Griddle Top Latkes
Behind the Recipe
Made Daytona Griddle Style
We say pancakes, you say latkes – or is it lot-kuhs? Either way, we all know that a traditional potato latke is an oniony-tasting potato pancake that usually finds its way onto plates for eight nights of the year in December, during the spirited celebration of Hanukkah. However, the reason why this mouth-watering dish is only enjoyed on special occasions remains a mystery.
Simply put, with the goal of making you a little verklempt, potato latkes are eaten during the Jewish celebration of Hanukkah to commemorate the miracle of the oil, which lasted for eight days in the narrative of the occasion which Hanukkah commemorates. But there’s no reason why you can’t try it out by frenching them onto your plate and biting into one of the most scrumptious dishes Eastern Europe has to offer. With our traditional recipe and cooking instructions, you’ll be able to cook them straight on a Daytona Griddle.
So, it doesn’t matter how you pronounce latke, just make sure that you follow this recipe and cooking instructions for a taste of Jewish culture, Daytona Griddle style!
- 1 ½ pounds potatoes such as Russet (shredded)
- 1 small onion shredded (or 1/2 medium)
- 1 large egg
- 2 tablespoon breadcrumbs (unseasoned)
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- ½ cup canola oil for frying
- Preheat your Daytona to medium-high heat.
- Place 4 paper towels folded in half over a medium-sized bowl for the mixture.
Remove the Liquid: Place about 4 paper towels folded in half over a medium-size bowl and add the potatoes and onions. You can use cheesecloth as well. Gather the corners of the paper towels up and squeeze as much of the liquid out of the potatoes and onion as possible.
Mix: Transfer the potatoes and onion to another bowl. Add in the egg, breadcrumbs, salt and pepper. Mix everything well and set the batter aside while the oil heats up.
Cook: Add the oil to a large skillet and heat it over medium-high heat. Using a 1/4 measuring cup, scoop the mixture onto a flat spatula and flatten it with your fingers to form a patty. Transfer latkes to the skillet and repeat until the skillet is full, but don’t overcrowd. Cook about 4 to 5 minutes per side, or until golden brown. Adjust heat if necessary. Repeat with remaining latkes.
Finish: Transfer the cooked latkes to a paper-towel-lined plate. Finish cooking the rest of the latkes.
Serve: Serve with sour cream or applesauce and enjoy.
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