Traditional Hanukkah Potato Latkes

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I got this recipe from website:

"Fried food,” explains Giora Shimoni, "is traditionally eaten on Hanukkah in commemoration of the oil that miraculously burned for eight days when the Maccabees purified and rededicated the holy Temple in Jerusalem." Shimoni's recipe for classic potato latkes —also known as levivot in Hebrew — uses a food processor to simplify the prep.

Yields: 20 latkes

Serves: 6


  • 5 large potatoes (2-1/2 – 3 lbs). I use Yukon Gold.
  • 2 onions, peeled
  • 3 large eggs (lightly beaten)
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ¼ to ¾ cup flour (all purpose)
  • 2 cups cooking oil (Canola is recommended)
  • Garnish: applesauce and/or sour cream for serving


Line a plate with paper towels and set aside. Peel the potatoes. Place them in a bowl and add enough cold water to cover them, so they do not turn brown.

When you are ready to make the latkes, drain the potatoes. Place the potatoes and onions in a food processor fitted with a knife blade (S-blade). Pulse until smooth.  Drain the mixture well.

Pour the potato mixture into a large bowl. Add the beaten eggs, salt and pepper, and mix well. Add enough flour so that the mixture holds together.

Pour 1-inch of oil into a large, deep frying pan. Heat the oil over medium high heat.

Carefully drop ¼ cup of the potato mixture into the hot oil. Flatten the pancake slightly so the center will cook. Repeat with additional batter; take care not to crowd the pan.

Fry for several minutes on each side until golden brown and cooked through. Transfer to the paper towel-lined plate to drain, and continue frying the remaining batter.

Serve immediately with applesauce and/or sour cream.

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