Holidays & Special Occasions
Hanukkah Potato Latkes
Ingredients
- - 1 kg (2.2 lb) russet potatoes, peeled
- - 1 small onion
- - 2 large eggs
- - 1/4 cup matzo meal or flour
- - 1 1/2 tsp salt
- - 1/4 tsp black pepper
- - Vegetable oil, for frying
- - Applesauce, to serve
Method
- Grate the potatoes and onion using a box grater or food processor. Transfer to a clean tea towel and squeeze out as much liquid as possible.
- In a large bowl, combine the grated potato and onion with the eggs, matzo meal, salt and pepper.
- Heat about 1 cm (1/2 inch) of oil in a large frying pan over medium-high heat until shimmering.
- Drop spoonfuls of the mixture into the hot oil, flattening slightly with the back of the spoon.
- Fry for 3-4 minutes per side, until deeply golden brown and crisp at the edges.
- Drain on paper towels and serve hot, with applesauce on the side.
Native Name: Latkes (Yiddish)
Dietary Tags: Pareve, Kosher (Pareve)
Cultural Background: Latkes, crispy fried potato pancakes, are the signature dish of Hanukkah, cooked in oil to commemorate the miracle of the small jar of oil that burned for eight days in the rededicated Temple in Jerusalem. Served with applesauce or sour cream, latkes have become one of the most widely celebrated Jewish holiday foods.
Tips: Squeeze the grated potato mixture thoroughly and fry in oil that is properly hot – both are essential for crisp, non-greasy latkes rather than soggy pancakes.
Variations: Sweet potato latkes make a colourful, slightly sweeter variation. Some families add a pinch of garlic powder or fresh dill to the batter.
Storage: Keeps in an airtight container in the fridge for up to 3 days, or frozen (uncooked or cooked) for 2 months.
Reheating: Reheat in a single layer in a 200C (400F) oven for 8-10 minutes to restore crispness rather than microwaving.
Nutrition: Approx. 180 kcal, 4 g protein, 9 g fat, 21 g carbohydrate per serving (2 latkes).
FAQs:
Q: Why are latkes traditionally fried in oil for Hanukkah?
A: The oil recalls the Hanukkah miracle of a single day's worth of oil lasting eight days when the Temple's menorah was rekindled.
Q: Why did my latkes turn out soggy?
A: This usually means not enough liquid was squeezed from the grated potatoes, or the oil wasn't hot enough when they were added.
Q: Can latkes be made ahead for a Hanukkah party?
A: Yes – fry them in advance and reheat in a hot oven just before serving to restore their crisp texture.