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Lots of Latkes and Donuts

November 30, 2010 | by Gitta Bixenspanner

And other special Chanukah treats.

Just thinking of Chanukah conjures up images of all the latkes that can be served as a special Chanukah treat. I am a true latke lover, hot fresh off the griddle is best. I will not complain if they are re-warmed for later in the day. As delicious as they are, we reserve them for special occasions only, such as Chanukah and Pesach.

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

Latkes are a real staple part of Chanukah fare. If you plan to serve latkes, make lots of them, as they are sure to disappear quickly.


  • 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 minutesCooking time: 18 to 24 minutesServes 8

Cooked Potato Latkes (Chremsel)

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


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

Creamy Cauliflower Latkes

I love cauliflower any which way it is served. In honour of Chanukah here is a latke made out the delectable cauliflowers


  • 1 2lb bag frozen cauliflower
  • 2 fresh pressed garlic
  • ½ tsp salt
  • 6Tbs reduced fat cream cheese
  • 2 eggs
  • 1Tbs flour
  • 1 Tbs olive oil


Bring a large saucepan of water to a boil. Add the cauliflower, and simmer for 10 minutes or until soft. Drain and return the cauliflower to the pot. Using a potato masher, mash the cooked cauliflower. Add the garlic, salt, cream cheese, eggs, flour and olive oil and mix until well combined.

Heat 3 Tbs oil in a frying pan. Drop cauliflower mixture by tablespoon into the hot oil. Cook until nicely browned on both sides.

Serve immediately with a dollop of sour cream.

These freeze well and are delicious when warmed up in the oven at 300 F for about 15 minutes.

Note: this recipe is delicious when served as mashed cauliflower, instead of mashed potatoes, just omit the flour.

Prep: 7min|Cook: 25min

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

Scrumptious Cheese latkes


  • 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


  • 2 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

Spiced Sugar Donuts with a Twist

“Variety is the spice of life” goes the adage, after indulging in the same donuts time and again, this recipe is a welcome change for the daring; the pumpkin or sweet potato/ butternut squash lends it a slightly sweet taste which is very flavorful.



  • 3 1/2 cups all purpose flour
  • 4 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger(optional)
  • 1/4 tsp ground cloves (optional)
  • 1/8 tsp ground nutmeg (optional)
  • 1 cup sugar
  • 3 Tbs butter, softened
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup plus 1 Tbs buttermilk (to make your own mix 1 Tbs vinegar into ½ cup milk)
  • 1 cup cooked, mashed pumpkin (canned is ok) sweet potato/butternut squash (your choice)
  • Canola oil (for deep-frying)
    Spiced Sugar
  • 2 cups sugar
  • 1 1/2 tsp cinnamon
  • 1/2 tsp ground ginger (optional)
  • 1/4 tsp ground cloves (optional)
  • 1/8 tsp ground nutmeg


Whisk together flour, baking powder, baking soda, salt and spices in a medium bowl. In a large bowl, cream together butter and sugar. Beat in eggs one at a time. Add in vanilla, buttermilk and pumpkin. Gently stir in flour mixture until fully incorporated. Cover bowl with a dishcloth and refrigerate at least 1 hours. Sprinkle two baking sheets with flour. Working with 1/3 of the dough at a time, roll the chilled dough out, on a lightly floured surface, to about 1/2-2/3 inch (2 cm) thickness. Using a 2 1/2 inch diameter round biscuit cutter or wide mouth glass, cut out rounds and place on a baking sheet. Use a 1 inch cutter or small liqueur cup to remove the center of the round, and set the donut hole on the baking sheet as well. Repeat until all the dough is used. You may reroll the scraps. You should end up with 24 donuts and 24 holes.

In a large saucepan, heat 2-3 inches of oil to 365F/185C. Make a thick stack of paper towels to drain the donuts on. Fry the donuts as well as holes until golden brown, about 1 minute per side. Remove doughnuts to drain and cool thoroughly on paper towels.

In bowl, whisk together sugar and spices. Coat donuts and donut holes in sugar mixture. The sugar will stick to the residual oil (though no one likes to think about that). Enjoy! Makes 24 donuts and 24 donut holes, but can be halved

Happy Chanukah to all!

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