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Secret Ingredient Latkes for Hanukkah

Latkes/Potato pancakesLatkes/Potato Pancakes


Oil plays a significant role in the  story of Hanukkah — the small jug of oil that miraculously provided fuel for the Temple Menorah for eight days. It is a Jewish tradition to eat foods that reflect the significance of a holiday – such as matzoh on Passover, apple dipped in honey on Rosh Hashanah – and latkes for Hanukkah. For at least the last thousand years, Jews have traditionally eaten oily foods during this holiday.

I’m wondering if my webmaster, John, will be making a version of these.

Drain all moisture out of the frozen hash browns. And use a bit of baking powder for lift  – that’s the secret ingredient!


1 very generous pound frozen hash brown potatoes, thawed and drained very, very well

Minced onion – go to taste – I usually use half of a small onion

2 eggs, lightly beaten

2 tablespoons flour

1/2 teaspoon baking powder

Salt and pepper – I used cayenne powder one time and black pepper the other

Olive Oil for frying

Mix everything together. Put 1/4 cup mounds of latke mixture in skillet coated with oil and heated, flattening out mounds with spatula. Fry until golden brown on each side.


Swap out fresh potatoes for frozen. Be sure and wring out/drain all moisture from potatoes. They may discolor a bit but will look fine after frying.

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