> Holidays > Chanukah > Cookbook

Lots of Latkes

December 13, 2009 | by Gitta Bixenspanner

Chanukah treats and more.

Just thinking of Chanukah conjures up images of all the latkes that can be served as a special Chanukah treat. Even though the most common latkes are potato based, I have collected a few others with all sorts of ingredients that can be served at any meal, whether fancy or simple. Tip: Avoid your oil from burning by putting a raw carrot into the oil with your latkes

Crispy Potato Latkes

If you plan to serve latkes, make lots of them, as they are sure to disappear quickly.

Ingredients 6 potatoes
1 small onion
4 eggs
½ tsp salt
1/8 tsp black pepper (optional)


Grate potatoes in food processor on your favorite blade, I favor the shredder as pieces are a bit bigger and latkes come out crispier. Squeeze out the liquid through a colander. Add the rest of ingredients. Mix well. In a deep pot or deep frying pan, heat oil very thoroughly. Drop batter by spoonful and fry until golden on both sides. Pat with paper towel to absorb the oil.

Serve warm with applesauce or sour cream, if desired. Just plain is great too.

Preparation time: 12 minutes
Cooking time: 18 to 24 minutes
Serves 8

Cooked Potato Latkes

Every region in Europe had their favorite recipe for latkes. In parts of Hungary, it was made with raw potatoes while in some areas of Poland it was made with cooked potatoes. Whenever we have guest we try to serve not only the traditional potato latkes, but also this latke made with cooked potato. Some of us like it salty and others like it sweet, served with maple syrup or sugar.

Enjoy it whichever way you like it.

3 large potatoes peeled
3 eggs
1 small onion
½ tsp salt
Oil for frying Instructions

Cook potatoes and mash well. After cool to touch, add eggs, onion and salt until you form a smooth batter. Form into patties and fry until golden brown on both sides.

Preparation 15 minutes
Cooking time 20 minutes + frying

Amazing Vegetable Latkes

In this recipe root vegetables add a new dimension to these delightful latkes. Be creative and add any of your favorite root vegetables for these crispy amazing latkes


1 large celery root (about ¾ pound 300 gr.)
1 green zucchini
1 yellow squash
2 medium potatoes (about 3/4 pound 300 gr.)
3 Tbs olive oil
2 beaten eggs
2 cloves garlic, finely minced
1/2 tsp salt
2 Tbs cooking oil
Sour cream or applesauce


Peel and finely shred celery root, potatoes green and yellow zucchini into a large mixing bowl. Stir in olive oil, eggs, garlic, and salt. Using 1/3 cup mixture for each latke, form into patties about the size of the palm of your hand. Squeeze out excess liquid.

In a large skillet heat oil over medium-high heat. Carefully slide patties into hot oil. Cook over medium-high heat about 2 minutes or until latkes are golden brown, turning once.

Repeat with remaining batter. Add additional oil during cooking, as needed. If necessary, reduce heat to medium to prevent overbrowning. Drain on paper towels and keep warm.

Serve with sour cream or applesauce, if desired. Makes about 12 latkes.

Preparation time 30 minutes
Serves 6

Corn Latkes

My children love dairy meals. When I serve their favorite-, corn latkes in a dairy meal; it is a double treat.


1 12 oz can corn well drained
2 eggs slightly beaten
1 cup milk or milk substitute
2 cups flour
1 tsp salt
1 tsp baking powder
1 tsp melted butter or oil


In a bowl mix drained corn with slightly beaten eggs. Add milk, flour, and mix making sure that there are no lumps. Add salt, baking powder and butter or oil. Combine well. In a frying pan put enough oil to cover bottom of pan allow to hear through. Drop spoonfuls of batter into hot oil and allow to cook until golden brown on each side. Remove with a slotted spoon and drain on a paper towel. These latkes are delicious hot or cold. Serve with plain yogurt and scallions.

Preparation 15 minutes
Serves 6

Savory Sweet Potato Latke

1 large sweet potato cooked
1 small butternut squash cooked
4 eggs
1 tsp honey
½ tsp cinnamon
2 Tbs flour
½ tsp nutmeg (optional)


Mash the sweet potato and the butternut squash, add other ingredients and mix well and form into patties. Grease cookie sheet with oil, spray and place patties on the sheet. Broil 10 minutes on each side.

Preparation 15 minutes
Serves 6

Scrumptious Cheese latkes

Ingredients 1 lb farmer cheese
4 eggs
½ cup sugar
1 cup flour
4 Tbs sour cream


Mix all ingredients well and form into balls and fry in hot oil

Preparation 15 minutes
Serves 6

Tasty Tuna latkes

These tasty latkes are a sure winner with kids of all ages. It blends perfectly in a dairy meal as well as a snack anytime.


2 can of tuna
1 egg
1 Tbs mayonnaise
1 cup breadcrumbs
1 small diced onion
1/8 tsp garlic powder


Mix all ingredients well. Form into patties and fry until both sides are golden brown. These latkes can also be baked at 450 F or 230 C for excellent results and calorie saving.

Preparation 15 minutes
Serves 6

Interesting Potato and Spinach Latkes


2 tsp canola or olive oil divided
3 medium Idaho potatoes grated
10 oz frozen thawed spinach drained well
1 medium onion
1 large carrot
2 Tbs minced fresh dill or 2 tsp dried
2 whole eggs and 2 egg white
¼ cup flour white or whole wheat
½ tsp baking powder
¾ tsp salt
¼ tsp black pepper (optional)


Pre heat oven to 450

Blend spinach onion carrots and dill in the all purpose blade of the food processor. To that mixture, add the grated potatoes, eggs, oil and spices. Drop it by spoonful onto a greased baking sheet bake uncovered at 450 for 10 minutes or until bottoms are nicely browned and crispy turn over and bake another 8-10 minutes until they are brown.

These latkes freeze beautifully and can be warmed and used as a side dish at any time.

Preparation 20 minutes
Yields 24 medium latkes or 6 dozen small.

Heavenly Donuts

What is Chanukah without donuts of all sorts? Here is a recipe for tried and true delicious donuts with variations.

These donuts were the absolute winners at our party last year. They are part of a family recipe collection. Although time consuming, they are well worth the effort. Our children helped to make them and were excited to glaze and sprinkle with various toppings.

Some fill donuts with the chocolate filling recipe that follows and sprinkle it with confection sugar, while others leave it as is and glaze it with the chocolate glaze.

4 cups flour
1/2 cup warm water
1 tsp. sugar
1 ½ ounces yeast
1 Tbsp. flour (from the 4 cups above)
Mix the 4 above ingredients together and let stand until foamy

1 stick margarine
Pinch salt
2 Tbsp. sugar
2 eggs
1 package vanilla sugar
1 Tbsp. brandy or your favorite schnapps
1 cup water Mix all ingredients together. If dough is sticky, add 1/2 cup flour. Let rise one hour. Roll out dough. Cut circles with glass cup, place on floured board at least 3 finger spaces apart and let rise again for 1/2 hour.

Fill a large pot with oil and one peeled carrot (carrot ensures that oil doesn't burn) drop donuts into hot oil, fry on both sides for about 5-7 minutes. Drain.

Chocolate filling for donuts:

This filling adds an extra dimension to each donut.

1 cup sugar
1/3 cup cocoa
1/8 cup water
Bring these three ingredients to a boil until sugar dissolves completely. When mixture is s warm, add:
2 sticks margarine
1 vanilla packet
1 tsp rum extract

Mix well and allow to cool. When it is cool, add one egg yolk Mix well and fill donuts.

Chocolate glaze

This easy glaze gives a nice final touch to the donuts

3 cups confectionary sugar
6 Tbs oil
6 Tbs boiling water
3 Tbs cocoa

Mix all ingredients together and glaze the donuts. Decorate with colored sprinkles or your favorite topping.

Preparation 30 minutes
Rising time 1 ½ hours Serves 12

Happy Chanukah to all!

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