Latkes, traditionally prepared over the eight nights of Hanukkah, are notoriously tricky to prepare. Here are seven tips from ...

Niki Russ Federman of Russ & Daughters makes the tastiest, crispiest latkes with scallions and onion. The shredded potatoes and onion are first drained and then mixed with reserved starchy paste, ...

Peel and grate sweet potatoes and remove as much moisture as possible using either cheesecloth of paper towels. Put in medium mixing bowl. Add bread crumbs and salt and toss. Beat eggs well and add ...

Neutral high-heat oils are essential for latke nirvana, according to Sussman. “The best oil for frying latkes is a neutral ...

Latkes are the most traditional food enjoyed during the Jewish holiday of Hanukkah, as they are symbolic of the miracle of the oil.

This recipe for traditional potato latkes uses a non-traditional cooking technique - substituting the oven for oil. Crisping the latkes in the oven instead of a pot of oil cuts the fat significantly.

Hanukkah is about many things: Jewish resilience, miracles and—as is usually the case with Jewish holidays—food.

Golden, fried latkes may be the traditional food of Hanukkah, but nutritionally they offer little cause for celebration. Classic versions of these savory potato pancakes usually are fried in as much ...

Although potatoes are the usual choice, you can easily dress up your next batch of latkes using a seasonal favorite.

Let’s start right up front by saying these are not traditional latkes. Classic Jewish latkes for Hanukkah are made with russet potatoes, occasionally Yukon golds, and are usually very simply seasoned ...