How Do You Make Latkes…And What Are They?

Latkes. Those golden, crispy, fried delights that bring people together every Hanukkah. They're more than just a snack – they’re a symbol of tradition, an ode to the  miracle of oil,  and a universal excuse to eat carbs without judgment. Whether you're a seasoned latke-maker or a first-time fryer, let’s dive into what makes latkes the MVP of Hanukkah and how you can whip up your own batch of potato perfection.

Latkes are more than tasty ; they’re meaningful. We eat them during Hanukkah because they’re fried in oil, a nod to the  miraculous  single flask of oil that kept the menorah in the Temple lit for eight days. And while you could fry anything in oil and call it a Hanukkah food (hello, doughnuts), latkes hold a special place in Jewish hearts – and bellies.

Sure, latkes are delicious, but did you know they come with their own set of quirky fun facts? Let’s sprinkle a little knowledge onto your latke obsession. Here are 8 facts about latkes to impress everyone at your Hanukkah gathering (or just to distract people while you sneak the last one).

1. We Eat Them Because They’re Oily

Latkes are fried in oil to honor the Hanukkah miracle – the one where a tiny flask of oil lasted eight days. In short: oil isn’t just a cooking medium here; it’s the star of the holiday story.

2. “Latke” is Yiddish for “Pancake”

Yep, it’s that simple. But wait – it gets deeper! The word might come from latte, meaning “patch” or “mend.” So latkes symbolize repairing things … like the Temple walls breached by the Greeks. And maybe your mood after a long day.

3. In Hebrew, They’re Called Levivot

Levivot (singular: levivah) comes straight from the Bible. King David’s daughter Tamar made them, making latkes the ultimate royal snack.

4. Even Maimonides’ Dad Loved Fried Foods

The father of the famed Rambam (Maimonides) encouraged eating fried goodies on Hanukkah. Back then, it was more of a doughnut situation, but we’re sure he’d approve of modern latkes too.

5. Potatoes Are Late to the Party

Believe it or not, potatoes didn’t even make it into the latke game until the 17th century. Before that, cheese latkes reigned supreme (which still sounds pretty amazing).

6. Cheese Latkes Have a Tale to Tell

Before potatoes took center stage, Hanukkah tables were filled with cheese-based dishes, and there’s a legendary reason for that. The story comes from  Sefer   Yehudit   (The Book of Judith), a tale of bravery, wit, and – of all things – dairy.

Yehudit, a heroic Jewish widow, lived during the time when the Greeks were oppressing the Jewish people. When her town was under siege by the Greek general Holofernes, Yehudit hatched a daring plan. She charmed her way into the enemy camp and served the general a meal of salty cheese, followed by plenty of wine. The combination? Lethal. The salty cheese made Holofernes thirsty, and the wine put him right to sleep.

When he was fast asleep, Yehudit seized her moment and took down the general. Without their leader, the Greek forces panicked, and the Jewish people scored a decisive victory.

So, how does this connect to Hanukkah? Yehudit’s story became linked with the holiday because it highlights Jewish resistance and resilience against Greek oppression – key themes of the Hanukkah story. That’s why, before potatoes were part of the culinary equation, cheese-based dishes were the Hanukkah staple.

Some even believe the first “latkes” were made from fried cheese, a nod to Yehudit’s bravery. While potatoes might have taken over since the 17th century, this dairy connection lives on. So next time you see someone eating a cheese latke or a gooey fried treat, remind them they’re honoring Yehudit’s heroic spirit.

7. Sufganiyot Are the Latkes’ Sweet Cousins

Doughnuts (sufganiyot) might even outshine latkes in popularity, especially in Israel. But hey, there’s room for both at the table – sweet and savory go hand in hand.

8. “Latke Evenings” Are Totally a Thing

Hanukkah parties are often dubbed latkes ovent (Yiddish for “latke evening”). It’s a time to bond over crispy bites, good company, and maybe a little competitive dreidel spinning.

At its core, a latke is a humble mix of potatoes, onion, eggs, flour, and oil. But here’s where the magic happens: the crispy outside meets the soft, flavorful inside in a way that makes angels (and your taste buds) sing. You can stick to the classic version or branch out with creative twists – think beet latkes, quinoa latkes, or even latkes stuffed with cheese.

Now, let’s get to the good stuff: two killer recipes to make sure your latke game is on point.

Recipe 1: Traditional Potato Latkes (Parve)

This is your tried-and-true, grandma-approved recipe . Yukon Gold potatoes are the star of the show here – thanks to their buttery flavor and their ability to resist turning an unappetizing shade of gray.

Ingredients:

• 1.5 lbs. Yukon Gold potatoes

• ½ onion

• 2 eggs

• ¼ cup flour

• 3 tsp. kosher salt (divided)

• Oil for frying

How to Make Them:

1. Sauté diced onion with 2 tbsp. oil and 1 tsp. salt until golden. (Trust us, this step takes the flavor up a notch.)

2. Grate the potatoes and immediately soak them in cold water to keep them fresh.

3. Drain the potatoes, combine them with the fried onion, eggs, flour, and remaining salt.

4. Heat oil in a frying pan, drop in scoops of the batter, and fry until golden brown on both sides.

5. Serve hot and crispy, preferably straight from the pan. Optional: garnish with applesauce or sour cream, or be a purist and enjoy them plain.

Pro Tip: Toss a piece of carrot into the frying oil to keep it fresh longer. Yes, this is a real trick, not some old wives’ tale!

Recipe 2: Baked Potato Latkes (Parve)

For those who want latkes without the deep-fried guilt (or the oil splatter cleanup), baked latkes are here to save the day. They’re golden, crispy, and baked to perfection.

Ingredients:

• 2 lbs. russet potatoes

• ¾ cup finely chopped red onion

• ¼ cup flour

• 1 tsp. salt

• ¼ tsp. black pepper

• 1 egg + 1 egg white

• 3 tsp. oil (for the baking sheets and batter)

How to Make Them:

1. Preheat your oven to 450°F and brush two baking sheets with oil.

2. Grate the potatoes and onion, then squeeze out as much liquid as you can.

3. Save the potato starch that settles at the bottom of your squeezed-out liquid—it’s a secret weapon for extra crispy latkes.

4. Mix everything together, form into small cakes, and place on the baking sheets.

5. Bake for 10 minutes, flip, and bake for another 5 minutes until golden brown.

These baked beauties pair wonderfully with applesauce or no-fat sour cream, proving you can have latke magic with fewer calories.