Chef notes
This is the recipe my family has been making my whole life. We prefer to use the food processor for extra-long strands of potatoes, so they fry up extra crispy. The addition of dill and other herbs make the latkes super savory and go so well with many other flavors and toppings, adding a little extra elegance, too. They freeze well, so they can be made in advance, defrosted in the fridge and warmed gently in the oven. Just the smell of them cooking provides comfort and warmth this time of year and symbolizes the miracle of light and the spirit of resilience that Hanukkah is all about.
Technique tip: Squeeze out excess liquid from potatoes for crispy latkes. Make sure oil in pan goes about halfway up the sides of each latke and keep refilling oil if needed for even cooking.
Swap option: Add any combination of tender herbs.
Equipment necessary: Food processor with shredding disk or grater.
Did you make this recipe? Show us! Your dish may be featured on the TODAY Show.
Ingredients
- 3½ pounds baking potatoes, peeled and quartered lengthwise
- 1 large yellow onion, peeled and cut into 8 wedges
- 1/2 cup unbleached all-purpose flour
- 2 large eggs, lightly beaten
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped chives
- 1/4 teaspoon baking powder
- canola oil, for frying
- kosher salt
- 1 cup labneh or Greek yogurt
- 1/4 red onion, diced
- 1/2 cup green apple, diced
- 2 tablespoons parsley, chopped
- 2 tablespoons dill, chopped
- salt, to taste
- freshly ground black pepper, to taste
- lemon juice (optional)
Preparation
For the latkes:
1.Set a large strainer over a bowl. In a food processor fitted with the shredding disk, shred the potatoes and onion in batches. Add each batch to the strainer and let stand for 5 minutes, then squeeze dry.
2.Pour off the liquid and rinse the bowl, then add the shredded potatoes mixture. Stir in the flour, eggs, dill, chives, baking powder and salt. Scrape the mixture back into the strainer and set it over a bowl; let stand for another 5 minutes.
3.In a very large skillet, heat 1/4 inch of canola oil over medium-high heat until shimmering. Working in batches, spoon 2 tablespoons of the potato mixture into the hot oil for each latke, pressing slightly to flatten. Fry over moderate heat, turning once, until the latkes are golden and crisp on both sides, about 7 minutes. Drain the latkes on a paper towel-lined baking sheet. While still warm, sprinkle with salt to taste.
For the herbed labneh:
While the latkes are resting, mix the labneh with all of the ingredients in one bowl. Serve with latkes.
