FRIED PICKLE LATKES WITH HOMEMADE RANCH
Fried Pickles Latkes are the answer to our prayers, my friends. These are not your bubbie’s latkes. Or your Aunt Shirley’s latkes. These are the latkes you whip up when you want everyone to go home full and talking about your culinary brilliance. These are the latkes that win you first place at your synagogues cook off (do those exist? IDK. But if they do, you’re winning). Buckle up, buttercup, we’re making fried pickle latkes!
FRIED PICKLE LATKES INGREDIENTS
- 4 cups shredded potatoes (about 4-5 russet potatoes)
- 1 large bunch of green onions
- 1/4 cup all purpose flour (I used this 1:1 GF flour)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon garlic salt and pepper mixed
- 1 egg
- 1 jar kosher dill pickle chips
- 1 cup olive oil
- Cheesecloth for drying potatoes (can use towel, etc. instead)
- Paper towels
RECIPE
- Peel & shred potatoes so you have approximately 4 cups. I love this set of bowls because they have a built in shredder. If you just need a shredder, this is one is the best.
- Using a cheesecloth or towel, take potatoes in sections and squeeze out any excess liquid. You want your potatoes to be dry so they get crispy! Keep all dried, shredded potatoes in a large bowl.
- Pour olive oil in the pan so it’s approximately 1/4 inch thick (latkes should be about half submerged in it) and heat up on medium heat. I cooked mine in a cast iron skillet.
- In a separate bowl, chop 3-4 green onions, using the whole onion besides the root
- Add 1/4 cup all purpose flour, 2 tsp baking powder, 1 tsp salt, 1 tsp garlic salt and pepper, and 1 egg – Mix until combined.
- Slowly add in one cup of potatoes at a time to the mixture, until all 4 cups are in and everything is combined. It MAY seem like you need more egg etc, but you DON’T! Don’t do it, Susan! As you make the latkes the excess starch will continue to drain and moisten the mixture.
- Take out a handful of pickles and dry them on a paper towel. Try to get them VERY dry. Save the pickle juice for shots, not latkes.
- Scoop about one tablespoon of mixture, flatten, lay a pickle on top, and then cover with another 1-2 tbsp of latke mix. Flatten into shape of latkes, being sure to secure the edges closed and covering the entire pickle.
- Submerge them in hot oil until the bottoms are crispy and then flip (approximately 3-5 minutes on each side.)
- Lay paper towels on a cookie drying rack and add finished latkes there to dry and cool.
If you want to really wow the crowd, here is my recipe for homemade Ranch. Honestly, it sounds disgusting but tastes delicious. Who knew ranch was just an absolute hodge podge of mildly horrific ingredients, all coming together to taste divine? If you’d rather not see how the sausage is made, my favorite ranch is Marie’s creamy ranch dressing. God speed.
HOMEMADE RANCH INGREDIENTS
- 2 tablespoons Trader Joe’s Ranch seasoning (this is to taste, so start with 1 tbsp and see)
- 3 tablespoons whole milk
- 1 1/2 teaspoons cream of tartar
- 1 tablespoon mayo
- 1 tablespoon sour cream
- combine all ingredients in a small bowl. Add more ranch seasoning and/or garlic salt to taste (to be honest I eye ball most of this as I go and add as necessary)
I don’t know HOW I have gone 35 years without ever having a fried pickle latke – or even hearing of one?! – but I know I can never go back now. You’d think between our love of pickles and our love of latkes, my Jewish homies would have trademarked the fried pickle latke game years ago, but alas here I am paving the way. Shout out to my gentile husband for the brilliant idea. Send pics and comments if you make these!!!
PS. If you’re making these during the holidays and you’re looking for gift ideas, you can head over to these gift guides on the blog, or search my LTK for tons of great ideas. Happy Holidays!
