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Ask A Chicago Chef: Best Latke Recipes For Hanukkah

November 20, 2013 6:00 AM

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(Credit: Thinkstock)

(Credit: Thinkstock)

With the Festival of Lights Hanukkah holiday approaching, these mouth-watering latke recipes from gourmet chefs of Kaufman’s Bakery and Delicatessen are sure to delight the palate, and would be a perfect complement to that very special dinner occasion.

(Credit: Thinkstock

(Credit: Thinkstock

Bette Dworkin (Co-Owner)
Kaufman’s Bakery and Delicatessen
4509 W. Dempster
Skokie, IL 60077
(847) 677-6190
www.kaufmansdeli.com

A family business established by the late Maury Kaufman over a half-century ago, Kaufman’s Bakery and Delicatessen is still considered one of the best Eastern European gourmet shops on Chicago’s north shore. An award-winning bakery and landmark delicatessen, Kaufman’s was recognized in USA Today‘s top 10 list and is a full-service shop offering a wide selection of delicious authentic Jewish cuisine. Co-owned by mother and daughter team Judy and Bette Dworkin, Kaufman’s traditional recipes have been passed down from generation to generation and are prepared with only the finest and freshest ingredients. In celebration of the upcoming Hanukkah holiday, here are a few of Bette’s favorite latke recipes.

Potato Pancakes
(approximately 40 latkes)

Ingredients:

  • 2 1/4 lbs. shredded potatoes (frozen hashbrowns)
    • if using fresh potatoes, you must drain and compress to remove all moisture
  • 15 whole eggs, shelled
    • if using fresh potatoes, use only 10 eggs
  • 1/2 cup dried onions
  • 1/2 cup of matzoh meal
  • Dash of black pepper (to taste)
  • Dash of salt (to taste)
  • Vegetable oil for frying

Directions:

  1. Mix together all ingredients
  2. Use ice cream scoop to drop into frying pan of oil
  3. Flatten
  4. Fry until each side is golden brown
  5. Bake in the oven at 350º F for 20-25 minutes

(Credit: Thinkstock)

(Credit: Thinkstock)

Sweet Potato Pancakes
(approximately 30-35 pancakes)

Ingredients:

  • 2 lbs. grated sweet potatoes
  • 2 shelled eggs
  • 1/2 cup milk
  • 1 cup all-purpose flour
  • 1 tablespoon cinnamon
  • 2 teaspoons salt
  • 1/4 teaspoon fresh nutmeg
  • 1/4 cup chopped pecans
  • 2 tablespoons brown sugar

Directions:

  1. Mix all ingredients except sweet potatoes to create a batter
  2. Add sweet potatoes
  3. Heat a griddle or non-stick fry pan to approximately 250º F
  4. Drop batter into circles (3-inch round)
  5. Flip when bubbling
  6. Serve with maple syrup

Related: Passover Recipes From A Chicago Chef

Zucchini Potato Pancakes
(approximately 25 pancakes)

Ingredients:

  • 2 lbs. shredded potatoes
  • 2 lbs. grated zucchini
  • 4 shelled eggs
  • 1/2 chopped green onion
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon white pepper
  • 2 tablespoons salt
  • 2 tablespoons prepared horseradish
  • 2 teaspoons granulated garlic
  • 1/4 cup grated parmesan
  • Vegetable oil for frying

Directions:

  1. Drain potatoes and zucchini 10-15 minutes
  2. Press out as much liquid as possible
  3. While draining, mix up all other ingredients except the flour
  4. Add drained zucchini and potatoes
  5. Mix in flour until you can form a loose ball of dough
  6. Drop into hot oil, flatten and fry on each side until light brown
  7. Bake in the oven at 350º F for 20 minutes

Related: Holiday Recipes From Chicago Chefs

Magdalene Paniotte is originally from Chicago and very pleased to be a CBS contributor. She has a Bachelor of Arts degree in Theatre with graduate level credits in creative writing and liberal studies. Maggie enjoys developing her voice as a freelance writer. Her published articles can also be found at Examiner.com.

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