It’s that lovely time of year when rich, potato-filled latkes hit the holiday menus across New York City. Here are five of our favorites. By Carly Petrone/Jessica Allen
205 East Houston St.
New York, 10002
Stop into Katz’s Delicatessen for their classic crispy and golden brown Latkes this holiday season. This landmark Jewish-style deli is busy serving up this classic potato pancake with sour cream and/or applesauce. They’re so good, more than 3,600 latkes were sold on the first day of Chanukah last year! Come in and try them for yourself.
700 W. 125th St.
New York, 10027
Go the nontraditional route and grab the Chrismukkah Pit Plate at Dinosaur Bar-B-Que. This meal, created by Corporate Executive Chef Leland Avellino, is prepared with apple BBQ pit smoked brisket and served over potato latkes along with roasted winter root vegetables and homemade apple sauce and sour cream. Can you handle it?
Ellary’s Greens at Turnstyle
W. 57th St. and 8th Ave.
1000 S. 8th Ave.
New York, NY 10019
Grab a heartier version of a classic latke over at Ellary’s Greens at Turnstyle. Executive Chef Kurt Alexander is offering the Turkey and Potato Latke Sandwich with cranberry sauce. It’ll remind you of Thanksgiving, Christmas, and Chanukah all rolled up in one festive meal. Grab one on your way to the train at this underground eatery at the Columbus Circle subway stop.
851 Avenue of the Americas
New York, NY
It’ll be hard to pass up the Holiday Medley with sweet potato latkes over at The Vine. This decadent dish comes with apple braised short rib, cranberry mostarda, and horseradish – talk about the perfect mixture of sweet and spicy! Chef/owner Laurent Tourondel knows how to kick up Chrismukkah to another level.
487 Amsterdam Ave.
New York, NY 10024
Those looking for a twist on the traditional latke should head to Bustan for brunch or dinner. This modern-Israeli restaurant is a great option for the gluten-free eater because they’re serving up giant gluten-free latke topped with smoked salmon, two eggs any style, and a side of house-made labaneh (Lebanese strained yogurt). During dinner hours, diners can nosh on gluten-free latke with a side of labaneh and delicious house-made apple sauce. You may want to add a side of hummus that’s made with pure roasted sesame and tahini imported from Israel and served with fluffy taboon-baked pita bread.
Ben’s Best Kosher Delicatessen
96-40 Queens Boulevard
Rego Park, NY
You’ve got to be pretty confident in your abilities around a slicer, a fryer, and a stove top to put “best” in your name, but this Queens restaurant has the chops to back up the assertion. Since 1945, Ben’s Deli has been making Jewish specialties like chopped liver, kreplach, and matzo ball soup, as well as both regular-sized and mini potato pancakes, served with a liberal dollop of applesauce.
144 Second Avenue
New York, NY
Veselka opened in 1954. Over the years, the East Village has transformed, but the potato pancakes and other specialties at this Ukranian restaurant have remained the same — and we mean that in the best possible way. When so much about this city is change, change, change, finding something that’s the same, same, same is a great gift. Bonus: Veselka is open 24-7. Hanging out here at 3 a.m. or 3 p.m. feels like a New York rite of passage.
2nd Avenue Deli
162 E 33rd Street
New York, NY, 10016
Looking to make latkes of your own? Besides having some of the best latkes on the block, 2nd Avenue Deli has shared a recipe you can make at home:
Potato Pancakes or Latkes (makes 20)
2 1/2 pounds potatoes, peeled and quartered
2 large onions (use 1 1/2 cups grated; don’t tamp down)
3 eggs, beaten
1 teaspoon baking powder
3/4 cup corn oil
1 cup flour
2 l/2 teaspoon salt
1/4 teaspoon pepper
2 cups matzo meal
1/2 cup corn oil for frying
non-dairy or regular sour cream
1. Preheat oven to 400 degrees. In a food processor, fine-grate potatoes
(don’t liquefy; leave some texture), and strain to eliminate excess liquid.
Don’t overdo it; just let the water drain out. Fine-grate onions, and mix in a
large bowl with potatoes.
Note: If you don’t have a food processor, you can grind the potatoes
and onions in a meat grinder.
2. Add eggs, baking powder, 3/4 cup corn oil (most of it cooks out), flour,
salt, and pepper; mix well. Fold in matzo meal, making sure that everything
is thoroughly blended.
3. Heat 1/2 cup corn oil in a deep skillet. Spoon batter (use a large kitchen
spoon) into the pan to create pancakes about 3 1/2 inches in diameter. Fry
on low heat for 3 to 4 minutes until underside is a deep golden brown, turn,
and fry for another minute or two. Drain on paper towel. Serve with
applesauce and/or sour cream.