Chanukah Latkes

From top: Potato, Sweet Potato and Zucchini Latkes

From top: Potato, Sweet Potato and Zucchini Latkes

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Potato Latkes

Nothing beats the original version. You can’t go wrong serving up traditional potato latkes on Chanukah. It’s a miracle we never get tired of eating them!




1-1/4 pounds of all-purpose or Yukon gold potatoes, peeled

2 large eggs, room temperature

1 medium white onion, finely grated

8 scallion greens, finely slivered

Salt and freshly ground black pepper

Vegetable oil, for frying




Over a large bowl of cold water, grate potatoes into long strips, using the largest holes of a box grater. Transfer grated potatoes from water into another bowl. Pour off water from first bowl, reserving sediment. Add sediment to potatoes.


Add eggs, onion, and scallion greens. Season with salt and pepper. Mix well by hand. Fill a large heavy-bottomed frying pan with ½” to ¾” inch of oil until very hot, about 385 degrees. Drop one heaping tablespoonful of potato mixture into the pan. Cook until golden brown, about 3 minutes; the pan should hold five or six latkes per batch. Turn latkes over, and cook on the other side until golden brown, about another 3 minutes. Latkes can be transferred to a baking sheet and kept warm in a 200 degree oven for up to a half hour before serving.


Sweet Potato Pancakes with Sour Cream and Chives

For a healthier version, swap your standard Yukon golds for some delicious sweet potatoes. Crispy on the outside and creamy on the inside, they’ll make your holiday fete fabulous.




2 pounds sweet potatoes

3/4 cup chopped scallions

2 eggs

1-1/2 cups of flour

1-1/2 teaspoons salt

1/2 teaspoon black pepper


Cook sweet potatoes in a large pot of boiling salted water until just tender but still firm, about 15 minutes. Drain and refrigerate until cold, at least two hours. The potatoes can be made one day ahead but keep them refrigerated.

Line a large baking sheet with parchment paper. Peel potatoes and coarsely grate into large bowl. Stir in green onions. Whisk eggs, flour, salt, and pepper in a small bowl. Gently mix into potato mixture. Form mixture into 48 walnut-size balls; transfer to prepared baking sheet. The latkes can be made six hours ahead. Cover and refrigerate.

Heat three tablespoons of oil in a large nonstick skillet over medium-high heat. Place eight potato balls in the skillet, pressing each gently with a spatula to flatten to 1-1/2” diameter or bigger. Cook until pancakes are a rich golden brown, about 2 minutes per side. Transfer to paper towels to drain. Repeat with remaining potato balls, adding more oil to skillet if necessary. Transfer pancakes to platter. Top each with 1 teaspoon of sour cream . Garnish with chives. Serve warm or at room temperature.


Zucchini Potato Latkes


Lots of flavor and more healthy ingredients inside–why not change things up a bit and add some zucchini to your standard potato latkes for a refreshing new twist? Good enough to eat throughout the eight nights.




2 pounds russet potato

2 medium onions

2 carrots

2 squash zucchinis

5 cloves of garlic

1-2 cups of flour

1 egg

salt and pepper to taste




Whisk egg in a large bowl. Shred the first four ingredients and drain of all liquids, then mix thoroughly in egg mixture. Add enough flour to mixture to absorb most of the liquid to create a paste to hold latkes together. Don’t add too much because it will make them heavy. Preheat heavy saute pan with about 1/4″ to 1/2″ of oil. Spoon latkes into hot oil and cook till both sides are golden brown. They can be undercooked and finished in the oven at a later date. When finished cooking, place on a cookie rack with paper towels underneath to absorb oil.

Serve hot or at room temperature. Serve with sour cream or apple sauce.


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