Build Your Own Latkes

    Get ready for Hanukkah with build-your-own Latke's! 🕎 Promoted by Dawn. Sponsors do not have editorial control over promoted content.

    Tasty Canada
    by Tasty Canada

    BuzzFeed Contributor

    Makes: 18-24 Prep Time: 15 minutes Cook Time: 30-45 minutes Assembly Time: 5 minutes INGREDIENTS Potato Latkes Cheese cloth 3 large russet potatoes, scrubbed clean but skin on 1 medium yellow onion 2 large eggs 1 teaspoon kosher salt 1 teaspoon black pepper 2 tablespoons flour or matzo meal oil/cooking spray Herbed Sour Cream 1 cup sour cream, 14% 2 tablespoons dill, chopped 2 tablespoons chives, minced 2 tablespoons fresh lemon juice Toppings Smoked Salmon/Trout Apple Sauce Fresh Dil Chives, minced Shallots, thinly sliced Lemons, sliced PREPARATION 1. Preheat the oven to 375F and prepare two muffin trays by covering the bottom of each muffin insert with a small round of parchment paper. Drape the cheesecloth over a large bowl and set aside. 2. Slice the yellow onion into quarters and remove the skin. Grate on a cheese grater or use the grating plate on a food processor. Place grated onion into the cheesecloth. 3. Slice each of the 3 cleaned russet potatoes into manageable pieces and grate on a cheese grater or use the grating plate on a food processor. Place the grated potato into the cheesecloth. 4. Pick up the four corners of the cheesecloth and twist everything together as tightly as possible to squeeze excess water from the potato and onion. Dump the liquid from the bowl but leave behind any potato starch. 5. Transfer the grated and squeezed onion and potato to the bowl with the potato starch and add 2 large eggs, 1 teaspoon kosher salt, 1 teaspoon cracked black pepper and 2 tablespoons of flour or matzo meal.  6. Use your fingers to lightly toss all of the ingredients together. Spray the prepared muffin tins well with cooking spray/oil and fill each muffin cup with 2 heaping tablespoons of the latke mixture. 7. Use your fingers to press it down and create a small divot in each latke cup. Transfer both muffin trays to the oven and allow the latkes to bake for 30-45 minutes turning once. Latkes should look golden brown and crispy - if necessary you can broil them for 2-3 minutes to brown the tops. 8. While the latkes bake, combine 1 cup sour cream, 2 tablespoons chopped fresh dill, 2 tablespoons minced chive and 2 tablespoons of fresh lemon juice in a small bowl to make the herbed sour cream. 9. Serve crispy latkes as part of a build-your-own latke bar with herbed sour cream, smoked salmon or trout, apple sauce, fresh dill, minced chives, thinly sliced shallots, sliced lemon and any other delicious toppings. Enjoy!

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    Makes: 18-24

    Prep Time: 15 minutes

    Cook Time: 30-45 minutes

    Assembly Time: 5 minutes


    INGREDIENTS


    Potato Latkes

    Cheese cloth

    3 large russet potatoes, scrubbed clean but skin on

    1 medium yellow onion

    2 large eggs

    1 teaspoon kosher salt

    1 teaspoon black pepper

    2 tablespoons flour or matzo meal

    oil/cooking spray


    Herbed Sour Cream

    1 cup sour cream, 14%

    2 tablespoons dill, chopped

    2 tablespoons chives, minced

    2 tablespoons fresh lemon juice


    Toppings

    Smoked Salmon/Trout

    Apple Sauce

    Fresh Dil

    Chives, minced

    Shallots, thinly sliced

    Lemons, sliced



    PREPARATION

    1. Preheat the oven to 375F and prepare two muffin trays by covering the bottom of each muffin insert with a small round of parchment paper. Drape the cheesecloth over a large bowl and set aside.

    2. Slice the yellow onion into quarters and remove the skin. Grate on a cheese grater or use the grating plate on a food processor. Place grated onion into the cheesecloth.

    3. Slice each of the 3 cleaned russet potatoes into manageable pieces and grate on a cheese grater or use the grating plate on a food processor. Place the grated potato into the cheesecloth.

    4. Pick up the four corners of the cheesecloth and twist everything together as tightly as possible to squeeze excess water from the potato and onion. Dump the liquid from the bowl but leave behind any potato starch.

    5. Transfer the grated and squeezed onion and potato to the bowl with the potato starch and add 2 large eggs, 1 teaspoon kosher salt, 1 teaspoon cracked black pepper and 2 tablespoons of flour or matzo meal. 

    6. Use your fingers to lightly toss all of the ingredients together. Spray the prepared muffin tins well with cooking spray/oil and fill each muffin cup with 2 heaping tablespoons of the latke mixture.

    7. Use your fingers to press it down and create a small divot in each latke cup. Transfer both muffin trays to the oven and allow the latkes to bake for 30-45 minutes turning once. Latkes should look golden brown and crispy - if necessary you can broil them for 2-3 minutes to brown the tops.

    8. While the latkes bake, combine 1 cup sour cream, 2 tablespoons chopped fresh dill, 2 tablespoons minced chive and 2 tablespoons of fresh lemon juice in a small bowl to make the herbed sour cream.

    9. Serve crispy latkes as part of a build-your-own latke bar with herbed sour cream, smoked salmon or trout, apple sauce, fresh dill, minced chives, thinly sliced shallots, sliced lemon and any other delicious toppings. Enjoy!