Levivot – The Absolute Perfect Potato Latkes

As we are approaching our oiliest (not to get you confused with our holiest) holiday of all – Hanukkah, I want to talk about the number one classic of the holiday- Levivot or latkes…

They are fried, they are good and they already made it beyond Hanukkah and became pretty famous in the culinary world. And not only famous, latkes have their own presence; when you make them at home the aroma lingers for days (eight?) letting everybody know what’s going on… I guess that is why latkes are indeed the best symbolic reminder to one of the holiday’s miracles – the oil that lasted for eight days…

So now it is our turn to pay tribute to Levivot and get it right by avoiding all the fatal mistakes that can be done to a fried food and especially to latkes.

Stay with me and let’s create the perfect, crispy and tastiest latkes EVER! …

You will need:

2 Large starchy Potatoes (Russet or Idaho)

1 medium Sweet Potato

1 medium Onion

Parsley

2 Eggs

3 tbsp. Flour

1 tsp. Sweet Paprika

1 tsp. Turmeric

1 tsp. Garlic Powder

1 tsp. Black Pepper

1 tsp. Salt

Avocado oil for frying

Let’s do this!

But first the important guidelines for a latke perfection,

Control that Moisture

First, we do it by picking the right potato; we are looking for a starchy and low in moisture kind. Use Russet or classic Idaho potatoes, they will behave themselves in the oil and the result will be a crispy and light latke…

Second, HAND grate the potatoes using a classic grater box – gentle grating minimizes the liquids that come out from the potatoes. Food processor is a big “no no” here … remember: Less traction – less moisture.

Third, don’t let potato mixture sit for too long with spices, salt and all. The longer they sit, the wetter the mixture will get. When all potatoes and onion are grated add flour quickly, add the spices to the egg and add the salt at the VERY end. Mix well and start frying right away.

Inside Out …

We do need some moisture to have a soft cooked latke on the inside but we most certainly don’t want it to affect the outside when we try to create that crispy texture on the outside.

Show your oil who’s boss with three points

Oil Type Matters:

I like to use Avocado oil; it is a healthy choice when it comes to continuous frying since it can withstand high temperature pretty well and its nutty flavor actually compliment the Levivot. You can also go with Mr. Super Oil nowadays – Coconut Oil, but bear in mind that it may leave coconut flavor and smell to the food.

The Oil Temperature Matters:

We need our oil to be at a medium-high heat to create that crispiness on the outside. Remember, when we add the latkes the temperature in the pan temporary drop, so keep the temperature balanced – start with medium-high and adjust to medium when needed. I don’t usually work with a thermometer, but if it is important to you the oil temperature should be at 365° f.

Ending Location Matters:

Transfer the Levivot to paper toweled surface to get rid of any excess oil.

and now …

Let get to work:

Peel the potatoes using a vegetable peeler.

Grate the potatoes into a big bowl using a hand grater.

Chop the onion super super fine.

Chop the parsley, use as much as you like. as far as myself, I’m in love with parsley so for me the more the merrier…

Combine everything together.

Time to add the eggs and spices – just whisk them together: black pepper, turmeric, paprika and garlic powder but NOT the salt! Add it to the grated potato mixture.

Sprinkle flour ans salt right before you are ready to fry and mix together.

Fry the latkes on medium-high heated avocado oil and after they formed a nice seared crust flip them to the other side and cook for a few more minutes until they are golden brown.

Make sure to drain all excess oil onto paper toweled surface.

These levivot are ready and they are ridiculously AMAZING!

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Quick Recipe:

Levivot, Potato Latkes-

Combine grated Potatoes and Sweet Potato, finely chopped Onion and chopped Parsley.

Whisk two Eggs with Black Pepper, Sweet Paprika, Turmeric and Garlic Powder.

Add egg mixture to grated potatoes and combine well.

Add Flour and Salt.

Coat the pan generously with Avocado Oil (about half an inch to an inch high) and warm to medium-high heat.

Create little patties (2.5’’-3’’ inch diameter)

Fry on both sides searing the first side well.

Transfer onto paper towel to get rid of any excess oil.