How to Make Potato Latkes

Celebrating Hanukkah would not be the same without latkes! These potato pancakes are fried in oil to symbolize the oil which burned for eight days leading to the phrase "Hanukkah", Nes Gadol Haya Sham, which translates to "a great miracle happened there". This article will show you how to add this tasty, traditional Chanukah food to your Jewish holiday table!

EditIngredients

Servings: Approximately 2 dozen latkes

• 6 large potatoes
• 1 small sweet onion
• 2 eggs, beaten
• 1/2 cup flour (or enough to bind the mixture)
• Salt and pepper to taste
• 1/2 cup vegetable oil (2 tbsp oil per batch of latkes in the pan)

EditSteps

1. Peel the potatoes and grate them coarsely. If you're using onions, chop them finely and add them to the potatoes.
   
2. Beat two eggs and whip in a small amount of flour. If adding salt and pepper for seasoning, add now.
   
3. Squeeze the potatoes to get out some of the water in them. If they're too wet, they will not fry up crisply during cooking.
   
4. Add the coarsely grated potatoes (and onion) to the egg-flour mixture, blending well.
   
5. Put 2 tablespoons of vegetable oil in a heavy frying pan. Heat it to a high temperature.
   
6. Use the mixing spoon to gather a good-size dollop of potato mixture. Drop into the heated pan.
   
7. Fry until brown at the edges. Then turn over and fry the opposite side.
   
8. Remove from the oil when the second side is golden brown.
   
9. Place the cooked latkes on a plate lined with paper towels to remove excess oil. Serve hot.
   
   • Some traditional toppings include applesauce for a sweet taste, or sour cream for a savory one. Cranberry sauce is another good topping.
   • A simple salad makes a fine accompaniment to latkes.

EditVideo

EditTips

• For a different flavor, try adding a finely chopped tart apple to the mixture in place of the chopped onion.
• A few tablespoons of chopped, fresh parsley enliven the flavor of latkes.
• You will probably be able to fry several latkes at one time, depending on the size of your pan.
• Try plain yogurt as an excellent substitute for sour cream.
• Keep latkes warm in the oven on very low heat as you make and prepare others.

EditWarnings

• Children can help mix the ingredients, but only adults should fry the latkes.
• Be careful when eating the latkes straight out of the frying pan. They will be hot! It's best to let them cool for at least a minute before enjoying.

EditThings You'll Need

• Sturdy, heavy frying pan
• Mixing bowls
• Cheese grater
• Mixing spoon

EditRelated wikiHows

• Celebrate Hanukkah
• Decorate a Bulletin Board for Hanukkah
• Make Pineapple Fritters
• Be a Respectful Non Jewish Guest at a Jewish Holiday Dinner
• Teach About Chanukkah in the Classroom

EditSources and Citations

• Sue Fitzjohn, Minda Weston, Judy Large, Festivals Together, p. 185, (2003), ISBN 1-869890-46-9 – reference for cross-checking recipe.