Every time I make latkes (which is much more often than once a year, due to catering) I get this song stuck in my head. And now, you can too! You’re welcome / I’m sorry.
The first time I ever heard that song was on my second date with Simon, when for some reason I can’t now remember, he sang it to me. Clearly at that moment, I knew he was the one.
And if you’re wondering whether or not potatoes are paleo: At the risk of sounding like a total jerk, I just don’t have time. Seriously, I need about 72 hours in each day this month. But let me google that for you. (feel free to ignore the first article that comes up from The Ultimate Paleo Guide, it’s completely outdated and false) As always, I invite you to make your own decision regarding what works best for your unique health goals and needs.
Another fun Google search would be something like “latke recipes”, which I’m guessing will yield about a gazillion variations. The possibilities are virtually endless with these fried little nuggets of potato joy, but I’m a big fan of keeping it simple, in this case.
Latkes
prep time: 15 minutes, plus an hour for the potatoes to sweatcook time: 30 minutes
yield: about 3 dozen 3 inch potato pancakes
5 pounds russet potatoes (organic!), peeled or scrubbed
1 large (3/4 pound) onion
1 tablespoon salt
5 ounces (about 1 cup) potato starch
4 eggs
2+ cups fat for frying; duck fat being the #1 choice, or you can use light olive oil or avocado oil.
- Grate the potato and onion with the shredder blade of your food processor, or with a box grater
- Place the shredded potato and onion in a large colander and with your hands, mix in the tablespoon of salt.
- Place either in the sink, or over a large bowl. The potatoes and onion will release a lot of liquid.
- In a large bowl, beat together the eggs and potato starch.
- After about an hour, squeeze (and I mean SQUEEZE) as much liquid as you can out of the potatoes and onion and add to the bowl with the eggs and potato starch. Mix well. (Again, your hands are probably the best tools, here)
- In a large skillet, heat 1 cup of the oil over medium heat. To test if it’s hot enough, drop in a shred of potato. It should sizzle right away.
- Once the oil is hot enough, drop quarter cupfuls of the potato mixture into the pan, and flatten into a pancake shape. Press down with the back of a metal spatula to further flatten. This will also help them bind.
- Fry for 4-5 minutes, or until the edges are brown. Flip, and cook for another 2-3 minutes, or until golden brown.
- Add more oil as needed, and make sure you let it get hot again before adding another batch of latkes.
- Transfer to drain on several layers of paper towels (putting a paper bag underneath the paper towels will allow you to use less of them)
- If eating right away, keep in a warm oven until they’re all ready to eat. Alternately, freeze of refrigerate until ready to eat.
- To reheat, bake in a single layer in a 450 oven for 5-7 minutes, or until sizzling hot.
- Serve with apple sauce, either made on the stove top or in the instantpot and sour cream, if you eat dairy.
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Travis says
Can I sub in Sweet Potatoes?
Alima says
You should read this and then give sweet potatoes a try for yourself! http://glutenfreegirl.com/2013/11/how-to-substitute-for/
zenbellyblog says
hehe I do love that post, and am also okay with people asking questions, as long as they’re not the demanding entitled kind, when I feel like people expect me to get back in the kitchen and redo the recipe so they can eat it…. it’s more the tone than the actual question that makes me cranky… Thanks for looking out, Alima! 🙂
zenbellyblog says
It’s a totally different ingredient, so I have no idea what the result will be. You might be better off checking out a recipe for sweet potato latkes, which I’m sure there are plenty of in the paleosphere.
Alima says
Yum!! Can’t wait to try! I made some last year that turned out delicious but I think I just threw them together and I couldn’t remember what I added to the potatoes so I’m glad you did a recipe!
Thanks!!
pamela says
Don’t tell anyone, but I’ve never tasted latkes. The great thing about that is that I have no concepts that they must match. These sound wonderful, and I’m trying them soon and definitely using duck fat.
zenbellyblog says
Get OUT!!! Your secret’s safe with me, and I have to say: I’m very glad that your first experience with latkes will be legit jewey ones! 🙂
Charlotte says
THANK YOU for this!! I have great memories of eating latkes with my friend Laura every Hanukah but had no idea how to even begin making them!!
Sofia says
Sweet potatoes will work out just fine, they may be a little softer than white but I find that if you spread them out evenly enough, they crisp up great. Maybe less liquid too?
Also, I have been seeing duck fat in recipes recently but haven’t been able to find it at any stores. Do you have any suggestions as to where I might find some in the Bay Area? Thank you for all of your talent! 🙂
Alima says
I saw it at whole foods the other day in the butcher area. Not sure what the quality was like, but I was surprised to see it there.
julie says
Baron’s at Alameda Natural Market on Park Street has decent quality duck fat (and terrific duck legs; you can always confit the legs and save the leftover fat in the freezer).
Sofia says
Great! I will go on a field trip, maybe with the kids (then again, maybe not) 😉 Good idea with the confit, I always save my bacon grease, why not duck? Looking forward… Thanks 🙂
Ceri @Natural Kitchen Adventures says
Brilliant. Recipe looks delicious, sense of humour totally in tact – and now I will have that song in my head when I may (or may not since i have no time either) attempt Latke’s from the parsnips I have in the fridge. 🙂
Krisha Song Parkey Miller says
I’m very curious how you got my video from North Carolina. I’m assuming I must have posted on FB last year? I don’t mind it being posted, I actually think it’s pretty cool. I’m just curious about how you found it.
Krisha Song Parkey Miller says
Interestingly enough, the woman singing owns a catering company.
Krisha Song Parkey Miller says
Just realized from the Youtube link that this must have actually been taken by the mother of another one of the kids. Funny, I have a video almost just like it (must have been sitting next to her). 🙂
zenbellyblog says
Hi! I hope it’s okay, I searched “latke song” on Youtube, and this was one of the only ones that came up with the song I was thinking of. (and is so very cute!) I figured since it came up as public, it was okay to post. If that’s not the case, of course I’ll take it down. I sort of couldn’t believe there wasn’t a more generic version of this song, but I guess it’s not exactly a top 40 hit 😉 And funny that the woman singing it is a caterer, too. Happy Hanukkah, Krisha!
Krisha says
Fine with me & I also notified the original poster & she was fine with it too – we both find it cute! Happy Thanksgivukkah!!
Krisha Song Parkey Miller says
…or father, of course….or grandparent…or friend…ya know what I mean…
flagraffe says
OK, so i have been making latkes for a long time – but somehow your recipe makes it seem easier and they actually came out better. Maybe I finally learned how to follow directions. I also made the brisket your way and it was delish. My mother’s brisket recipe is still the best – just too much nostalgia to overcome.