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Tradition! You really can’t go wrong with classic potato latkes. I’ve added four unique toppings to serve alongside, each with its own flavor. Make a different topping every night and delight your guests! In addition you can prepare the latkes in 3 different ways, click here to see how. For even more creative latke toppings, click here.
6 large potatoes (preferably Idaho/russet), peeled and cut into chunks
1 large onion, cut into chunks
2 eggs
1/4 cup Manischewitz Potato Starch
1 teaspoon Haddar Baking Powder
1 teaspoon kosher salt
1/4 teaspoon black pepper
grapeseed oil, for frying
1 cup sour cream (regular or low fat) or Tofutti sour cream
1 tablespoon lemon juice
1/4 cup chopped fresh parsley OR dill
freshly ground black pepper
1/2 cup pomegranate seeds OR 1/4 pound (125 grams) fresh smoked salmon, thinly sliced
1 tablespoon Haddar Dijon Mustard
2 teaspoons Gefen Honey
3 Haddar Israeli Cucumbers in Brine, diced
1/2 pound (250 grams) deli meat, diced
1 ripe avocado, peeled, pitted, and diced
1/4 cup red onion, minced
1 tomato, diced
1 tablespoon lime juice, preferably fresh
1 teaspoon kosher salt
freshly ground black pepper
Preheat oven to 250 degrees Fahrenheit (125 degrees Celsius). Line a rimmed baking sheet with Gefen Parchment Paper.
In a food processor fitted with the shredding disk, shred potatoes and onion, using medium pressure. Transfer vegetables to a large colander set in the sink or over a large bowl; press firmly to drain excess liquid.
Place drained veggies into a large bowl. Add eggs, potato starch, baking powder, salt, and pepper. Mix well.
In a large skillet, heat oil over medium-high heat. Working in batches, drop large spoonfuls of batter into hot oil to form pancakes, flattening them slightly with the back of the spoon. Do not crowd the skillet. Fry for three to four minutes per side, or until crisp and golden.
Drain well on paper towels. Transfer to prepared baking sheet; place into oven to keep warm.
Parve Yields 2 dozen latkes
In a medium bowl, combine sour cream with lemon juice, parsley (if using pomegranate seeds) or dill (if using smoked salmon), and pepper; mix well.
Top the latkes. Add pomegranate seeds (if using parsley) or smoked salmon (if using dill).
Dairy • Parve option
Add topping ingredients to medium bowl; mix to combine. Use as a topping for latkes.
Meat
Add topping ingredients to medium bowl; mix to combine. Place plastic wrap directly onto mixture to prevent darkening.
Right before serving, top latkes with avocado mixture.
Pareve
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