M'Norah Mo' Problems

M'Norah Mo' Problems: Latkes are the best and there's also a recipe

Latkes. Oh, you guys. Of all the foods in all the Jewish holidays, this one wins my heart and my heart wins a cardiologist, but all that grease sure is worth it. So what is a latke? It’s a potato pancake! A pancake made of potatoes. It’s genius!

Of course, in these modern times, people have added all sorts of other ingredients like sweet potatoes, squash, beets, even kimchi! Pretty much every European country has some version or other, even some Eastern ones like India and Korea have their own. Because potatoes + oil = yes.


Here are a few varieties:

Potato Latke:

Sweet Potato Latke:

Zucchini Latke:

Gravas, Latka:

Pumpkin Latke:


Here’s a basic latke recipe. Feel free to add whatever ingredients you’d like: the above, as well as spices (like basil or cilantro, for example), carrots, rutabaga, radishes, broccoli, cauliflower, and whatever else you can think of!

Grab some potatoes and onions. I would do a 6:1 potato:onion ratio, but to each their own (6 taters = 24ish latkes). You’ll need:

– 6 taters

– 1 onion

– one egg per pound of potatoes (2-3 taters = 1lb)

– about a half teaspoon of salt

– let’s say half a cup of oil (olive, vegetable, canola are traditional but coconut oil is also great to cook with and healthy!) but you’ll see how much you use as you go along.

Grate the potatoes and put them in a bowl of water as you go along, so they don’t get all gross and brown. Make sure you drain them with a collander (even squeeze them with your hand) before you start cooking. Grate onions into a bowl as well. When both are ready, mix them with the egg(s), salt, and whatever other ingredients and spices you’d like to add. A dash of flour can add some cohesion, about a Tablespoon per pound of taters. Gluten free flour works just as well, if that’s how you roll (I prefer Bob’s Red Mill All-Purpose GF Flour).

Heat some oil in a skillet. Grab about 2T of mixture per latke and fry them in the pan in round patties. It should take about 4-5 minutes for the underside to brown; this is your cue to flip those puppies. Once they’re done, it’s a good idea to put them on a plate with a paper towel on it to soak up some of the oil, and then transfer it into the oven if you want to keep it warm and serve all at once (heating the oven to 250°F should be good)

Traditional toppings are apple sauce or sour cream, but this is a fun area to get creative with too! Some people go with ketchup (especially people who are small children), others enjoy jam or even pesto. Personally, I’m a big advocate for ranch dressing on everything.


There are still 7 weeks until Channukah/Hanuka/Hannukach, so go forth and experiment! Leave your recipes and ideas in the comments below!

Photo sources: featured image, potato latke, sweet potato, zucchini, gravas, pumpkin

  • http://www.facebook.com/stacitheblondie Staci Danielle Bernhard

    Last year, I completely ran out of time and needed to make latkes last minute. I had this brilliant idea of buying this: http://www.simplypotatoes.com/products/productview.cfm?prid=34

    Add some shredded onion and follow the recipe like you normally would. It saved me a little bit of time, but I still love shredding my taters myself.

  • http://www.facebook.com/profile.php?id=48919003 Stephanie Rudolph

    that’s so weird!! i gathered to the ingredients to make these last night! i’m not jewish at all, but i grew up eating potato pancakes a lot. my mom puts grated carrots in the mix too. yum!

  • http://www.facebook.com/faith.chihil Faith Chihil

    Believe it or not, my dad and I would eat potato pancakes with a little maple syrup. Tubers + maple = love!

    • http://www.juliagazdag.com Julia Gazdag

      That sounds amazing!

  • http://www.facebook.com/lisrmiller Elisabeth Miller

    Just the thought of latkes make me salivate.

  • Anonymous

    sweet dear! yummy!

  • http://www.facebook.com/profile.php?id=502082169 María Prado

    Lol!! that’s like spanish omelet made in small portions!!

  • http://www.facebook.com/profile.php?id=3400684 Abby Stern

    hmmm i wonder what type of wine i should pair w/ a pumpkin latke…

  • http://www.facebook.com/katiekay.snoad Katie Kay Snoad

    Definatly going to try your recipie. I alway have problem with moisture. Suggestions?

    • http://www.juliagazdag.com Julia Gazdag

      Squeeze the veggies into a bowl to get rid of some of the juice. You can also wrap them in a dishtowel (or paper towel, but let’s try to be environmental) and squeeze them into that as well.

  • http://www.facebook.com/gea.marin Audrey Hemzy

    I once tried eggplant latke! I definitely will try and make my owns in near future, they’re AWESOME.

  • http://www.facebook.com/nashvegasbabe88 Laura Ashley

    yummy , i will make these :)

  • http://www.facebook.com/profile.php?id=100001569236815 Barbara Butler

    I LOVE latkes in any form, but the potato ones are my favorite for any meal. Making these for sure. thanks for the recipe

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