By the light of the Chanukah Menorah, young and old enjoy this crisp, holiday treat
24 Comments Posted
Thank you so much for the wonderful information given regarding Chanukah. As a christian, I have been negligent in appreciating the holy days and all that involves the true Jewish traditions. I have several Jewish friends and with your teachings and information I am more able to love and respect them and their heritage.
Again, Thank you and Peace in Israel.
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This is a wonderful site. I hope many people of all religions find it.
Happy Chanukah.
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Way to go on the excellent chanuka information. Thank you.
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I am very glad Chabad is reaching out to everyone.
Thank you for your great information on chanukah recipes, peace to everyone.
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I enjoy reading about the Jewish traditions I will be serving some of the recipes for Christmas Eve dinner.
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My daughter was quite excited when she learned of Chanukah and its tradition, food and people . The school she attends is a Christian academy however, they encouraged a local Rabbi and some of the Jewish instructors to share part of your faith. I am proud to be a Christian and a friend of Israel.
May God bless you and grant you Peace.
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Yes! My mother was a wonderful cook and always enjoyed holiday cooking and baking.
Unfortunately, we never tried the other varieties of potato latkes, except for the matzah meal latkes.
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you cn grate your potatoes in the food processor. I make the latkes ahead of time and freeze them, then just heat and serve, it helps when you have a large crowd in the the house and it is much safer. Enjoy. ALso, you can freeze the batter in a zip lock container and then defrost and fry when needed for a small group.
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I shall make my very first latkes and I'm watching everyday for more Jewish holiday cooking. Happy Chanukah to all and Sahlom.
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i also will be making my first latkes.
i have tasted them previously and now wish to do my own.
happy chanukah and shalom
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Anyone heard of potato latkes in a standard-size can? I had them as a child: Open both ends and use one lid as a plunger to push the potato meal through to the desired thickness, slice the loaf and fry in a skillet. Manuschevitz brand?
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I do remember and think they were Manishevitz. And they were NASTY. Out of the box is a huge improvement, as I recall.
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Manishevitz it was, but I guess they tasted better fried crisp but not burned. I haven't found anyone else who has heard of latkes in a can. Homemade is much better, for sure.
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Thanks!
Just a tip: use olive oil!
It tastes so much better than other kinds, even when there's a lot. The diffrence is quite noticable. Plus it's healthier!
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Our family isn't Jewish but my mother made a version of the potato latkes out of left over mashed potatoes. They were delicious. She called it potato pancakes, but the idea must have originally come from a latke recipe.
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To get us kids to each spinach my mother mixed mashed potatoes with canned spinach (well-drained, of course) and fried them. Although nothing can take the place of potato latkes, that's one way of getting children to eat vegetables/spinach.
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the latkas recipe looks delicious ... thank you ... and God bless the Eternal Existence of Israel ... Amen forever Amen.
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Hello. I really like the recipes on this site, but unfortunately, I am really no good at re-configuring the amounts of ingredients to accommodate more people. For example, I would like to try the Chanukkah Latkes recipe, but it's for 4-6 serviings, and I will be serving about 10-15 people. Anyone know of a good recipe "conversion" chart I can refer to? Thaks.
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while I don't know of a recipe conversion site offhand, if I were you I'd triple or quadruple the recipe for the amount of people you'll be hosting. Potato latkes go like hotcakes usually as they're delicious!
Enjoy
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I will need to double the recipe to have enough for my family. But my question is this. While I am cooking the entire batch, I like to place the latkes into the oven to keep warm. When I do this, they get soggy, and come out awful looking, even though they were nice and crisp originally. Any ideas?
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A tip I saw on this site is to place the latkes on a rack on top of a pan in the oven. You also may be better off not keeping them in the oven for long, but rather warming them up for five minutes on a 350 flame right before serving.
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is it possible to make latkes an hour or so in advance of serving and reheat them to their original crispness or will they come out limp and soggy?
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see the tip right above your post, personally when I have a crowd coming over I prepare the latkes days in advance and freeze them. I then reheat them without a problem, they are quite delicious.
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