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.

Martha Stewart Living Special Issues, Unknown origin, 2006 (published), Annual Recipes 2003, Martha Stewart Living Special Issues


Maura Mcevoy

Recipe Summary

Makes about 2 dozen


Ingredient Checklist


Instructions Checklist
  • In a large bowl, combine scallions and eggs. Add flour, salt, ginger, cardamom, and pepper, and stir until incorporated. Add both kinds of 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 (2)

220 Ratings
  • 5 star values: 33
  • 4 star values: 46
  • 3 star values: 85
  • 2 star values: 47
  • 1 star values: 9
Rating: 1 stars
I should have listened to the other reviewer and not made this. They are tasteless mush.
Rating: Unrated
Don't make this recipe!! Every year I make a whole mess o' latkes for my annual Shiksa Chanukah Party. This year, it being Thanksgivvukah, i decided to alter the sacred menu with a Thanksgivvukah mash up, enter the sweet potato latke. I know my way around basic cooking, but these were a nightmare. They did not hold together. and were VERY greasy. It was hard to get the temp of the pan right so that they were cooking and not burning. If you do try them don't make them any bigger than 2T ea