“It’s Easy to Keep the Tradition… Latkes!”

Latkes2Latkes ( potato pancakes) are traditionally eaten on Hanukkah. They are fried in oil, an important component in the Hanukkah story.

This is so easy. You can make it in just a few minutes!

Makes 10-12 latkes (Reduce the ingredients by half if you only need 5-6 latkes)


2 eggs

4-5 medium potatoes,  cut into large chunks

1 large onion, grated with its juice

2 tsp. salt

½ cup matzo meal (or few more tbls. if needed)

½ tsp. garlic powder

½ tsp. onion powder

Canola oil and/or olive oil


  1. In food processor or by hand, finely process potatoes. (If you like a more shredded texture, use the shredding blade of the processor) Drain in a strainer for a few minutes, discarding the starch.
  2. Grate onion in a bowl, keeping the juice. Add drained potatoes and all other ingredients except oil. Mix well. (If mixture a little too wet, add a few more tbls. matzo meal)
  3. Heat ½ cup of oil (canola or olive or a mixture of both) on medium high heat.
  4. When oil is hot, measure a large spoonful of potato mixture and place in oil. Flatten slightly with back of spoon. Don’t overcrowd the pan; five or six latkes will fit at a time.
  5. Fry until golden, flip and continue on second side until brown. Drain on paper towels. Keep warm in 350 degree oven or toaster oven until ready to eat. Enjoy!


Latkes make the perfect bed for dips and spreads.

Suggested toppings: Nicky’s Pepper Spread, Israeli Avocado Dip, Mediterranean Carrot Dip, humus,lox with chive cream cheese spread, or any of your favorite toppings.


2 thoughts on ““It’s Easy to Keep the Tradition… Latkes!”

  1. Can I freeze the latkes and then heat in oven? I need to make enough for 60 people plus other dishes so I must prepare them in advance. Also…would I bake the latkes directly from freezer or defrost them first.

    Btw…love the brisket video AND the brisket recipe. This is a great site.

    • Hi Lori:
      Thanks so much for the great feedback on the video and recipe. I always have a lot of fun doing them.

      Regarding the latkes, I would definitely freeze the latkes, place in a zipper freezer bag. I prefer to defrost before reheating. I reheat at about 325 degrees for 5-10 minutes. You can check to see when they are hot. You may need to drain them again on paper towels to absorb any additional oil (although, if you are going to consume oil, this is the holiday to do so!!)
      Sounds like you are hosting a crowd so you might freeze the latkes in several zipper bags, one of which contains two or three. That would be my “test” group. Reheat those this weekend or Monday night or in advance of the party that way you will have time to adjust the reheat time if you need to before Chanukkah.
      Thanks for the great feedback, I do this to pass on the traditions to you and your friends. You may also want to check out my Facebook page where I give additional tips and comments. This week I will be posting “Latke Toppers”…something to watch for. Wishing you Chag Sameach, Happy Chanukkah!

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