A weeknight latke supper
Store-bought or batch-cooked latkes, winter salad, applesauce, sour cream or plant-based topping, and citrus.
Food with a story
Choose the cooking project your night can actually hold.
Fried foods recall the Hanukkah oil tradition, but no single dish defines every table. Start with your time, people, and food needs, then choose what feels worth making.
Core technique
Crisp potato latkes
For about 18 small latkes · 30 minutes active · Vegetarian
Gather
- 2 pounds russet potatoes
- 1 small yellow onion
- 2 large eggs
- 3 tablespoons flour or matzo meal
- 1 teaspoon kosher salt, plus more to finish
- Neutral high-heat oil for shallow frying
Make
- Grate potatoes and onion. Wrap in a clean towel and squeeze out as much liquid as possible.
- Mix with eggs, flour or matzo meal, and salt just before frying.
- Heat a shallow layer of oil in a heavy skillet. Test with a small shred; it should sizzle promptly.
- Fry compact spoonfuls until deeply golden, turning once. Do not crowd the pan.
- Drain on a rack or paper-lined tray, salt while hot, and keep warm uncovered so the edges stay crisp.
Adapt without guessing
Make the table easier to join.
Gluten-free
Use a certified gluten-free starch or matzo-style product. Separate utensils and surfaces if cross-contact matters.
Egg-free
Use a tested vegan latke recipe with starch and aquafaba or another proven binder. Do not improvise the ratio during a large batch.
Dairy-free
Offer applesauce, tahini sauces, herb relishes, and clearly labeled plant-based toppings.
Allergy-aware
Share the full ingredient list, label each topping, use separate serving tools, and ask guests what they need before shopping.