Your Favorite Latke Recipes
Everyone loves a good latke. Crispy, hot, and fresh out of the pan, it’s one of the highlights of Chanukah. And while the classic potato is always delicious, we thought some variety might be in order. We turned to you, our readers, to share your favorite twists on the classic latke. We can’t wait to sample them all!
Middle Eastern Meat Latkes
A pleasant change from the typical potato latkes we are all accustomed to. The carnivores in your life will appreciate this!
3 russet potatoes, grated
¼ cup fresh parsley with stems, minced
2 eggs, whisked
1 small yellow onion, grated
¾ tsp. salt
¼ tsp. black pepper
¼ tsp. allspice
¼ cup flour
½ lb. ground beef
Oil, for frying
I whip this up every Chanukah so my kids can get some vegetables in their diet (I know potatoes are a vegetable, but they don’t count!). My kids are not big zucchini fans, but somehow in the spirit of Chanukah, they will consume these without any complaints. I also love the nice pop of green color.
3 medium zucchinis, shredded (about 4-1/2 cups)
1 tsp. salt, divided
2 eggs, beaten
1 small onion, grated
¼ cup Italian seasoned panko crumbs (or dry breadcrumbs)
1.In a large bowl, toss zucchini and 1/2 teaspoon salt; let stand for 10 minutes. Squeeze all the water out of the zucchini. Stir in the eggs, onion, matzo meal, pepper, and remaining salt.
Broccoli Cheddar Latkes
Broccoli and cheddar go together like gelt and dreidels. I love the pairing of the crunchy broccoli with the sharpness of the cheddar cheese. I feel less guilty eating these latkes since they have the added element of protein. Crispy, yet creamy, this recipe takes latkes to a whole new level.
1 pound broccoli florets, chopped and steamed
1 potato, peeled and grated (I think russet is the best)
1 small onion, diced
1/2 cup panko crumbs
1/2 tsp. black pepper
1/4 tsp. salt
1/4 tsp. cayenne
2 tbs. flour
1 cup shredded cheddar cheese
1/4 cup canola oil, plus extra for frying
1.Place the broccoli florets in large mixing bowl.
2.Add the grated potato, diced onion, panko crumbs, pepper, salt, cayenne, flour, cheese, and oil and mix well.
3.Shape the mixture into patties. Heat about 1 inch of the canola oil to 375 degrees.
4.Fry the latkes in the oil until golden brown.
Beet and Potato Latkes
This isn’t your Bubby’s latke recipe! It’s a bit sweet, bold in color, and sure to make your taste buds sizzle! I serve it all year, not just during Chanukah.
¾ lbs. purple potato, peeled and sliced julienne style
2 medium beets, peeled and sliced julienne style
¼ cups all-purpose flour
1 tbsp. thyme leaves
½ tsp. freshly ground black pepper
1 tsp. Kosher salt
2 large eggs, lightly beaten
¼ cup canola oil
1) In a large bowl, toss the potato and beets with the flour, thyme, pepper, dill, and 1 teaspoon of salt. Add the eggs and mix well.
2) In a large nonstick skillet, heat 1 tablespoon of canola oil until shimmering.
3) Spoon three ½ cup mounds of the latke mixture; press lightly to flatten.
4) Fry over moderate heat, turning once and adding 1 tablespoon of oil, until the latkes are golden and crisp on both sides – about 15 minutes. Repeat with the remaining beet mixture and 2 tablespoons of oil.
5) Drain on paper towels and sprinkle with salt.
6) Top with chives.
General Tso’s Latkes
When you come from big, Lubavitch family like mine, large Chanukah get togethers are expected. To make my party stand out from all the other siblings, I make this unconventional latke recipe and the guests love it! The sauce takes a little bit of work, but I find the results well-worth the effort.
1 tbs. light sesame oil
1/2 tsp. minced fresh ginger
2-4 dried red chiles seeded and chopped*
1 garlic clove, minced
2 tbs. green onions, diced
1/4 cup red bell pepper, diced
1/4 cup green bell pepper, diced
2 tbs. rice vinegar
1 tbs. Hoisin sauce
1 tbs. soy sauce
2 tbs. brown sugar
5 cups pounds russet potatoes, washed and peeled
2 tbs. onion, minced and dried well
2 clove garlic, minced
2 large eggs whisked
2 tbs. all-purpose or gluten-free flour
½ tsp. salt plus more for seasoning
½ cup light sesame oil or other high-heat oil
½ cup cornstarch
Sesame seeds for garnish
* Use less if you don’t want it spicy