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Hanukkah/Potatoes Latkes

My family each year sets a day aside around Christmas to celebrate Hanukkah. We have some Potato Latkes, meat, sour cream, apple sauce and grape juice. It’s a very yummy meal and a fun time with the family.

The Classic Potato Latkes are the “center” of the meal really for us. Although I tend to enjoy the meat part the most. It’s all about the Potato Latkes. You dip the the Latkes in the sour cream and apple sauce for a very delicious taste. I like to dip my meat it apple sauce and sour cream too.

Here is how we made them this year:

Hanukkah/Potatoes Latkes

Hanukkah/Potatoes Latkes


  • 1 pound Idaho or russet potatoes,
  • peeled
  • 1 small onion, peeled
  • 1 large egg, lightly beaten
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup oil
  • 1/4 cup BREAKSTONE'S or
  • KNUDSEN Sour Cream
  • 1 tablespoon chopped fresh chives
  • (optional)


  1. Grate potatoes, then the onion using the large hole of a box grater. Place grated vegetables in the center of a large clean kitchen towel. Bring up the ends of the towel and twist together to form a pouch. Hold the bundle over the sink, then squeeze out as much excess moisture from the vegetables as possible. Place vegetable mixture in large bowl. Add egg, flour, salt and pepper; mix well.
  2. Heat oil in medium nonstick skillet on medium-high heat. Carefully drop tablespoonfuls of the vegetable mixture into skillet; spread each into thin circle with back of spoon. Repeat to cook 2 to latkes at a time. Cook 3 to 4 min. on each side or until golden brown on both sides. Remove latkes from skillet; drain on paper towels.
  3. Serve each latke topped with 1 tsp. of the sour cream; sprinkle lightly with chives. Serve warm.

Grating the Potatoes


Then here is the meat:


 We then ended the night with a game of Dreidel:


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