Latkes variations
The full guide of making the perfect latkes with minimal effort and maximal flavor. Definitely don't wait for the next Hanukkah to make them.
One of the dishes I like to prepare and eat the most, no matter the variation of the latkes they are always delicious and can join any meal. There are many options to vary them with the seasoning or the type of vegetables that can be added. I am sharing here the most common and loved latkes, potatoes and sweet potatoes ones.
It might seem a bit long to read, but the preparation is easy, and allows you to create a large amount of latkes very easily.
Let’s start with the tips that will make the perfect latkes:
The onion : the onion greatly affects the taste of the latkes, but on the other hand we don't want it to be too noticeable, so I use a food processor and grind the onion into a smooth puree. If you don't like onion, you can leave it out, even though it adds a lot to the taste. What you shouldn't do is add garlic, it goes great in the dip, in the latkes it will give some bitter taste.
The potatoes : Once again the food processor came to our aid, no need to develop our hand muscles on grating. In two minutes the potatoes are grated and ready for work. For me, it's the difference between making stacks of latkes and having fun to working out in with the grater. If you want, you can change the blade in the food processor at the end and chop the potatoes so that their size will be uniform and there will be less "chunks" that tend to burn.
Straining liquids: Straining the potatoes and onions, placing the whole mixture in a strainer over a plate and stirring a little so that the potatoes will absorb the unnecessary liquids.
Baking : Yes, you can fry the latkes, but you can bake three trays full of latkes in 40 minutes, I prefer this alternative that allows me to also prepare a salad, a delicious sauce and of course donuts. If you still want to fry, then use more oil, the pan should have at least 2 cm of oil in it. when backing, you can reduce the amount of oil a lot by using squeeze bottles to drip the oil (a little oil above and below each latkes).
The accompanying dip : Garlicky greek yogurt sauce with green onion or chives.
That's it, I've talked enough, I think you can go into the kitchen and start inviting people to light candles.
Ingredients for the dip:
Green onion or a few chives
A cup of greek/whole milk yogurt
One clove of garlic, crushed
Pinch of salt
How to make it:
Mix all the ingredients and store covered in the refrigerator until serving time. The dip lasts a few days in the refrigerator.
Ingredients for about 25 Latkes:
6 medium-sized potatoes, peeled and washed
1 large white onion
2 eggs
1 teaspoon of salt
1/2 a teaspoon of black pepper
Olive oil for drizzling
How to make it:
Start by heating the oven to 180 degrees Celsius in turbo mode.
In a food processor grind the onion to a smooth puree or alternatively grate it with a grater.
Grate the potatoes in a food processor (can also be done with a grater).
Mix the onion and the potatoes and place in a strainer over a bowl, so that they drain liquids. At this stage you can squeeze with your hands so that as much liquid as possible is expelled.
Mix the onion, potatoes, eggs and spices in a bowl.
Grease a tray with baking paper.
With the help of two spoons or with your hands make medium-sized latkes.
Drizzle a little bit of oil over each latke.
Bake in the oven for about 40 minutes at a temperature of 180 degrees Celsius.
After 20 minutes of baking, turn the latkes.
Served with garlic yogurt and green onion dip.
Variation of Sweet Potato Latkes (50 latkes):
Add six medium-sized sweet potatoes to the ingredients.
Add an additional 2 eggs and 1 teaspoon of nutmeg
Boil the sweet potatoes in water for about 20 minutes until soft.
Cool the sweet potatoes and then peel and mash them into puree.
Add the sweet potato puree to the latkes mixture in the original recipe.
The baking time is the same, but the sweet potato latkes are softer, so it is better to wait about 30 minutes before turning the side.
Additional variation ideas:
Add six grated zucchini (It is necessary to drain liquids)
Two chopped and steamed leeks
Two cups of minced broccoli.
Two cups of ground peas for puree.
Two grated beets.
Season with a little chili
Season with nutmeg (half a teaspoon)
Chopped and steamed mushrooms
And if by chance there are some latkes left that were not eaten immediately, they are kept in the refrigerator for a few days and also in the freezer for two or three months (a quick heating in the oven will bring them back the crispness).
