Grilled Potato Latkes
Can you believe winter holidays and Hanukkah have rolled around again? One of the most popular Hanukkah traditions is making potato latkes. Because they are fried, they are messy with grease splattering everywhere and they also leave an odor in your home.
There is a simple solution to this pancake mess, and it’s sitting right in your backyard: your propane grill. That’s right! Fry your latkes outside on your propane grill and eliminate the mess and grease smell.
You can fry them ahead of time or make frying them on the grill the star of your holiday gathering. Light a fire outside, make some winter-themed drinks, and you can get your guests out of the kitchen and into the fresh air.
We know everyone has their favorite potato latke recipe, usually passed down from generation to generation so we encourage you to prepare your latkes the way you normally do. The difference is at fry time:
- Before you shred the potatoes, set a large rimmed cast-iron griddle or 2 large cast-iron skillets on a propane grill and heat to medium-high (400°). Make sure the grill is level so that oil will flow evenly across the griddle; you may have to add shims (such as pieces of cardboard) under your grill’s feet.
- Carefully drizzle enough oil into the griddle or skillets to reach a level of ¼ inches deep in the hot skillet. Drop spoonfuls (about 1 1/2 tbsp. each) of potato mixture onto the griddle and spread about 1/4 in. thick. Fry latkes, covered, until crisp-edged and golden brown underneath. Using 2 spatulas, turn over and grill until cooked through 5 to 8 minutes total. Lift to a platter lined with paper towels or baking sheet (if making ahead of time) and press gently with more paper towels to remove excess oil. Sprinkle with salt if you like.
- Serve warm with your favorite toppings and call us when ready (or at least tag us in your shared photos on social media).
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