Photo by Element5 Digital on Unsplash

Hanukkah, or the Festival of Lights, is celebrated on the 25th day of the month of Kislev on the Hebrew calendar. In 2020, the holiday will be celebrated from 10–18 December. Since Hanukkah is close to Christmas, it is one of the best-known Jewish holidays around the world. Hanukkah celebrates the miracle of one night’s supply of lamp oil providing enough light for eight long nights during the rededication of the holy temple of Jerusalem.

During Hanukkah, Jewish families enjoy traditional fried foods like latkes (potato pancakes) and sufganiyot (jelly doughnuts). Follow the recipe below to make some latkes to join the celebration.

Serves: 2

Prep time: 10 minutes

Cooking time: 10 minutes


  • 2 large russet potatoes, grated
  • 1 medium onion, grated
  • 2 large eggs
  • ½ cup plain flour
  • 1 tsp baking powder
  • 1 tsp kosher salt (use regular table salt if you do not have kosher salt)
  • garlic powder, onion powder, ground black pepper (all are optional; if desired, use the amount based on your taste preference)
  • 3 tsp clarified butter or vegetable oil
  • applesauce and/or sour cream, to serve


  1. Using a colander, drain the liquid from the grated potatoes and onion. Use a clean tea towel to squeeze out any remaining liquid from the mixture.
  2. In a large bowl, add the potato mixture, eggs, flour, baking powder and salt. If you like garlic powder, onion powder and/or ground black pepper, add to the bowl as desired. Mix well.
  3. Heat the clarified butter or vegetable oil in a large sauté pan over medium heat.
  4. Scoop 1 tbsp of the potato mixture into the pan.
  5. Pan-fry until the outside is crispy and golden brown (about 2–3 minutes). Flip and fry the other side for another 2–3 minutes. Repeat with the rest of the potato mixture.
  6. Serve the latkes with applesauce and/or sour cream.

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"Life Is a Bowl of Cherries" Living in Seattle, Washington, USA gave me lots of opportunities to explore food and beverages from the northwestern region of the country.

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