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.
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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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.
Tip: Cooking time will depend on your stove and the size of the pot you are using. Cook one batch and test for doneness, and adjust cook time if necessary.
Course: Side Dish
Keyword: Chanukah, Hanukkah, holiday foods, Latkes, side dishes
Over the years, many of you have asked which products I use and recommend. This post contains some of my affiliate links for “making every day the best day” while cooking, entertaining and living life. If you buy something through one of those links, you won’t pay a penny more, but I’ll get a small commission which helps keep the lights on. Thanks!
This delicious traditional potato kugel recipe will make everyone happy around the table.
It is often served on Shabbat as a dinner side dish or as a side for lunch the following day. This cozy, comfort food is an Ashkenazi Jewish recipe that will have everyone feeling at home.
I usually double this potato kugel recipe. This way, there is one for Shabbat and one for Friday afternoon so everyone can “Taste a little bit of Shabbat” before Shabbat actually begins.
Grate potatoes and onion with a food processor like the one in the notes or by hand
Squeeze out a little of the liquid
Place in a large mixing bowl
Add remaining ingredients, except for vegetable oil.
Heat vegetable oil in an empty baking pan. This helps cook the bottom of the kugel. (I actually don't use the extra oil, but some prefer it).
Carefully remove the pan and pour in the mixed kugel ingredients.
Gently smooth out the top of the kugel with a spatula or back of a tablespoon.
Bake at 350F / 175C for approximately 45 minutes to an hour depending on your oven
Tip: If at some point during the cooking, you achieve the color you want, cover with aluminum foil for the remainder of the cook time. (I need to do this when I use my smaller oven because the kugel browns more quickly).My family loves to dip the kugel in matbucha! I pulse fresh tomatoes for the matbucha with this food processor that I also use to grate the potatoes and onion for this potato kugel. It is large enough for all my recipes and small enough to put away in a cabinet when I need more counter space.
Course: Side Dish
Cuisine: Jewish, Kosher
Keyword: kugel, potato, recipes, Shabbat, side dishes
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