Celebrate Hanukkah with our delectable Potato Latkes! This classic dish is made with creamy, crunchy potatoes and topped with smoke salmon, capers, and Coho salmon roe to add a subtle sweetness. Cooked on the Yoder Smokers YS640s, this treat is sure to please any palate.
WHAT YOU'LL LOVE
- Squeezing the potatoes and onions dry is what makes the crust crunchy. Twisting them in a towel to remove excess liquid before mixing keeps the batter from steaming in the skillet, which is essential for a crisp exterior instead of a soft, soggy one.
- A half-and-half fat blend gives the best of both worlds. Frying in equal parts beef tallow and vegetable oil combines tallow's rich flavor with vegetable oil's higher smoke point, letting the latkes fry hot without burning.
- Mounding the center while flattening the edges creates two textures in one latke. The thinner edges crisp up hard while the thicker center stays creamy, giving every bite contrast.
- Draining on a wire rack, not paper towels, keeps the crust intact. Letting excess oil drip away on a rack over a sheet pan avoids the sogginess that comes from latkes sitting in their own oil on a flat surface.
Potato Latkes
Tom Jackson
Rated 5.0 stars by 2 users
Category
Appetizer
Cuisine
Jewish
Servings
3
Prep Time
20 minutes
Cook Time
41 minutes
Calories
178
Potato Latkes are the perfect recipe for the Hanukkah season. Topped with smoke salmon, capers and coho salmon roe these creamy, crunchy potato pancakes pop with flavor. Chef Tom sheds some light on his techniques for making this savory and sweet holiday dish. Grilled on the Yoder Smokers YS640s.
Ingredients
- 1 lb Russet potatoes, peeled
- 1/2 each (8 oz) medium yellow onion, peeled
- 1 egg
- 2 tbsp chives
- 2 tbsp Matzo meal
-
2 tsp Cattleman’s Grill Lone Star Texas Brisket Rub
-
Horseradish Creme Fraiche (or sour cream), RECIPE HERE
- Lox/Cold Smoked Salmon, sliced thin
- Capers
- Salmon Roe Caviar
- Minced Red Onion
-
Cattleman’s Grill Everything Bagel Seasoning
Toppings:
Directions
- Preheat your Yoder Smokers YS640s Pellet Grill to 500ºF, set up for direct grilling, second shelf removed. Push the damper into to concentrate the heat to the left side of the grill.
- Grate your potatoes and onion on the large size of a box grater. Place the grated potatoes and onion in a towel and twist to squeeze out the liquid.
- In a medium mixing bowl, combine the remaining ingredients and whisk to incorporate. Add the dried grated potatoes and onions to the bowl and toss by hand to mix. Let sit at least 10 minutes before frying.
- Place a Lodge 12” Cast Iron Skillet directly over the flame inside the grill. Add equal parts beef tallow and vegetable oil until there is about 1/4” melted fat in the skillet. Bring the mixture up to about 425ºF.
- Scoop one quarter cup of the latke mixture and carefully transfer to the skillet. Flatten out the edges of the latke, leaving it mounded in the center for a creamy interior with a super crunchy crust.
- Fry until just beyond golden brown, about 3 minutes per side, flipping to brown evenly.
- Remove from the skillet and transfer to a wire rack over a sheet pan to drain oil without becoming soggy.
- You can hold the latkes warm on the rack over the pan on the indirect side of the grill.
- Finish the latkes by serving them topped with your favorite toppings.
Yields 6 latkes.
Recipe Note
Recipe FAQ
Why squeeze the grated potatoes and onions in a towel before mixing?
Removing as much liquid as possible prevents the batter from steaming in the skillet, which is what allows the latkes to develop a crisp, golden crust instead of turning soggy.
Why fry in a mix of beef tallow and vegetable oil instead of one or the other?
Tallow adds rich, savory flavor, while vegetable oil's higher smoke point helps the fat handle the high frying temperature without breaking down or burning.
Why mound the center of the latke while flattening the edges?
This creates two textures in the same bite: crispy, well-browned edges and a creamier, softer center.
Why drain the latkes on a wire rack instead of paper towels?
A rack lets excess oil drip away while air circulates underneath, keeping the bottom crust crisp — paper towels can trap steam and soften it instead.
How much of each topping should I use?
The recipe doesn't specify exact amounts — a good starting point is about a tablespoon of horseradish creme fraiche and a slice of lox per latke, with capers, salmon roe, and minced red onion added to taste.
How indoor-friendly is this recipe?
5 out of 5 — a stovetop cast iron skillet works exactly the same way as the grill setup here; the pellet grill mainly adds convenience for holding the latkes warm.
Recipe Highlights
Squeezing out excess moisture: Twisting the grated potatoes and onions dry is essential for a crisp crust rather than a soggy one.
A dual-fat frying blend: Combining beef tallow and vegetable oil balances flavor with a higher smoke point for hotter, cleaner frying.
The mound-and-flatten shaping technique: This creates contrasting crispy edges and a creamy center in every latke.
Rack-draining instead of paper towels: This keeps the bottom crust from softening as the latkes cool.
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Nutrition
Nutrition
- Nutrition Serving Size
- 9.17 oz
- per serving
- Calories
- 178
- Carbs
- 26 grams
- Protein
- 4 grams
- Fat
- 6 grams
- Sodium
- 671 milligrams
