5 Latkes Recipes That You Will Love - Kosher Food To Enjoy
1. Classic Potato Latkes
Ingredients:
- 4 medium-sized potatoes, peeled and grated
- 1 small onion, grated
- 2 eggs, lightly beaten
- 2 tablespoons all-purpose flour
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Vegetable oil for frying
Instructions:
1. In a large bowl, combine potatoes, onion, eggs, flour, oil, salt, and pepper.
2. Heat a large skillet over medium heat. Add enough oil to coat the bottom of the pan.
3. Once the oil is hot, drop heaping tablespoons of the potato mixture into the pan.
4. Cook the latkes until golden brown on both sides, about 2 to 3 minutes per side.
5. Transfer the latkes to a paper towel-lined plate to drain. Serve warm.
2. Zucchini Latkes
Ingredients:
- 2 large zucchinis, grated
- 2 eggs, lightly beaten
- 2 tablespoons all-purpose flour
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons minced fresh dill
- 2 tablespoons minced fresh parsley
- 2 tablespoons olive oil
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Vegetable oil for frying
Instructions:
1. In a large bowl, combine zucchini, eggs, flour, Parmesan cheese, dill, parsley, oil, salt, and pepper.
2. Heat a large skillet over medium heat. Add enough oil to coat the bottom of the pan.
3. Once the oil is hot, drop heaping tablespoons of the zucchini mixture into the pan.
4. Cook the latkes until golden brown on both sides, about 2 to 3 minutes per side.
5. Transfer the latkes to a paper towel-lined plate to drain. Serve warm.
3. Sweet Potato Latkes
Ingredients:
- 2 large sweet potatoes, peeled and grated
- 1 small onion, grated
- 2 eggs, lightly beaten
- 2 tablespoons all-purpose flour
- 2 tablespoons light brown sugar
- 2 tablespoons vegetable oil
- 1 teaspoon ground cinnamon
- ¼ teaspoon freshly ground nutmeg
- Vegetable oil for frying
Instructions:
1. In a large bowl, combine sweet potatoes, onion, eggs, flour, sugar, oil, cinnamon, and nutmeg.
2. Heat a large skillet over medium heat. Add enough oil to coat the bottom of the pan.
3. Once the oil is hot, drop heaping tablespoons of the sweet potato mixture into the pan.
4. Cook the latkes until golden brown on both sides, about 2 to 3 minutes per side.
5. Transfer the latkes to a paper towel-lined plate to drain. Serve warm.
4. Carrot Latkes
Ingredients:
- 2 large carrots, grated
- 1 small onion, grated
- 2 eggs, lightly beaten
- 2 tablespoons all-purpose flour
- 2 tablespoons finely grated Parmesan cheese
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons olive oil
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Vegetable oil for frying
Instructions:
1. In a large bowl, combine carrots, onion, eggs, flour, Parmesan cheese, parsley, oil, salt, and pepper.
2. Heat a large skillet over medium heat. Add enough oil to coat the bottom of the pan.
3. Once the oil is hot, drop heaping tablespoons of the carrot mixture into the pan.
4. Cook the latkes until golden brown on both sides, about 2 to 3 minutes per side.
5. Transfer the latkes to a paper towel-lined plate to drain. Serve warm.
5. Beet Latkes
Ingredients:
- 2 large beets, peeled and grated
- 1 small onion, grated
- 2 eggs, lightly beaten
- 2 tablespoons all-purpose flour
- 2 tablespoons plain yogurt
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Vegetable oil for frying
Instructions:
1. In a large bowl, combine beets, onion, eggs, flour, yogurt, oil, salt, and pepper.
2. Heat a large skillet over medium heat. Add enough oil to coat the bottom of the pan.
3. Once the oil is hot, drop heaping tablespoons of the beet mixture into the pan.
4. Cook the latkes until golden brown on both sides, about 2 to 3 minutes per side.
5. Transfer the latkes to a paper towel-lined plate to drain. Serve warm.