. Combine dredging ingredients on a large plate. Form mashed potato mixture into small patties and dredge in the flour mixture. Heat a large skillet with remaining butter and fry patties until nicely browned on each side and warm in the middle.
Chef Nick's Latkes:
Combine potato and onion in a colander; set over sink to drain. Mix egg, salt, cumin and paprika in a large bowl; add potato mixture and combine. Sprinkle with cornstarch and mix well. Heat oil in a large skillet. Fry potato mixture until browned on both sides. Serve with plain Greek yogurt or applesauce.
