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  • Writer's pictureVirginia Cornue and Linda Lombri

Dreidle, Dreidle, Dreidle - Yummy Latkes for Hanukkah

Oh my, delicious Hanukkah dishes...pull up your seat and help yourself to crispy potatoes latkes topped with applesauce and sour cream. So so so yummy!

On Hanukkah, it is traditional to make latkes and to eat foods fried in oil. The fried foods custom recalls the miracle of Hanukkah, which centered around oil (one jar lasting for eight days). Latkes (fried potato pancakes) are traditional, but there are many creative variations to the pancakes and the toppings. Other fried foods for Hanukkah include sufganiyot (jelly doughnuts) and other kinds of fritters.

Here's a recipe from Culinary Clues around the World 2.0. Enjoy!


(Potato Pancakes)

3 large potatoes (1-1/2 lb.), peeled, cut into 2-inch cubes

1 medium onion, peeled and cut into 2-inch cubes

1 tablespoon olive oil

1 egg, beaten

3/4 cup all-purpose flour

1/4 cup medium grind yellow corn meal

1-1/2 teaspoons baking powder

1/2 teaspoon salt, freshly ground pepper

1/2 cup vegetable oil

Freshly chopped herbs, optional (parsley, chives, rosemary)

Place half of the raw potatoes and half the raw onion in the large bowl of a food processor or in a strong blender with a wide carafe; add enough water to allow the potatoes to process. Pulse until the potatoes and onion are roughly pureed. (Do not over process into a liquefied form.) Drain mixture through a fine sieve, using a wooden spoon or the bottom of a ladle. Press mixture down and push most of the excess liquid through. Transfer drained mixture to a large bowl. Repeat with remaining potatoes; add to bowl. Mix in egg, flour, baking powder and salt. Add herbs, if desired. The consistency should resemble a thick batter or applesauce.

Prepare a sheet pan by lining it with foil. Preheat oven to 400°F. Prepare another baking sheet or platter covered with paper towels.

Heat a large heavy skillet or cast iron pan until medium hot, then heat enough oil in the pan to cover bottom of pan a 1/4 inch or so. When the oil is “shimmering,” add 1/4 cup or so of the potato mixture per latke, leaving at least 1 inch (2.5 cm) between each one. Tap top of each latke lightly with a spatula to flatten.

Fry the latkes in batches until bottoms are lightly golden and edges are crisp (about 2 minutes); turn over and fry another minute or two. Add more oil as needed, making sure the oil gets hot again each time you add more latkes. Remove from skillet and place on paper towel-prepared baking sheet. Repeat until batter is completely used up. Do not cook fully; latkes should only be fried until golden and crisp on the outside. Place latkes on the foil-lined baking sheet and bake in the preheated oven for about 8-9 minutes. Serve with applesauce or sour cream.

Culinary Clues around the World 2.0 is available now in print (paperback) and eBook formats. Order your copy today! (Makes a great gift for the holiday season too!)

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