Why you should be making rectangular latkes for Hanukkah this year
Photo credit Elyssa Heller
Published December 1, 2022
It turns out that latkes don’t actually have to be round. What makes a latke a latke is not its circular shape but that the potatoes are mixed in an egg batter and then fried. The latke batter for these unique latkes — which consists of Yukon gold potatoes, onions, eggs, potato starch and matzah meal — is poured into a large sheet pan and par-baked so that it is 80% done and keeps its shape when cut. The giant latke is then cut into rectangles and then fried to perfection.
Ingredients
- 1 pound russet or Yukon Gold potatoes, peeled
- 1/4 medium yellow onion
- 1 tsp white vinegar
- 1/4 cup matzah meal, plus more as needed
- 2 tsp kosher salt
- 2 large eggs
- 2 Tbsp potato starch
- Vegetable oil, for frying
- Applesauce, creme fraiche, harissa ketchup, hot sauce or any other topping you like for serving!
Directions
- Using a box grater, coarsely grate the potatoes and onion and then place into a bowl of cold water. Take the potato and onion out of the cold water and transfer to a bowl lined with cheesecloth or a thin dish towel. Wring the cloth to squeeze out any liquid. Make sure the potatoes and onions are free of as much excess water as possible. Rinse in cold water and repeat. Wring the cloth to squeeze out any liquid.
- To this bowl, add the potatoes and onion, vinegar, matzah meal, salt and eggs, then mix to combine. Once combined, add the potato starch and mix all together.
- Preheat oven to 350 degrees.
- On a heavily greased sheet pan, take your potato mixture and spread into a thin even layer.
- Bake the mixture in the oven for 20 minutes. Allow it to cool and then cut the latkes out into even squares or rectangles, depending on your preference.
- Heat ¼ inch of vegetable oil in a cast iron or nonstick skillet over medium-high heat. Take the latkes and add them into a frying pan with enough oil to cover the latke and pan fry till golden brown.
- Cook, flipping once, until golden, 2-3 minutes per side, then transfer to a plate lined with paper towels to drain. Repeat until all the latkes are fried, adding more oil as needed. Make sure to add a pinch of salt to the latkes once they are still hot.
- Transfer latkes to a platter and serve with applesauce, ketchup, hot sauce, sour cream and any creative toppings you like.
Read more about the these rectangular latkes from our partner site The New York Jewish Week.
