Classic Hanukkah Latkes


Hanukkah Latke Variations 
Root Vegetables: Substitute 1.5 cups of the grated potatoes with julienne root vegetables (I used the frozen ones from Trader Joe’s which includes red beets, purple carrots and parsnips)
Zucchini: Substutite 1.5 cups of potatoes for shredded zucchini.  Just like potatoes, zucchini retain a lot of water.  So after grating, place in a colander, sprinkle with salt then squeeze heartily after allowing to sit for several minutes.
Sweet Potato And Carrot: Substitute 2 cups of potatoes with a cup each of grated sweet potatoes and carrots.  These might be my favorite, as the sweet potatoes caramelize and the carrots add great crunch!


Classic Hanukkah Latkes



  • 3 cups yukon gold potatoes
  • 2 whole eggs
  • 1/2 cup flour
  • salt and pepper to taste
  • Vegetable oil for frying
  • 1/4 cup chopped scallions, sautéed chopped onions, or leeks (optional)
  • Sour cream, chives and applesauce for dipping


  1. Peel the potatoes, then grate them by hand or through a processor and place in a colander.  
  2. Rinse with cold water, then sprinkle with salt, toss and allow to sit for 5 minutes.  
  3. Squeeze out all the water you possibly can.  
  4. In a large mixing bowl, beat eggs, then add potatoes and leeks and mix gently.  
  5. Sprinkle flour and a pinch of salt and pepper.  The mixture is already salted from the potatoes, so you won’t need much more.  
  6. Mix again gently or until flour is incorporated.  Heat a frying pan (preferably a cast iron skillet) filled with a quarter of a cup of vegetable oil, to medium heat.  
  7. Once oil starts to wave, add dollops of the potato mixture, patting down into a pancake shape (about a heaping silver dollar size).  
  8. Fry for a couple minutes or until edges are light brown. Flip, fry until golden then drain on paper towels or cookie rack.  
  9. Sprinkle with a little more salt and serve alongside applesauce and sour cream.

Keywords: latke, Hanukkah

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