About the Recipe
The Giant Skillet Latke is a large-format potato pancake cooked in a single oven-safe skillet, typically a cast-iron pan. This innovative cooking method eliminates the time-consuming process of frying individual latkes in batches over the stovetop, which can be both labor-intensive and messy. Despite this streamlined approach, the Giant Skillet Latke still achieves a golden, crispy exterior that is characteristic of traditional latkes, while maintaining a tender and flavorful interior. This dish is particularly popular as a variation for feeding a crowd during holidays like Hanukkah, where it is often served as a festive and communal meal. To facilitate serving, the Giant Skillet Latke is often cut into wedges, similar to a pizza, allowing guests to easily grab a piece and enjoy the delicious flavors together. This method not only saves time but also adds a unique twist to the traditional latke experience, making it a favorite among those who celebrate Hanukkah and other similar occasions.
Ingredients
6 Russet potatoes, unpeeled and scrubbed, grated using the disk of a food processor
2 medium shallots, peeled and finely blitzed in the food processor
1 large egg, lightly beaten
⅓ cup matzo meal or very finely ground matzo plain panko bread crumbs
¼ cup finely chopped scallions, chives, and parsley, plus extra chopped chives for garnish
1 ½ teaspoons kosher salt
¼ teaspoon freshly cracked pepper
¼ cup olive oil (or enough to cover the bottom of your skillet comfortably), plus a little extra for drizzling
Preparation
Place the grated potato and shallot in a colander over a large bowl.
Mix it all around with your ands and squeeze as hard as you possibly can so that any extra moisture leaves the potatoes and onions and drips through to the bowl. When you think you’re done, squeeze some more. Toss the liquid that makes it into the bowl, but don’t rinse the bowl out—you want to retain the gluey starch clinging to its bottom.
Add the potato and shallot mixture to the bowl. Mix in the egg, matzo meal, chopped herbs, kosher salt, and pepper. Make sure the various components are thoroughly combined. Let sit for 10 minutes. Meanwhile, heat your oven to 475 degrees Fahrenheit.
Heat olive oil in a 10-inch cast-iron skillet over a medium-high flame, until it’s hot enough that if you drop a little pinch of the potato mixture in as a test, it immediately starts to happily sizzle. Add the latke mixture to the skillet and pat it firmly into a single even layer no more than ⅓ inch thick. Don’t try to get the sides too smooth—it’s a latke! The edges are supposed to be frizzy. Drizzle the top with a little extra oil (about 2 tablespoons), and transfer to the oven.
Add potato mixture to skillet and firmly pat down to compact with a rubber spatula.
Using a pastry brush, brush top with about 2 teaspoons oil (this will ensure a golden exterior).
Transfer skillet to oven.
Bake latke until golden brown and edges are crispy, about 15 minutes.
Carefully invert latke onto a plate, then slide back into skillet.
Continue to bake until other side is golden brown, 7 to 10 minutes more.
Then, turn on your broiler. Broil the latke for 3 to 4 minutes until the top is golden brown and crispy. Check on it regularly during this time to prevent it from staying in too long and burning. Remove from under the broiler and let cool a few minutes. Serve straight out of the skillet or by sliding the giant latke onto a serving platter.
Pour in 3 tablespoons oil and heat until a small piece of potato mixture sizzles when added.
Add potato mixture to skillet and firmly pat down to compact with a rubber spatula.
Using a pastry brush, brush top with about 2 teaspoons oil (this will ensure a golden exterior).
Transfer skillet to oven.
Bake latke until golden brown and edges are crispy, about 15 minutes.
Carefully invert latke onto a plate, then slide back into skillet.
Continue to bake until other side is golden brown, 7 to 10 minutes more.
Notes