Chanukah Recipe: Latkes

With its emphasis on oil-fried foods, the culinary traditions of Chanukah are delicious but definitely notlatkes nutritious. Of course, in moderation, even the most mouth-watering Chanukah treat can be enjoyed at least once during the eight-day holiday.


While sufganiyot are the traditional Chanukah food in Israel, latkes — friend potato pancakes — are what most Americans, Europeans and others associate with the Jewish festival of lights. Here are two delicious latkes recipes: The first is for traditional potato pancakes and the second is for a tasty (and slightly heart-healthier) version that blends zucchini, carrots and sweet potato. Whichever recipe you try, be sure to serve your latkes with homemade applesauce or sour cream (low-fat is okay) for a sinful Chanukah meal.

Traditional Potato Pancakes (Latkes)


  • 2 pounds Yukon Gold or baking potatoes
  • 1 medium onion
  • 1 large egg beaten
  • 3-4 tablespoons of flour or matzah meal
  • Salt and pepper to taste
  • Vegetable oil for frying



1. Peel the potatoes and put them in cold water. Using a food processor (or a grater, if you are a gluten for punishment), coarsely grate the potatoes and onions.

2. Place together in a fine-mesh strainer to squeeze out water.

3. Mix the potato and onion with the flour.

4. Add the egg and salt and pepper.

5. Heat a griddle or non-stick pan with at least one-inch of vegetable oil.

6. Drop around 2 tablespoons of the potato mixture into the pan. After a few seconds, flatten the mound with the back of spatula.

7. Fry for a few minutes until golden. Flip the latke over and brown the other side.

8. Remove to paper towels to drain.

9. Serve immediately or keep warm (and crispy) in a 250 degree oven.

B’teavon! (Bon Appetite in Hebrew)

Sweet Potato Pancakes

Click for recipe

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