Into the Fire Blog

For those who burn to learn


Dec 2014

Jillyanna’s Potato Latke Recipe

Posted by / in Into the Fire Blog, Recipes, WCSH6 /


The eight days of Hanukkah are wrapping up, with Monday being the seventh night of the holiday. In honor of this holiday, Jillyanna was a guest on WCSH 6 Morning Report to make a traditional dish often associated with Hanukkah, latkes (or potato pancakes).

Watch Jillyanna’s appearance on WCSH6 below:

Jillyanna's Potato Latke Recipe
Yields 18
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  1. 2 1/2 pounds Organic Russet Potatoes, quartered
  2. 1 medium onion, peeled and quartered
  3. 2 large eggs, separated
  4. 1/2 cup finely chopped parsley
  5. 1/4 cup potato flour
  6. 3 tablespoons unsalted clarified butter
  7. 2 teaspoons kosher salt
  8. 1/2 teaspoon freshly ground black pepper
  9. 1/4 teaspoon baking powder
  10. Peanut oil (or chicken or duck fat) for frying
  11. creme Fraiche with chopped chives, for serving
  12. Applesauce, for serving
  1. Using a food processor with the grater attachment, grate the scrubbed organic russet potatoes. Immediately into the potato mixture, grate the peeled onion.
  2. Pour the entire grated mixture into a glass bowl and, with your hand, mix potato and onion well together; then place mixture into a large strainer and set the strainer on top of the glass bowl you just used. (Mixing the potatoes and onion together prevents the potatoes from discoloring.)
  3. Take the mixture out of the strainer and place in clean doubled cheesecloth. Squeeze or press out as much of the liquid as possible, reserving the liquid in a bowl. Allow the accumulated liquid to stand in the bowl for 5-10 minutes. Slowly, pour off the watery part but reserve the thick, starchy paste at the bottom. This white paste is valuable so keep it handy.
  4. Transfer the potato-onion mixture to a clean large bowl. Add the starchy paste, egg yolks, parsley, potato flour or matzo meal, clarified butter, salt, pepper, and baking powder and mix well.
  5. In a separate medium bowl, beat the egg whites with an electric mixer until they hold stiff, shiny peaks. Fold the egg whites into the potato mixture.
  6. In a cast iron skillet, heat 1/4 cup of peanut oil (or chicken fat) over high heat (hot enough to sizzle a strand of potato, but not so hot that the oil is smoking!). Working in batches, scoop 1/4 cup of the potato mixture into the pan for each pancake and immediately flatten gently with a spatula. When one side is brown, flip the pancakes and turn the heat down to medium and allow to finish cooking for 2-3 minutes.
  7. Drain briefly on paper towels and then serve while very warm with creme fraiche and chives or homemade applesauce.
Jillyanna's Cooking School

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