Recipe: Traditional Chanukah Latkes
WRAL contributor Nili Zaharony shares her family's recipe for Traditional Chanukah Latkes.
Posted — UpdatedNow, with kids, Chanukah (or Hanukkah, or Hanuka, etc.) is a whole different experience. Watching the children experience the festival of lights is truly magical. Sure they love the presents, but watching their excitement to light the candles each night, help us make the traditional foods, and share the holiday with their classes, is pure joy.
Chanukah is Nov. 28-Dec. 6 this year.
There are activities in the triangle for all eight days of the holiday, and in many cases multiple events; Chanukah parades through Raleigh, candle lighting, donut tasting parties and kids crafts. My favorite is always just our little celebration at home with family, and maybe a couple of friends.
- 1 lb russet potatoes, peeled
- ½ medium yellow onion
- ¼ c. matzo meal
- 2 teaspoons kosher salt
- 2 large eggs
- Vegetable oil for frying
- Applesauce and sour cream, for serving
- Peel and grate the potatoes and onions. You can use a box peeler but I find the food processor much faster.
- Transfer grated potatoes and onions to a large mixing bowl. Add matzo meal, salt, and eggs and mix until combined.
- Heat your pan on the stove and add a generous layer of oil.
- Take a handful of latke mix and squeeze out the liquid, flatten and place in hot oil. Fry for 2-3 minutes per side until the latkes are golden brown.
- Transfer to a plate covered in paper towels
- Serve warm with applesauce and sour cream
So the debate is this, do you squeeze the liquid out of your latkes or not before frying? I do something in between, mostly out of laziness if I’ll be perfectly honest. The more liquid, the wetter the latke and more oil splatter in the cooking process. You can squeeze out the liquid just in your hands which is my preferred process. If you’re really serious about a crispy latke, grab a cheese cloth and squeeze all the liquid out. Not sure what your preference is? Try both and let us know what you think!
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