What goes well with latke?

What to Serve with Latkes? Serve Latkes with Borscht. Serve Latkes with Pierogi. Serve Latkes with Chicken Paprikash. Serve Latkes with Veal Goulash. Serve Latkes with Beef Stroganoff. Serve Latkes with Chicken Noodle Soup. Serve Latkes with Matzoh Ball Soup. Serve Latkes with Mushroom Gravy. More items... Mar 15, 2024

What is a latke in culinary?

Meaning of latke in English a flat, round piece of fried food made with grated (= cut into very small pieces) potatoes : Potato pancakes or latkes are a staple of the festival of Hanukkah. Eat the latkas while they're still warm and crisp, with the apple sauce.

What is the 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 meat to eat with latkes?

If you're after a heartier option to pair with your latkes, consider a tender, juicy brisket . The slow-cooked, savory beef plays well with the crunchy latkes, offering a balance of textures and flavors. Served with some of the braising juices, brisket becomes a decadent addition to your meal.

Why do Jews eat latkes?

Why latkes? The simple answer is that they're meant to remind Jews of the miracle of the oil associated with Hanukkah .

What is the best oil for latkes?

Fry in an oil with a high smoke point Vegetable oil or canola oil is usually best, because of its high smoking point. Latkes were traditionally made with schmaltz, or chicken fat, so if you have access to it, you should certainly add it in, because it does contribute to the flavor.

What country is latke from?

Of course we associate potato latkes with Hanukkah, but in reality latkes descends from Italian pancakes that were made with ricotta cheese. The first connection between Hanukkah and pancakes was made by a rabbi in Italy named Rabbi Kalonymus ben Kalonymus (c. 1286-1328).

What to eat with potato pancakes for dinner?

The best side dishes to serve with potato pancakes are applesauce, sour cream, smoked salmon, Greek yogurt, ricotta, smoked cream cheese, shakshuka, stuffed mushrooms, sautéed spinach, caramelized onions, beet salad, grilled vegetables, and mushroom sauce.

What does pancakes go well with?

Whether you prefer sweet or savory, here are some mouthwatering side dishes that will complement your pancakes and waffles perfectly. Scrambled Eggs. ... Frittata. ... Hash Browns or Skillet Potatoes. ... Breakfast Sausages. ... Fried Chicken. ... Fruit Salad. ... Bacon. ... Avocado Slices and Poached Eggs. More items... Oct 20, 2023

What is a good Hanukkah menu?

A Traditional Menu for Hanukkah 01 of 12. Potato Latkes I. View Recipe. ... 02 of 12. Spiced Slow Cooker Applesauce. View Recipe. ... 03 of 12. Applesauce. ... 04 of 12. Most Amazing Challah. ... 05 of 12. Wine-Braised Beef Brisket. ... 06 of 12. Salmon with Lemon and Dill. ... 07 of 12. Crispy Rosemary Chicken and Fries. ... 08 of 12. Roasted Green Beans. More items... Oct 21, 2020

What do you eat at a Hanukkah party?

The eight days of Hanukkah are observed with the lighting of a menorah after sundown and meals featuring foods challah bread, kugel, potato latkes, jelly doughnuts called sufganiyot, and festive drinks . Fried foods recall the miracle at the Temple of Jerusalem, when a day's worth of oil lasted eight nights.

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
Sesame-Brown Butter Udon Noodles Recipe
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