Latkes can be made with any variety of vegetable, but for most people, the potato will always be at the heart of things. For the latkes, finely grate the potatoes and onion and mix together.

Latkes are sacred. Latkes, for me, are Hanukkah. This recipe originated with my grandfather, Carl Mayle, who passed away in February at the age of 98. I have foggy memories of watching him peel ...

Carefully pour the liquid away but keep the potato starch. 3. Mix the well-dried potatoes and onion with the egg and ... Cook's note: Crisp and hot out of the pan, latkes are addictive and perfect as ...

2. Drop spoonfuls of the potato mixture into the oil and fry until crisp and golden brown on both sides. Drain on absorbent paper. 3. Serve immediately with the sour cream and salmon (or apple sauce) ...

Turnip latkes are a delicious twist on traditional potato latkes. Made with grated turnips, onions, and a touch of flour, these latkes are crispy on the outside and tender on the inside. They are ...

skillet about 2 inches apart and flatten slightly with a spatula. Fry the latkes over moderately high heat, turning once, until golden and crisp, 5 to 7 minutes. Transfer the latkes to paper ...

Happy Hanukkah! There are a few things everyone knows to be true about this holiday: you must win all the dreidel gelt, getting socks 4 out of the 8 nights is so much better as an adult and that ...

Drop spoonfuls of potato mixture, first pressing mixture against side of the bowl to remove excess liquid, into hot oil; slightly flatten latkes with the back of a spoon to make an even thickness.

Central and Eastern European Jews adopted potato pancakes as a Hanukkah dish that was cheaper than wheat or cheese pancakes. German Jews brought the tradition to the United States in the ...