Latke Fried Oreos
Author of Sweet Noshings · as seen on Food Network, GMA & The NYT
Ore-oficially my new favorite dessert latke! And yes latkes can totally be for dessert! It’s Latke Fried Oreos!
I’m a big fan of latkes for every mean during Hanukkah. Latkes Eggs Benedict for Breakfast, of course. Kimchi Quesadilla Latkes for lunch. Maybe some Fried Pickle Latkes for a snack? And S’mores Latkes were always my favorite dessert latkes option.
But there is a new dessert latkes in town. Latkes Fried Oreo! If you’re having a hard time wrapping your head around, have you ever had a chocolate covered potato chip? It’s the same idea!
I use my best latkes recipe ever.
How cute are these?
Fry, baby, fry. The carrot absorbs the burnt bits when you add one to your latke frying pan, pro tip!
Check out that cross section!
Latke Fried Oreos
Ore-oficially my new favorite dessert latke! And yes latkes can totally be for dessert! It's Latke Fried Oreos!
Ingredients
For Parmesan Latkes
- 2 pounds russet potatoes (approximately), washed (to get 5 cups shredded)
- Ice water
- 2 eggs
- 2 tablespoons all-purpose flour or matzo meal
- 1 tablespoon potato starch (optional)
- ½ teaspoon salt
- ½ cup canola oil (or other oil for frying like grapeseed)
- 10 Double Stuffed Oreos, frozen
- Salt to taste
- Powdered sugar
Instructions
- Start by peeling your potatoes one at a time and shredding them with the large holes of a box grater into a bowl of ice water. You should have about 5 cups of potatoes. Grate the onions into there too if you want to use them. Let sit for 10 minutes.
- Remove potatoes, squeezing out the moisture into the water. Dry potatoes very well with towels or cheesecloth and keep covered. Let the water sit for 5-10 minutes for starch to accumulate on the bottom. Carefully drain water, reserving the white starch on the bottom. This part is optional, but helps make crispier latkes with soft insides. You can also add potato starch to the potato mixer directly, but why do that when you already have it in the potatoes?!
- Place potato/onion mixture in a large bowl, dry again very well. Then add in the eggs, flour, and salt and reserved dried off starch and combine.
- Set up a cooling rack over paper towels.
- Meanwhile, heat up about 1/4 inch of canola oil in a large (cast iron) saute pan over medium-high heat. When a bit of latke batter sizzles when added, it's ready! Pro tip- add a little piece of peeled carrot to the oil to soak up the brown bits that flake off so they don't get in your latkes!
- You want your Oreos frozen so the filling doesn't melt when frying. Take Oreos out a few at a time from the freezer. Wrap with a layer of latke batter, making sure the latke is totally covered.
- Place a few latke coated Oreos in the pan and fry for 2-3 minutes. Then flip and fry the other side another 2 minutes or so. Don't overcrowd the pan.
- Repeat with remaining latke batter and Oreos, drying it again if liquid starts to accumulate. Drain on a rack over paper towels. Sprinkle with salt right away and (optional) powdered sugar right before eating! Don't add the powdered sugar too soon as it will absorb into the latke.
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Amy Kritzer Becker is a Jewish food expert, cookbook author of Sweet Noshings, owner of ModernTribe, and culinary-school-trained chef behind What Jew Wanna Eat — a modern Jewish food blog redefining heritage recipes since 2010. Her recipes have been featured in Food Network, Bon Appétit, Forbes, Good Morning America, and the New York Times.
