“When talking about the perfect side dish for our premium cuts here at Papi Steak, it’s all about the latkes. Made with creme fraiche, house-made apple sauce and chives, the dish takes classic latkes to the next level and will blow your palate away with its elevated flavors.”
Whether you’re looking for a side dish for Hanukkah, or a crispy potato pancake for brunch, channel Bad Gal RiRi and A$AP and make these best latkes at home.
What are Latkes?
Latkes (also known as potato pancakes, raggmunk, draniki, deruny, latkes or boxties) are shallow-fried pancakes of grated or ground potato, matzo meal or flour and a binding ingredient, such as egg or applesauce. They are often flavored with grated garlic or onion and seasoning.
What do Latkes symbolize?
These potato pancakes are meant to symbolize the miracle of Hanukkah, when the oil of the menorah in the ransacked Second Temple of Jerusalem was able to stay aflame for eight days even though there was only enough oil for one day. Making latkes is one way in which Hanukkah is celebrated.
Best Tip for Making Latkes
- Let the batter rest for a minimum of 1 hour in the refrigerator before molding it.
- You can even top them off with some caviar for a decadent bite.
Papi Steak’s Latkes
With a box shredder, shred onions on the largest shredding side into a bowl
Add in the eggs, flour and salt until well incorporated. Should look like a batter.
Place shredded potatoes into a bowl and mix very well.
Line a sheet tray with parchment paper and spray with cooking spray.
Measure out 3oz portions and lay them on the sprayed parchment paper.
Bake at 350F for 10 minutes and allow to cool before storing them in a hotel pan lined with parchment paper.