Specially made for Hanukkah, latkes are potato pancakes that are fried in oil in recognition of the ancient lamps that held only enough oil for one day but miraculously burned for eight. Adding carrots, beets, parsnips, spinach, and currants also celebrates the past, when latkes were made with vegetables, cheeses, or fruits.


Maura Mcevoy

Recipe Summary

Makes about 2 dozen


Ingredient Checklist


Instructions Checklist
  • In a large bowl, combine onion, salt, and pepper. Add eggs, and stir until incorporated. Add matzo meal, and stir until incorporated. Add potatoes, and toss until combined and evenly coated.

  • Fill a large skillet with about 1/2 inch oil. Place over medium heat until oil is almost smoking. (To test, drop a small bit of batter into the skillet; it should sizzle upon contact.)

  • Working in batches so as not to crowd skillet, carefully spoon about 2 tablespoons batter into oil for each latke. Lightly tamp down to flatten. Cook, turning once, until golden on each side, 2 to 3 minutes. Using a slotted spatula, transfer to a paper-towel-lined wire rack to drain. Repeat with remaining batter. Serve immediately with sour cream and applesauce.

Reviews (1)

3 Ratings
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Rating: Unrated
Instead of using a box grater I use my food processor. I put the potatoes through the large grater first, put them into a bowl. After I blend the eggs and onions together I put the potatoes back into the processor and pulse them to the right consistency. They come out perfect!