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Hanukkah Latkes are crispy, golden potato pancakes that are a cherished tradition during the Festival of Lights. This easy recipe delivers perfectly crunchy edges and tender centers, making them a delightful treat for any celebration.
Serve them with applesauce, sour cream, or your favorite toppings for a holiday classic that everyone will love.
Why You’ll Love This Recipe
- Crispy and Delicious: Perfectly golden latkes with a tender inside.
- Simple Ingredients: Made with pantry staples and fresh potatoes.
- Quick to Make: Ready in under 30 minutes.
- Customizable: Add herbs or spices for a personal touch.
- Perfect for Hanukkah: A timeless dish to celebrate the holiday.
What to Serve with Latkes
- Applesauce: A sweet and traditional topping.
- Sour Cream: Adds a creamy, tangy contrast.
- Smoked Salmon: A gourmet pairing for an elegant touch.
- Green Salad: A light side to balance the richness.
- Hot Tea or Mulled Cider: Warm beverages to enjoy alongside.
Easy Hanukkah Latkes
Crispy, golden potato latkes are perfect for Hanukkah celebrations, served with traditional toppings like applesauce or sour cream.
Ingredients
- 4 medium russet potatoes, peeled
- 1 small onion
- 2 large eggs, lightly beaten
- 1/4 cup all-purpose flour (or matzo meal for a traditional version)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying
Instructions
- Grate the potatoes and onion using a box grater or food processor. Place the grated mixture in a clean kitchen towel and wring out as much liquid as possible.
- In a large bowl, combine the grated potatoes and onion with the beaten eggs, flour, salt, and pepper. Mix until well combined.
- Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. The oil is ready when a small piece of batter sizzles immediately upon contact.
- Scoop about 2 tablespoons of the potato mixture for each latke and flatten into a patty. Carefully place the patties in the hot oil, frying 3-4 at a time.
- Cook for 3–4 minutes per side, or until golden brown and crispy.
- Transfer the cooked latkes to a paper towel-lined plate to drain excess oil. Keep warm in a 200°F (95°C) oven if making multiple batches.
- Serve the latkes warm with applesauce, sour cream, or your favorite toppings.
Notes
- Storage: Store leftover latkes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore crispness.
- Make-Ahead Option: Grate the potatoes and onion ahead of time, but keep them submerged in water to prevent browning. Drain and mix just before frying.
- Gluten-Free Option: Use gluten-free flour or matzo meal as a substitute.
- Flavor Additions: Mix in fresh herbs like parsley or dill for extra flavor.
- Oil Tips: Use a neutral oil with a high smoke point, like vegetable or canola oil, for frying.
Frequently Asked Questions
Can I use sweet potatoes instead of russet potatoes?
Yes, sweet potatoes make a delicious variation with a slightly sweeter flavor.
How can I make the latkes extra crispy?
Ensure the potato mixture is as dry as possible before frying, and don’t overcrowd the pan.
Can I bake latkes instead of frying?
Yes, brush both sides of the latkes with oil and bake at 425°F (220°C) for 20-25 minutes, flipping halfway through.
Wrapping it up
Easy Hanukkah Latkes are a must-have for your holiday celebrations. With their crisp edges, tender centers, and simple preparation, they’re a delicious way to honor tradition.
Serve them with your favorite toppings and enjoy the warmth and joy of Hanukkah with every bite!
