Prepare for Hanukkah with Spiralized Latkes – they’re the funnest, yummiest and best texture you’ll have this holiday!
***Before we start – have you signed up for my email newsletters? You’ll get new recipes, cooking tips, menu suggestions, kitchen deals – and more! Click here to signup.***
With Chanukah rapidly approaching, there are a couple of things on everyone’s mind – namely, latkes and donuts. Well I don’tya all worry. I’ve got you covered with amazing new Hanukah recipes – from latkes to donuts – and more! If you’re gearing up for a big celebration, you should start with these latkes, then come back soon because I’ve got a bunch more treats coming your way!
Every now and then, I get an idea for a recipe and think to myself…either this will be a complete and total failure, or it’s going to be the greatest thing since sliced bread. When I feverishly typed “spiralized latkes” into my Recipe Ideas note onmy phone at 2 in the morning, I knew the idea would fall into one of the two categories. As you might have guessed based on the fact that, ya know, you’re seeing the recipe here on the blog, it totally turned out to be a genius invention.
Here’s the thing. Latkes are great. If you make them right, they’re crispy and delicious. But the texture is very blaah sometimes. When you spiralize the potatoes for the latkes, you get the crispy, spiralized, bird’s nest type effect, combined with the frying, you get a really fun medley of flavors and textures. The fact that these are prettier and more fun to eat than traditional latkes? Just an added benefit.
If you haven’t yet heard of/tried a spiralizer…where’ve you been? You need to order a Spiralizer ASAP. It’s great for making creative and innovative creations out of your veggies. Here’s a cheaper version for just $12.94 I’m going to be sharing some awesome new recipes using this, so order yours before chanukah to make these latkes, and follow along when I share more recipes!
- 5 Yukon Gold potatoes, peeled
- 4 eggs
- 1 medium spanish onion, peeled and very finely diced
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- ¼ cup flour
- oil, for frying
- Run the potatoes through a spiralizer to get strings of potato spirals. Place in a large bowl.
- Heat about ¾ inch of oil over a medium flame.
- Meanwhile, add the remaining ingredients to the bowl and stir to combine.
- Once the oil is hot enough (test it by dropping a tiny piece of potato into the oil. If the oil is hot enough, it should immediately start to sizzle.) spoon a small mound of the potato mixture into the oil - make sure that the liquid doesn't get left behind - stir between every few latkes. Some of the potato strands might be very long, so break them up with your fingers if need be.
- Fry for about 2 minutes, until golden, then flip and fry for about another two minutes.
- Serve immediately.
If you liked this recipe, you’ll also love:
Tools needed for this recipe:
Thanks for stopping by folks! Come back soon for more delicious recipes! -Miriam