In this vegan latkes recipe, the grated potato is held together with oatmeal. For a gluten-free version, quinoa flakes work splendidly. Everyone in my home loves Sweet Potato Latkes, even my littlest ones. Sicilian Caponata Recipe. Savory, aromatic, and melt-in-your mouth delicious, they are oh so satisfying — particularly. These crispy potato pancakes are best eaten as soon as they're fried but they can also be kept warm in a 250 degrees F oven for up to 30 minutes until ready to serve. Gluten-free eaters can enjoy these potato pancakes: even the variations are safe to eat.

Killer Potato Latkes Recipe - Andrew Zimmern. Andrew Zimmern’s Kitchen Adventures. These Jewish potato pancakes are so good that posting the recipe alone is a mitzvah (blessing) of the highest order. Bubbelah, you should always trust me with this stuff. Growing up, we ate a lot of potato pancakes at Hanukkah.

The Festival of Lights refers to a lamp in the temple that was supposed to have only enough oil to last the Maccabees one night, but instead lasted for eight, enough time for them to repel the oppression of the Seleucids and renounce the assimilation of the Hellenistic Jews. But the holiday celebrates the miracle of the oil, not the military victory, so fried foods are often featured at Hanukkah feasts. Problem is, most potato pancakes, or latkes, are awful.

Potato Latkes Recipe Baked

The best recipe for potato pancakes? Chanukah latkes! Tips and video for how to make potato pancakes. Shredded potatoes and grated onions are bound with flour, salt and eggs, then fried in oil to make delicious potato pancakes that are crispy on the outside and tender. I've made this recipe several time & everyone loves them. I think the comments about salt might be related to the amount of potatoes? Weight would be more accurate. Andrew Zimmern makes his latkes with both boiled and grated raw potatoes to add both creaminess and crispiness.

Luckily for you, these are amazing. Every year at our house, we have a Hanukkah night when we invite the neighbors and stand around the kitchen shoving these hot, crispy little beauties into our mouths as fast as you can say “dreidel, dreidel, dreidel.” Enjoy.—Andrew Zimmern.

Plus: F& W’s Hanukkah Recipes Guide. How to Make It. In a medium saucepan, cover the Yukon Gold potatoes with cool water, season generously with salt and bring to a boil. Cook the potatoes until tender, about 1. Drain well and immediately pass the potatoes through a ricer into a large bowl. Working quickly, peel and grate the baking potatoes on the large holes of a box grater into a medium bowl. Press with a clean kitchen towel to remove excess moisture. Add half of the grated potatoes to the riced potatoes.

Transfer the remaining grated potatoes to the bowl of a food processor. Add the onion and pulse until the potatoes and onions are very finely chopped. Transfer to a fine- mesh sieve and press with the back of a spoon to extract as much liquid as possible. Add the potato- onion mixture to the large bowl. Stir in the eggs, matzo meal, white pepper and 2 teaspoons of salt.

In a large, heavy skillet, heat 1/4 inch of oil until shimmering. Working in 3 batches, spoon 1/4 cup of the potato mixture into the oil for each latke; press slightly to flatten. Fry over moderate heat, turning once, until the latkes are golden and crisp on both sides, about 7 minutes.

Drain the latkes on a paper towel- lined baking sheet and sprinkle lightly with salt. Greek Olives on this page. Serve with applesauce, crème fraîche, smoked salmon, salmon roe and dill.