How do you serve latke?

Applesauce and sour cream are the traditional accoutrements for latkes . Some load their potato pancakes up with both toppings, while others have strong feelings about one over the other. (I'm Team Applesauce, all the way.) However, this Hanukkah, don't feel constrained by these standard-bearers.

What is a latke in culinary?

A latke is a small pancake usually made with grated potatoes . Latkes are traditionally eaten during Hanukkah. Most latkes are crispy little potato pancakes that are served with apple sauce or sour cream during the eight days of Hanukkah.

Is there a difference between potato pancakes and latkes?

Potato pancakes have a creamy, almost mashed-potato-like center, with a thin, golden, crisp exterior. Latkes, on the other hand, should have a deeply browned crust, with wispy, lacy edges . Latkes also aren't hash browns.

What is traditionally served with latkes?

Sour Cream. Traditionally served as an appetizer, sour cream is one of the easiest condiments to serve with latkes. ... Apple Sauce. ... Smoked Trout Pate. ... Smoked Salmon, Cream Cheese, And Chives. ... Poached Eggs. ... Broccoli Cheddar And Beer Soup. ... Buttered Vegetables. ... Hearty Beef Stew. May 30, 2023

Why do Jews eat latkes?

These potato pancakes (called latkes) are meant to symbolize the miracle of Hanukkah , when the oil of the menorah in the ransacked Second Temple of Jerusalem was able to stay aflame for eight days even though there was only enough oil for one day. The symbolism comes in the form of the oil in which latkes are fried.

What ethnicity is latke?

The latke, it turns out, has its roots in an old Italian Jewish custom, documented as early as the 14th century. That, it seems, is where Jews first fried pancakes to celebrate Hannukah. Only back then, they were made of cheese.

Why do Jews eat applesauce with latkes?

Tradition says so Latkes are usually served at dinnertime along with a meaty main, like brisket. Mixing milk and meat at the same meal is a no-no for those who keep kosher, so sour cream would be out as a latke condiment leaving the underdog apple sauce victorious .

Are latkes served hot or cold?

EXPERT TIP: Classic latkes are best served warm but are still delicious at room temperature. You can make them in advance and then reheat them in a 300°F oven for about 15 to 20 minutes.

Can latkes be served cold?

You can eat latkes, aka potato pancakes, hot or cold , fresh or as leftovers, for breakfast, lunch or dinner, as a side or a main dish.

Latke-Crusted Chicken Recipe on Food52 (2024)

5 Ingredients or Fewer

by: Emma Laperruque

November25,2018

4.3

7 Ratings

Latke-Crusted Chicken Recipe on Food52 (1)

Author Notes

This was my mom’s pièce de résistance every Hanukkah when I was growing up: a mashup of a breaded chicken cutlet and an extra-crispy latke. Unlike a thin breadcrumb coating, the potato-pancake crust fully insulates the chicken, ensuring juicy, tender meat. Serve with the usual applesauce and sour cream for dunking, plus a big, bright salad to balance all the richness. —Emma Laperruque

Test Kitchen Notes

This is one of our Big Little Recipes. Read more here: The Best Chicken Breast Recipe You've Never Heard Of. —The Editors

Test Kitchen-Approved

What You'll Need

Ingredients

2 Russet potatoes (about 12 ounces each), peeled and grated
1 small yellow onion, peeled and grated
³/₄ cupall-purpose flour, divided into 3 tablespoons and 9 tablespoons
2 large eggs, divided
1 teaspoonkosher salt, plus more to taste
2 boneless, skinless chicken breasts, halved horizontally (like you're slicing a cake layer in two)
6 tablespoonsvegetable oil, more or less as needed

Directions

Make the latke mixture: Combine the grated potatoes and grated onion in a large, clean tea towel. Bundle up, hold over the sink or a garbage can, and squeeeeeeeze into oblivion, to get rid of all that extra moisture. (Just when you think it’s done, do a couple more squeezes.) Dump into a large bowl. Add 1 egg, 3 tablespoons flour, and the 1 teaspoon salt. Mix to combine.
Set up the dredging stations: Add the remaining flour to one shallow bowl and season with a pinch of salt. Add the remaining egg to another shallow bowl, season with a pinch of salt, and whisk with a fork until smooth.
Add the vegetable oil to a large cast-iron skillet—adjusting the quantity to yield a roughly 1/2-inch thickness. Set over medium-high heat on the stove.
Meanwhile, dredge the chicken: Dredge one chicken breast half in the flour, then the egg, then coat with 1/2 cup latke mixture (so, about 1/4 cup on each side). Use your hands to really seal the latke mixture all around (disposable latex gloves come in handy here). Some of the coating might try to slip off—no big deal, just make sure the chicken is completely covered before it goes in the pan. Repeat with the remaining chicken breast halves.
Cook two pieces at a time. You don’t want to overcrowd the pan, which would lead to steaming. Cook for 4 to 5 minutes on the first side, until deeply golden brown on the bottom. Flip, then cook for another 4 minutes or so, until the other side is browned and the meat is cooked through. Transfer to a paper towel–lined plate to drain any excess oil. Repeat with the remaining chicken breast halves.
Psst: You can heat the oven to its lowest temperature to keep the first batch of latke chicken warm while frying the second batch. Or, if you’re not eating immediately, you can keep all the chicken in there while you set the table or finish the other dishes—just not so long that it overcooks.

Tags:

American
Potato
Chicken Breast
Chicken
5 Ingredients or Fewer
Hanukkah
Dinner

See what other Food52ers are saying.

Amy
jmmymccomb
See Also
Bacon Cheeseburger Crock Pot Dip - Recipes That Crock!
EmMa
Nh jnjnjn

Recipe by: Emma Laperruque

emmalaperruque.com

Emma was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.

Popular on Food52

4 Reviews

Amy March 30, 2021

I usually do it all from scratch, but I wonder if frozen hash browns could work here somehow....

jmmymccomb January 8, 2019

I scaled this recipe up by 3. Maybe my fault but could not get the mixture to stock all over the chicken however I did my best to get it on as much as I could. Absolutely delicious. Next time I would add more onion as this was the best bit and make the mixture a little dryer In hope that it sticks a little better. Will make again.

EmMa December 8, 2018

Was really excited to try this recipe...it was almost entirely flavorless (and I seasoned the chicken pre-dredging, which the instructions don't require). It also took several hours to make, start to finish -- the prep time should really be increased. The cook time is accurate though, nice and quick once you get going!

Nh J. May 3, 2023

Don’t know what you we’re making took me like 20 minutes total and had tuns of flavour