Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Latke Board
Getting reviews...
- Level: Intermediate
- Total: 1 hr 45 min
- Active: 1 hr 45 min
- Yield: 10 to 14 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 1409
- Total Fat
- 120 g
- Saturated Fat
- 10 g
- Carbohydrates
- 67 g
- Dietary Fiber
- 5 g
- Sugar
- 16 g
- Protein
- 24 g
- Cholesterol
- 128 mg
- Sodium
- 1495 mg
Celebrate Hanukkah with a latke board that’s bursting with all the classic trimmings — and then some. We offer many suggestions for sweet and savory toppings and sides to include, so choose favorites or go big and serve them all. Our easy latke recipe makes about 36 small ones, but they go fast so we suggest adding some sturdy kettle chips as a backup potato option. If you plan on making the latkes right before serving, you’ll want to assemble the board ingredients first, keeping perishables like smoked fish refrigerated, then fry the latkes, place everything on the board and serve. Cooking the potato pancakes in two skillets streamlines the process, but you could also do it in just one skillet if you prefer. And if you want to make the latkes earlier in the day you can reheat them for a few minutes just before serving (see Cook’s Note).
- Level: Intermediate
- Total: 1 hr 45 min
- Active: 1 hr 45 min
- Yield: 10 to 14 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 1409
- Total Fat
- 120 g
- Saturated Fat
- 10 g
- Carbohydrates
- 67 g
- Dietary Fiber
- 5 g
- Sugar
- 16 g
- Protein
- 24 g
- Cholesterol
- 128 mg
- Sodium
- 1495 mg
Ingredients
Board:
Latkes:
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- For the board: You’ll need to put all the ingredients for the board in small bowls or on small plates except for the caviar, chips and latkes; use small ones as there’s a lot to fit and choose a very large board.
- Put one type of smoked fish on one end of the board with the creamy items nearby. Place the bowls of dips on the board wherever you prefer, then fill in spaces on the board with the pickles, spicy condiments, garnishes, eggs, lemon, chili crisp, capers and herbs. Put the apple sauce and apple butter next to each other as the only sweet items on the board. Adjust the board to leave 2 or 3 big spaces for the latkes and 2 smaller spaces for piles of chips. If your board isn’t large enough you can also serve the chips in a bowl to the side, or you can add latkes and chips as they’re eaten so they don’t all need to fit at first.
- If you have space, add the vegetables to the board; if not they can be in a bowl directly to the side of the board. Place a bowl large enough to hold a layer of ice and the caviar tin on the board but leave it empty. Once the board is arranged, transfer the highly perishable items (such as the seafood, dairy, eggs and guacamole) in their bowls to the refrigerator while you make the latkes, leaving their open spaces on the board.
- For the latkes: Line 2 rimmed baking sheets with baking racks. Preheat the oven to 250 degrees F. Heat 2 large skillets with about 1/2 inch vegetable oil each over medium-low heat while you make the latke mixture.
- Grate the potatoes and onion in a food processor with the shredding attachment. Place in a kitchen towel and wring out excess liquid (you can do this in batches if needed). Add to a large bowl with the eggs, matzo meal, 2 1/2 teaspoons salt and the baking powder and mix well. Adjust the heat on the oil so a shred of potato sizzles vigorously when added but doesn’t burn.
- Use a 1/4-cup measure or scoop to add the potato mixture to the skillets, adding 6 or 7 to each skillet and leaving room between each. Gently press each with a spatula to flatten, being careful not to spatter oil. Cook until the undersides are deep golden and crispy, about 2 minutes. Flip and cook the second side, 1 to 3 minutes more. Transfer to the prepared baking sheets and place in the oven while you make more latkes, adding more oil to the skillet as needed. Towards the bottom of the bowl will be more liquid from the potatoes; press the liquid out when you scoop the potatoes so the oil doesn’t spatter and the latkes stay crisp.
- Once you’ve made all the latkes, season them lightly with salt and place on the assembled board. Return any refrigerated items to the board. Make sure each item has its own small fork or spoon for serving so flavors don’t mix. Add ice to the caviar bowl, uncover the caviar tin and place it over the ice along with a small nonreactive spoon. Serve.
Cook’s Note
If you’re making the latkes ahead you can store them at room temperature for an hour before reheating them. For longer storage, refrigerate them for up to 4 hours in an airtight container between layers of parchment. Reheat them on a baking rack over a baking sheet in a 400-degree-F oven for 6 to 8 minutes. They won’t be quite as crispy as freshly made, but they’ll still be delicious.
