Freezing tips for Hanukka

Tired of eight days of mess and the effort involved in making latkes? Try these freezing tips and all of these latke recipes for a delicious Hanukka.

Classic Potato Latkes (photo credit: Courtesy)
Classic Potato Latkes
(photo credit: Courtesy)
There are few things that people enjoy eating day after day, but I think no one tires of eating latkes for eight days in a row. But as the latke maker, I tire of the mess and effort. So last year, I tested numerous freezing latke methods to come up with the best latke freezing tips so that I could make latkes on a few of the nights and freeze some for the others. My family and guests were thrilled and no one noticed that they were not fresh each day. Try these freezing tips and all of these latke recipes for a delicious Hanukka.
Latke freezing tips: 

 - Cool completely before freezing in any container
 - Line a loaf pan with wax paper
 - Place latkes on their side, not flat, this will keep them from tasting greasy when reheated.
- Undercook the latkes just a bit. If you cook them too much they will burn when reheated.- Reheat them from the freezer (they get wet when defrosted in the refrigerator so don’t defrost them). Place frozen latkes on a cookie sheet in a preheated 400 degrees F oven. Bake UNCOVERED for 10 to 12 minutes or until heated through.
Classic Potato Latkes
Makes about 20 latkes
4 potatoes, peeled
1 large onion, grated
½ tablespoon lemon juice
1 tablespoon seltzer
4 eggs
3 tablespoons flour
1 teaspoon salt
Fresh ground pepper to tasteVegetable oil
 Applesauce (optional)Sour Cream (optional)
Grate the potatoes, using a processor or a fine shredder. Immediately transfer them to a large bowl and add the onion, lemon juice, eggs, flour, seltzer, salt, and pepper to taste. Mix well.
In a large heavy skillet, heat 1/8 inch of oil. With a tablespoon, spoon the batter into the hot oil and flatten the latkes with the back of the spoon. Cook for 3 to 5 minutes a side, turning only once, until golden brown. Drain on paper towels and then serve immediately with applesauce, sour cream, or dipping sauce.
Zucchini Latkes
Makes about 20 latkes
Zucchini Latkes (Courtesy)Zucchini Latkes (Courtesy)
4 cups zucchini, grated
1 medium white potato, grated
1 medium onion, chopped
3 eggs
3 tablespoons flour
2 tablespoons seasoned bread crumbs
Pepper, to taste
½ teaspoon garlic powder1 teaspoon salt
3 tablespoons vegetable oil plus more
In a large bowl, mix the zucchini, potato and onion. In a separate bowl, whisk eggs and add to the zucchini mixture. Add the flour, breadcrumbs, pepper, garlic powder and salt and mix gently but until thoroughly combined.
In a large nonstick frying pan heat oil over medium heat. When oil is hot, place about 3 tablespoons of batter into oil and fry until crisp, turning to fry on the other side. Add small amounts of oil as needed when frying. Turn out on towel paper to drain. Serve quickly, best while hot.
Sweet Potato Latkes
Makes 15 latkes
Sweet Potato Latkes (Courtesy)Sweet Potato Latkes (Courtesy)
1 pound sweet potatoes, peeled and coarsely grated
2 scallions, finely chopped
 1/3 cup all-purpose flour
2 large eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon black pepper
3/4 cup vegetable oil
Stir together potatoes, scallions, flour, eggs, salt, and pepper. Heat oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4, spoon 1/8 cup potato mixture per latke into oil and flatten to 3-inch diameter with a slotted spatula. Reduce heat to moderate and cook until golden, about 1 1/2 minutes on each side. Transfer latkes with spatula to paper towels to drain.
Homemade Applesauce with Pears
Makes 3 cups
7 apples (Granny Smith and any others you have lying around), cut into chunks
 2 pears, cut into chunks
¼ cup light brown sugar1 cinnamon stick½ teaspoon cinnamon1 teaspoon vanilla
extract½ cup apple cider
Place all ingredients in a large stockpot over a low to medium flame. Simmer for about 20 minutes until apples are soft, stirring every five minutes. Remove from flame and mash with a potato masher to desired consistency. Store in refrigerator.
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