Latkes for Hannukah

A popular Hanukkah song goes:

“Oh Hanukkah, oh Hanukkah, come light the menorah…Gather ’round the table; we’ll give you a treat … latkes to eat.”

Food plays a vital role in our traditions and religious celebrations. Just as Thanksgiving is difficult to imagine without turkey, stuffing, roasted potatoes, and cranberry sauce, or Christmas without special cookies and gingerbread, Jewish celebrations also revolve around the table. For generations, traditional holiday meals have created cherished memories and a deep sense of belonging for children and adults alike. These shared traditions were especially important for a people striving to survive and preserve their identity during centuries of exile.

We are, in many ways, what we eat. Food can provide both comfort and a sense of identity. As the Jewish people struggled to survive in hostile environments, the holiday table became a symbol of resilience, continuity, and belonging. Shabbat is associated with challah; Passover with matzah and kneidlach (matzah balls). Shavuot is a cheesecake lover’s dream, while Rosh Hashanah brings symbolic foods such as apples, honey, and the traditional fish head.

Hanukkah, the Festival of Lights, has its own culinary treasures: soft, fluffy doughnuts known as sufganiyot and crispy, golden potato latkes. These delicious fried foods capture the festive spirit of the holiday while also recalling the traditional story of the miracle of the oil and God’s faithful provision.

Of course, no discussion of latkes is complete without addressing the great Hanukkah debate: applesauce or sour cream?

Both became classic toppings in Ashkenazi communities across Central and Eastern Europe, where families made use of ingredients readily available during the winter. Sour cream, a staple of Eastern European cooking and a practical way of preserving cream before refrigeration, added a cool, tangy richness. Apples harvested in the autumn could be stored for months and later cooked into a sweet sauce that perfectly balanced the salty, crispy potato pancakes. Applesauce also offered an advantage in kosher homes. Because it is parve, it could be served when latkes accompanied a meat meal, whereas sour cream could not. What began partly as a matter of practicality has developed into one of Hanukkah’s most delicious and enduring debates.

Try the latke recipe below, and be sure to taste them with both sour cream and applesauce. Then let us know in the comments: which topping wins your vote?

Hanukkah Latkes Recipe

Ingredients:

• 2 pounds of potatoes (washed and peeled)

• 2 eggs

• 2–3 tablespoons of white flour

• Salt and pepper, to taste

• Vegetable oil and butter, as needed

• Sour cream (or applesauce) to serve

Instructions:

1. Grate the potatoes on a coarse grater. Place them in a colander and squeeze out as much liquid as possible.

2. Combine the grated potatoes with eggs, flour, salt, and pepper. Mix well.

3. Heat a generous amount of oil and butter in a skillet. Once hot, drop spoonfuls of the potato mixture into the pan, leaving space between them.

4. Fry for 3–4 minutes on each side on high heat. Lower the heat and cook a bit longer until the latkes are golden and firm.

5. Transfer to a plate lined with paper towels to absorb excess oil. Serve with sour cream or applesauce.