This is the latke recipe for Hanukkah from GAM GAM Kosher Restaurant at the main entrance of the Jewish Ghetto of Venice, Italy. It may very well be the most eaten latke recipe on the planet, as we have served hundreds of thousands of latkes to guests from all over the world for more than 20 years! It is one of the most requested items on our menu, so we serve it all year.
One of the best ways to get in the holiday mood is by enjoying special treats. And, with this latke recipe for Hanukkah, the house will smell so delicious, the neighbors will beg you to share it.
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Latkes are delicious served with sour cream, apple sauce or whatever you fancy. And it goes without saying, that the best latkes are followed up with delicious Hanukkah doughnuts, or sufganiyot.
Holiday foods are a great way to create beautiful memories. So get started with this easy and inexpensive recipe.
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World Famous Latke Recipe
Ingredients
- 5 potatoes
- 1 small onion
- 3 eggs
- 1/3 cup flour
- 2 tsp salt
- 1/2 tsp black pepper
- 4 cups vegetable oil for frying (Fill the pot with approximately 2 inches (5 cm) of oil. During Hanukkah, I use 1/2 vegetable oil and 1/2 extra virgin olive oil, but all vegetable oil is fine.)
Instructions
Batter Preparation
- Grate peeled potatoes and onion by hand or in a food processor.
- Squeeze out most of the excess water, but not all.
- Beat the eggs with a fork and mix thoroughly into the potato-onion mixture.
- Mix the salt and pepper into the flour add it to the potatoes. Mix well with a fork. Be sure that there are no lumps and that everything is combined well.
- Heat the oil on medium flame in a deep pot, like a pasta pot.
- Lower the flame to medium low.
Shaping the Latkes
- Shape a 1/3 cup of batter into a slightly flattened ball (not like a flat pancake). To get the right shape, take a scoop of batter in your hands, gently squeeze out a bit of the liquid and then form the latke as you toss it back and forth between your hands as you would a tennis ball. 12 times seems to be the magic number for me.
- Fry approximately 4 minutes. Flip over using a slotted spoon and fry for another 4 minutes.
- Remove from the pot to a plate covered with paper towels to drain the excess oil.