Welcome to the
Chanukah latkes recipe page. Try out any
of the following recipes, and celebrate Hanukkah with Lights, friends,
family and food !
Serving Size: About 15 Silver Dollar size
Preparation Time :0:40
1 potato Idaho small, boiled (3 -4 oz) peeled
1 tbl butter
1/2 lb farmer cheese
2 tbl flour
2 egg yolks large
(see note for sweet version)
2 egg whites large
1/4 tsp cream of tartar or salt
1/2 tsp salt (up to 1 tsp for taste)
1/4 tsp pepper white
butter to fry
coarse salt in a dish
Sweet Wine of your choice
Grape Juice for the children.
In a 2 quart bowl with a flat bottom mash the hot peeled boiled potato and butter, using a hand masher. Add the farmer cheese and mash some more until uniform. Then add egg yolks and mix smooth. (When you separate the eggs, put the egg whites into a bowl large enough to beat them in. Be sure the bowl and beater are free of any grease, as it would spoil the whites for beating.) I add the yolks at this point so as to allow the cheese to cool the potato. (If you are making the sweet version, add the sugar, cinnamon and vanilla along with the flour.) Add the flour and mix smooth and uniform.
Beat the egg whites to soft peaks, add the cream of tartar or salt, and continue beating till medium peaks.
Stir 1/3 of the egg whites into the cheese mixture to soften it. Then fold the remaining egg whites into the cheese mixture.
This should give you a mixture that is firm enough to fry. Set a non stick electric frying pan to 325 F or use a low to medium flame. Add a tablespoon of butter to the pan, let it melt and cover the bottom of the pan. Drop rounded tablespoons of the batter onto the pan, using 2 tablespoons, one to lift and one to push off the dough. . It will be like a soft cookie dough that holds it shape when dropped. Let the bottom fry without touching the pancake or trying to flatten it. Take your time. When a nice skin has developed on one side, turn it over gently using a spatula and a fork, and gently pat down the top of the pancake to spread it a little. These should be the size of a silver dollar pancake (3/8" x 2"). Fry on both sides in butter. Use the first pancake as a test for seasoning. They are somewhat bland, so I suggest that you see the following note. They are also very tender, and a trifle hard to handle compared to flour or potato pancakes, but you will catch right on.
Note: Sweet version.
You can also make these sweet. Add 1-2 tbs sugar and a few drops of vanilla extract, and a shake or two of cinnamon after the yolks. It ruins the Judith story, but the kids will like them better.
Note: Farmer Cheese.
Farmer Cheese is a dry loaf of curds. It is dry enough to pick up in the hands, much dryer than cottage cheese. Often it is in the Deli Section instead of the Dairy Case. If you put regular (not creamed) cottage cheese in a strainer you can get some of the liquid out by pressing gently. If the mix turns out too loose, bind it with a little more flour or dry baby rice cereal.
Suggested Wine: Pink Zinfandel
5-6 medium white potatoes, grated
1 medium yellow onion, grated
2 eggs, beaten
1/2 tsp pepper
1/2 tsp salt
3 Tbs breadcrumbs or crushed crackers
1/4 cup oil for frying
Peel and grate potatoes. Put in strainer to drain away liquid. Peel onion. Grate into large bowl. Add beaten eggs, spices, and crumbs to onions. Beat well. Add grated and strained potatoes and mix. Set frying pan at medium heat. Add oil. When oil heats, add one large tablespoon of batter for each
pancake. Cook 4-5 minutes on one side, flip, and cook another 4 minutes.
Serve hot with a dish of cold applesauce.
1 - 5 lb bag russet or new potato, shredded (on a cheese grater or in a food processor)
1 large yellow onion, grated
1/4 tsp. ground nutmeg
1 Tbsp. Kosher salt (plus additional for sprinkling)
1/2 tsp. black pepper
2 cups matzo meal
4 cups canola oil (for frying)
Put the shredded potatoes in a clean tea towel or colander and squeeze the liquid out of the mixture. Do the
same for the grated onions. Combine all the ingredients (except oil) in a large bowl and combine. In a heavy
skillet, put a 1/2" to 3/4" deep layer of oil. Heat until it is very hot approximately 360°F.
Form the latkes by hand by hand and then slide into the pan using a slotted spatula. These work well when sized
to approximately 2 ½ to 3 inches across and ¼ inch thick. Add 4 or 5 latkes to the hot oil at a time, being
sure not to overcrowd the latkes.
When the latkes are nicely browned on one side, turn carefully and cook until browned on the other side and
crisp on the edges. Remove with a spatula and place on paper towels to drain. Sprinkle with kosher salt. Finish
the latkes by holding them in a warm (275°F oven) for 20-30 minutes. Serve with sour cream and applesauce.
Makes approximately 3 dozen latkes
1-1/2 lbs. Idaho potatoes
1 yellow onion
1 egg, beaten
2 Tbsps. all purpose flour
1 tsp. coarse (Kosher) salt, or as needed
1/2 tsp. pepper, or as needed
2 cups vegetable oil, or as needed
Peel and grate the potatoes. Grate the onions. Beat the egg and add the onions and seasoning and the flour to
the beaten egg. Mix in the grated potatoes.
Dissolve vitamin C tablet in 2-3 Tbsp of water, and add that to the potato mixture to prevent browning. Heat a
few tablespoons of oil in a skillet. Once the oil is hot, scoop out 1-2 Tbsp of the potato mixture, and fry in
the oil until the bottom starts to brown (2-3 min). Flip the latke over and fry for another 2-3 min. Take out
the latke and drain on a paper towel. Serve immediately with apple sauce or sour cream.
Note: The recipe makes 10-12 pancakes. They're served with Sour Cream or Applesauce as a topping.
Turnips do indeed make good substitutes for potatoes. Unfortunately, it is the starch in the potatoes that
gives food a certain texture. No lowcarb food is going to duplicate that. But some come close.
Fry your pancakes in plenty of olive oil. Do not skimp. Chanukah is a holiday of olive oil in particular, oil
in general. Traditionally, potato pancakes (made in the Jewish communities of Eastern Europe) were fried in
goose fat (or, presumably, chicken fat). They couldn't get olive oil and of course didn't use lard like their
non-Jewish neighbors. Substitute other vegetable oils at your own risk. Very few hold up to the high heat of
frying. If you use bacon grease or pork fat, I do not want to hear about it.
The traditional way to serve Chanukah latkes is with sour cream and/or applesauce. Sour cream (and other dairy)
would only be used if the latkes were made without animal fat and were not eaten in the same meal with any meat
or meat products (eggs and fish don't count as meat). You can use any topping of your choice, or eat them
8 cups coarsely grated raw turnips
About 10 good-sized radishes, coarsely grated
10 eggs [this was too much for the sliced turnips but would be about right for grated ones]
6 Tablespoons wheat bran (only 4.5-3 =1.5g per TB!)
1 tsp black pepper (or to taste)
1-2 tsp salt (or to taste)
[Note: exact proportion of ingredients will vary depending on your preferences and differences in the
ingredients. Adjust as needed.]
Olive oil (I used about .5 liters...I think)
Mix all the ingredients thoroughly in a large bowl.
Heat oil in a large flat-bottomed pan or griddle.
Spoon the raw latkes on to the hot oil (one pancake = about one scoop from a spoon-shaped spatula). Don't
Shape the pancakes to be even and round.
Cook on medium or medium-high heat until dark golden brown on one side.
Flip and repeat on the other side. If they aren't golden brown, you need more oil.
Use a flat slotted spatula to remove finished latkes on to a plate with a paper towel on it.
Add more oil in-between each batch.
Makes around 20 3-4" pancakes.
Vegetable and Feta Latkes
2 1/2 cups grated zucchini
1 cup peeled and shredded potatoes
1 cup shredded carrots
1/2 teaspoon salt
3 eggs, lightly beaten
salt to taste
freshly ground black pepper
3/4 cup matzo meal
1/2 cup chopped fresh parsley
1/2 cup crumbled feta cheese
1/4 cup vegetable oil
Place the zucchini, potato and carrots in a colander, place paper towels or a cheesecloth over the top and
squeeze out as much moisture as possible. Sprinkle salt over the vegetables and let them drain for 15 minutes.
Squeeze vegetable again in paper towels.
In a large mixing bowl combine eggs, vegetables, salt and pepper. Mix well. Stir in matzo meal or flour,
parsley and feta.
Heat vegetable oil in a large frying pan. Place vegetable mixture, formed into pancake sized cakes in hot oil
and fry until golden brown on both sides. (Cook two to three minutes per side). Add more oil as needed to keep
cakes frying up well. Drain fried latkes on paper towels.
Nouvelles Zucchini Latkes Recipe
Yield: 3 dozen
4 medium zucchini (washed and unpeeled)
1 large potato (washed and unpeeled)
1 medium onion (peeled)
1 cup whole wheat flour (more, if needed)
1 teaspoon baking powder
1/2 cup egg beaters
2 cloves garlic (crushed)
2 tablespoons chopped scallions
2 tablespoons chopped parsley
1 teaspoon salt
pepper to taste
2 egg whites (beaten until stiff)
Canola oil for frying
Julienne potato and zucchini in food processor. Pour processed vegetables into large mixing bowl. Grate onions
in processor and add to potato/zucchini mixture. Drain off excess liquid.
Add flour, baking powder, egg beaters, garlic, scallions, parsley, salt and pepper. Mix well. Gently fold in
stiffly beaten egg whites. If mixture doesn't have enough body for frying, gently fold in 1/4 to 1/2 cup of
To fry, heat 1/2 inch of oil in pan and drop latkes by spoonfuls. For flat latkes, gently press down with
spatula. Fry until golden brown on both sides. Turn only once. Drain will on paper towels. Serve immediately.
Note: Zucchini latkes can be reheated, but they are best eaten, like potato latkes, fresh from the frying pan.
Shari Lewis's No-Fry Latkes
2 C russet potatoes, peels and shredded (about 3 medium potatoes)
1 cup onion, finely chopped
1 cup toasted wheat germ
2 egg whites
4 to 6 turns of the pepper mill
1/2 tsp salt
Preheat oven to 425 deg F. IN a large bowl, thoroughly mix all ingredients
into a batter. Coat two baking sheets with oil spray. Drop 1/4-cup cupfuls of
batter onto the prepared sheets; press the pancakes down with the bak of your
dampened hand. Bake 15 minutes; then turn and bake 10 minutes longer, or until
latkes are browned all over (but not blackened at edges). Serve with
applesauce. Makes approx 14 latkes.