The Taste of Hanukkah



In Hebrew they are called Levivot, their Yiddish name is Latkes. For Hanukkah they are served with applesauce or sour cream; Jewish Museum Berlin, photo: Franziska Schurr

  • 6 medium-large potatoes
  • 1 medium onion
  • 2 eggs
  • 60 g of flour
  • Salt and freshly ground pepper to taste
  • Vegetable oil for frying
  • Applesauce
  • Sour cream



Finely grate the potatoes and onion. Drain the mixture in a sieve and squeeze out as much liquid as possible. Transfer the mixture to a large bowl and add the eggs, the flour, salt and pepper, and mix until the flour is absorbed. Heat the oil in the pan. Pour the dough into the hot oil one tablespoon at a time and fry for about two minutes. When the edges of the latkes are brown and crispy, flip. Cook until the second side is deeply browned. Drain on kitchen paper. Place the latkes on a serving plate and keep warm in the oven. Serve warm with applesauce and the optional sour cream.

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