These Hanukkah Potato Pancakes (Latkes) are a Hanukkah tradition all over the globe. It recounts the miracle of the oil in ancient Temple in Jerusalem that was only supposed to last for one day but actually lasted eight days, hence the oily foods. These latkes are best when served very hot. They are crispy on the outside and warm and soft on the inside. They are traditionally served with applesauce and sour cream. Enjoy!
Hanukkah Potato Pancakes (Latkes)
Prep time
Cook time
Total time
Author: Chef Shosh
Serves: 2 Dozen
Ingredients
- 1 lb bag frozen shredded potatoes (defrosted and drained of excess liquid)
- 1 large white onion grated
- 4 large eggs
- ½ cup all purpose flour
- 1 tsp kosher salt
- 1 tsp ground black pepper
- Oil for frying
Instructions
- In a large bowl, mix together defrosted shredded potatoes, onion, eggs, flour, salt, and pepper. Heat large cast-iron pan with 1 to 1.5 inches of oil.
- You will know oil is ready for frying if you carefully drop a single shred of potato into the oil and it begins to bubble.
- If you are using a thermometer, bring oil up to 350 degrees.
- Form potato mixture into ¼ cup sized patties and carefully drop into oil using a spatula.
- Cook about 5 minutes on each side or until both sizes are golden brown.
- Allow excess oil to drip from latkes when you remove them from cast-iron pan and place on a baking pan lined with several layers of paper towels to soak excess oil.
- Serve immediately or reheat later in the over.
Feel free to ask us any questions about any of our recipes! 
A delicious Hanukkah treat.