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Holiday Latkes

One of my most favorite holiday foods are latkes. Latkes are potato pancakes that we eat over Hanukkah and go with just about anything else on the dinner table. Growing up, my mom always made these with homemade apple sauce and served with sour cream. You don’t have to make your own apple sauce, but it sure does make the meal special. This year, I might serve these alongside the Za’atar Roasted Chicken instead of the potato hash as an easy weeknight holiday meal. Our Diamond Collection Sauvignon Blanc is a great pairing with this – it adds a lovely brightness to the richness of the fried pancake.

- 5 medium russet potatoes
- 1 large sweet onion
- 2 eggs
- ½ C. flour 
- salt

Homemade Apple Sauce
- 4 apples (Macintosh are my favorite for this, but any apple will do)
- 4 Tbsp. butter
- 1 Tsp. salt 
- 2 Tbsp. vanilla extract 
- 1 Tbsp. cinnamon 
- 2 Tbsp. sugar


  1. Make Apple Sauce
    • Slice apples in about 1-inch slices, keeping the skins on.
    • In a large pan, melt butter and add apples, salt, vanilla, cinnamon and sugar.
    • Cook over medium heat for about an hour, stirring occasionally, until apples have cooked down to a mush.
  2. Make Latkes
    • With a box grater, grate your potatoes and onions into a strainer. The most important part about this is that the potatoes and onions are drained and dry.
    • Sprinkle the potatoes and onions with a large pinch of salt and cover with a clean dishtowel. Let liquid drain from bottom and absorb into the towel on the top.
    • When all liquid has been drained, mix the potatoes and onions with eggs and flour.
    • In a large pan, heat about ½ inch of vegetable oil until sizzling.
    • Form 3-inch patties with the potato mixture, pressing any remaining liquid out as you go.
    • Add the patties to the oil, about four at a time, and cook until the bottom is golden brown, about 90 seconds. Flip and cook until golden brown on the other side.
    • Serve with apple sauce, sour cream and Diamond Collection Sauvignon Blanc.