Three delicious latkes that freeze well for Chanukah

  • ChanukahAishRecipesLatkes2
There are few things that people enjoy eating day after day, but I think no one tires of eating latkes for eight days in a row. But as the latke maker, I tire of the mess and effort. So, last year, I tested numerous freezing latke methods to come up with the best latke freezing tips so that I could make latkes on a few of the nights and freeze some for the others.
by AISH.COM | Dec 08, 2016

My family and guests were thrilled and no one noticed that they were not fresh each day. Try these freezing tips and all of these latke recipes for a delicious Chanukah fare.

Latke freezing tips:

Cool completely before freezing in any container.

Line a loaf pan with wax paper.

Place latkes on their side, not flat, this will keep them from tasting greasy when reheated.

Undercook the latkes just a bit. If you cook them too much they will burn when reheated.

Reheat them from the freezer (they get wet when defrosted in the refrigerator so don’t defrost them).

Place frozen latkes on a cookie sheet in a preheated 400 degrees F oven. Bake uncovered for 10 to 12 minutes or until heated through.

Classic potato latkes

Makes about 20 latkes


4 potatoes, peeled

1 large onion, grated

½ tablespoon lemon juice

1 tablespoon seltzer

4 eggs

3 tablespoons flour

1 teaspoon salt

Fresh ground pepper to taste

Vegetable oil


Grate the potatoes, using a processor or a fine shredder. Immediately transfer them to a large bowl and add the onion, lemon juice, eggs, flour, seltzer, salt, and pepper to taste. Mix well.

In a large heavy skillet, heat 1/8 inch (about 3 mm) of oil. With a tablespoon, spoon the batter into the hot oil and flatten the latkes with the back of the spoon. Cook for 3 to 5 minutes a side, turning only once, until golden brown. Drain on paper towels and then serve immediately with applesauce, sour cream, or dipping sauce.

Zucchini latkes

Makes about 20 latkes


4 cups zucchini, grated

1 medium white potato, grated

1 medium onion, chopped

3 eggs

3 tablespoons flour

2 tablespoons seasoned bread crumbs

Pepper to taste

½ teaspoon garlic powder

1 teaspoon salt

3 tablespoons vegetable oil plus more


In a large bowl, mix zucchini, potato and onion. In a separate bowl, whisk eggs and add to the zucchini mixture. Add the flour, breadcrumbs, pepper, garlic powder and salt and mix gently but until thoroughly combined.

In a large non-stick frying pan heat oil over medium heat. When oil is hot, place about 3 tablespoons of batter into oil and fry until crisp, turning to fry on the other side. Add small amounts of oil as needed when frying. Turn out on towel paper to drain. Serve quickly, best while hot.

Sweet potato latkes

Makes 15 latkes


1 pound (half a kg) sweet potatoes, peeled and coarsely grated

2 scallions, finely chopped

1/3 cup all-purpose flour

2 large eggs, lightly beaten

1 teaspoon salt

1/2 teaspoon black pepper

3/4 cup vegetable oil


Stir together potatoes, scallions, flour, eggs, salt, and pepper. Heat oil in a deep 12-inch (30,5 cm) non-stick skillet over moderately high heat until hot but not smoking.

Working in batches of 4, spoon 1/8 cup potato mixture per latke into oil and flatten to 3-inch (about 7,5 cm) diameter with a slotted spatula. Reduce heat to moderate and cook until golden, about 1 1/2 minutes on each side. Transfer latkes with spatula to paper towels to drain.


With kind permission of Aish Hatorah


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