Giant Skillet Latke Recipe on Food52 (2024)

FAQs

What is the difference between potato pancake and latke? ›

Potato pancakes have a creamy, almost mashed-potato-like center, with a thin, golden, crisp exterior. Latkes, on the other hand, should have a deeply browned crust, with wispy, lacy edges. Latkes also aren't hash browns.

“Onions can help block oxidation by coating some of the potato cells” Don Odiorne VP of Foodservice said. That's why some cooks alternate adding potatoes and onion to the mixture rather than doing all the potatoes first.

A latke (Yiddish: לאַטקע latke; sometimes romanized latka, lit. "pancake") is a type of potato pancake or fritter in Ashkenazi Jewish cuisine that is traditionally prepared to celebrate Hanukkah. Latkes can be made with ingredients other than potatoes such as cheese, onion, carrot, and zucchini.

The latke, it turns out, has its roots in an old Italian Jewish custom, documented as early as the 14th century. That, it seems, is where Jews first fried pancakes to celebrate Hannukah.

Vegetable oil or canola oil is usually best, because of its high smoking point. Latkes were traditionally made with schmaltz, or chicken fat, so if you have access to it, you should certainly add it in, because it does contribute to the flavor.

Latkes are basically Jewish hash browns. Traditionally served around Hanukkah (our Festival of Lights), these shallow-fried potato pancakes can be dressed up or served simply as a perfect comfort food.

Your Latkes Aren't Crisp Enough

You might also be crowding your latkes when you cook them — you want to use a large pan and make sure your latkes don't touch when they're cooking (otherwise they'll steam instead of crisping up). Additionally, your oil might not be hot enough.

Or, you can grate the potatoes hours ahead and store them submerged in water in the refrigerator. Drain them well and make the batter up to two hours ahead. (It doesn't matter if it discolors– when you fry them the latkes turn a beautiful golden brown). Fry the latkes no more than an hour or two ahead of serving.

The peeled potatoes were raw. When slicing they were exposed to air (which will cause them to quickly turn dark).

These potato pancakes (called latkes) are meant to symbolize the miracle of Hanukkah, when the oil of the menorah in the ransacked Second Temple of Jerusalem was able to stay aflame for eight days even though there was only enough oil for one day. The symbolism comes in the form of the oil in which latkes are fried.

Are latkes unhealthy? ›

Latkes are easily one of our favorite holiday foods, but considering they are traditionally fried in lots of oil, they're not necessarily the healthiest!

Latkes are potato pancakes which Jews consider a national dish, as do Lithuanians, Russians, Belarusians, Ukrainians, Germans, Czechs and the Swiss.

Latkes are consumed by Ashkenazi Jews (those from eastern Europe) to celebrate Hanukah.

Applesauce and sour cream are the traditional accoutrements for latkes. Some load their potato pancakes up with both toppings, while others have strong feelings about one over the other. (I'm Team Applesauce, all the way.) However, this Hanukkah, don't feel constrained by these standard-bearers.

The potato pancake is much simpler, with nothing but raw grated potatoes, egg, and all-purpose flour. The latke, on the other hand, adds baking powder, matzo meal, and even a splash of milk, according to Cooktoria. Surprisingly, the potato pancake has a longer preparation time due to the simplicity of its batter.

These potato pancakes (called latkes) are meant to symbolize the miracle of Hanukkah, when the oil of the menorah in the ransacked Second Temple of Jerusalem was able to stay aflame for eight days even though there was only enough oil for one day. The symbolism comes in the form of the oil in which latkes are fried.

Boxty is different from other potato pancakes or latkes, and you'll see that once you bite into one and notice the crispy hash brown-like outside and soft, dough-like inside.

In some states it's known as a 'potato scallop', in others it's a 'potato cake', and for years the debate has been bantered back and forward between protagonists. “It might be a 'scallop' of potato but let's not confuse it with a serve of scallops!

"The flavor is potato, really just salty in a good way, maybe a little hint of onion. It's really just a nice fried, crispy soft potato with a little salt." This, of course, is the simple and traditional latke. As a cookbook author and food blogger, Kritzer gets creative with her latkes, too.