Return to Content

Latkes

by
These crisp potato pancakes are eaten during the eight-day Jewish festival of Chanukah. The festival commemorates events that took place in Judea more than 2,000 years ago, when the Syrian king Antiochus ordered the Jewish people to abandon the Torah and publicly worship the Greek gods. This act provoked a battle to retake the Temple in Jerusalem. Chanukah is held in celebration of the Jews' successful battle. Serve these crisp potato pancakes with applesauce, jam, or sour cream.

Ingredients:

  • 4 large potatoes, peeled
  • 1 onion, minced
  • 2 eggs, lightly beaten
  • 2 tablespoons flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • corn oil, for frying

Instructions:

Grate the potatoes, rinse them, and drain in a colander. In a bowl, combine the potatoes, onion, eggs, flour, baking powder, salt, and pepper. Heat the oil in a skillet and fry the pancakes on both sides until golden brown, pressing them down carefully with a spatula. Makes 20 to 24 small latkes.
Updated Monday, November 8th, 2004
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Winter in Vermont

  • Warm Up to Perfect Comfort Food
  • Keeping Timeless Crafts Alive
  • A Town That Loves Covered Bridges and Artists
Subscribe Today and Save 44%

Browse Similar Recipes

One Response to Latkes

  1. Anonymous December 8, 2004 at 1:56 pm #

    Very easy to make although I used an electric chopper to do the potatoes. A blender saves time instead of grating by hand.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111