Best 2 New Years Eve Latkes Recipes
In the realm of culinary delights, latkes reign supreme as a delectable treat often associated with the festive occasion of Hanukkah. These shallow-fried potato pancakes, also known as levivot or картофельные оладьи, hold a special place in Jewish cuisine and have become a symbol of the Festival of Lights. Our curated collection of enticing latke recipes promises to elevate your New Year's Eve celebration to new heights of flavor and joy. Explore our culinary journey as we guide you through a symphony of taste sensations, from classic potato latkes with a crispy golden exterior and fluffy interior to adventurous variations that incorporate sweet potato, zucchini, and even Brussels sprouts. Discover the perfect balance of savory and sweet with our caramelized onion and apple latkes, or indulge in the tangy delight of our tangy beet latkes. Whichever recipe you choose, your taste buds are in for a joyous celebration. So, gather your loved ones, fire up the stove, and let the sizzle of latkes fill your kitchen as you ring in the New Year with culinary merriment.
Check out the recipes below so you can choose the best recipe for yourself!
CLASSIC POTATO LATKES
This recipe is for a classic, unadorned latke; the kind your Bubbe used to make. No kohlrabi or cumin here. Serve them hot and make more than you think you need. They go fast.
Provided by Melissa Clark
Categories brunch, dinner, lunch
Time 45m
Yield About 3 dozen
Number Of Ingredients 8
Steps:
- Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible.
- Working quickly, transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder and pepper, and mix until the flour is absorbed.
- In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter.
NEW YEAR'S EVE LATKES
We like to make these every New Year's Eve. Adapted from a recipe that once aired on a holiday special on Food Network, but truly altered to our tastes. I found that it isn't necessary to use vats of oil for these. We started serving these with sour cream and salmon after eating them this way in restuarants in Germany. Cook time is approximate per panful. Serving amount is also a guess - I have never counted how many this makes. Usually, they are gobbled up as fast as I can get them onto the platter.
Provided by HeatherFeather
Categories Potato
Time 35m
Yield 20 pancakes, 6 serving(s)
Number Of Ingredients 8
Steps:
- Get out your food processor or sturdy hand grater and using the finest grating holes, shred the potatoes.
- You want them to be so fine that they are mushy.
- Grate your onions in the same manner and mix them with the potatoes.
- Set the shredded potatoes& onions into a mesh strainer set over a bowl and squeeze out all the water you can.
- Don't worry if the potatoes start turning pink or brown- that is just a reaction to the air.
- Dump potato mixture into a bowl and sprinkle with baking powder; mix well.
- Sprinkle in a little flour- a spoonful at a time, mixing the flour into the mixture until your potatoes stick together enough to form a thin patty- they will seem a bit dry (don't be tempted to add an egg - it isn't necessary in this version).
- You don't want too much flour, so try not to add too much.
- Heat a large skillet (to about medium or medium-high) and add about 3-4 Tbsp of oil to the pan- or enough to coat the bottom of the pan well for frying (you will need to add a little more per batch as the oil disappears).
- Form thin patties about 2-3 inches in diameter and slide them into the oil.
- Don't crowd the pan- you should only make a few at a time.
- Fry a few minutes per side until golden brown(adjust heat as needed to keep oil from splattering).
- Remove to a paper towel lined plate using a slotted spoon to drain.
- Season to taste with salt and pepper.
- Serve warm with sour cream and smoked salmon on the side, if desired.
- NOTE: If you prefer more texture to your latkes, shred on a larger hole.
Tips:
- Choose a good quality potato that is suitable for frying, such as Yukon Gold or Russet potatoes.
- Grate the potatoes finely and as evenly as possible. This will help them cook evenly.
- Squeeze out as much liquid from the grated potatoes as possible. This will help prevent the latkes from becoming greasy.
- Use a generous amount of oil when frying the latkes. This will help them get crispy and golden brown.
- Don't overcrowd the pan when frying the latkes. This will prevent them from sticking together and cooking evenly.
- Serve the latkes hot with your favorite toppings, such as sour cream, applesauce, or smoked salmon.
Conclusion:
These New Year's Eve latkes are a delicious and festive way to ring in the new year. They are easy to make and can be customized to your liking. Whether you like them traditional or with a twist, these latkes are sure to be a hit at your party. So gather your friends and family, and let's celebrate the new year with some delicious latkes!
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