Here’s my latke recipe. Even if you don’t celebrate Hanukkah, give these guys a whirl. Also, for a fun change of pace, shred other root vegetables like beets, parsnips, carrots and turnips to the potatoes or you could do any combination of shredded root vegetables.
- 3 cups shredded Russet potatoes;
- 2 shallots, shredded;
- 1/4 cup flaxseeds (optional);
- 1 egg;
- 1/4 cup matzoh meal;
- Salt to taste;
- Olive oil, for the pan;
- 1/2 cup Labneh or Greek Yogurt;
- 1 tablespoon freshly grated horseradish, or 2 tablespoons prepared horseradish (or to taste);
- 1/4 cup chopped chives (optional).
- Preheat the oven to 375. In a large bowl, combine the shredded potatoes, shredded shallots, flaxseeds and matzoh meal. Add the egg and salt (start with a teaspoon or so). Take a little bit of the batter into your hands and give it a squeeze. If the mixture clumps together and stays together then you’re good to go. If the mixture is too liquidy and doesn’t form a ball in your hands, add more matzoh meal until it does.
- Heat olive oil in a large skillet for a couple of minutes. Scoop a small amount of the potato mixture into your hands. Squeeze it together to remove any extra liquid. Shape the potato mixture into a pancake shape and transfer to the hot oil. Fit as many as you can into the pan without crowding the space. Once the potatoes have browned on one side, about 3-5 minutes, flip them to brown them on the other side. Working in batches, repeat this process until the potato mixture is used up. Once the latkes have browned on both sides, transfer them to a parchment paper lined baking sheet and bake them in the oven, just to make sure they have cooked all the way through. This also helps them stay nice and crispy. Keep them in a low oven until ready to serve. Garnish with chopped chives.
- To make the horseradish labneh, combine the fresh horseradish, or prepared horseradish, with the labneh or Greek yogurt. Serve alongside the latkes.