Latke Recipes

in About Hanukkah, Food

Potato pancakes, called “latkes” in Yiddish, are probably the most popular and well-known food of Hanukkah. In fact, when people think of Jewish people and culture, they often think of Hanukkah and latkes. Here are some great recipes for latkes, including the traditional potato pancakes, a vegan version, and some other fun versions!

Traditional Potato Latkes

4 large or 5 medium potatoes (preferably Yukon gold)
1 large white or yellow onion, shredded (use a food processor)
1 1/2 tbsp flour or matzah meal
2 eggs
1/4 tsp black pepper
1/2 tsp salt
Oil for frying

Yum! Crispy homemade latkes to celebrate Hanukkah!

Cut two of the potatoes into 1-inch pieces. Boil them in salted water 15-20 minutes or until they are tender. Drain the potatoes and mash them slightly. Dust the top of the potatoes with the flour or matzah. While they cool, shred your other potatoes and mix them with the shredded onions as you shred them. (Mixing keeps the potatoes from turning brown). Once mixed, squeeze the onion/potato mixture to drain the liquid from them. Mix the salt, pepper, and eggs in. Mix in the mashed potatoes. Scoop out spoonfuls of the mixture and shape into patties, about 3 inches in diameter. Heat 1/4 to 1/2 inches of oil and fry the patties. Cook them until golden brown (about five minutes on the first side and 2 to 3 more minutes on the second side). Drain your latkes on paper towels.

Vegan Potato Latkes

3 lbs potatoes, shredded or grated
1 finely chopped large onion
2 “eggs” worth of vegan Egg Replacer
3 tbsp flour
1/2 tsp pepper
1 tsp salt
1 tsp baking powder
Oil for frying

Mix in all other ingredients, except for the oil. Be sure to mix well. Heat 1/4 to 1/2 inches of oil in a frying pan. Using a spoon, drop in the potato mixture in small amounts, then use a spatula to flatten and form patties. Cook on each side just until golden brown. Drain on a paper towel.

Sweet Potato Latkes

1 lb sweet potatoes, peeled then coarsely grated
2 finely chopped scallions
2 large, lightly beaten eggs
1/3 c. flour
1/2 tsp black pepper
1 tsp salt
3/4 c. vegetable oil

Mix the potatoes, scallions, eggs, flour, pepper, and salt. Heat oil in a deep nonstick skillet over medium-high heat. Use a 1/8 c. measure to scoop potato mixture into oil, then use a spatula to flatten to a 3-inch diameter. Reduce heat and fry until golden brown (about one and a half minutes per side). Drain latkes on paper towels.

Cheese Latkes

3 eggs
1 c. milk
1 c. cottage cheese
1 c. matzo meal
1 Tbsp sugar
3/4 tsp salt
1/2 tsp ground cinnamon
Cooking spray

Beat eggs together with milk. Mix in the cottage cheese. In a separate bowl, mix the matzo meal with the salt, cinnamon, and sugar. Add the dry mixture into the wet mixture and beat. Spray a frying pan with oil or cooking spray and heat. Use a tablespoon to spoon mixture into pan. Cook until golden brown on both sides.

Vegetable Latkes

4 large potatoes, shredded
2 small zucchini, shredded
2 large carrots, shredded
1 medium onion, shredded
1 egg
1/4 c. matzah meal
1/4 tsp. white pepper
1/4 tsp. salt
1/4 tsp. dried rosemary
Oil for frying

Mix together potatoes, zucchini, and onions in a colander. Let drain for about 15 minutes, making sure to squeeze every five minutes to press out excess water. Mix in the shredded carrots. Mix in all other ingredients except oil. Heat about 2 tablespoons of oil in a pan and fry each pancake until golden brown on both sides.

Apple Latkes

2 well-beaten eggs
1 & 1/2 c. orange juice, milk, or yogurt
2 c. flour
1 tsp. baking powder
Dash of salt
1/4 to 1/2 c. sugar
3 medium apples, peeled and grated
Vegetable oil for frying
Confectioner’s sugar

Mix together eggs and orange juice, milk, or yogurt. In a separate bowl mix together the flour, salt, baking powder, and sugar. Mix dry ingredients into egg mixture. Mix in grated apples. Heat some oil in a skillet. Heap a tablespoon with batter and drop into the hot oil in the frying pan. Fry until golden brown (about 2 minutes each side) Drain on paper towels and sprinkle with confectioner’s sugar.

Serve your latkes hot or enjoy them cold for breakfast the next morning! Try topping them with sour cream or applesauce. Enjoy!

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