Happy Hanukkah, Chanukkah, Hanukah…

Hannukkah, Shifters, and Latkes, Oh My!

Happy Holidays, one and all! Today is the first night of Hanukkah, or Chanukah, or Chanukkah, or Hanukah. Yes, there are a number of ways to spell the holiday’s name, but for me, only one way to celebrate… with family, friends, and lots of fabulous foods!

So, Hanukkah is all about a military victory of the Maccabees over the Syrian-Greeks in 165 BCE. There’s a little thing, a miracle actually, that was said to have occurred when they rededicated the temple- oil that only should’ve lasted one day lasted eight. That’s the reason for eight crazy nights of the holiday.

To celebrate today, yes, we give presents, yes, we play dreidel games, but we also EAT. Foods cooked in oil are typical fare. How can anything fried in oil be bad, right? The following foods are always on my Hanukkah table: fried doughnuts, fried chicken, hummus and pita, gelt (chocolate coins), halva (sesame candy), and the biggie… POTATO LATKES! I’m excited to share my quick and easy recipe for these divine potato pancakes, usually served with choice of topping: sour cream and/or apple sauce.

In the comment section below, why not share what you think would make a great add-in to the base mixture or topping on these delectable morsels?

pot latke

POTATO LATKE RECIPE (serves… well, it depends on who’s eating them how many people it serves!)


1 bag Simply Potatoes (shredded hash browns)

2 eggs scrambled

½ cup all-purpose baking flour

1 tsp Salt (fine sea salt or regular table salt)

½ tsp Pepper

1 tsp onion powder

Vegetable oil (canola is best)


Cooking Directions:

  • Empty bag of shredded hash browns into a large bowl.
  • Pour scrambled eggs onto the potato shreds.
  • Add salt, pepper, and onion powder. Stir until combined.
  • Sprinkle flour over moistened mixture. Stir until combined.
  • Pour enough oil into a large pan to fill a ¼ inch up the sides and place on med/hi on your stove.
  • When oil is well-heated, use a large spoon (like an oversized tablespoon) to drop scoops of the potato mixture into the pan. I usually am able to fit about 6 latkes in my large pan. Leave alone for a few minutes, until the bottom is browned.
  • Flip latkes to brown on the other side.
  • Remove to a cookie sheet layered with paper towels to soak up excess oil.
  • Immediately sprinkle more salt on the latkes.
  • Add more oil to the pan as needed to fry the rest of the mixture.


Serving Directions:

  • On a plate, place two latkes and a spoonful of sour cream or apple sauce for dipping.
  • Enjoy!

NOW, head on over to HEATHER LONG’S BLOG FOR A HOLIDAY GIVEAWAY THAT I’M PROUD TO BE A PART OF! Heather Longhttp://heatherlongauthor.blogspot.com/






2 Comments Add yours

  1. The oil needed to be pressed from the olives; it took eight days to prepare and there was only enough oil for one day. The oil stayed lit until the new oil was ready. I think God often blesses us with small miracles that remind us He is with us. Happy Hanukkah.

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