Hanukkah Recipes


Potato latkesNot only is Hanukkah a fun holiday for the kids, but it's also a great time to eat good food! Some of the most popular foods that are served at Hanukkah include potato latkes (potato pancakes) and fried jelly donuts.

Below are some recipes for Hanukkah foods. Contact us if you would like to submit your favorite Chanukkah recipe for display on Dreidel.com.


Jan's Potato Latkes (Potato Pancakes)

Recipe serves 4-6
Use as a main course or accompaniment - and serve with apple sauce or sour cream (I prefer apple sauce)




4 large potatoes
2 large eggs (or 3 small eggs)
2 Tablespoons finely chopped onion
2 Tablespoons matzo meal
2 Teaspoons salt
1/2 teaspoon pepper, if desired
oil for frying




1. Chop onions and set aside.
2. Beat eggs and set aside.
3. Peel and grate potatoes into a large bowl. Drain off accumulating liquid (blotting with paper towels works well) and discard excess liquid.
4. Add beaten eggs and onions to potatoes.
5. Mix in matzo meal, salt and pepper. (Blot accumulating liquid again, if necessary.)
6. Heat 1/2 inch oil in frying pan. Test oil readiness by dropping a half-teaspoon of batter into it. Oil is hot enough when small bubbles start to form around test batter.
7. Drop large spoonfuls of batter into oil. (Latkes should be about 2-3 inches in diameter, or to your liking!) When sides begin to brown, turn over with spatula. Finished latkes should have a deep golden-brown color and crispy finish.


Varieties of latkes:


- Use sweet potatoes instead of white potatoes
- Add grated zucchini (or other vegetables of your choice!) to batter




1/2 - 1 teaspoon lemon juice may be added to batter to prevent discoloring. Since sizes of potatoes and eggs are dependent upon what's available locally, add more matzo meal by half teaspoons if batter is runny. While the health conscious may desire to fry latkes in a pan coated with cooking spray, traditonal latkes are fried quickly in a half inch of peanut, canola or olive oil. Latkes may be kept warm in the oven until ready to serve. They freeze well, and may be layered with tin foil or waxed paper to prevent their being frozen together.