Potato latkes have been a traditional staple for Jewish individuals. They are the most traditional of Hanukkah foods. The oil used for frying represents the central story of the holiday. It signifies to light the temple for 1 day miraculously lasted for 8.
How To Make Potato Latkes
Munch on this simple and traditional potato latkes recipe. It may be humble but this crispy and salty latkes are crispy and light to the last bite.
- 6 cups sweet potatoes , peeled and finely shredded
- 2 cups zucchini, finely shredded
- 1 cup onions, finely shredded
- ¼ cup lemon juice
- 1 tsp no-salt herb blend
- 1½ cups eggs, beaten
- 1⅔ cup matzo meal, (or unbleached flour or almond flour)
- ¼ cup parsley, flat-leaf, fresh, chopped
- 6 tsp canola oil, divided
- sour cream
- Using a large bowl, add the sweet potatoes, zucchini, onions, lemon juice, herb blend, egg, flour, and parsley. Mix well until combined.
- In a large non-stick frying pan, warm the oil over medium-high heat.
- Scoop at least 2 tablespoons of the batter then carefully place into the pan. Form thin pancakes into the pan. Use a spatula to spread it out.
- Add more batter to the pan. Make sure they’re not touching each other. Cook for 5 minutes, or until golden brown and crispy.
- Remove from the pan and drain on paper towels. Keep warm. Repeat the process until all the batter is used. Add the remaining oil, if needed. Serve with sour cream and enjoy!
- Sugar: 8g
- Calcium: 96mg
- Calories: 411kcal
- Carbohydrates: 64g
- Cholesterol: 226mg
- Fat: 11g
- Fiber: 6g
- Iron: 3mg
- Monounsaturated Fat: 5g
- Polyunsaturated Fat: 3g
- Potassium: 747mg
- Protein: 15g
- Saturated Fat: 2g
- Sodium: 165mg
- Trans Fat: 1g
- Vitamin A: 19491IU
- Vitamin C: 20mg
Have your own special recipe to share? Submit Your Recipe Today!