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Hanukkah Latkes

November 4, 2021
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The majority of holidays in Israel are synonymous with feasting on specific festive foods and traditional dishes. Hanukkah is no different. During the eight-day Festival of Light (celebrated this year from November 28 to December 6), Israel indulges in deep-fried delicacies. This is to commemorate the one portion of consecrated oil lasting eight days during the rededication of the Temple following the Maccabees’ against-all-odds victory over the mighty Seleucid Empire during the second century BC, taking back Jerusalem and regaining their freedom of worship.

Latkes are a firm family favorite on every Hanukkah menu. Meaning “a little oily thing” in Yiddish, these crisp potato fritters fried to golden perfection make for a hearty side to any meat dish or can be enjoyed on their own as a snack. Add a dollop of sour cream and a spoonful of apple sauce to pair creamy sweetness with the crunch of deep-fried potatoes and onions for a truly special holiday treat.


3 to 4 medium potatoes, shredded (a food processor with a shredder attachment works best)
1 small onion, shredded
1 egg, beaten
1 tsp. salt
1/2 tsp. pepper
2 Tbsp. flour
1/4 cup oil


  1. Place shredded potatoes and onion in a tea towel or cheese cloth. Squeeze out as much liquid as possible.
  2. Place potatoes and onion in a bowl and add the egg, salt, pepper and flour. Stir well.
  3. Heat oil in a large skillet over medium high heat until shimmering but not smoking. Take two tablespoons of the potato mixture and form into a ball. Flatten the ball and carefully place in the hot oil. Repeat until pan is full but not overcrowded. (You can use two pans to speed up the process, adding another 1/4 cup of oil to the second skillet as well.)
  4. Cook latkes for 3 to 4 minutes per side or until nicely browned. Flip using a fork or slotted spatula.  Remove from pan and place on paper towel. Repeat process, adding a little more oil if necessary until all latkes are done.
  5. Serve with sour cream and applesauce.

Serves 4

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