renee's latkes

December 20th, 2010

Last year for Channukah we experimented with a new recipe. I had read about it in Food and Wine and being a lover of all things Gail I really wanted to try them.

My mom came to visit and made them and they were so delicious we made them again this year. We had a bit of a pot luck Channukah feast last week with Dan and Jen bringing her AMAZING matzoh ball soup and a delicious goat cheese and pear salad, seriously she makes the best salads so I always make her bring one. My mom made her famous meatballs and of course the latkes, and Matthew delivered a perfectly cooked roast beef. Ramona saved the day with her homemade rugelach and snickerdoodles or we wouldn’t have had much dessert at all.

Do yourself a favor and make these. You don’t have to wait for Channukah! They would be great in a mini size for a party and they freeze well and reheat. Don’t forget the sour cream and applesauce for dipping, even though my dad will tell you to sprinkle them with sugar.


3 1/2 pounds baking potatoes, peeled and halved
1 large yellow onion, cut into 8 wedges
1/2 cup all-purpose flour
2 eggs, lightly beaten
2 tablespoons chopped dill (we leave this out)
1 1/2 teaspoons salt
1/4 teaspoon baking powder
Canola oil, for frying
Applesauce and sour cream, for serving


Set a large strainer over a bowl. In a food processor fitted with the shredding disk, shred the potatoes and onion in batches. Add each batch to the strainer and let stand for 5 minutes, then squeeze dry. Pour off all of the liquid in the bowl and add the shredded potatoes. Stir in the flour, eggs, dill, salt and baking powder. Scrape the mixture back into the strainer and set it over a bowl; let stand for 5 minutes.

In a very large skillet, heat 1/4 inch of canola oil until shimmering. Spoon 2 tablespoons of the potato mixture into the canola oil for each latke, pressing 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. Serve the latkes hot with applesauce and sour cream

{Original recipe here}

Entry Filed under: At the stove,In the family

3 Comments Add your own

  • 1. My Purple Sky » Blo&hellip  |  December 21st, 2010 at 9:35 am

    […] of Chanukah (although this year along with the Kartowski family we started the a new ritual of the Ninth Night Celebration), or around carefully decorated trees on Christmas mornings, gifts and the idea and act of […]

  • 2. Grandpa P  |  December 21st, 2010 at 9:53 am

    Sounds and looks extremely tasty.

  • 3. SHARON  |  December 21st, 2010 at 9:53 am

    I love the idea of mini’s for anytime and since Dad never got any I’ve promised him I’ll make some. There might be some in the freezer when you guys come.

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