TSJ’s Beer Battered Latkes


Hubby and I had some close friends over for the holiday this week to dine in traditional fare and light the menorah together. As if latkes weren’t decadent enough, our good friend Jonah suggested we experiment with a few in…wait for it…Beer batter. (Mind blown.)

Since the miracle of Chanukah pretty much requires us to prepare all our foods doused in sizzling hot oil, it clearly felt morally wrong not to batter-then-double-fry these puppies.

So after a few rounds of ‘regular’ latkes with toppings bar: Loaded baked potato style (sour cream, shredded cheddar, chives, faux bacon bits), Mexican nacho style (add guacamole, salsa and sub scallions), with caramelized onions and creme fraiche, with my dried cherry applesauce and with a sunny side up egg and truffle cheese, clearly we were hungry for more.

I whisked together a super simple batter, dunked in the remaining medallions, then flashed them in the pan until golden brown.

Then because I couldn’t possibly serve these up with any of the 10 prior toppings–what am I an animal??–I chose a sriracha mustard aioli for just the right tangy kick.

They. Were. (Can I say epic, because I’m going to…) Epic. A surprisingly light crunch leading into a softer center made these reminiscent of an elevated potato knish, especially when dipped in the fiery mustard. For a totally different experience, the creme fraiche was a light counterpart, while the flavor and texture on their own was enough to knock your socks off.

I found them to be a cross between a trendy restaurant appetizer and what I’d imagine Jewish street food to be–A cart of beer battered latkes parked somewhere between Hebrew National and Moshe’s Falafel Stand.

The beauty of the holidays is about forming new traditions, and I’m excited to say beer battered latkes will now be on our annual Chanukah menu. Just like my ancestors would’ve wanted…

Ingredients for Nanny's Latkes

4 potatoes (two cups, peeled and grated) *TSJ’s TIP: Use pre-shredded packaged hash browns such as the ones by Simply Potatoes to cut down on the grating and peeling labor!

1 onion, grated or chopped

2 eggs, beaten

4 Tablespoons matzo meal

Salt and pepper to taste

Canola oil for frying

Lots of TLC

*That’s SO Jenn’s Tip: To save time and effort, utilize Ore Ida’s shredded potatoes in the refrigerator section!

Instructions for Nanny's Latkes
If using whole potatoes Nanny’s way, peel and grate them with the onions into a large bowl. Alternating them in the bowl will help keep the potatoes from oxidizing.

Let stand for ten minutes and drain liquid that’s risen to the top. Do not rinse. Squeeze excess liquid with paper towels.

Add eggs, matzo meal and salt and pepper to taste.

Form patties with hand or ice cream scoop.

Line a plate with paper towels. Coat frying pan with oil and heat over medium high. Add patties to the pan and cook for a few minutes on each side until golden brown.

Place finished latkes on paper toweled plate to absorb access oil.

Immediately add a dash of salt to the hot latkes. Continue to add oil for each batch when necessary.

Once completed, prepare beer batter, then coat each latke with it before pan frying again until golden brown. Serve with sriracha mustard aioli, creme fraiche or any toppings you desire.

Ingredients for Beer Batter
(Recipe from Martha Stewart)

1 cup all-purpose flour

Coarse salt

1/2 teaspoon baking powder

1 cup pale lager

Instructions for Beer Batter
In a medium bowl, whisk together flour, 1 1/2 teaspoons salt, and baking powder. Slowly add beer and whisk batter until smooth.
Sriracha Mustard Aioli

Sriracha Mustard



Stir together equal parts mustard and mayo, or to taste.

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  1. Pingback: TSJ’s Fennel, Sunchoke and Endive Latkes

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