Jenn Louis' Latkes Recipe

Name: Jenn Louis' Latkes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the latkes:; 3 pounds Yukon Gold potatoes; 1 medium yellow onion; 2 tablespoons all-purpose flour; 3 tablespoons matzo meal; 1 teaspoon salt; 2 to 3 eggs; 3 cups olive oil; Sour cream, to serve; For the pear sauce:; 5 pears, peeled, cored and cut into 1-inch pieces; 1 1/2 cups apple cider; 6 tablespoons sugar; Vanilla pod; Nutmeg, to taste; 1 orange, zest only; Salt, to taste

Servings: persons

For the latkes:
3 pounds Yukon Gold potatoes
1 medium yellow onion
2 tablespoons all-purpose flour
3 tablespoons matzo meal
1 teaspoon salt
2 to 3 eggs
3 cups olive oil
Sour cream, to serve
For the pear sauce:
5 pears, peeled, cored and cut into 1-inch pieces
1 1/2 cups apple cider
6 tablespoons sugar
Vanilla pod
Nutmeg, to taste
1 orange, zest only
Salt, to taste

1
Preheat oven to 350u00b0 F.
2
Peel potatoes and onion, then grate finely using a box grater. Place potatoes in a clean kitchen towel and wring out excess moisture, then place in a large bowl with flour, matzo meal, salt, pepper, and eggs and mix well without kneading. Heat schmaltz in a large frying pan until shimmering. Form 2-inch patties with the mixture and fry in olive oil until golden on the first side. (If patties are too dry to hold shape, add 1 more egg.) Turn to second side and fry until golden. Season after frying with salt and place on a sheet pan. Repeat until all patties are made. Bake at 350u00b0 F degrees for 12 minutes. Serve immediately with sour cream.
3
Latkes reheat beautifully. To do so, store refrigerated in an airtight container. To warm, place latkes on a sheet pan and heat in 350 degree oven until warmed through, about 6-8 minutes, add cheese after reheated.
4
In a large saucepot, combine pears, cider, and sugar. Scrape vanilla bean into pot and add vanilla pod. Simmer until pears are soft, then remove pears, leaving remaining liquid behind. Simmer remaining liquid until reduced to syrup. Process pears through a food mill or food processor until smooth, then add syrup, a few scrapes of fresh nutmeg, zest of 1/3 orange, and salt to taste

2106

kcal

Calories

185

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: For the latkes:, 3 pounds Yukon Gold potatoes, 1 medium yellow onion, 2 tablespoons all-purpose flour, and more.

Yes, Jenn Louis' Latkes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Jenn Louis' Latkes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions