Tasty Potato Latkes

We have added fun and variety to an age-old tradition by offering variations on the classic latke recipe.
Classic, Sweet Potato and Currant
Potato Latke
You don't have to celebrate
Hanukkah to enjoy a crisp and
tasty potato pancake.

Latkes are one treat that has become closely associated with Hanukkah. It becomes a family production with the kids shredding the potatoes, Mom mixing all the recipe ingredients together, and Dad forming and frying the latkes.

Classic Potato Latkes

  • 4 medium potatoes (about 1-1/2 lbs.)
  • 3 tablespoons olive oil
  • 2 eggs, slightly beaten
  • 2 cloves garlic (optional)
  • 1/2 teaspoon salt
  • 2 tablespoons cooking coil
  • Desired toppings

1. Peel and finely shred potatoes. In a mixing bowl combine potatoes with olive oil, eggs, garlic (if desired), and salt. Using 1/3 cup mixture for each latke, press mixture into patties about the size of the palm of your hand, squeezing out excess liquid.

2. In a large skillet heat oil over medium-high heat. Carefully slide patties into hot oil.

3. Cook over medium-high heat about 2 minutes or until latkes are golden brown, turning once.

4. Repeat with remaining batter. Add cooking additional oil during cooking, as needed.

5. If necessary, reduce heat to medium to prevent overbrowning. Drain on paper towels and keep warm. Serve with non-sour cream or other toppings, if desired. Makes about 10 latkes.

Nutrition facts per latke, with one teaspoon sour cream: 113 cal., 8 g total fat (2 g sat. fat), 46 mg chol., 167 mg sodium, 12 g carbo., 1 g fiber, and 3 g. pro. Daily Values: 2% vit.A, 88% vit. C, 0% calcium, and 2% iron.

Sweet Potato and Currant Latkes
Sweet Potato and Current Latkes
Sweeten the deal with
this variation.

1. Peel and very finely shred potatoes or yams (you should have about 3 cups).

2. In a small mixing bowl pour 1 cup boiling water over 1/4 cup dried currants; let stand 5 minutes, then drain. In a large mixing bowl combine 2 beaten eggs, 1/3 cup finely chopped hazelnuts, the currants, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, and 1/8 teaspoon salt. Stir in shredded potatoes. Prepare mixture the same as Classic Latkes.

3. Cook in 2 tablespoons cooking oil over medium-high heat for 3 to 4 minutes per side or till golden brown. Reduce heat to prevent overbrowning, if necessary. Add additional oil as needed to prevent sticking when cooking remaining latkes.

4. Drain and serve with applesauce or other toppings, if desired. Makes about 10 latkes.

Nutrition facts per latke: 126 cal., 8 g total fat (2 g sat. fat), 45 mg chol., 83 mg sodium, 12 g carbo, 2 g fiber, 3 g pro. Daily Values: 79% vit. A, 14% vit. C, 2% calcium, 4% iron.

Continued on page 2:  Horseradish, Beets and Parsnips