Bubbe’s Latke Recipe

by Molly Krulewitch, Business Manager

Latkes are more or less a potato pancake that is made and eaten traditionally on Hanukkah, the eight night long celebration of the survival of the jewish people. It is also known as a festival of lights. We eat latkes and cook them in oil to symbolize the miracle of Hanukkah, the oil that lasted 8 days. This year, the first candle will be lit on Nov. 28th and the eighth candle will be lit on Dec. 6. With that, I’d like to share with you my family’s latke recipe. 


6 yukon gold potatoes

1 onion 

2 eggs (or substitute)

2 cups flour or matzo meal

1 tsp Baking powder

A pinch of salt

Pepper to taste

Oil (olive or safflower) 


1. Wash, peel, and grate potatoes in a food processor

2. Place grated potato in a strainer with a bowl underneath to catch the drippings

3. Squeeze/push the excess water out of the potato gratings into the bowl

4. Remove the strainer from the bowl and pour the water out but carefully to keep the starch in the bowl

5. Switch the blade from grate to blend in the food processor and put the potato back in to blend for a short time

6. Move to the strainer again and gently try to remove as much water as possible without losing potato through the strainers holes. 

7. Move the strained potato to a bowl, spill water from bowl under strainer but put starch remaining in the bowl with the potato gratings

8. Add dry ingredients and egg to potato and mix well but gently

9. Put a pan with oil on medium heat 

10. When hot, put a scoop of latke mix and press flat lightly

11. Let cook until golden brown on both sides

12. Place on clean absorbent surface (we use ripped up paper grocery bags and place them on trays) and dab excess oil off

13. Eat and enjoy! Usually served with sour cream or applesauce but use whatever you feel like!