Nomish by Nature

kitchen experiments gone right!

Latkes

potato latkes

A classic Hanukkah treat, golden brown and delicious, a perfect snack anytime
an array of latkes in a 3 x 3 pattern. all differently topped. From top left to right: First row: Sweet potato latke topped with cream fraiche and sliced avocado. Traditional potato pancake, topped with hummus, three pomegranate seeds, and a drizzle of olive oil. Plain sweet potato. Second Row: Plain golden brown traditional latke. Sweet potato latke topped with barbecue sauce, sliced red onion and sliced avocado. Traditional potato latke topped with herb cream fraiche and smoked salmon. Third Row: golden sweet potato latke topped with hummus, and 5 pomegranate seeds. Traditional potato latke topped with cream fraiche and smoked salmon. Plain perfectly fried sweet potato latke.

Tips

what potato can I use?

Russet potatoes are the perfect potato to use when making latkes.

squeeze liquid from potatoes and onions

It is very important to squeeze out all the excess water from the onion and potatoes. I like using a cheesecloth. You can get them at most grocery stores. If you do not have a cheesecloth you can use a clean dishcloth or tea cloth. Work in batches if you have to.

toppings

In the recipe below, I offer an herb cream fraiche that pairs perfectly with smoked salmon. Other options:

Classic
– apple sauce
– sour cream

Unique
– salmon benedict (smoked salmon, poached egg, hollandaise)
– southern flare (BBQ sauce, avocado, red onions and radish)
– hummus, pomegranate seeds, fresh olive oil

Latkes

Preparation Time: 15 minutes | Cook Time: 40 minutes | Serving size: 8 – 10 latkes
an array of latkes in a 3 x 3 pattern. all differently topped. From top left to right: First row: Sweet potato latke topped with hummus and 5 pomegranate seeds. plain golden brown traditional potato pancake. Sweet potato latke topped with a dollop cream fraiche and sliced avocado. Second Row: Plain golden brown traditional latke topped with smoked salmon, and a sunny side yellow yolk egg. Sweet potato latke topped with barbecue sauce, sliced red onion and sliced avocado. Traditional potato latke topped hummus and 3 pomegranate seeds Third Row: plain traditional potato latke. Traditional potato latke topped with cream fraiche and smoked salmon. Plain perfectly fried sweet potato latke.

Gather

traditional latke

  • 2 large russet potatoes, peeled and grated
  • 1 large onion, grated 
  • 2 large eggs 
  • ½ cup of flour 
  • 1 teaspoon baking powder
  • 2 teaspoon salt, plus more for sprinkling
  • 1 teaspoon pepper
  • 2 teaspoons onion powder (optional)
  • Chicken schmaltz or neutral oil, for frying

sweet potato latke

  • 2-3 sweet potatoes, peeled and grated
  • 1 large onion, grated 
  • 2 large eggs
  • ½ cup flour 
  • 1 teaspoon baking powder 
  • 2 teaspoons cumin  
  • 1 teaspoon onion powder
  • 2 teaspoon salt, plus more for sprinkling
  • 1 teaspoon turmeric 
  • 1 teaspoon paprika 
  • Chicken schmaltz or neutral oil, for frying

Follow

latkes

  1. Preheat oven to 250F to keep latkes warm while working in batches. Note: both latke recipes are prepared the same, add appropriate seasonings depending on which latke you are making.
  2. Grate the potatoes (or place in food processor on coarse/hashbrown setting,) let soak in a bowl of cold water. Grate onions and set aside. Transfer potatoes and onions to a clean dish towel (or cheesecloth), squeeze and wring out as much of the liquid as possible.
  3. Drain potato water. If you can, reserve the white starch that settles to the bottom of the bowl, at least 2-4 teaspoons, do so.
  4. Transfer potatoes and onions to same bowl that has the potato starch. Add eggs, flour, baking powder and spices (depending on which recipe you’re using) and mix until flour is combined.
  5. Put enough chicken schmaltz (or neutral oil) in a heavy-bottomed pan over medium-high heat for ¼-inch coverage. Once the oil is shiny and hot, drop ¼ cup of batter into pan and flatten slightly with spatula. Cooking in batches, when edges are brown and crispy, about 5 minutes, flip. Cook for another 5 minutes. Transfer the latkes to a baking rack over a paper towel-lined baking sheet. Sprinkle with salt while still warm. Repeat with the remaining batter. You can keep the baking sheet in the heated oven to stay warm.  
  6. Top latkes with applesauce; herb crème fraîche (recipe below) and smoked salmon; hummus, pomegranate, and fresh olive oil; or your favorite toppings!

Herb cream fraiche

  • ⅔ cup crème fraîche
  • 2 sprigs fresh dill, chopped
  • 1 sprig of fresh tarragon, chopped 
  • Juice from half a lemon, zest (optional) 
  • 10 ounces of smoked salmon (for topping)

combine all ingredients, except salmon in small bowl. Dollop onto latke and top with smoked salmon

Detria Turner

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