3 Simple Hanukkah latkes

Grate the potatoes up to 3 hours ahead

Grate the potatoes up to 3 hours ahead and place in a bowl of cold water before making potato latkes. (Credit: Marge Perry)

These simple variations on the classic Hanukkah all-potato latke can be made easily, thanks to the grating blade on your food processor. If you don't have a food processor, use the widest holes on a box grater. Shredded, rather than finely grated latkes tend to be lighter (less dense) and will cook through to the center in less time.

TIP Grate the potatoes up to 3 hours ahead and place in a bowl of cold water. Drain thoroughly before using.

TWO POTATO LATKES

1 pound russet potatoes, peeled

1 pound sweet potatoes, peeled

1 medium onion (about 3 inches in diameter), peeled

2 eggs

1 teaspoon salt

1/3 cup flour

10 tablespoons vegetable oil, divided

1. Cut the russet and sweet potatoes and onion lengthwise in pieces that fit through the chute of the food processor. Using the shredding blade, grate the three vegetables together.

2. Beat the eggs lightly with a fork in a large bowl. Add the shredded vegetables, salt and flour and toss well.

3. Heat 2 tablespoons of oil in large nonstick skillet over medium heat. Use a 1/3-cup measure to scoop shredded potato mixture into 5 patties in pan, spreading each to about 3 inches in diameter. Cook until golden brown on undersides, about 3 to 4 minutes; turn and cook until again golden brown, about another 3 minutes. Repeat, adding no more than 2 tablespoons of oil for each batch, until all the potato mixture is cooked.

Makes 8 servings (24 latkes).

Nutritional analysis for each serving 277 calories, 4 g protein, 24 g carbohydrates, 2 g fiber, 19 g fat, 2 g saturated fat, 334 mg sodium

 

POTATO-APPLE LATKES

2 pounds russet potatoes, peeled

2 medium Gala apples, unpeeled

2 large eggs

1 teaspoon salt

1/2 teaspoon cinnamon

1 tablespoon sugar

1/3 cup flour

10 tablespoons canola oil, divided

1. Cut the potatoes and apples lengthwise in pieces that will fit in the chute of the food processor. Using the shredding blade, grate them together.

2. Beat eggs with fork in large bowl. Add the potato and apple and toss thoroughly. Add salt, cinnamon, sugar and flour and toss until completely combined.

3. Heat 2 tablespoons of the oil in a large nonstick skillet over medium heat. Use a 1/3-cup measure to form 5 latkes in the pan, spreading them to a 3-inch disc shape. Cook until golden brown on the undersides, about 4 minutes; turn and cook again until golden brown. Remove from pan and repeat with remaining ingredients.

Makes 8 servings.

Nutritional analysis for each serving 320 calories, 5 g protein, 35 g carbohydrates, 3 g fiber, 19 g fat, 2 g saturated fat, 314 g sodium

 

CONFETTI PARTY LATKES

1 pound russet potatoes, peeled

1 medium zucchini (about 8 ounces)

1 medium onion (about 3 inches in diameter)

8 ounces carrots, peeled

2 large eggs

1/3 cup flour

1 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon dried thyme

1/8 teaspoon ground black pepper

6 tablespoons canola or vegetable oil, divided

1. Preheat the oven to 250 degrees. Coat a baking sheet pan with cooking spray.

2. Cut the potatoes, zucchini and onion lengthwise into pieces small enough to fit through the chute of the food processor. Using the shredding blade, grate the potatoes, zucchini, onion and carrots.

3. Lightly beat the eggs with a fork in a large bowl. Add the shredded vegetables and toss thoroughly. Stir in the flour, salt, cumin, thyme and black pepper.

4. Heat 2 tablespoons of oil in a 12-inch nonstick skillet over medium heat. Add half the shredded vegetable mixture and spread to diameter of pan, smoothing top to make it fairly even. Use spatula to press down on potato to form a neat disk. Cook, shaking pan occasionally, until underside is golden, about 10 minutes.

5. Place dinner plate or flat platter over skillet and invert pancake onto plate. Heat 1 tablespoon of oil in the pan; slide the pancake back in, with the cooked side facing up. Cook until golden on the underside and cooked through, 8 to 10 minutes. Slide onto the baking sheet and keep warm in the oven while you repeat with the remaining mixture and oil to make the second pancake.

6. To serve, cut each pancake into 4 wedges.

Makes 8 servings.

Nutritional analysis for each serving 198 calories, 4 g protein, 20 g carbohydrates, 2 g fiber, 12 g fat, 1 g saturated fat, 336 mg sodium