Traditional potato pancakes served at Hanukkah, with an optional kick of curry. Serve hot with sour cream or apple sauce.
Course: Side Dish
Cuisine: Jewish
Keyword: Hanukkah, Potatoes
Servings: 5 servings
Author: Molly Abraham in Detroit Monthly Magazine December 1996


  • Large, Heavy Skillet


Combine in large bowl and mix well:

  • 4 large potatoes peeled and grated
  • 1 small onion peeled and grated
  • ¼ carrot peeled and grated
  • 2 eggs
  • 1 tablespoon unbleached all-purpose flour
  • 1 ½ teaspoon salt
  • pinch pepper
  • ½ teaspoon baking soda
  • 1 tablespoon strong curry powder (optional)


  • In a large, heavy skillet, heat 1/4-inch oil at 350° F.
  • Drop potato mixture into hot oil one heaping tablespoon at a time (more for larger latkes).
  • Flatten pancakes slightly but do not allow them to touch.
  • Fry slowly, turning once to brown both sides.
  • Remove when golden brown and dry on paper towels.