Serves 12
40 min
Classic Hanukkah Latkes
Recipe GLPReba49d423ce1a5
Crispy potato pancakes made with grated potatoes, eggs, and whole wheat flour, seasoned with fresh dill and lemon juice. A traditional Jewish dish perfect for the Hanukkah holiday, these golden latkes are naturally low in fat and make an excellent vegetarian main course. Serve with applesauce or sour cream if desired.
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Ingredients
4 baking potatoes
1 large yellow onion, grated
4 eggs
3 tablespoons whole wheat flour
1 tablespoon fresh lemon juice
1 pinch baking soda
Freshly ground pepper to taste
1 teaspoon salt
2 pinches fresh dill
Directions
Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper to prepare for baking the latkes.
Peel and coarsely grate the baking potatoes. Place the grated potatoes in a fine mesh strainer or cheesecloth and firmly squeeze out as much excess moisture as possible to ensure crispy latkes.
In a large mixing bowl, whisk together the 4 eggs until well beaten. Add the grated potato, grated onion, whole wheat flour, lemon juice, baking soda, salt, pepper, and fresh dill to the bowl.
Stir all ingredients together until well combined and the mixture holds together when pressed.
Drop spoonfuls of the potato mixture onto the prepared baking sheets, spacing them about 2 inches apart. Using the back of the spoon or your hand, gently flatten each latke to about 1/4-inch thickness.
Bake for 25 to 30 minutes until the edges are golden brown and crispy, turning the latkes halfway through baking for even browning.
Remove from the oven and serve immediately while still warm and crispy. The internal temperature should reach 160°F to ensure the eggs are fully cooked.
