How To Make Potato Latkes for Hanukkah

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Hanukkah is fast approaching, hopefully you are done with the Hanukah Gift shopping, you also may have your Chanukah Gelt ready.
Now its time for some Latkes.
Latkes are small, fried cakes that are usually made from grated potatoes, eggs, and onions. Latkes are a traditional Jewish and Eastern European food, and are commonly eaten during Hanukkah.
Here are some How To videos on Latkes.

Latkes (Potato Pancakes) Recipe
Total: 30 mins
Active: 30 mins
Makes: About 24 pancakes
Adapted from Marlene Sorosky
1 vitamin C tablet
2 tablespoons hot water
2 1/2 pounds peeled russet potatoes
1 peeled onion
2 tablespoons matzo meal
2 large eggs, lightly beaten
1 teaspoon salt
1/4 teaspoon baking powder
Vegetable oil, for frying
Applesauce and/or sour cream, for serving (optional)
1. Place vitamin C tablet in a small bowl with hot water and stir to dissolve. Shred potatoes first using the shredding blade and then the metal blade of a food processor (or use a hand shredder). Add to vitamin C mixture.
2. Shred onion in the food processor just as you shredded the potatos; add to potatoes. Add matzo meal, eggs, salt, and baking powder and stir until incorporated.
3. Pour 1/4 to 1/2 inch of oil into a large frying pan and heat over medium-high heat. Once oil is to temperature (you can check by sticking a wooden utensil into the oil and seeing if bubbles form), spoon 2 tablespoons of the potato mixture into the hot oil. Do not crowd the pan. Flatten latkes slightly with the back of the spoon.
4. Fry pancakes until golden on both sides, turning once. When you reach the end of the batter, pat the mixture with a paper towel to remove excess liquid.
After frying, remove the pancakes to paper towels to drain. Season with additional salt and serve with applesauce and/or sour cream, if desired.

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  1. Hi!
    I adore Latkes always I eat tons of them – great videos and recipe for Hanukkah!
    Thanks for sharing 🙂
    Gera .:. sweetsfoods

  2. great instructions

  3. I love latkes, too. But I always fry them in good, old-fashioned animal fat. I know it’s not kosher, but I use bacon grease b/c I love the flavor. But, it could just as easily be done in tallow.
    I avoid vegetable oils like the plague. They’re a relatively new invention, and I don’t think the human body is very adapted to using them.
    Plus, they’re way too high in Omega 6 fatty acids (at least when you consider the balance of Omega 3s to Omega 6s to be an essential part of good health), AND most store bought vegetable oils go rancid in the process of creating them! Veggie oil manufacturers are forced to deodorize them to make them palatable to the consumer.
    I know that sounds too weird to be true, especially if you never heard it before. But, it’s a non-disputable fact. That’s why all the expensive oils are quick to point out that they’re “cold-pressed” or “expeller-pressed” on their labels. The lower processing temperatures keep the oil from going rancid and give you a fresher product.
    Anyhow, perhaps that was TMI. 🙂
    Thanks for sharing the videos!

  4. Thanks for good post

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