Looking for a Chanukah recipe that your kids will love? Try this extra crispy and super easy latkes recipe! Made with just a few simple ingredients, they’ll be a hit with the whole family. Plus, they’re perfect for dipping in applesauce or sour cream. Yum!

What is Chanukah?

Chanukah (also known as the “festival of lights”) is a time of celebration and joy!  It’s an 8-day celebration commemorating when the Jewish people reclaimed the Holy Temple in Jerusalem. We celebrate for 8 nights because a single night’s worth of oil used to light the Temple’s Menorah (the branched candle holder) lasted for 8 nights. Every night during the holiday a single candle is lit on the Menorah, signifying a specific day and emphasizing the importance of coming together to celebrate.

During Chanukah, we remember the miracle of the oil by enjoying fried foods such as fried potato latkes, commonly known as potato pancakes, and sufganiyot commonly known as jelly donuts.

Why my family loves latkes

I love making memories in the kitchen with my girls as we create our own holiday traditions.  Every year around Hanukkah time, I break out my family’s favorite (and super easy!) latkes recipe. We all gather around the kitchen counter and each of my girls gets a role in the assembly line of grating potatoes, squeezing the liquid out, egg cracking, batter mixing, and even frying them up. It’s so much fun and my girls have a blast working together to create something delicious.

Once they’re done we top them off with sour cream, applesauce, or our new favorite spiced almond peach sauce and dig in. There’s nothing quite like a stack of hot, crispy latkes – just thinking about them makes my mouth water!

Easy ways to introduce your kids to latkes

This easy latkes recipe is a great way to get your kids involved in the kitchen this holiday season. And they’re an easy cultural food to introduce them to – what’s not to love about fried potatoes, right?

Let them help you shred the potatoes and mix all the ingredients together. Encourage your little chefs to get creative by offering some variations on the classic latke – adding fresh herbs for more flavor or an apple for a touch of sweetness! The best part? Everyone can enjoy their handiwork: cook them in hot oil on the stovetop or make them in a deep fryer  – sit back and watch your kids savor their delicious easy-to-make creations.

Pro tips for making truly delicious, extra crispy latkes

Latkes are an easy, yet delicious treat that can make any holiday season extra special. If you want to take them from easy to extraordinary, try using these pro tips for making truly delicious and extra crispy latkes!

To get the perfect frying consistency each time, make sure you use a high heat cooking oil (like canola) and allow the oil to get piping hot before you add each latke – this will ensure their golden exterior. When the oil is ready it looks like the surface is moving!

I recommend using Russet potatoes for this easy latkes recipe because they are high in starch and low in moisture, creating the perfect crunchy texture when fried!  Our recipe actually calls for a combination of shredded and pureed potato for the absolute BEST crispy, crunchy texture.

Serve with a side of sour cream and applesauce for a traditional holiday experience!

Crispy & Easy Latkes Recipe for Chanukah

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Prep Time 30 mins

Cook Time 30 mins

Servings 50 latkes

Equipment

• food processor (with shredding and pureeing attachments)
• sieve or colander
• frying pan

Ingredients

  

• 2.5 lbs  Russet potatoes
• 1 medium yellow onion
• 1/2 cup flour
• 1 tsp baking powder
• 1 tsp salt
• 1/4 tsp pepper
• 2 eggs, beaten
• 1/2-1 cup canola oil

Instructions

 

• Clean the potatoes with a potato scrubber, divide potatoes into two equal portions and cut each potato small enough to fit into the mouth of a food processor.
• Peel the onion, slice it in half, and then into quarters; divide the onions into two portions.
• Using a food processor puree attachment, puree half the potatoes and half of the onions together. Then place the pureed potato and onion into a sieve or colander to drain the liquid.
• Next use the food processor shred attachment to shred the other half of the potatoes and onions. Then place the shredded potato and onion into a sieve or colander to drain the liquid.
• Squeeze out as much liquid from the potato and onion as you can.
• Pour the potato and onion mixtures on a cheese cloth or flour sack towel to squeeze out any remaining liquid to ensure the crispiest latke possible.
• Combine the dry ingredients: flour, baking powder, salt, and pepper and then add the two beaten eggs.
• Add potato and onion mixtures to flour and egg mixture and thoroughly combine.
• Heat 1/2 cup canola oil. The oil is ready when a drop of batter sizzles and the surface looks like it’s moving.
• Use a rounded tablespoon measure to drop the batter into the pan and slightly flatten each pancake into a disc with the back of the tablespoon. *For best results, cook the pancakes in small batches and do not over crowd the pan!
• When the edges of the pancakes are brown and crispy, about 2-3 minutes, flip.
• Cook until the second side is browned (another 2-3 minutes).
• Transfer pancakes on to a paper towel-lined plate or cooling rack.
• Top with sour cream or plain Greek yogurt and applesauce or spiced almond peach sauce. Enjoy!