Latkes: the crispy Hanukkah hero (and how to make yours legendary)
If Hanukkah had a soundtrack, latkes would be the crunchy percussion section. If it had a perfume, it would be “warm potato + onion + golden oil” with a hint of “everyone suddenly appears in the kitchen.”
Latkes (לביבות / levivot) are basically Jewish potato pancakes - crispy edges, tender center, best eaten immediately, preferably while “just testing one” turns into three.
What are latkes, exactly?
Classic latkes are made from grated potatoes + onion, bound with egg and a little starch or flour, then fried in oil until golden. They’re simple, cozy, and wildly snackable.
Why oil? Hanukkah celebrates the miracle of the oil, so many Jewish communities leaned into fried foods as a delicious tradition. (Sufganiyot are the sugary cousin; latkes are the savory soulmate.)
A bite of history (quick + tasty)
Latkes didn’t always mean “potato.” Over time, Jewish cooks across Europe made fried pancakes from what was available - sometimes grains, sometimes vegetables, and in some traditions, even dairy-based versions. When potatoes became a staple in Eastern Europe, the potato latke took over and became the iconic Hanukkah comfort food we know today.
Food history is basically: people adapt, traditions stick, and the best ideas get refried every year.
Latke variations (because your frying pan deserves options)
Want to keep the tradition but switch the vibe? Try:
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Sweet potato latkes: naturally sweet, extra crispy edges
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Zucchini latkes: lighter, greener, great with lemony toppings
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Cauliflower latkes: cozy + lower-carb-ish
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Cheesy latkes: mix in feta/parmesan for a salty upgrade
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Gluten-free: use potato starch (works amazingly)
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Spiced latkes: add smoked paprika, cumin, or a pinch of curry
Topping ideas beyond the classics:
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Applesauce + sour cream (the classic debate-starter)
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Labneh + za’atar (Israeli-ish twist)
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Tahini + chopped herbs
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Smoked salmon + dill
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Hot honey or a tiny harissa swirl (trust me)
Fun, crispy latke recipe (classic potato-onion)
Makes: ~12–16 latkes (depends how snacky you get while “testing”)
Time: ~30–40 minutes
Ingredients
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4 medium russet potatoes (about 900 g / 2 lb)
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1 medium onion
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2 eggs
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3 tbsp potato starch or all-purpose flour
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1–1½ tsp salt (start with 1 tsp, adjust)
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½ tsp black pepper
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Optional: ½ tsp baking powder (a little extra lift)
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Neutral oil for frying (canola/vegetable/avocado), enough for ~½ cm / ¼ inch in the pan
Steps
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Grate the potatoes and onion (box grater or food processor).
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Squeeze out the liquid like your crunch depends on it—because it does.
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Use a clean kitchen towel or cheesecloth and wring hard into the sink.
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Put the squeezed mixture in a bowl. Add eggs, starch/flour, salt, pepper (and baking powder if using). Mix well.
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Heat oil in a heavy pan over medium-high until shimmering. (If a tiny bit sizzles instantly, you’re ready.)
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Scoop about 2 tbsp per latke, flatten slightly in the pan, and fry 3–4 minutes per side until deep golden.
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Transfer to a rack or paper towels. Sprinkle a pinch of salt while hot.
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Repeat—keeping the oil hot but not smoking.
Crunch tips (the secret handshake)
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Dry potatoes = crisp latkes. Squeeze more than you think.
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Don’t crowd the pan—latkes like personal space.
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Keep finished latkes warm in the oven at 95–110°C (200–230°F) on a rack.
Reheating (if any survive)
Re-crisp in the oven or air fryer at 200°C / 400°F for 5–8 minutes. Microwave works, but it’s… emotionally complicated.
Chag Sameach! May your latkes be crispy, your oil plentiful, and your kitchen full of good vibes. 🕎✨
