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Walnut Creek Magazine

Hanukkah Recipes: Potato Latkes and Homemade Applesauce

The Jewish eight-day festival of lights starts December 10. It's celebrated with nightly menorah lightings, special blessings, and fried latkes (potato pancakes) topped with applesauce and sour cream. You can also make latkes with cheese, carrots, zucchini, and a host of other vegetables.

Simple Potato Latkes

By Chabad Contra Costa


5 large potatoes, peeled

1 large onion

3 eggs

1/3 cup flour

1 tsp. Salt

¼ tsp. pepper

¾ cup oil for frying

Use: 10-inch skillet

Yields: 4 to 6 servings

Directions: Grate potatoes and onion on the fine side of a grater, or in a food processor. Strain grated potatoes and onion through a colander, pressing out excess water. Add eggs, flour, and seasoning. Mix well. Heat ½ cup oil in a skillet. Lower flame and place 1 large tablespoon of batter at a time into hot sizzling oil and fry on one side for approximately 5 minutes until golden brown. Turn over and fry on the other side for 2 to 3 minutes. Remove from pan and place on paper towels to drain excess oil. Continue with the remaining batter, adding more oil as necessary. Serve with applesauce and sour cream on the side.


By Chef Karen Leibowitz for CUESA Farmer’s Markets


3 pounds apples, Golden Delicious, McIntosh, Gala Gold

1½ cups water

2 cinnamon sticks

 ¼ t. salt

Honey to taste

Directions: Peel and core apples; cut into 1-inch cubes. Transfer to a large pot. Add water, cinnamon, and salt. Bring to a boil, then cover and simmer for 20-30 minutes, stirring frequently, until apples are very soft. Remove cinnamon. Transfer to a blender and puree, until desired texture. If desired, add honey to sweeten. Serve immediately or chill in the fridge for a few days to enhance flavor.


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