Hanukkah Recipes

Crispy Potato Latkes:

We like making our latkes while the brisket is braising. Simply reheat in the oven so they are hot and crispy (and you aren’t stressed!). If frying latkes sounds intimidating, follow our oven skillet shortcut!

Type: Side Dish
Servings: 4-6 servings


In your Kit: 

  • Russet Potatoes

  • Matzo Meal Mix

  • K&M Housemade Applesauce

  • Sour Cream


1) Wash and grate potatoes (with the skin on!) on a box grater (or cuisinart!) and place in a bowl with cool water covering all of the potatoes.

2) Place the potatoes in a dish towel and wring out as much water as possible back into the bowl. The drier, the crispier! Reserve the potato liquid and let the starch settle to the bottom of the bowl.

3) Peel the outer layers of the onion and grate, then place in a separate bowl.

4) Add potatoes to the onion bowl and season with 1-2 tsp salt and ½-1 tsp pepper.

5) Carefully discard the water from the potato bowl leaving only the starch at the bottom. Whisk in 2 eggs and add to the potato and onion mix. Stir in the matzo meal mix

6) Heat ½ inch vegetable oil in a heavy-bottomed pot or cast-iron skillet over medium-high heat.

7) Fry ¼ cup scoops of latke mix until golden on each side, taking care to not crowd the pan. Transfer to a paper towel-lined plate to drain until all latkes are fried.

8) We recommend reheating on a sheet pan fitted with a rack in a 350°F oven before serving to crisp them back up!

9) Serve HOT with applesauce and sour cream!

Alternative option: if frying latkes sounds like too much or you are crunched for time, you can make one large skillet latke in the oven. Follow steps 1 – 5 above and then:

 1) Heat 3 Tbsp of vegetable oil in two large oven-safe sauté pans over medium high heat.

 2) Split the latke mix between the two pans and spread to edge, leaving ½ inch border.

 3) Cook one minute on stovetop and then transfer to a 400ºF oven for 15 minutes.

 4) Using tongs or a spatula, carefully flip latke in pan. Cook an additional 10 minutes.

 5) Transfer to a cutting board and cut into wedges and serve HOT!

Written by Kitchen & Market