Mashed Potato Latkes

    • Prep Time
    • 10 mins
    • Cook Time
    • 40 mins
    • Yield
    • 24 latkes

The tradition of eating latkes has only been around since the late 16th century—before then, the potato was not known to most of the world! Some say that the original latke was made of grated cheese fried in oil.

The oil in which the latkes are fried is symbolic of the miracle of Hanukkah, which kept the menorah lit for eight days with only a day’s supply. The Yiddish word “latke” is derived from the Russian/Ukrainian word “latka,” which means “patch,” describing how the grated potatoes are patched together when fried.

Who doesn’t love latkes? The answer is no one! I mean what’s not to like? Potatoes fried in oil. Crispy goodness. Yum, yum.

There are many variations of latkes. This recipe is for mashed potato latkes. I love these. They are crunchy on the outside and soft, smooth and creamy on the inside. For the original grated latkes recipe, click here. Personally, I usually make both for Hanukkah, a few batches of each.

Once fry up these latkes, you can top them any way you please. I decided keep it classic and plate mine with some freshly grated apples.

Enjoy your latkes any way you please! Hanukkah starts sooner than you think, so start grating those potatoes!

Find more Hanukkah recipes here!

Rate Recipe

8 Ratings

Ingredients

  • 6 potatoes, about 2 lbs
  • 1 tbsp salt
  • 2 tsp pepper
  • 2 large eggs
  • 1 cup frying oil

Instructions

  • 1. Peel, wash and cube the potatoes. Boil until fork tender, around 20 minutes. Drain and roughly mash.
  • 2. Add eggs, salt and pepper and mix until incorporated. Form into patties about 3 inches wide and 1/2 inch thick.
  • 3. Using a large, heavy bottom pan, heat the oil (grapeseed is preferred), which should cover the bottom of the pan and reach halfway up the sides of the latkes. Test the temperature by dropping a small amount of mixture into the hot oil. If it bubbles it's ready!
  • 4. Fry on both sides in batches until golden brown and cooked through. Rest completed latkes on a cookie sheet covered in paper towels to drain excess oil. Repeat until all latkes have been fried. Serve with applesauce, sour cream, lox, or your favorite toppings!

Instructions

  • 1. Peel, wash and cube the potatoes. Boil until fork tender, around 20 minutes. Drain and roughly mash.
  • 2. Add eggs, salt and pepper and mix until incorporated. Form into patties about 3 inches wide and 1/2 inch thick.
  • 3. Using a large, heavy bottom pan, heat the oil (grapeseed is preferred), which should cover the bottom of the pan and reach halfway up the sides of the latkes. Test the temperature by dropping a small amount of mixture into the hot oil. If it bubbles it's ready!
  • 4. Fry on both sides in batches until golden brown and cooked through. Rest completed latkes on a cookie sheet covered in paper towels to drain excess oil. Repeat until all latkes have been fried. Serve with applesauce, sour cream, lox, or your favorite toppings!

Rate this recipe

  • 8 people rated this recipe

  • Average Rating

    (4.3 / 5)


LIKE US ON FACEBOOK   


Comments