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The Best Latke and Donut Recipes

December 6, 2020 | by

A plethora of yummy options for your perfect Hanukkah menu.

Latkes and donuts are traditional foods to eat on Hanukkah, but how do you decide which recipe to try when there are so many variations out there?

We did the work for you (and got very hungry in the process).

We've chosen some of our favorites, so whether you want plain potato, cheese, or cauliflower latkes; easy donuts or classic doughnuts, you can choose your perfect recipe and make it this Hanukkah.

Choose Your Latke

Uncle Herman's Potato Latkes

by Faye Levy

Main ingredients

  • 2 large eggs
  • 1 and 1/2 teaspoons salt
  • 1/3 cup Yehuda Matzo Meal, more if needed
  • 1/2 teaspoon Haddar Baking Powder
  • 3 large potatoes
  • 1 onion, cut into chunks
  • 3/4 cup canola oil, for frying

Prepare the Latkes

1. Preheat oven to 250 degrees Fahrenheit. Line a tray with paper towels for draining the latkes and have a baking sheet ready for keeping latkes warm.

2. Put eggs, salt, matzo meal, and baking powder in a blender. Peel and cut potatoes into small chunks. Add potatoes and onion chunks a few at a time and process until potatoes and onions are chopped small and batter is blended well. Scrape batter down occasionally.

3. Pour batter into a bowl. If it is very thin, stir in another tablespon or two of matzo meal.

4. Heat 1/2 cup oil in a deep, large, heavy skillet. For each latke drop two to three tablespoons of potato mixture into pan. Do not crowd them in pan. Fry over medium heat four to five minutes on each side or until crisp and golden brown. Turn carefully with two slotted spatulas so oil doesn't splatter. Transfer onto paper towels. Stir batter before frying each new batch. Add more oil to the pan as necessary, and heat it before adding more latkes. After frying about half the batter, put latkes on baking sheet and keep warm in oven.

5. Pat tops of latkes with paper towels before serving. Serve hot or warm.

Reproduced from 1000 Jewish Recipes with permission from the publisher.

Sweet Cheese Latkes

by Batsheva Kanter

Main ingredients

  • 1 pound farmers cheese
  • juice and zest of 2 lemons
  • 5 eggs
  • 2 cups flour
  • 1/2 cup sugar
  • 1 teaspoon Gefen Vanilla
  • 1/2 teaspoon salt
  • oil for frying

Prepare the Latkes

1. Mix all the ingredients together.

2. Heat oil in a frying pan on medium heat.

3. Add batter (about a quarter cup) to frying pan. You should be able to get five latkes in a 12-inch pan. When latkes are golden brown, flip and let the other side turn golden brown.

4. Remove from pan and let drain on paper towels.

5. Repeat with remaining batter.

Baked Cauliflower or Broccoli Latkes (Gluten Free)

by Brynie Greisman

Main ingredients

  • 1 small onion
  • 3 eggs
  • 1 teaspoon Haddar Kosher Salt
  • 1/4 teaspoon pepper
  • 24 ounces (680 grams) Beleaf Frozen Cauliflower or broccoli, semi defrosted

Prepare the Latkes

Yields 24 latkes.

1. Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius).Mince onion with a kugel blade (the grater piece with rounder holes) and add eggs, salt, and pepper. Change to an S blade and finely chop the cauliflower or broccoli. Mix well.

3. Spray muffin top tins with cooking spray. If you don’t have muffin top pans, you can use regular muffin pans filled with a heaping tablespoon of mixture. Fill cavities till the top (latkes will shrink). Spray once more with cooking spray.

4. Bake for 15 minutes. Lower to 425 degrees Fahrenheit (220 degrees Celsius) and bake for about half an hour or until golden brown and crispy.

Photography: Daniel Lailah
Food Styling: Amit Farber

Choose Your Donut

Perfect Sufganiyot

(Jelly Donuts), by Marcy Goldman

Main ingredients

  • 2 tablespoons Gefen Instant or bread machine yeast
  • 1/4 cup warm water
  • 1 cup warm milk or water
  • 1/3 cup oil or parve (non-dairy) shortening
  • 1/3 cup sugar
  • 1/2 teaspoon salt
  • 2 whole eggs plus 2 egg yolks
  • 4–5 cups all-purpose flour, as necessary
  • 1 and 1/2 cups Tuscanini Jam or jelly for filling (strawberry or raspberry)
  • oil for frying
  • granulated superfine sugar

Prepare the Dough

1. In a large mixer bowl, whisk the yeast with the water and let stand two to three minutes.

2. Add the milk or water and oil or shortening. Let the mixture cool a bit and then add the sugar, salt, eggs and yolks. Stir well and pour into the yeast mixture.

3. Add the flour and stir on low speed to form a soft dough. Increase the mixer speed to medium and knead for five to eight minutes, adding a bit of flour as needed to form a firmer dough. When the dough is smooth and elastic, remove the dough hook, spray the dough with nonstick cooking spray and cover the bowl with a large plastic bag. Let the dough rise until almost double in size or do a cold rise overnight in the refrigerator.


1. Punch down the dough and pinch off pieces to form small, golf ball-sized balls. Place them on a cookie sheet or plate, cover and let rest for 15 minutes.


1. In a deep fryer or heavy Dutch oven, heat four inches of oil to 375 degrees Fahrenheit. Add the doughnuts a few at a time and fry until the undersides are deep brown. Gently turn over once and finish frying the other side. Lift the doughnuts out using a slotted spoon and drain on paper towels.

2. Slit the doughnuts open two-thirds of the way. Pipe or spoon in a tablespoon or so of jelly and gently reseal the doughnuts. Sprinkle with granulated sugar, if desired. Serve at once.

Extra Easy Donuts for Hanukkah (Sufganiyot)

from the Nitra Cookbook

Main ingredients

  • 5 cups flour
  • 1 ounce yeast
  • 2 tablespoons sugar
  • pinch of salt
  • 3 ounces margarine
  • 3 egg yolks
  • 1 and 3/4 cups water of juice

Prepare the Extra Easy Donuts

1. Dissolve yeast in water then combine the rest of the ingredients. Knead dough until smooth. Let rise 30 minutes.

2. Place dough on a well floured board. Form into one and half inch balls and let rise another 15 minutes.

3. Heat two and half inch oil in a deep skillet. Deep fry in hot oil, turning once, until golden in color. Drain on absorbent paper.

4. Dust liberally with confectioners sugar.


Slices of raw carrots in the oil will prevent oil from burning and allow doughnuts to fry at even pace.


Deep fry in large double roaster pan for large volume frying.

Photography and Styling: Tamara Friedman

One Step Jelly Filled Donuts, from the Nitra Cookbook

Main ingredients

  • 6 cups flour
  • 6 egg yolks
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 3 tablespoons oil
  • 2 tablespoons Gefen Vanilla Sugar
  • 3 ounces yeast
  • 3/4 cup apple juice, lukewarm
  • 3/4 cup water, lukewarm
  • 2 ounces margarine
  • 8 ounces Tuscanini Apricot Fruit Spread or other apricot jam, for filling

Prepare the Donuts

  1. Combine all ingredients except for margarine and jam. Knead well, about seven minutes. Add margarine and knead two to three minutes. Cover and let rise for 45 minutes to one hour.

  2. Divide dough into two parts. Sprinkle plenty of flour onto working surface. Roll out dough to 1/4" thickness.

  3. Using a fine glass (2 and 3/4 inch diameter), slightly mark circles of half the dough. Do not cut through.

  4. Place 1/3 teaspoon apricot jam onto each circle. Fold second half of dough over jam-filled dough. Judging by little lumps of jam, press down glass and cut through to form automatically-sealed donuts! Cover with dish towel and let rise for 15-20 minutes. Repeat with second half of dough.

  5. Deep fry in hot oil until golden brown. Dust with confectioner's sugar.

Photography and Styling by Tamara Friedman

Want some icing? Try this Recipe for Chocolate or Vanilla Doughnut Icing by Dina Tessler

Chocolate Icing

  • 1 and 1/2 cups confectioner's sugar
  • 4 tablespoons Gefen Cocoa Powder
  • 3 tablespoons Gefen Soy Milk or water
  • 2 teaspoons Gefen Vanilla Extract

Vanilla Icing

  • 1 and 1/2 cups confectioner's sugar
  • 3 tablespoons Gefen Soy Milk or water
  • 1 teaspoon Gefen Vanilla Extract
  • drop of food coloring

Prepare the Icing

  1. Add the liquid ingredients to the dry ingredients and mix.
  2. Assemble the ingredients for your desired flavor icing.

To read about Why We Eat Latkes and Sufganiyot on Hanukkah click here.

Hope you enjoy these delicious Hanukkah delicacies! Have a very happy Hanukkah.


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