Hanukkah Potato Pancakes

Hanukkah Potato Pancakes or also known as Potato Latkes and are sweet and savory.  Jews make potato latkes two ways; pureed or hashed brown style.  As an Ashkenazi Jew, Peg’s family tradition was a hash brown potato latke served with cinnamon, applesauce and sour cream. Our crispy latkes are crunchy and flavorful. They are wonderful all year round and make a great base for Eggs Benedict.

Last year when Hanukkah and Thanksgiving were celebrated in unison, the Curry Girls created a spaghetti squash latke. Both Delicious! We’ve shared both these recipes and other variations for you to enjoy LATKES ANYTIME of the year!

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Potato “Latke” Pancakes Ingredients:

Adapted from Marlene Sorosky

Makes about 24 pancakes

4 large russet or Yukon potatoes  (or 1/2 sweet potato or zucchini AND  1/2 russet potato). About 4 Cups of shredded potatoes.

½ onion finely minced

2 eggs slightly beaten

1 tsp. Celtic sea salt

½ tsp baking powder

2 Tbsp. Gluten free flour (Pamela’s GF Artisan Flour or your favorite GF flour)

1 tsp Spike or Herbamere seasonings

Fresh herbs or green onions/chives, minced (optional)

Organic Safflower and Sunflower oil for frying

Method for Potato “Latke” Pancakes

  • Grate or shred potatoes into a large bowl (potatoes will turn black if left sitting too long. (Add 1 vitamin C tablet dissolved in 1 Tbsp. water to stop potatoes from turning black)
  • Add remaining ingredients and mix thoroughly.
  • In a large skillet heat ½ inch of oil over medium high heat.
  • Using a slotted spoon, place about 2 Tbsp. batter into hot oil and flatten into pancake.
  • AS batter gets to end squeeze any excess liquid off before frying.
  • Place pancakes onto cookie sheet lined with brown paper bags or paper towels to drain.
  • Serve with topping choices.
  • May be kept in warm in oven on low heat or make ahead and frozen (see freezing direction below)

Topping Choices:

Sour Cream, applesauce, CGK Cinnamon Cran-Apple relish, cinnamon and sugar

Variations: sweet potato latke,  zucchini latke, spaghetti squash latke (recipe follows)


Once pancakes have cooled place-cooked pancakes on a cookie sheet in a single layer. Wait about 20 minutes until cold and hardened. Once hard store groups of a dozen in freezer plastic bags. When ready to serve, Heat oven to 450 degrees. Place frozen latkes onto cookie sheet and re-heat for 5-10 minutes until hot and crispy.

*Great for large parties! For 20 people I tripled the recipe. Plenty!This image has an empty alt attribute; its file name is latke-ingredients-768x1024.jpg

Zucchini Latkes Ingredients:

Makes about 24 pancakes

1 very large zucchini, shredded (About 2 Cups)

2 potatoes, shredded (about 2 cups)

½ onion diced finely

2 small garlic cloves minced

2 eggs slightly beaten

1 tsp. sea salt

½ tsp. baking powder

2 Tbsp. flour (Pamela’s GF Artisan Flour)

Coconut oil for frying

Method for Zucchini Potato Lakes

  • Follow the method for potato pancakes and substitue the zucchini shred for half the potato. Measures about 4 cups of shredded vegetables.




Meg’s and Pegs

Dry latkes on brown paper bags. they absorb the oil so well!

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