fbpx

Recipe by Norene Gilletz

Classic Potato Latkes with Assorted Toppings

Classic Potato Latkes with Assorted Toppings add or remove this to/from your favorites
Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Egg

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.

Ingredients

Basic Latke Batter

  • 1 teaspoon kosher salt

  • 1/4 teaspoon black pepper

  • grapeseed oil, for frying

For Sour Cream Topping 2 Ways

  • 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

For Deli Topping

  • 1/2 pound (250 grams) deli meat, diced

For Avocado Topping

  • 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

Directions

Prepare the Latkes

1.

Preheat oven to 250 degrees Fahrenheit (125 degrees Celsius). Line a rimmed baking sheet with Gefen Parchment Paper.

2.

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.

3.

Place drained veggies into a large bowl. Add eggs, potato starch, baking powder, salt, and pepper. Mix well.

4.

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.

5.

Drain well on paper towels. Transfer to prepared baking sheet; place into oven to keep warm.

Notes:

Latkes freeze well.

Prepare the Latkes

Parve Yields 2 dozen latkes

For a Sour Cream Topping

1.

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.

2.

Top the latkes. Add pomegranate seeds (if using parsley) or smoked salmon (if using dill).

For a Sour Cream Topping

Dairy • Parve option

For a Deli Topping

1.

Add topping ingredients to medium bowl; mix to combine. Use as a topping for latkes.

For a Deli Topping

Meat

For an Avocado Topping

1.

Add topping ingredients to medium bowl; mix to combine. Place plastic wrap directly onto mixture to prevent darkening.

2.

Right before serving, top latkes with avocado mixture.

For an Avocado Topping

Pareve

Classic Potato Latkes with Assorted Toppings

Please log in to rate

Reviews

Subscribe
Notify of
0 Comments
Inline Feedbacks
View all comments