Author's Note

Monica considers herself spiritual, not conforming to one religion or another, however; she has deep respect for both her Lutheran and Jewish roots. Latkas, also known as potato pancakes, are a traditional Jewish dish commonly associated with Hanukkah. The word "latka" is Yiddish, derived from the Russian/Ukrainian word "oladka," which means a pancake. The tradition of eating fried foods, including latkas, during Hanukkah is linked to the story of the miracle of the oil in the Jewish faith. According to the Talmud, during the rededication of the Second Temple in Jerusalem in the 2nd century BCE, there was only enough consecrated oil to fuel the eternal flame for one day. Miraculously, the oil lasted for eight days, the exact duration needed to prepare a new supply. To commemorate this miracle, Jews around the world celebrate Hanukkah by lighting the menorah and consuming foods fried in oil.

Monica’s Latkas

Latkes are traditional Jewish potato pancakes, made by combining grated potatoes, onions, eggs, and flour or matzo meal into a batter, then frying them in oil until golden and crisp. They are often served with applesauce or sour cream, especially during Hanukkah celebrations. The latka itself has evolved over time, with variations in ingredients and preparation methods across Jewish communities. Monica's favorite recipe is below.

Ingredients
  • 4 large potatoes, peeled 1
  • 1 large onion
  • 2 eggs, beaten
  • 3 tablespoons all-purpose flour 2
  • 1 cup cheese 3
  • Chili pepper to taste
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • Olive oil and butter for frying
# indicates possible substitutions
Substitutions
  1. For: 4 large potatoes, peeled use: I also use zucchini, carrots, sweet potatoes, spinach and other veggies either on their own i.e. zucchini latkes or mixed with the potatoes.
  2. For: 3 tablespoons all-purpose flour use: Matzo meal can be used instead
  3. For: 1 cup cheese use: I use whatever is in the house
Instructions
  1. Our favorite Method: Cut the potatoes in smaller chunks then put all ingredients into a food processor until pasty. Alternative if you don’t have a food processor: Grate the potatoes and onion using a box grater or a food processor. Place the grated potatoes and onion in a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible. In a large bowl, combine the grated potatoes and onion with beaten eggs, flour, salt, and pepper. Mix well until the ingredients are evenly combined.
  2. Heat vegetable oil in a frying pan over medium-high heat.
  3. Take a spoonful of the potato mixture and carefully place it in the hot oil, flattening it with the back of the spoon. Repeat to make more latkas, making sure not to overcrowd the pan.
  4. Fry the latkas until they are golden brown on both sides, flipping them as needed. This usually takes about 3-4 minutes per side.
  5. Once cooked, transfer the latkas to a plate lined with paper towels to absorb excess oil, or on a cooling rack to drip oil onto paper towel.

Prep time: 20 minutes

Cook time: 20 minutes

Total time: 40 minutes

Serves: 5 to 7 People

Category: Breakfast

Cuisine: Jewish

Updated: 1 month ago

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