Latke Recipes

Latke Recipe History Latkes, a beloved traditional Jewish dish, have a rich history dating back centuries. Originating in Eastern Europe, particularly in countries like Poland and Russia, latkes are often associated with Hanukkah, the Festival of Lights. The tradition of eating fried foods during Hanukkah commemorates the miracle of the oil that burned for eight days in the ancient Temple of Jerusalem. Latkes, made from grated potatoes mixed with onions, eggs, and flour, are fried until crispy and golden brown. They symbolize the oil used in the Hanukkah story and have become a cherished dish enjoyed by Jewish communities around the world during the holiday season. Ingredients 4 large potatoes, peeled 1 onion 2 eggs, beaten 3 tablespoons all-purpose flour 1 teaspoon salt 1/4 teaspoon black pepper Vegetable oil, for frying Applesauce or sour cream, for serving How to Cook Grate the Potatoes and Onion: Using a box grater or a food processor fitted with a grating attachment, grate the peeled potatoes and onion. Place them in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.