Traditionally, our family used to hand grate Latkes. It was hard, grueling and painful especially when your fingers scraped the blade. These days, it’s all about convenience and removing the hard labor aspect of Latke making by using a food processor. One of the biggest challenges is not to turn it into hash brown. For no more blood, sweat, and tears, try these grate techniques to easily and quickly make this traditional Hanukkah dish.
Author: Food Guru
Ground Black Pepper
Vitamin C Tablet
Preheat oven to 200 degrees F (95 degrees C) for keeping latkes warm.
Peel potatoes and soak them in a large bowl of cold water. Slice
Potatoes (4 cups)
in long chunks. Insert shredding blade into a food processor.
Insert potato slices into the tube of a food processor and shred. Mix the
Vitamin C Tablet (1)
to shredded potatoes in a separate bowl.
Replace the shredding blade with the main chopping blade. Place shredded potatoes back into the food processor. Add
Garlic (1 clove)
. Pulse several times until consistency is on the thick side (like cottage cheese texture).
Matzo Meal (1/4 cup)
Kosher Salt (3/4 tsp)
Ground Black Pepper (to taste)
in a large bowl with the potato/onion/garlic mixture. Mix it all together.
Pour about 1/4-inch of
Vegetable Oil (as needed)
into the large frying pan(s). Heat on high for about 1-2 minutes and lower as needed.
Add a large spoonful of batter into the pan in a mound shape and wait about 60 seconds. Press down gently with a spatula and flip over when the edges start to brown. Remove the latkes when cooked and place on a large sheet pan.
After you have fried all the Latkes, place them in the oven to stay warm and serve hot. Top with
Sour Cream (to taste)
Nutrition Per Serving
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