Latkes

Name: Latkes
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 25
Cuisine: Jewish
Ingredients: 1 teaspoons freshly ground black pepper; 1 teaspoons freshly ground black pepper; 1 kilograms butternut squash, peeled, seeds and pith removed; 25 servings Canola oil; 454 grams celery root, peeled and grated; 5 larges eggs; 177 milliliters chopped fresh chives; 177 milliliters chopped fresh flat-leaf parsley; 118 milliliters chopped fresh sage; 1 Tbsp kosher salt, such as Diamond Crystal; 1 teaspoon kosher salt, such as Diamond Crystal; 237 milliliters matzo meal; 296 milliliters matzo meal; 1 medium onion, grated; 454 grams parsnips, grated; 907 grams russet potatoes, peeled and coarsely grated

Latkes is a dairy free side dish. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 25. One portion of this dish contains around 4g of protein, 15g of fat, and a total of 266 calories. It can be enjoyed any time, but it is especially good for Hanukkah. Head to the store and pick up kosher salt, onion, chives, and a few other things to make it today. This recipe is typical of Jewish cuisine. From preparation to the plate, this recipe takes roughly 55 minutes.

Instructions

Place the grated potatoes in a large bowl or other food-safe container, fill it with water, and then strain. Repeat this rinsing process 2 or 3 times until the water runs clear, then drain the potatoes, squeezing out as much water as possible.

Ingredients you will need

Potato

Water

Equipment you will use

Bowl

Combine the rinsed potatoes and grated onion in a large bowl and mix them together with your hands.

Ingredients you will need

Potato

Onion

Equipment you will use

Bowl

Add the matzo meal and mix together, then add the chives. Finally, add the eggs and massage them into the potato mixture until thoroughly incorporated.

Ingredients you will need

Matzo Meal

Chives

Potato

Egg

Add the salt and pepper and mix it in with your hands.

Ingredients you will need

Salt And Pepper

Heat 2 to 3 tablespoons of oil in a large skillet over medium heat. Working in batches so that the latkes are not crowded in the skillet, take a golf ball-size portion of the potato mixture, flatten it between the palms of your hands, and add it to the skillet. Repeat.

Ingredients you will need

Potato

Cooking Oil

Equipment you will use

Frying Pan

Cook the latkes until they're crisp and brown around the edges, about 3 minutes; then flip and cook for another 2 to 3 minutes, until crisp and deep golden brown all over and still tender inside.

Transfer to a paper towel-lined plate or baking sheet. Repeat with the remaining potato mixture, adding a tablespoon or so of oil between batches.

Ingredients you will need

Potato

Cooking Oil

Equipment you will use

Baking Sheet

Paper Towels

For the celery root-parsnip latkes: Follow the instructions for the potato version, substituting the celery root and parsnips for the potatoes (and skipping the rinsing step at the beginning) and substituting the parsley for the chives.

Ingredients you will need

Celeriac

Parsnip

Potato

Parsley

Chives

Cut the squash into chunks and pass them through the grating disk of a food processor. Then follow the instructions for the potato version, substituting the squash for the potatoes (and skipping the rinsing step at the beginning) and substituting the sage for the chives, and cooking the latkes slightly longer over slightly lower heat (about 4 minutes on the first side and 3 minutes on the second side over medium-low heat).

Ingredients you will need

Potato

Chives

Squash