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Yields:
12 serving(s)
Prep Time:
15 mins
Total Time:
50 mins
Cal/Serv:
244
A crispy, fresh latke is one of life’s greatest joys, but when you make it Big-Mac-style, you’re in a whole new universe of delicious. Packed with dill pickles and sesame seeds, stuffed with melty American cheese (optional), and drizzled with Big Mac sauce, this fresh spin on the classic Hanukkah treat will truly have you lovin’ it.
The Big Mac twist:
A classic Big Mac, according to the beloved McDonald’s jingle, contains “two all-beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun.” Given that latkes are often served alongside brisket at festive holiday gatherings, we decided to forgo the hamburger and focus on everything else. The unexpected star here is the pickles: They add an amazing tang to the latke that really makes it (and will make you want to add pickles to all latkes going forward).
If you are keeping kosher, feel free to leave out the pocket of American cheese, but whatever you do, make sure to include the copycat Big Mac sauce. It really makes these latkes sing.
Frying the latkes:
For the most stress-free frying experience, make sure everything is prepped and ready to go before you even start heating up the oil. Assemble all the latkes so they’re stuffed with cheese and ready to be slid into the oil. Set up a station with a wire rack set over a baking sheet ready to receive the cooked latkes. And make sure to have a thermometer close by so you can monitor the oil temperature. It will tend to fluctuate as you add latkes and remove them from the pan, so it’s a good idea to check it regularly.
Storage & reheating:
Like all fried foods, these latkes will taste best fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. I recommend reheating in a dry pan over low heat or in a moderate oven on a sheet tray. In a pinch, you could microwave them, but the latkes will definitely come out softer.
Did you try making these? Let us know how it went in the comments!
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Ingredients
- 2
large dill pickles
- 2
slices American cheese (optional)
- 3/4
medium yellow onion (about 6 oz.), peeled, cut into 3 wedges
- 1 lb.
russet or Idaho potatoes, scrubbed, unpeeled, quartered
- 1
large egg
- 1/4 cup
matzo meal
- 1 Tbsp.
toasted sesame seeds
- 1 tsp.
kosher salt
- 1/4 tsp.
paprika
Neutral oil, for frying (1 1/2 to 2 c.)
Big Mac sauce and shredded iceberg lettuce, for serving
Directions
- Step 1Cut dill pickles into 4 long spears. Cut each spear in half crosswise, then cut each piece lengthwise into 3 to 4 thin strips.
- Step 2Stack both slices of American cheese (if using), one on top of the other, on a cutting board. Cut stacked cheese into 4 even strips, then cut each strip into 3 pieces to yield 12 stacked pieces total.
- Step 3In a food processor, using the coarse grating disc (or with a box grater), grate onion wedges, then grate potatoes on top of onions. Transfer onions, potatoes, and pickles to the center of a clean kitchen towel. Gather towel corners together and, holding towel over a clean empty bowl, tightly squeeze to wring out as much liquid as possible.
- Step 4In another large bowl, whisk egg until blended. Add potato mixture, then sprinkle with matzo meal, sesame seeds, salt, and paprika. Gently pour off and discard any liquid in potato bowl. Pour any starch from bottom of bowl into egg mixture. Using a rubber spatula, fold until combined.
- Step 5Using a 1/4-c. measuring cup, divide latke mixture into 12 portions and arrange on a parchment-lined baking sheet. Tear each portion in half. Flatten one half to a 3" round and top with one piece of American cheese. Top cheese with remaining half of latke mixture and flatten to a 3 1/2" patty.
- Step 6Set a wire rack in a baking sheet and place by the stove. Into a large (preferably cast-iron) skillet, pour oil to a depth of 1/4". Heat over medium-high heat until a deep-fry or instant-read thermometer registers 350° (a bit of latke batter should immediately sizzle when it hits the oil). Working 3 or 4 at a time, slide latkes into hot oil with a metal fish spatula.
- Step 7Fry latkes, undisturbed, until golden brown on the bottom 3 to 4 minutes. Carefully flip and continue to fry until golden brown on the second side, 2 to 3 minutes more. Transfer to prepared rack; immediately season with salt. Repeat with remaining patties.
- Step 8Drizzle latkes with Big Mac sauce. Serve with shredded lettuce alongside.
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