Food Feature: Latkes

A recipe for traditional latkes served during Hanukkah


Sadie Bodzin

Latkes are perfect for cold winter evenings!

Sadie Bodzin, Editor

Latkes: crispy potato pancakes dipped into homemade applesauce, sour cream, or if you’re a picky eater like me, ketchup. Originating from Ashkenazi Jewish cuisine, latkes are a staple at every Hanukkah meal, and more importantly, my number one comfort food. One thing I can always count on during the cold dreary winter months, are my dad’s homemade latkes. I always watched from afar as my dad spent hours preparing our Hanukkah meals, and sat patiently as we said prayers before I reached across the table to take more than my fair share of latkes. But more than just being something I look forward to eating all year, latkes are a way for myself and my family to connect with each other and our Ashkenazi Jewish roots. I know food is the number one way for my dad to connect with Judaism and to reminisce about the Jewish food he ate as a child, and I’m more than happy to listen to his stories, and of course, eat the delicious food he makes. Rather than sitting on the sidelines this time, I decided to have my dad teach me how he makes his latkes, and hopefully give incentive for others to try this recipe themselves.


6 apples
¼ cup water
2 tbsp sugar
Cinnamon to taste

1. Peel your apples completely
2. Remove your apples for the core and cut them into about 1 inch cubes
3. Add apples, water, sugar, and cinnamon to a small saucepan, turn to medium heat and add a lid, stirring occasionally
4. Once the water starts to bubble, turn the heat down to medium low and wait for apples to get soft enough so that when you stir they mush together
5. Puree your applesauce and let it cool while you make your latkes



8 russet potatoes
2 large white onions
3 medium eggs
½ cup all-purpose flour
1 tbsp salt
Pepper to taste
¼ cup oil

1. Peel and rinse potatoes
2. Shred potatoes in a food processor or grate them with a hand grater and transfer potatoes to a medium bowl
3. Squeeze any moisture from the potatoes and move them to a large bowl
4. Peel your onions and grate them, again in a food processor or with a hand grater
5. Add your grated onions, eggs, and flour into the bowl with the potatoes and mix until fully combined
6. Add your oil to a frying pan and set to medium heat, wait for the oil to heat up significantly
7. Make your potato mixture into 3-4 inch wide circles and add them to your pan, adding more oil as necessary
8. Flip over your latkes once they get golden brown on one side and transfer them to a paper towel lined baking sheet once they are golden brown on both sides
9. Let them cool off a bit, and serve with applesauce and/or sour cream!