Latke recipes: essential Hanukkah platters

If you’re celebrating Hanukkah this year, you’re probably looking forward to at least one meal with latkes. If you’re not celebrating Hanukkah, you should cook up some latkes anyway because if you don’t you’re missing out. For those of you wondering, latkes are fried potato pancakes, crispy on the outside and fluffy on the inside ‑ absolutely delicious, with the added bonus of being easy to make.

This year, spice up your latkes with one of two twists on the traditional dish: Curried Sweet Potato Latkes or Apple Cheddar Latkes. The recipes for both these delicious combinations are listed below, and both make about 20 latkes.

To cook the latkes, heat a fry pan and pour in a cup of oil. For each latke, drop a tablespoon or so of the potato mixture into the pan and using a spatula, flatten it so that it looks like a pancake. Cook until golden brown on each side (only takes a few minutes), and you have yourself a latke.

Curried Sweet Potato Latkes

This take on the traditional latke provides the perfect combination of sweet and zesty, and tastes great with a dollop of sour cream.


4 cups grated sweet potato

2 eggs (lightly beaten)

1/2 cup milk

1/2 cup all-purpose flour

2 tsp sugar

2 tsp curry powder

1 tsp baking powder

1 tsp brown sugar

1 tsp ground cumin

3/4 tsp salt

1/2 tsp cayenne pepper

1/4 tsp black pepper


Combine all ingredients in a mixing bowl, stir until blended and toss until potatoes are coated. Cook using the basic latke method described above.


Apple Cheddar Latkes

A blend of sweet and savoury flavours combine for an unusual but delicious twist on the classic latke recipe, replacing potatoes with apples.


3 large apples

2 eggs

1 1/4 cup grated cheddar

1/2 cup all-purpose flour

1 tablespoon lemon juice

1/2 tsp salt

1/2 tsp baking powder

3/4 tsp black pepper


Peel, core and grate apples. In a mixing bowl, sprinkle apples with lemon juice and add salt, pepper and baking powder. Add lightly beaten eggs and grated cheese. Stir the mixture until apples are well coated. Cook using the basic latke method described above.

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