5 Unique Latke Recipes You Will Love this Hanukkah | Menschions

With Hanukkah coming up quickly we know you’ll have a lot of planning to do so we wanted to make that journey a little easier for you. We scoured the internet for the most scrumptious Latke recipes so you won’t have to! Check out some of the most delicious and distinguished latke recipes we found below.




For a lighter take on the holiday classic, you can make these delicious and savory treats for any dinner or holiday party.




1 large parsnip, peeled and shredded

2 large russet potatoes, scrubbed and shredded

2 large carrots, peeled and shredded

3 leeks (white and light green parts only) or 1 onion, chopped ¾ cup all-purpose flour

1 teaspoon baking powder

3 large eggs, beaten

Salt and Pepper to taste

½ cup vegetable oil


How To Cook:

Rinse the parsnip and potatoes under cold water using a colander. Pat ingredients dry with paper towel before transferring to a mixing bowl. Begin mixing ingredients.

Stir in the carrots, leeks (or onions), flour, baking powder, eggs, salt and pepper.

Heat the cup of vegetable oil in a large skillet over medium-high heat.

Using a large or medium-sized spoon, scoop up and transfer the batter to the skillet, flattening each side with the back of the spoon.

Cook for 2 to 3 minutes on each side, then turn once when ready. Transfer latkes to a baking sheet and continue cooking in the oven at 200 degrees Fahrenheit until ready to eat.

Original Recipe Found at epicurious.com



 Zucchini’s found a way to substitute noodles in pasta and has found a delicious home in shortbread, but did you ever think it could morph into a Latke? We weren’t sure either but we tried it and found it simply delicious! The recipe is simple, savory and solidly delicious!




3 medium zucchini, shredded (about 4-4.5 cups)

1 teaspoon salt, divided 2 eggs, beaten

1 small onion, grated ¼ cup matzo meal or dry bread crumbs


How To Cook:

Toss the zucchini and half of the salt in a large bowl and let it sit for 10 minutes. Then, squeeze the zucchini dry before stirring in the eggs, onion, matzo meal, pepper and remaining half of the salt.

Heat oil over medium heat in a large skillet before dropping the batter into the oil by the tablespoonful. Press each one lightly to flatten then fry for 2 minutes on each side or until crispy and golden brown!

Original Recipe Found at Taste of Home.



While we may be coming out of pumpkin season, the taste of these delectable latkes will light up any Hanukkah gathering! Move over Pumpkin Spiced Lattes, because these Latkes are bringing us a new reason to celebrate our favorite fall flavoring!





2 ½ cups fresh pumpkin, peeled and grated

2 ½ cups peeled and grated potatoes

1 small carrot, grated

1 onion, chopped

1 teaspoon oregano

2 eggs, lightly beaten

3 tablespoons all-purpose flour

1 tablespoon salt Freshly ground black pepper, to taste

Vegetable oil, for frying


To Cook:

Peel and grate the potatoes and pumpkin (or place into a food processor). Place all the grated vegetables into a large colander, sprinkle with salt and let sit until the water drains (roughly 10-15 minutes)

Separately, in a different bowl, peel and grate the carrot and finely chop the onion

In a large bowl, whisk the eggs together, combine with flour, oregano, salt and pepper. Combine the vegetable ingredients in the same bowl and mix thoroughly.

Place a large non-stick pan over a medium-high flame or stovetop setting and drizzle with oil (either olive or vegetable) before placing large spoonfuls of the mixture into the pan. Cook through until brown on each side, then carefully flip until the other side is equally crisp.

Remove latkes from pan and place on paper towels until they are drained and ready to eat!

Recipe found on Yummy Addiction


4. SILVER DOLLAR LATKES (For those who need “Just a Little Latke”) 🥔 🥔 

First of all, good for you. I don’t know where you find the self-control but this recipe’s for you!




¼ cup fine plain dried breadcrumbs

1 tablespoon kosher salt

2 teaspoons baking powder

1/8 teaspoon finely ground black pepper

3 pounds russet potatoes (3 or 4), peeled

1 pound onions (about 3 medium)

1 large egg

2 tablespoons (or more) schmaltz (chicken fat), duck fat or vegetable oil

2 tablespoons (or more) vegetable oil


How To Cook:

Combine the breadcrumbs, salt, pepper and baking powder in a small bowl. Let’s call this the seasoning mixture.

Using the large holes of a box grater or food processor, grate potatoes and onions. Move these ingredients to an expansive kitchen towel and ring out the excess water over the sink.

Transfer potato mixture to a large bowl and add the seasoning mixture and thoroughly combine.

Preheat oven to 425 degrees. Simultaneously, prepare a large frying pan over a medium-high flame and drop a small amount of the latke mixture into the skillet. When the fat sizzles around the edges, it’s ready! (Do not let it smoke). These ingredients can yield about 5 batches, at latkes that span about 1.5 to 2 inches in diameter. Cook for about two minutes on each side or until golden brown.

Separately, line a baking sheet or wire rack with layers of paper towel.

Transfer latkes to prepared rack and let drain. Remove the paper towels and bake latkes in the over for about five minutes or until they’re perfectly crispy.

Enjoy with applesauce or sour cream! Original recipe found at Bon Apetit.

Recipe found on Bon Appetit


5. SOUTH OF THE BORDER LATKES with Black Bean Topping 🥔 🌶️

If you’re looking to add a little kick to your cooking this year, don’t hesitate to try Jamie Geller’s South of the Border Latkes with Black Bean Topping. This savory latke recipe offers a whole lot of flavor and spice that will keep your guests satiated, satisfied and desperate for seconds!





Ingredients for Black Bean Topping:

¼ cup onions, finely chopped

1 tablespoon canola oil

1 clove garlic, peeled and smashed

1.2 teaspoon cumin

¼ teaspoon ground black pepper

1 can black beans, drained but not rinsed (15-ounce)

1 cup pareve “chicken” flavored or vegetable broth


Ingredients for Latkes:

2 large Idaho or Russet potatoes, peeled and shredded

¼ cup small diced green pepper

¼ cup small diced yellow onion

¼ cup low fat shredded cheddar

¼ cup matzo meal

2 eggs, beaten

1 teaspoon Chile powder

1 teaspoon kosher salt

Cooking spray



How To Cook: 

Cook onions in oil over low heat until translucent.

Add the garlic and cook for 1-2 minutes without burning. Add cumin and pepper and continue cooking for 1 extra minute.

Add the beans all at once.

Add broth and bring to low boil. Turn down to simmer for 20-25 minutes or until the beans are soft. As the beans are simmering, you can prepare the latkes.

Preheat the over to 350 degrees Fahrenheit.

Mix potatoes, green pepper, onion, cheddar, matzo meal, egg, Chile powder and salt. 8-Spray cooking spray into a non stick sauté pan. Shape about ¼ cup of batter into latkes, flattening them in your hands.

Cook latkes over low heat, turning to prevent burning. When brown, place on sprayed baking sheet and finish in a 350 degree oven for 12-15 minutes.

Remove beans from heat. Using a potato masher. Mash the beans.

Warm mixture on low heat until ready to serve.

When Latkes are ready, serve with Black Bean Topping and sour cream. Garnish with chopped cilantro.

Original recipe found at www.jamiegeller.com


If you love latkes as much as we do, make sure to check out some of our favorite Latke themed Hanukkah cards, Clothinggifts and be sure to bring them to your loved ones this year! 



 Funny Hanukkah Apron

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