Delicious Latke Recipes and A Special Hanukkah Tradition

menorahsEach year in celebration of Hanukkah, Faye Shapiro, IT Manager at Jefferson, and her family take part in a special tradition. Throughout the years, they have been collecting Hanukkah menorahs, and every year they get a new menorah to add to their collection. She has all different kinds of menorahs — one from when her parents were kids and homemade ones from when her kids were little. Every year she puts all of them out, and each night, anyone who’s at her house gets to pick their own menorah to light. On the 8th night (the last night of Hanukkah), her friends and family gather and they light all of the menorahs — and then they eat latkes! Here are a few of Faye’s favorite ways to make them, enjoy!

Sour Cream Potato Latkes


Sour cream latke

  • 5 lbs. Yukon Gold potatoes
  • 5 eggs
  • 2-3 small onions, grated (appr. ¾ – 1 cup, depending on preference)
  • 20 oz. dairy sour cream
  • 1 ¼ sifted all-purpose flour
  • 1 ½ tsp. salt
  • ¾ tsp. baking powder
  • ¾ tsp. white pepper
  • Vegetable oil, for frying
  • Applesauce & Sour Cream for sides


  1. Pare potatoes. Shred into a large bowl of cold water. Drain; then rinse potatoes under cold running water. Squeeze firmly to remove as much water as possible.
  2. Beat eggs in large bowl until frothy. Stir in potatoes, onion, sour cream, flour, salt, baking powder, and pepper.
  3. Heat oil (about ¼ in depth) in a large skillet (or electric frying pan) over medium heat.
  4. Drop potato mixture, by spoonfuls, into the hot oil. Flatten with a spatula, or pancake turner, to make them all even thickness. Cook approximately 3-5 minutes per side, or until brown on the underside. Turn and brown the other side for another 3-5 minutes. Drain on paper towels.
  5. Serve warm with applesauce and sour cream on the side.

Zucchini Latkes


Latke Zucchini

  • 1 Yukon Gold potato
  • 1 lb. Zucchini & Yellow Squash
  • 1 onion
  • 3 eggs (or 2 eggs plus 4 egg whites)
  • 4 Tbsp. flour
  • ½ tsp. baking powder
  • Salt
  • Pepper
  • Garlic Powder
  • Oil, for frying


  1. Peel potato. Shred potato, zucchini, and squash. Grate onion. Squeeze firmly to remove as much water as possible. Add eggs to vegetables.
  2. Mix dry ingredients (flour, baking powder, salt, pepper, garlic powder) and add to vegetables.
  3. Heat oil in skillet. Drop spoonfuls of batter into skillet and flatten with spatula to form patties. Brown on both sides. Drain on paper towel before serving.
    1. The alternative is to bake in the oven on baking sheet for 8-10 minutes at 450 degrees. Spray with cooking spray, flip and bake for additional 8-10 minutes.

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