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!
HAPPY HANUKKAH!
MAY THE LIGHT OF HANUKKAH BLESS YOU ALL YEAR LONG!
LOVE,
Meg’s and Pegs
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Potato “Latke” Pancakes
Adapted from Marlene Sorosky
- Total Time: 25
- Yield: 24 1x
Ingredients
4 large russet or Yukon potatoes (or 1/2 sweet potato or zucchini AND 1/2 russet potato). About 4 Cups of shredded potatoes.
1/2 onion finely minced
2 eggs slightly beaten
1 tsp. Celtic sea salt
1/2 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
Instructions
- 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)
TO MAKE AHEAD AND FREEZE:
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.
Notes
*Great for large parties! For 20 people I tripled the recipe. Plenty!
- Prep Time: 10
- Cook Time: 15
Zucchini Latkes
- Yield: 24 1x
Ingredients
1 very large zucchini, shredded (About 2 Cups)
2 potatoes, shredded (about 2 cups)
1/2 onion diced finely
2 small garlic cloves minced
2 eggs slightly beaten
1 tsp. sea salt
1/2 tsp. baking powder
2 Tbsp. flour (Pamela’s GF Artisan Flour)
Coconut oil for frying
Instructions
- Follow the method for potato pancakes and substitute the zucchini shred for half the potato. Measures about 4 cups of shredded vegetables.