Latkes
לביבות
Crispy potato pancakes fried in oil — the quintessential Hanukkah food. The oil celebrates the miracle of the Temple oil lasting eight days. Originally made from buckwheat or other grains before the potato arrived in Europe, latkes became a beloved winter tradition across the Ashkenazi world.
Ingredients
- •1kg starchy potatoes (Russet), peeled
- •1 large onion
- •2 eggs, beaten
- •3 tbsp all-purpose flour
- •1 tsp salt
- •½ tsp black pepper
- •Vegetable oil for frying
- •Sour cream or applesauce to serve
Instructions
- 1
Grate potatoes and onion on the coarsest grater. Transfer to a clean kitchen towel and wring out as much liquid as possible — this is key to crispiness.
- 2
Mix potato mixture with eggs, flour, salt, and pepper.
- 3
Heat a generous layer of oil in a heavy skillet over medium-high heat.
- 4
Drop large spoonfuls of mixture into the hot oil and flatten slightly.
- 5
Fry 3–4 minutes per side until deeply golden and crispy.
- 6
Drain on paper towels. Keep warm in a 100°C oven while you fry the rest.
- 7
Serve immediately with cold sour cream and/or applesauce.
Kosher notes
Pareve as is. Serve with sour cream for a dairy meal, or applesauce to keep pareve.
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