Dana Slatkin

Perfect Potato-Zucchini Latkes

Perfect Potato-Zucchini Latkes

Perfect Potato-Zucchini Latkes

This week is all about latkes. Lots of them. In addition to supplying three classroom holiday parties, I will be hosting back-to-back Hanukkah dinners. And latkes are always the main attraction. This time of year, my kitchen becomes richly and fragrantly layered in grease, comfort, and tradition.

Making mountains of latkes need not be arduous, thanks to two modern-day conveniences. A food processor will grate the potatoes, onion and zucchini in less than a minute. And a freezer will keep the cooked latkes for weeks, even months (though you might have to bury them slyly to prevent pilfering).

A few tips…only russet potatoes contain the necessary starch to hold the latkes together. I like to add zucchini for moisture (and a few extra vitamins), but purists can use two extra potatoes in their place. A cast-iron skillet will ensure that the latkes don’t burn. The size of the latkes is up to you, but I have found that for the best browning and crisp-tender texture, the perfect diameter is about 2-1/2 inches.

Once you have mastered making latkes, you might find yourself craving them long past the holidays, so I suggest making a few extra batches to freeze. Easy to reheat in the toaster oven, these latkes will infuse your home with the mouth-watering perfume of holiday ritual, sprinkled generously with delicious hope for 2010.

Try another traditional holiday recipe: Dana’s Fluffy Matzah Balls.

Photo credit: Quick and Kosher

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  1. Debora @ Memento says:

    Dana, you’re torturing me/us!  I find these recipes in my inbox in the morning and have to wait at least until evening  to try them…so far, I’ve loved everything you’ve posted here and can’t wait to try these latkes and your matzoballs….have a lovely holiday with your family!

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