Hanukkah Latkes: 15 Crispy Potato Pancakes and Toppings for All Eight Nights Starting December 4

Hanukkah latkes are the crispy, golden heart of the Festival of Lights, and this year the first plate comes out on the evening of Friday, December 4, 2026, with the holiday running through December 12. Frying in oil is the whole point: the tradition recalls the story of a small jar of oil in the Temple that lasted eight days instead of one, so families cook something sizzling and golden every night. Potato latkes became the classic in Eastern Europe, where potatoes were cheap and filling, and today they show up in every style imaginable. Below are 15 ideas for all eight nights, from the classic shredded potato latke and a giant sheet pan version to sweet potato, zucchini, cheesy, waffle and air fryer twists, plus the two toppings people argue about every year, applesauce and sour cream, each with a short shopping list and easy steps..

Hanukkah Latkes Stacked High for the First Night

Nothing says the first night like a tall stack of Hanukkah latkes on the good blue and white plate, with lacy brown edges catching the light and two little bowls waiting beside it. One bowl holds chunky applesauce, the other holds cold sour cream with snipped chives, and nobody has to choose because a latke can carry both. This is the plate grandparents remember, the one kids hover around while the next batch is still in the pan. Make the batter right before frying, keep the first batch warm, and set the table with the toppings already out..

You will need: Russet potatoes, a yellow onion, eggs, flour or matzo meal, salt, pepper, neutral oil for frying, applesauce, sour cream and fresh chives.

How to make it: 1. Make the classic latke batter in the next slides and fry in small batches. 2. Drain on paper towels and stack on a warm plate. 3. Serve right away with bowls of applesauce and sour cream with chives.

Classic Crispy Potato Latkes

The classic recipe is wonderfully simple: shredded starchy potatoes, a little grated onion, egg, a spoon of flour or matzo meal and plenty of salt. Russets work best because their starch helps the shreds stick together and turn shatteringly crisp. Latkes did not always mean potatoes; older versions were made with cheese or other vegetables, and the potato kind spread across Eastern Europe in the 1800s, as the history of the latke shows. Keep them thin and rough on the edges, because the wispy strands are the best bites.

You will need: 2 pounds russet potatoes, 1 small onion, 2 eggs, 1/4 cup flour or matzo meal, 1 1/2 tsp salt, 1/2 tsp black pepper, vegetable oil for frying.

How to make it: 1. Peel and coarsely grate the potatoes and onion, then squeeze out as much liquid as possible. 2. Mix with eggs, flour, salt and pepper. 3. Drop heaping spoonfuls into 1/4 inch of hot oil, flatten, and fry 3 to 4 minutes per side until deep golden. 4. Drain on paper towels and sprinkle with a pinch of salt.

The Grate and Squeeze Secret to Crispy Hanukkah Latkes

Ask any latke expert and you will hear the same advice: crispy Hanukkah latkes are won before the pan gets hot. Grate the potatoes on the large holes of a box grater or with the shredding disc of a food processor, then wrap the shreds in a clean kitchen towel and twist hard over the sink. A surprising amount of liquid comes out. Let that liquid sit for a minute, pour off the water and scrape the white potato starch from the bottom of the bowl back into the batter. That starch is free glue that keeps the latkes together without extra flour.

You will need: A box grater or food processor, a clean kitchen towel or cheesecloth, a large bowl and the classic latke ingredients.

How to make it: 1. Grate potatoes and onion together, since the onion helps keep the potato from turning gray. 2. Twist the shreds in a towel until almost dry. 3. Pour off the liquid, keep the starch at the bottom, and mix it back into the batter.

How to Fry Latkes Golden, Not Greasy

Oil temperature is the difference between a golden latke and a soggy one. Heat about a quarter inch of neutral oil in a heavy skillet until a single shred of potato sizzles hard the moment it touches the oil, around 350 to 375 degrees. Too cool and the latkes soak up oil; too hot and the outside browns before the middle cooks. Do not crowd the pan, flip only once, and add a splash of fresh oil between batches so the level stays steady. A cast iron or heavy stainless pan holds heat best.

You will need: A heavy 12-inch skillet, neutral oil such as canola, sunflower or peanut, a thin metal spatula, a thermometer if you have one, and paper towels.

How to make it: 1. Heat oil until a test shred sizzles immediately. 2. Fry 3 or 4 latkes at a time, pressing them flat with the spatula. 3. Flip once when the edges are deep brown, then cook the second side. 4. Top up the oil and let it reheat before the next batch.

Fry in Batches and Keep Hanukkah Latkes Warm for a Crowd

Feeding a big family means frying Hanukkah latkes in batches, and the trick is to keep the early ones crisp while you finish the rest. Drain each batch on a paper-lined tray for a minute, then move the latkes onto a wire rack set over a baking sheet in a 250 degree oven. The rack lets air move underneath so the bottoms stay crunchy instead of steaming. Many cooks fry the latkes a few hours early, cool them on a rack, and reheat them in a hot oven just before guests sit down, which also keeps the kitchen calm.

You will need: Two rimmed baking sheets, a wire rack, paper towels, an oven set to 250 degrees F and a big batch of latke batter.

How to make it: 1. Drain fried latkes briefly on paper towels. 2. Transfer to a rack over a baking sheet in a 250 degree oven. 3. To make ahead, cool on the rack, then reheat at 425 degrees for 6 to 8 minutes until sizzling.

Sheet Pan Family-Style Latke

This one is going viral for a reason: instead of frying dozens of little pancakes, you press the whole batch into one oiled sheet pan and bake a giant latke that you cut into squares. The edges turn deeply brown and lacy, the middle stays tender, and the cook finally gets to sit down with everyone else. It is a great choice for a crowd on a busy weeknight of the holiday. Use a generous layer of oil on the pan, preheat it in the oven, and press the potato mixture thin so it crisps all the way through.

You will need: 3 pounds russet potatoes, 1 onion, 3 eggs, 1/3 cup flour or matzo meal, 2 tsp salt, pepper, 1/3 cup oil and a rimmed half sheet pan.

How to make it: 1. Heat the oven to 450 degrees F with the oiled sheet pan inside. 2. Make a classic latke batter with well-squeezed potatoes. 3. Carefully spread the batter thin in the hot pan and press flat. 4. Bake 30 to 35 minutes until deep golden, then cut into squares.

Sweet Potato Latkes With Cinnamon Yogurt

Sweet potato Hanukkah latkes are softer and a little sweeter than the classic, with bright orange color that looks beautiful on a holiday table. They brown faster because of their natural sugars, so cook them over slightly lower heat and keep an eye on the edges. A pinch of cinnamon or smoked paprika in the batter goes either sweet or savory. Top them with Greek yogurt stirred with a drizzle of maple syrup and cinnamon, or keep it savory with sour cream and parsley. Mixing half sweet potato and half russet gives the best of both.

You will need: 1 large sweet potato, 1 russet potato, 2 green onions, 2 eggs, 1/3 cup flour, 1 tsp salt, 1/2 tsp cinnamon, oil, Greek yogurt and maple syrup.

How to make it: 1. Grate both potatoes, squeeze dry and mix with onions, eggs, flour, salt and cinnamon. 2. Fry over medium heat about 3 minutes per side. 3. Serve with yogurt swirled with maple syrup and a dusting of cinnamon.

Zucchini and Carrot Hanukkah Latkes

Zucchini and carrot Hanukkah latkes bring a pop of green and orange to the platter and are a smart way to get vegetables onto a holiday plate. Zucchini holds a lot of water, so salt the shreds, let them sit ten minutes and squeeze them hard, just like the potatoes. Keeping some potato in the mix helps the pancakes hold together and crisp up. Fresh dill, scallions or a little grated Parmesan make them taste bright. They are lovely with a lemony yogurt sauce and go well next to roast chicken.

You will need: 1 medium zucchini, 1 carrot, 1 russet potato, 2 scallions, 2 eggs, 1/3 cup flour, 1 tsp salt, pepper, fresh dill and oil.

How to make it: 1. Grate zucchini, carrot and potato, salt lightly and rest 10 minutes. 2. Squeeze very dry, then mix with scallions, eggs, flour, dill and pepper. 3. Fry in hot oil until golden on both sides and drain well.

Cheesy Latkes With a Melty Middle

Cheese and Hanukkah have a long connection, and a cheesy latke is pure comfort. Some cooks fold shredded cheese right into the batter; others make a thin layer of potato, add a spoon of cheese, and cover it with more batter so the center melts as it fries. Hungarian cooks make a similar big potato pancake called lepcsanka, and melting cheese over it right in the pan, as pictured, is an easy twist. Sharp cheddar, mozzarella or a mild white cheese all work. Serve them hot, while the cheese is still stretchy, with a simple green salad on the side.

You will need: Classic latke batter, 1 cup shredded cheddar or mozzarella, chives, oil and a nonstick or cast iron skillet.

How to make it: 1. Spoon a thin round of batter into the hot oil. 2. Add a spoon of cheese in the center, then cover with a little more batter and press the edges. 3. Fry until golden on both sides and the cheese has melted inside.

Mini Hanukkah Latkes With Smoked Salmon and Dill

Mini Hanukkah latkes turn the holiday into an easy party, and topping them with smoked salmon makes them look elegant with almost no extra work. Fry the batter by the tablespoon so each latke is a single bite, then let them cool slightly so the toppings stay put. A swirl of creme fraiche or sour cream, a curl of smoked salmon and a sprig of dill is the classic combination. They can be fried ahead and reheated in a hot oven, then topped right before serving so the bottoms stay crisp.

You will need: Classic latke batter, 8 ounces smoked salmon, 1 cup creme fraiche or sour cream, fresh dill, lemon zest, black pepper and oil.

How to make it: 1. Fry tablespoons of batter into small latkes, about 2 minutes per side. 2. Cool on a rack for 5 minutes. 3. Top each with creme fraiche, a piece of smoked salmon, dill and a little lemon zest.

Homemade Applesauce, the Sweet Topping

Applesauce is the sweet half of the great topping debate, and homemade applesauce takes only about twenty minutes. Chunky, lightly sweet and warm with cinnamon, it balances the salty, crunchy latke perfectly. Use a mix of apples, such as a sweet one and a tart one, and leave the peels on a few for a rosy color. Make a big pot early in the week and it keeps in the fridge for all eight nights. If you are planning the rest of the menu, pair the latkes with these Hanukkah desserts that make all eight nights sweeter for a sweet finish.

You will need: 6 apples, 1/2 cup water, 2 tbsp sugar or honey, 1 tsp cinnamon, a squeeze of lemon and a pinch of salt.

How to make it: 1. Peel, core and chop the apples. 2. Simmer with water, sugar, cinnamon and salt, covered, for 15 to 20 minutes until soft. 3. Mash to your liking, stir in lemon juice and serve warm or chilled.

Sour Cream and Chive Topping

On the other side of the table sits the sour cream crowd, and they have a strong case. Cool, tangy sour cream against a hot, salty latke is a classic combination across Eastern Europe, where potato pancakes are often served exactly like this. Stirring in fresh chives, a little lemon zest and black pepper makes it taste special without any effort. For a lighter version, use thick Greek yogurt or a mix of both. Put out both bowls, applesauce and sour cream, and let everyone settle the debate one latke at a time.

You will need: 1 cup sour cream or Greek yogurt, 3 tbsp chopped chives, zest of 1/2 lemon, 1/4 tsp salt and black pepper.

How to make it: 1. Stir sour cream with chives, lemon zest, salt and pepper. 2. Chill for at least 15 minutes so the flavors blend. 3. Spoon onto hot latkes or serve in a bowl on the side.

Latke Waffles for the Morning After

Latke waffles are the fun breakfast trick of the season. Press the latke batter into a hot, well-greased waffle iron and it cooks into a crisp, golden waffle with deep pockets that catch every topping. There is no splattering oil and no flipping, and leftover batter or even leftover latkes can be pressed and reheated this way. Top them with sour cream, chives and a fried egg for a hearty holiday brunch, or go sweet with applesauce. Kids love them, and they are a smart way to use the last of the potatoes.

You will need: Classic latke batter or leftover latkes, cooking spray or oil, a waffle iron, eggs, sour cream, chives and applesauce.

How to make it: 1. Preheat and generously grease the waffle iron. 2. Spread a thin, even layer of batter over the grid and close the lid. 3. Cook 8 to 10 minutes until deep golden and crisp, then top as you like.

Onion and Herb Hanukkah Latkes

Onion and herb Hanukkah latkes take the classic recipe and make it smell like a garden. Use more grated onion than usual, and stir in chopped parsley, dill and a little garlic. Many Central European cooks season their potato pancakes this way, often with marjoram and garlic, which gives a savory flavor that needs no topping at all. The green flecks look lovely on the plate, and the herbs keep the latkes tasting fresh even on the eighth night. Serve with a simple cucumber salad or a bowl of soup.

You will need: Classic latke batter with an extra 1/2 onion, 2 tbsp chopped parsley, 1 tbsp dill, 1 tsp dried marjoram, 1 small garlic clove and oil.

How to make it: 1. Grate the extra onion and garlic into the squeezed potatoes. 2. Stir in parsley, dill and marjoram with the eggs and flour. 3. Fry in hot oil until golden and serve right away.

Air Fryer Latkes With Less Oil

Air fryer latkes are perfect for a quick weeknight during the holiday, when you want something golden without a pan of oil on the stove. They come out a little flatter and paler than pan-fried latkes, but brushing both sides with oil makes a big difference. Form the latkes thin, squeeze the potatoes extra dry, and cook in a single layer so hot air can move around each one. A light sprinkle of salt as soon as they come out makes them taste just like the classic, especially with a spoon of applesauce on top.

You will need: Classic latke batter, oil spray or 2 tbsp oil for brushing, an air fryer, salt and your favorite toppings.

How to make it: 1. Heat the air fryer to 375 degrees F and lightly oil the basket. 2. Shape thin patties and brush both sides with oil. 3. Cook 8 minutes, flip, and cook 4 to 6 minutes more until crisp and golden.