They sure are making it hard to diet this year – as if we need any more pandemic pounds! As Nancy mentioned, Chanukah comes on the heels of Thanksgiving. And no sooner do we digest all the bountiful booty on the table, we start to flip latkas! Here are some recipes for you to share and make! New Years Resolution? DIET DIET! DIET!

Latke Recipes BON APETIT!

From Myrna:

     I have used this recipe for Latkes for decades, and they turn out perfect. These are just basic latkes, nothing fancy. This recipe is for crisp latkes. It is from the “The Fairmount Cookbook,” put together by The Fairmount Temple Sisterhood in Cleveland, Ohio. This cookbook, which is hardcover, was published in 1957. So, this is a tried and true recipe. Back then, the ladies were simply “Mrs.” and then the name of their husband was used, so I do not know the first name of Mrs. Morris Schuster (who contributed this recipe back before the 1957
publication). But, I love this recipe. Here is the recipe with the small modifications I have made to the recipe, and some basic instructions:

3 large potatoes
1 small onion (I have adapted this to use a medium onion)
2 Tablespoons flour (I have adapted this to use a little less flour, but throw in some paprika. You can judge for yourself if it is enough)
3 eggs
1 teaspoon salt (I have adapted this to less than a teaspoon. You do not need that much salt)

Grate the potatoes and grate the onion into a bowl. Of course, you will have washed and peeled the potatoes first. Beat the eggs well, in a separate bowl, then add the mixed eggs to the grated potatoes and onion mixture. Add salt, flour (and paprika if you wish). Mix well. Fry in a frying pan in deep fat (Mrs. Schuster uses deep fat…but…I do not use fat, I use vegetable oil or olive oil and I do not make it all that deep). Drop a tablespoon or so of the mixture into the hot fat (oil). Turn the latke when the underside is golden brown, and then fry on the second side. Remove from frying pan (I use a slotted spoon to remove) and dry on a plate that has paper towels on it to absorb some of the oil. Plate and serve with applesauce and sour cream. This recipe yields about 18 potato latkes.

From Deb Nowinski – Sweet Potato Latkes

1 lb sweet potatoes, peeled and coarsely grated
2 scallions, finely chopped
1/3 cup all-purpose flour
2 large eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon black pepper
3/4 cup vegetable oil

Step 1

Stir together potatoes, scallions, flour, eggs, salt, and pepper.

Step 2

Heat oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4, spoon 1/8 cup potato mixture per latke into oil and flatten to 3-inch diameter with a slotted spatula. Reduce heat to moderate and cook until golden, about 1 1/2 minutes on each side. Transfer latkes with spatula to paper towels to drain.


1 tablespoon extra virgin olive oil
2 pounds (5 medium) peeled potatoes (my favorite is Yukon gold)
1 medium white onion, finely chopped (3/4 cup)
1/2 cup gluten-free oat or potato flour
1/2 teaspoon salt (omit if on a low sodium diet)
1/4 teaspoon freshly ground black pepper
2 eggs, lightly beaten
nonstick cooking spray
applesauce and plain non-fat Greek yogurt, for serving

Preheat oven to 450° Fahrenheit. Spray 2 baking sheets with non stick cooing spray.

Using a box grater or a food processor fitted with a shredding blade, coarsely grate the potatoes. Press the grated potatoes between towels, to extract the moisture. In a large bowl, combine the grated potatoes with the onion, flour, salt, pepper, eggs, and the olive oil.

Drop by rounded tablespoonfuls onto baking sheets and press lightly to make patties. Bake 10 minutes or until golden on the bottom. Turn the latkes with a spatula and rotate the baking sheets. Bake another 5 minutes or until golden.

Transfer to a serving dish and serve with the applesauce and yogurt.

Makes 2 dozen mini-latkes.

In French, Hanukkah is Hanouka or la Fête des Lumières (Festival of Lights)

Plugin is not configured