Photo: Jennifer Causey
Active Time
35 Mins
Total Time
35 Mins
Yield
Serves 8 (serving size: 2 latkes and about 2 tbsp. yogurt mixture)

No Hanukkah celebration is complete without latkes. Go classic potato for the first night, and then try borscht-inspired beet, cheesy cauliflower and Gruyère, and earthy-sweet carrot and curry variations on the other nights. The trick to crispy cakes with less oil is to start with a very dry grated potato mixture: Drain well, and then squeeze in a clean kitchen towel. The frying oil may get too hot during successive batches; remove pan from heat for a minute or two, and lower the temperature as needed.

How to Make It

Step 1

Preheat oven to 250°F.

Step 2

Combine grated potatoes, carrots, and onion in a colander; drain 15 minutes, pressing mixture occasionally with a spoon to extract liquid. Place potato mixture in a clean kitchen towel; squeeze out excess liquid. Place potato mixture in a bowl.

Step 3

Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add cilantro, flour, salt, curry powder, garam masala, and crushed red pepper to potato mixture, stirring to combine. Stir egg and egg white into potato mixture.

Step 4

Heat a large skillet over medium-high. Add 5 teaspoons oil; swirl to coat. Spoon potato mixture loosely into a 1/4-cup dry measuring cup, filling about two-thirds full. Add mixture to pan, and flatten slightly. Repeat procedure 4 times to form 5 latkes. Cook 3 to 4 minutes on each side or until golden brown. Place latkes on a baking sheet; keep warm in oven at 250°F. Repeat procedure twice with remaining 10 teaspoons oil and remaining potato mixture, adding an extra latke to the pan during the last batch to yield 16 latkes total.

Step 5

Combine yogurt with cucumber; serve with latkes.

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