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These Hanukkah favorites are traditionally fried in oil to celebrate the oil of the eight nights of lights (like a menorah — the special Hanukkah candle holder — does). Our potato pancakes are oven-baked, which makes them easier, crunchier, and healthier — but there’s still a little symbolic oil in there!

Recipe Source: ChopChopFamily.org


  • 2 tablespoons olive oil
  • 3 tablespoons all-purpose white or wholewheat flour
  • 1 teaspoon baking powder
  • 3⁄4 teaspoon salt
  • 2 large russet potatoes or 1 pound Yukon Gold potatoes
  • 1 small onion, peeled
  • 1 large egg
  • Applesauce and plain yogurt for serving


  1. Turn the oven on to bake and set it to 425 degrees. Lightly oil the baking sheet (or sheets) by spreading the oil around with your clean hand or a paper towel.
  2. Put the flour, baking powder, and salt in the small bowl and mix well. 
  3. Use the large holes on your grater to grate the potato, then grate the onion too.
  4. Put the potato and onion mixture in the colander inside the sink. Using a paper towel, press the potato mixture down to squeeze out and blot up some of the extra moisture. Stir the mixture and blot again.
Serving Size: 1 Latke
Total Fat6.7 g
Saturated Fat1 g
Cholesterol31 mg
Sodium43 mg
Total Carbohydrate26 g
Dietary Fiber1 g
Total Sugars.5 g
Added Sugars included0 g
Protein4 g
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