Making latkes with Sabrina Ullman

The Lift WDIO

Sabrina Ullman showed us how to make latkes, one of her favorite Hanukkah dishes, with plenty of quotable moments.

Here is the recipe she used:

Ingredients needed: 

  • 1 pound potatoes, peeled and coarsely grated
  • ½ cup finely chopped onion
  • 1 large egg, lightly beaten
  • ½ teaspoon salt
  • ½ to ¾ cup canola oil
  • Toppings: sour cream and applesauce

Note: As a shortcut, you can use 1 pound of hash browns instead of having to peel and cut the potatoes.

  1. Soak potatoes and onion into a large bowl of cold water for 15-20 minutes, then drain well in a colander. 
  2. Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. 
  3. Transfer potato mixture to a bowl and stir in egg and salt. 
  4. Heat ¼ cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. The oil should comfortably cover the bottom of the pan. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork. 
  5. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until undersides are browned, about 5 minutes more. 
  6. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven.

Some latke recipes use flour, including this one: https://www.allrecipes.com/recipe/238261/chef-johns-classic-potato-pancakes/

Sabrina recommends using a little more salt and onion than the recipe calls for, out of personal preference.