Cooking for Hanukkah

Try these two latkes recipes from our very own Tami Arnowitz.


Makes 6 servings


  • 2 cups Idado potato, cubed
  • 3 Yukon Gold potatoes, peeled and shredded
  • 1 onion, shredded
  • 2 eggs
  • 3 tablespoons matzo meal
  • 1 teaspoon kosher salt
  • 1/4 cup and 2 tablespoons vegetable oil


  1. Bring a large pot of salted water to a boil. Add Idaho potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and mash.
  2. In a medium bowl, mix shredded Yukon Gold potatoes, mashed potatoes and onion. Add in eggs, matzo meal and salt; mix well.
  3. Feel consistency of the dough; mixture should hold together without being sticky. If it sticks to your hands, add more matzo meal until dough is no longer sticky.
  4. In a large skillet over medium heat, warm enough oil or butter or margarine to cover 1/4 inch of the skillet.
  5. When hot, drop mixture by heaping tablespoon to oil; flatten with a spatula and cook on both sides until golden brown. Serve.

APPLE LATKES                     

Makes 10-12 servings


  • 3 medium apples (we used golden delicious)
  • 2 oz matzah meal
  • 1.5 tbsp sugar
  • 2 eggs beaten
  • pinch of cinnamon
  • pinch of salt
  • 1-2 tbsp water
  • oil for frying


  1. Combine all ingredients except oil. Mix well.
  2. Refrigerate the mixture for 20 minutes.
  3. Drop filled teaspoon size circles in oil. Brown both sides and drain.
  4. If reheating, brown one side and heat with other side up in oven.
  5. Serve with cinnamon and sugar or sour cream (or all).

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