Hanukkah 2013 takes place from sunset on November 27 to nightfall on December 5. This eight-day Jewish holiday finds families serving some of their favorite foods, one of them being latkes, which are more commonly known as potato pancakes. Latkes are typically made with russet potatoes, but they can also be made with sweet potatoes, red potatoes or zucchini as the main recipe ingredient. Seattle chef Hope Sandler shares some of her favorite latke recipes to make this year during the annual Festival of Lights.

Chef Hope Sandler
Sandler And Company
6552 15th Ave. N.E.
Seattle, WA 98115
(206) 440-0591

Hope Sandler of Seattle is not only an in-demand chef, she is also a cookbook author, a culinary educator and a culinary consultant. Owner of Sandler and Company, Hope participates in a variety of annual cooking events including teaching cooking classes, giving culinary lectures, writing articles about cooking and giving expert advice via radio show discussions. Sandler has also worked with a number of local Seattle restaurants and food companies as a recipe consultant, assisting them in fine-tuning menus and giving alternative options for clients that have various dietary limitations or requirements.

Traditional Potato Latkes


  • 4 large russet potatoes, peeled and grated
  • 1 small yellow onion, grated
  • 2 large eggs, beaten lightly
  • 3 tbsp. all-purpose flour
  • 1 tbsp. kosher salt
  • Freshly ground pepper
  • Vegetable oil, for frying


  1. Add grated potatoes, onion, eggs, flour and salt to a large bowl and stir thoroughly. Season with pepper.
  2. Next, preheat the oven to 300 degrees Fahrenheit and place a heavy baking sheet in the oven.
  3. Use a larger, heavy skillet and cover the bottom in vegetable oil. Heat the skillet on medium-high heat.
  4. Scoop large tablespoons of the potato mixture from the mixing bowl into the skillet and be sure to squeeze out any excess liquid as they brown.
  5. Use a larger spatula to press the potato mixture into pancakes and brown both sides to a golden brown color. This should take approximately six minutes.
  6. Next, put the potato pancakes onto the baking sheet already in the oven so they maintain their warmth.
  7. Continue these steps until all of the potato mixture is used and you have enough pancakes to serve.
  8. Serve warm and top with applesauce, pear butter or another topping of your choice.

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Potato-Parsnip-Pear Latkes


  • 1 1/2 pounds potatoes, peeled and grated
  • 1 pound parsnips, peeled and grated
  • 1 large Bosc pear, peeled and grated
  • 2 large eggs
  • 1/4 cup green onion, sliced thinly
  • 2 tsp. white horseradish
  • 1/2 cup all-purpose flour
  • 1 tsp. kosher salt
  • A pinch of ground black pepper
  • Vegetable oil, for frying


  1. Add grated potatoes, pears and parsnips to a large mixing bowl. Then stir in green onion, eggs, flour, salt, pepper and horseradish.
  2. Preheat the oven to 300 degrees Fahrenheit and place a heavy baking sheet in the oven to warm.
  3. Use a large skillet, heat over medium heat and add plenty of vegetable oil to cover the bottom of the pan.
  4. Scoop generous portions of the potato mixture into the pan (a large skillet should hold about three at a time), and flatten the mixture with a spatula as it browns on both sides. To get the potato cakes the perfect golden brown, you should fry them from three to five minutes per side.
  5. Place the fried cakes onto the baking sheet in the oven to keep them warm. Serve hot with your choice of topping like applesauce or pear butter and cinnamon.

Zucchini Feta Latkes


  • 1 pound zucchini, trimmed and coarsely grated
  • 2 cups green onions, sliced thinly
  • 3 eggs, beaten and blended
  • 1/2 cup all-purpose flour
  • 2 tsp. tarragon, dried
  • 1 tbsp. dill weed, dried
  • 1/2 tsp. kosher salt
  • 1/2 tsp. ground pepper
  • 1/2 cup feta cheese, crumbled
  • 2/3 cup pine nuts
  • Olive oil, for frying


  1. Add grated zucchini, sliced green onions, flour, eggs, dill, tarragon, pepper and kosher salt to a medium-sized mixing bowl. Mix thoroughly and then fold in the crumbled feta cheese and pine nuts to complete the zucchini mixture.
  2. Preheat the oven to 300 degrees Fahrenheit and place a heavy baking sheet in oven to warm.
  3. Use a large skillet and cover the bottom with olive oil, while heating over medium-high heat.
  4. Add large scoops of the zucchini mixture to the bottom of the skillet and fry until they are golden brown in color, which is about three minutes on each side.
  5. Put batches of fried pancakes on the heated baking sheet in the oven to keep them warm. Serve them hot with your choice of topping. One suggestion is crème fraîche, a French sour cream made with butter fat.

Related: Ask A Seattle Expert: Best Workout Recipes

Sue Gabel has been writing entertainment and travel-related articles in the greater Puget Sound/Seattle area since 1999. She writes about music, the Seattle scene and more. Her work can be found on Examiner.com.