Latkes, latkes, we like latkes. Not just a little but a lot of latkes. That’s why the Kitchen Committee has so many different latke recipes… too many for one post. This is part one, but you might prefer to keep them in a pdf available here Latke recipes night by night.

The first candle to be represented is the all important but never counted— the Shamash.
Here is the Latke Recipe used at CBA Hanukah Parties – from CBA’s latke king Richard Kahn The ratios as best as I can figure yield 25 latkes:
• 10 assorted sized Yukon Gold potatoes, (NOTE: DO NOT peel potatoes, just wash and
• 1 medium/large sweet onion, cubed
• at least one tablespoon matzoh meal per potato,
• juice of one lemon,
• up to two teaspoons KOSHER salt or one teaspoon of table-salt
• a little ground pepper,
• 7 eggs
• 3/4 teaspoon baking soda
• Canola oil for frying
• combine matzoh meal, salt, pepper & baking soda in mixing bowl
• grate the onions and potatoes, (Note: I use the Cuisinart),
• place in large bowl and quickly stir the lemon juice into the potato mixture
• lightly beat the eggs and mix into potato batter in 3 or 4 stages
• combine the dry mixture with potato batter also in stages (NOTE: batter should look
grainy with little if any extra liquid, if seems dry add an egg)
• prepare & fry one batch at a time don’t crowd the pan
• pan should be lightly layered with the canola oil and kept hot enough for constant sizzle
while cooking. Keep temperature of oil below 350°F, be patient and trim the heat as
you go so as not to burn the oil (NOTE: drain and replace the oil if it gets too ‘dirty’
and have a can ready to put “waste” oil in).
• cook to taste (NOTE: My idea of a great latke is soft in the middle & crusty on the
outside & golden brown)
• drain well (NOTE: I find that the brown paper bags to drain on are the best…)

For the First Night of Hannukah…here is Ahuva’s CBA Nursery School Latke Recipe Each batch makes about 25 latkes
• 12 Yukon Gold potatoes
• 2 big sweet onions
• 5-6 eggs (5 large or 6 small eggs)
• 1 teaspoon salt
• just a little bit of pepper
• juice of one lemon
• 1/2 cup matzo meal
• 1 teaspoon baking soda
• Combine all of the dry ingredients
• Grate the onions and then squeeze out onion juice. Grate the potatoes and mix in the onions and
add lemon. After beating the eggs slightly, mix them into the mixture.
• Add dry mixture to wet mixture and mix in.
• Fry up the latkes, drain, and eat.

On the second night of Hanukkah… how about Vegan Latkes
makes about 12 latkes
• 5 medium potatoes / about 1 kg
• 1 small onion, very finely diced or grated
• 3 teaspoon wholegrain mustard (optional)
• 2 teaspoon ground sea salt (approximately 1 teaspoon table-salt) to taste
• ground pepper (to taste)
• 30 ml / 2 tbsp aquafaba* / chickpea brine (optional)
• 2 tbsp flour (potato starch or wheat flour if not GF)
• oil, for frying or baking
• Grate potatoes coarsely using a grater or food processor with relevant attachment. Place them on a sieve
and let the excess water drain away. If you have a muslin cloth, put potatoes in the middle of a cloth and
squeeze as much water out of them as you can – the drier the mixture the crispier your latkes will be. If you
don’t have a muslin cloth, use your hands to get rid of excess water.
• In a large bowl, combine finely chopped onions, grated potatoes, mustard, pepper, aquafaba (if using) and
enough flour to make the mixture bind together. Do not add salt until you are ready to form latkes as salt will
make potato mixture weep and the mixture needs to stay dry for as long as possible.
• METHOD 1: Heat up a non-stick or ceramic pan on the stove. Pour enough oil to cover the bottom of the pan
(you’ll need to top it up a little as you go along). Heat up the oil. Once the oil is hot, place a slightly heaped
tablespoon of the potato mixture on the oil and flatten it with a back of your spoon. Fry on one side for a few
minutes – do not flip the latkes over until they are browned all over on one side – you’ll notice the edges will
turn brown, that’s the time to flip. Flip them to the other side using a flat spatula. Fry until the other side turns
golden brown. Remove from the pan and place on a plate lined with kitchen roll to soak away excess oil. Put
ready latkes in a warm (100 ºC/ 210 ºF) oven while you fry subsequent batches.
• METHOD 2: Set the oven to 200 ºC / 390 ºF. Brush a baking tray with a little oil. Form latkes on the oiled tray,
brush them with oil and bake for 10 minutes, then flip for another 10 and finally crank up the oven to 225 ºC /
435 ºF to brown the latkes for 5-10 minutes on both sides.
• Serve warm, topped with cashew sour cream.
*Aquafaba is chickpea brine obtained from a tin of chickpeas or you can make your own. When making your
own, soak chickpeas in lots of water overnight, rinse and put in a large pot with lots of water. Bring to the boil
and then simmer for about 1 hour (until beans are soft). Remove cooked chickpeas with a slotted spoon and
what’s left in your pot is aquafaba. If it is too runny (ideally it should resemble egg whites), you can concentrate
it a bit by simmering it on a low heat (without a lid) until it reaches the desired consistency. Cool it down before

For the third night of Hanukah… here are Gluten Free Crispy Yukon Gold Latkes
Recipe makes roughly 24 latkes; Cook time ~15 mins; Total time ~25 mins; Kosher Parve
• 2 pounds Yukon gold potatoes, peeled
• 2 medium onions
• 3 large eggs, beaten
• 1 tablespoon potato starch (optional)
• 3/4 teaspoon salt
• 1/2 teaspoon ground pepper (white or black)
• Avocado oil, peanut oil or grape-seed oil for frying

• Before you begin making the latkes, place a wire cooling rack close to the area where you will be frying the latkes. Place
a layer of paper towels below the cooling rack to catch excess oil.
• Peel the potatoes, then grate them using a hand grater or food processor shredding attachment with fine holes (small
shreds). Place grated potato into a bowl and immediately cover with cold water. Let shreds soak for a few minutes to
remove excess starch.
• Meanwhile, grate the onion using the same grater or attachment you used for the potatoes (fine holes for small shreds).
• Drain the potato shreds in a colander. Rinse and dry the bowl used to soak the shreds and set aside. Place drained
potato shreds and grated onion in the center of a clean tea towel or multiple layers of cheesecloth. Wrap the shreds up
in the cloth, twisting loose material to secure the bundle, and squeeze firmly to remove excess liquid from the shreds.
• Pour potato and onion mixture into the clean, dry bowl. Stir the shreds with a fork to make sure the grated onion is
evenly mixed throughout the potato shreds.
• Pour oil into skillet to a depth of 1/8 inch. Heat slowly over medium to about 365 degrees F. While oil is heating, use the
fork to stir the beaten egg, dry potato starch, salt, and pepper into the potato shreds. Take care to make sure the egg
and seasonings are fully mixed throughout the potato shreds.
• Scoop up a rounded tablespoon of potato batter and squeeze it firmly in your palm over an empty dish to remove
excess liquid. Shape the batter into a rough disk. Place it gently into the hot oil. Use a metal spatula to gently press
down on the latke to flatten it.
• The oil should sizzle but not pop when the batter hits it; if the oil jumps wildly or smokes, it is too hot. If it only bubbles
weakly, the oil is not hot enough. Continue shaping the latkes in this way, using only a rounded tablespoon of potato
batter for each latke. Fry in batches of 5 or 6 latkes at a time for 2-3 minutes per side until brown and crispy.
• Note: If your latkes aren’t holding together, stir some potato starch into the mixture, 2 teaspoons at a time, until the
batter “holds.”
• Remove the latkes from the pan using a metal spatula and place them on wire cooling rack to drain.
• I recommend serving latkes fresh within 10 minutes of frying them, if your cooking schedule permits. If you need to
make them ahead, fry them 2 hours or less before serving. After letting the latkes drain on the wire cooling rack, place
them on an ungreased, unlined cookie sheet. Leave them at room temperature until ready to reheat. Place in a 375
degree oven for about 10 minutes (7 minutes if using a convection oven) until heated through, just prior to serving. You
can also freeze the latkes for future use; they reheat nice and crispy.
• Serve latkes with applesauce and/or sour cream, if desired.