Click here to print this page

Return to Tip

Love those Latkes
Whether you spell them latkas or latkes, they are absolutely luscious! Here are some simple secrets for success.

Although potato latkes are a traditional Chanukah treat, why not experiment with other vegetables such as zucchini, sweet potatoes, carrots and spinach?

I like to use Idaho (russet) potatoes because they are higher in starch, with a lower water content. You can also use red potatoes or Yukon Golds successfully.

The processor grates potatoes in a flash! Immediately add grated onions - the onion juice forms a barrier against the oxygen, preventing the potatoes from turning black.

Some cooks like to rinse the grated potatoes in a colander, squeezing them dry. You can also crush half of a Vitamin C tablet and add it to the grated potatoes to keep the mixture white.

Lighten up! Instead of frying, bake latkes for a lower-fat version.  Alternatively, use a non-stick skillet and a minimum of oil. I find olive oil gives a wonderful flavor.

Latkes can be made in advance and frozen. After cooking, arrange them in a single layer on a baking sheet. When frozen, wrap them well. To save space when freezing or reheating latkes, stand them upright in a loaf pan, like soldiers! Reheat them uncovered at 375 degrees F for about 10 minutes, until crispy and piping hot.

Serve latkes with applesauce, sour cream (regular or low-fat) or a dollop of yoghurt. Top with thinly sliced smoked salmon and a sprig of dill for an elegant appetizer.

Happy Chanukah! (Visit www.aish.com/holidays for this year's dates)