These Crispy, Golden-Brown Latkes Are The Only Recipe You Need For Your Hanukkah Celebration (2024)

FAQs

What is the significance of the latkes for Hanukkah? ›

These potato pancakes (called latkes) are meant to symbolize the miracle of Hanukkah, when the oil of the menorah in the ransacked Second Temple of Jerusalem was able to stay aflame for eight days even though there was only enough oil for one day. The symbolism comes in the form of the oil in which latkes are fried.

Latkes are pan-fried potato pancakes made from grated potatoes and onion, an egg, and a binder, such as matzo meal or breadcrumbs. Their crispy exterior and a light, creamy inside are all thanks to being pan-fried in a generous amount of fat.

Historically, Jews in Central and Southern Europe cooked kaese (cheese) latkes, and Jews in Eastern Europe made latkes from buckwheat or rye flour.

Potato pancakes have a creamy, almost mashed-potato-like center, with a thin, golden, crisp exterior. Latkes, on the other hand, should have a deeply browned crust, with wispy, lacy edges. Latkes also aren't hash browns.

In Hebrew, Hanukkah means “dedication,” and the holiday marks the rededication of the Temple in Jerusalem in the 2nd century BC, after a small group of Jewish fighters liberated it from occupying foreign forces.

Hanukkah is a Jewish festival that reaffirms the ideals of Judaism and commemorates in particular the rededication of the Second Temple of Jerusalem by the lighting of candles on each day of the festival.

Yes, you can eat latkes outside of Hanukkah. When these potato patties were first created, they were not tied to the Jewish high holiday. Latkes are a food derived from Italian pancakes made with ricotta cheese.

Storing and Freezing Latkes

Latkes will keep in the fridge for 5 days. Just wrap them in foil and reheat in one layer on a rimmed baking sheet, uncovered, in a 375°F oven for 10 to 15 minutes. Latkes will freeze well for one month, wrapped in foil and tucked inside a ziptop freezer bag.

Hanukkah is observed for eight nights and days, starting on the 25th day of Kislev according to the Hebrew calendar, which may occur at any time from late November to late December in the Gregorian calendar.

What do potato latkes taste like? ›

"The flavor is potato, really just salty in a good way, maybe a little hint of onion. It's really just a nice fried, crispy soft potato with a little salt." This, of course, is the simple and traditional latke. As a cookbook author and food blogger, Kritzer gets creative with her latkes, too.

Fry in an oil with a high smoke point

Vegetable oil or canola oil is usually best, because of its high smoking point. Latkes were traditionally made with schmaltz, or chicken fat, so if you have access to it, you should certainly add it in, because it does contribute to the flavor.

Nutritional Information, Diet Info and Calories in. (2) Crispy Potato Pancakes. from IHOP. * Percent Daily Values are based on a 2,000 calorie diet.

Eating fried food like latkes and sufganiyot is a tradition that reminds us of the miracle of the oil, but to me, the best part about this tradition is that it brings my family together year after year.

Called sufganiyot in Hebrew, this confection is a Chanukah treat throughout the Jewish world. Deep-fried jelly doughnuts recall the oil that burned miraculously for eight days in the second-century BCE Temple in Jerusalem.

Choosing the right oil makes all the difference between latkes that are golden and savory and ones that end up oily and rancid. Using schmaltz, aka rendered chicken fat, is the traditional way to fry latkes, imparting a rich flavor to the potato pancakes.

Speaking of oil, eating food fried during Hanukkah is considered a symbol of the oil used to light the menorah. Hence, jelly donuts. Known in Hebrew as sufganiyot (the singular is sufganiyah), Hanukkah donuts were the brainchild of the Israeli labor group Histradut in the '20s, in what was then British-run Palestine.