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Hanukkah Latkes Recipes: Sweet Potato, Chipotle Cheddar & More

Fri, December 4, 2015 4:19pm EDT by Chloe Melas Add first Comment
Courtesy of HeatherChristo/HalfBakedHarvest

Hanukkah 2015 is almost here and we bet you’re racing around trying to find yummy latke recipes and you’re in luck because has complied some delicious one just for you and your family!

Hanukkah is here and that means presents, spending time with your family and lots of great food! Some of our favorite things to eat during this time are latkes! But instead of going the tradition route, try making a sweet potato latke or even a cheddar chipotle one — yum!

Sweet Potato Latkes:

• 1 yellow onion
• 3 large sweet potatoes, peeled
• 2 tbsp. AP Flour
• 2 eggs, beaten
• Kosher Salt and black pepper
• Vegetable Oil
• Sour cream and chives for garnish
In a large bowl, grate the onion with a box grater into a fine mesh strainer. Squeeze out as much liquid as possible from mixture and leave to keep draining while you address the potatoes.
Either grate the potatoes on a box grater or use an apple peeler to create potato strings.
In a large bowl, mix together the grated sweet potatoes, grated onions, flour and eggs until well combined. Season generously with Kosher salt and black pepper. Make little balls and flatten them into about a 3 inch disc.
Pour about 1/4 cup of vegetable oil into a skillet and heat over medium high heat.
Put a few latkes in the pan at a time and press down on them firmly with a spatula. Fry for about 3-4 minutes on each side until they are golden brown.
Put a dollop of sour cream on the top of each latke and sprinkle them with fresh chives.
Preparation time: 15 minute(s)

Cooking time: 8 minute(s)

Number of servings (yield): 4

Apple Cheddar Latkes:

4 apples (1 large honey crisp & 2 granny smiths), peeled, cored and halved
1 lemon
1/2 teaspoon fine-grain sea salt
1/4 cup all-purpose flour1/2 teaspoon baking powder
3/4 teaspoon freshly ground pepper
1 1/4 cup aged sharp cheddar, grated
1 large egg
Vegetable oil

1. Using a box grater, coarsely shred the apples, lengthwise, into a medium bowl. Toss the grated apples with the juice from one lemon and sprinkle in the salt. Allow to stand for 5 minutes.

2. Meanwhile, in a small bowl, whisk together the flour, baking powder and freshly ground pepper. In another small bowl, lightly beat the large egg and set aside.

3. After the apples have sat, gather them in the center of a few layers of cheesecloth and squeeze out the excess juice. Place them back in the medium bowl and add the flour mixture and cheese; toss until the apples are evenly coated. Add the beaten egg and mix until completely combined.

4. Place a skillet over medium-high heat, and pour in vegetable oil until it reaches 1/2 inch up the sides. Once the oil is hot, for each latke, place a heaping tablespoon of the apple mixture into the pan, slightly flattening the latke with the back of a spoon. Cook the latkes on their first side for about a minute or two or until golden brown. Carefully flip and cook the opposite side for an additional minute. Transfer to paper towels to drain and then place them in a preheated 200˚F oven to keep warm. Repeat the process with the remaining apple mixture. Serve with a dollop of sour cream and a sprinkling of black pepper.

Cheddar Chipotle Latke:


1 large baking potato (about 10 oz) peeled and quartered lengthwise
1/4 onion, peeled and quartered
1 large clove garlic, peeled
1/4 flour
3/4 cups sharp cheddar cheese, shredded
1 egg
coarse salt and pepper
1/2 teaspoon baking powder
1-2 chipotle chiles in adobo sauce, minced (I used 2)
1-2 teaspoons adobo sauce (I used 2)
2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon oregano
1/2-1 teaspoon crushed red pepper flakes
EVOO or peanut oil, for frying
greek yogurt or sour cream, for serving

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Brussels Sprout Latkes


2 cups of white potatoes, peeled and cubed
2 cups of brussels sprouts, trimmed
½ a leek, chopped (about 1 cup)
¼ teaspoon of salt
pepper, to taste
½ cup of brown rice flour
2 eggs, lightly beaten
several tablespoons of high-heat oil, such as sunflower or canola

for the yogurt:
1/2 cup of plain greek yogurt
1 tablespoon of Dijon mustard
1 tablespoon of maple syrup
a pinch or two of salt
pepper to taste
a small squeeze of lemon juice
a splash of olive oil


“Make the yogurt by whisking together all the ingredients in small bowl. Cover and set in the fridge until you are ready to serve.
Using a food processor, shred the potatoes. Remove them from the food processor and transfer them to a strainer. After a few minutes, place them in a paper towel or a piece of cheese cloth and squeeze to get rid of any excess moisture. Be sure to get rid of as much moisture as possible, this will help them stay together better when frying.
Place the sprouts and the leeks into the same food processor to shred. Then, place them in a medium sized bowl and add in the strained potatoes, salt, pepper, and brown rice flour. Stir to combine, and then stir in the lightly beaten egg.

Heat the oil in a cast iron pan over medium heat. You want enough oil in the pan to cover the bottom plus a little extra. Grab a handful of the latke mixture and flatten it between the palms of your hands and gently place it into the pan. You can do a few at a time depending on the size of your pan, but do not overcrowd the pan. After a few minutes (about 4-5), when they have started to brown, flip them over and fry for another 4-5 on the other side until they are crisp and brown on both sides. Set on a paper towel lined plate and continue to fry up the remaining mixture.

If you like, you can make these a little ahead of time and keep them warm in the oven on low heat until you are ready to serve. Serve warm with a dollop of the mustard maple yogurt.”

HollywoodLifers, how are you celebrating the holiday? Sound off below!