As the first flickers of candlelight dance against the walls, the scent of something special fills the air—it’s time to celebrate Hanukkah with a festive brunch that brings family and friends together. This year, I decided to recreate a classic dish that’s rich in tradition and flavor: latkes. There’s a certain joy that comes from the sound of crispy potatoes sizzling in hot oil, promising golden perfection. My personal twist? Pairing these delightful fritters with a tangy homemade cranberry applesauce that adds a burst of brightness to every bite.
Whether you’re gathering around the table to spin dreidels or simply sharing stories from days gone by, these latkes stand out as the star of your brunch spread. Easy to make and packed with comforting flavors, they’re sure to impress your guests while making your holiday feast shine. So, grab your grater and let’s dive into a recipe that celebrates the essence of Hanukkah—one crispy bite at a time!
Why will you love these Hanukkah Brunch latkes?
Crispy Perfection: Each latke is fried to golden brown, boasting a delightful crunch that contrasts beautifully with its soft interior.
Festive Twist: The addition of homemade cranberry applesauce provides a tangy kick, enhancing the dish’s flavors in a unique way.
Simple to Prepare: This recipe is designed for ease, requiring only a few straightforward steps for impressive results.
Crowd-Pleasing Appeal: Perfectly suited for family gatherings, these latkes are sure to bring everyone together to savor the seasonal spirit.
Versatile Toppings: Serve with layers of culinary options like sour cream or tzatziki for an elevated experience.
Ready to create your own magical Hanukkah brunch? Don’t forget to check out tips on easy Jewish dinners to complement your meal!
Hanukkah Brunch Latke Ingredients
For the Latkes
- Potatoes – Use starchy Russet potatoes for a crispy texture; they yield the best frying results.
- Eggs – Essential for binding the latkes together, ensuring they hold their form while frying.
- Flour – Adds structure; substitute with matzo meal for a traditional Jewish flavor.
- Onion – Finely chopped onions infuse the latkes with savory depth; sauté them for extra flavor.
- Salt – Enhances the taste of the latkes; feel free to adjust it based on your preference.
- Oil (for frying) – Vegetable or canola oil creates a crispy exterior; heat it properly to avoid sogginess.
For the Cranberry Applesauce
- Cranberries – Fresh, frozen, or canned cranberries create a tangy contrast to the rich latkes; they add brightness to the dish.
- Apples – You can combine cranberries with apples for added sweetness; Granny Smith works well.
- Sugar – Adjust sweetness in the sauce to taste; it’s optional and depends on your berry’s tartness.
- Lemon Juice – A splash will enhance the flavors of the sauce, balancing the sweetness.
Get ready to immerse yourself in a delightful Hanukkah brunch that showcases these Hanukkah Brunch latkes!
How to Make Hanukkah Brunch Latkes
- Prep Potatoes: Start by peeling and grating the Russet potatoes. Then, place them in a bowl of cold water to keep them from browning while you prepare the other ingredients.
- Sauté Onions: Finely chop the onions and sauté them in a little oil over medium heat until they become translucent, allowing their flavor to develop. This’ll take about 3-5 minutes.
- Combine Ingredients: Drain the grated potatoes, then mix them in a large bowl with the sautéed onions, eggs, flour (or matzo meal), and salt. Stir until well combined, ensuring everything is evenly mixed.
- Heat Oil: In a heavy skillet, pour in enough vegetable or canola oil to cover the bottom (about 1/4 inch deep), and heat over medium-high heat until shimmering.
- Fry Latkes: Scoop 1/4 cup of the potato mixture into the hot oil for each latke, flattening them slightly. Fry for about 3-4 minutes per side or until they’re golden brown and crispy.
- Drain & Serve: Once golden brown, remove the latkes from the skillet and place them on a plate lined with paper towels to absorb any excess oil. Serve them hot with tangy cranberry applesauce on the side.
Optional: For extra flavor, offer sour cream or tzatziki as delicious toppings.
Exact quantities are listed in the recipe card below.
What to Serve with Traditional Hanukkah Latkes with Cranberry Applesauce?
As you gather your loved ones around the table, consider these delightful pairings that will elevate your festive meal experience.
- Sour Cream:
A traditional topping that adds a creamy contrast, balancing the crispy latkes beautifully. Each bite becomes a satisfying blend of flavors. - Fresh Green Salad:
A crisp and refreshing salad provides a bright counterpoint to the rich latkes. Toss your favorite greens with a zesty vinaigrette for a delightful crunch. - Roasted Brussels Sprouts:
These caramelized bites offer a nutty flavor that complements the potato fritters perfectly. The combination of textures makes every forkful a delight. - Applesauce:
For a sweeter touch, serve classic applesauce alongside the latkes. The combination of warm fritters and cool applesauce dances on your palate. - Pickled Beets:
Offering a tart and earthy balance, pickled beets enhance the latkes with their vibrant color and flavor, creating a beautiful plate. - Sparkling Cider:
This refreshing, non-alcoholic beverage pairs wonderfully with the meal, cutting through the richness of the latkes and cleansing your palate. - Chocolate Rugelach:
For dessert, these flaky, sweet pastries provide a decadent finish, linking traditional flavors to a delightful culmination of your Hanukkah brunch.
Let these pairings inspire your celebration and make your Hanukkah brunch memorable with every flavorful bite!
Make Ahead Options
These Hanukkah Brunch latkes are perfect for meal prep enthusiasts! You can prep the grated potatoes and mix them with the sautéed onions, eggs, flour, and salt up to 24 hours in advance. To keep them from browning, store the mixture in an airtight container in the refrigerator. Alternatively, you can form the latkes and refrigerate them for up to 3 days; just make sure to separate them with parchment paper to prevent sticking. When you’re ready to serve, simply heat the oil in your skillet and fry the latkes until golden brown, ensuring that the oil is hot enough for a crispy finish. This way, you can enjoy homemade latkes with minimal effort during your busy Hanukkah celebrations!
How to Store and Freeze Hanukkah Brunch Latkes
Room Temperature: Latkes are best enjoyed fresh; if left out, consume them within 2 hours for optimal taste and safety.
Fridge: Store leftover latkes in an airtight container in the refrigerator for up to 3 days. To maintain crispness, place parchment paper between layers.
Freezer: For longer storage, freeze latkes individually on a baking sheet before transferring them to a freezer-safe bag. They can be kept for up to 2 months.
Reheating: Reheat frozen latkes in a preheated oven at 375°F (190°C) for about 15-20 minutes to restore their crispy texture without compromising flavor.
Expert Tips for Hanukkah Brunch Latkes
- Oil Temperature: Ensure the oil is hot enough before adding latkes; otherwise, they can absorb too much oil and become soggy.
- Avoid Overcrowding: Fry latkes in batches to prevent overcrowding the pan, which can lower the oil temperature and yield greasy latkes.
- Choose the Right Potatoes: Stick with starchy Russet potatoes for the best texture; avoid waxy varieties that retain moisture and create a mushy latke.
- Drain Well: Place fried latkes on paper towels to drain excess oil; this helps maintain their crispy finish for your Hanukkah brunch.
- Customize Flavor: Feel free to add spices like garlic or fresh herbs to the mixture for extra flavor; a simple twist can elevate your latkes beautifully.
Hanukkah Brunch Variations & Substitutions
Feel free to get creative with your latkes—there are endless ways to customize this beloved dish to suit your taste!
- Matzo Meal: Substitute flour with matzo meal for a traditional Jewish twist that deepens the flavor.
- Sweet Potatoes: Use sweet potatoes instead of Russets for a slightly sweeter, vibrant alternative that complements the cranberry applesauce perfectly.
- Herb-Infused: Add finely chopped fresh herbs like dill or chives to the potato mixture for an aromatic, savory kick in every bite.
- Cheesy Delight: Mix in shredded cheese, such as sharp cheddar or feta, for a rich flavor profile that melts beautifully during frying.
- Spiced Up: Sprinkle in some chili flakes or cayenne pepper for an unexpected touch of heat that pairs well with the tangy sauce.
- Vegan Option: Replace eggs with flax eggs or unsweetened applesauce to make your latkes vegan-friendly without sacrificing flavor.
- Onion Alternatives: Experiment with shallots or even leeks instead of onions for a different depth of flavor that will surprise your taste buds.
- Serving Twist: Instead of traditional cranberry applesauce, try a mango chutney or a dollop of spiced yogurt for an exotic flavor experience.
Hanukkah Brunch Latkes Recipe FAQs
What type of potatoes should I use for the best latkes?
Absolutely! For the ideal crispy latkes, you should opt for starchy potatoes such as Russets. They have the perfect moisture content that yields a delightful crunch on the outside while remaining fluffy inside, providing that classic latke texture.
How should I store leftover latkes, and how long do they last?
Leftover latkes can be stored in an airtight container in the refrigerator for up to 3 days. To preserve their crispiness, I recommend placing parchment paper between layers to avoid moisture buildup. Always reheat them in the oven to restore their delightful crunch!
Can I freeze latkes, and what’s the best way to do it?
Yes, you can freeze latkes! To do this, first fry them as per the recipe but allow them to cool completely on a wire rack. Then, place them in a single layer on a baking sheet and freeze until solid. After that, transfer them to a freezer-safe bag and remove as much air as possible. They can be stored for up to 2 months; just make sure to reheat them in the oven at 375°F (190°C) for about 15-20 minutes to bring back their crispy texture.
Why are my latkes coming out greasy, and how can I avoid this?
Very good question! Greasy latkes often come from overcrowding the pan or not having the oil hot enough. To achieve that perfect golden crisp, fry in small batches, ensuring that the oil is shimmering before adding your potato mixture. This keeps the oil temperature consistent, resulting in beautifully crisp latkes instead of oily ones.
Are there any dietary considerations for the ingredients used in latkes?
Absolutely! If cooking for those with dietary restrictions, be mindful that latkes traditionally contain eggs and wheat (flour or matzo meal). For a vegan version, you can substitute eggs with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, let it sit for about 5 minutes to thicken). You can also use gluten-free flour to accommodate those with gluten sensitivities. Always check for allergies when serving!
How can I enhance the flavor of my latkes?
You can easily elevate your latkes by adding spices such as garlic powder or fresh herbs like dill or chives to the potato mixture. Sautéing onions until golden before incorporating them not only boosts flavor but adds a depth that elevates the overall dish. The more, the merrier—feel free to experiment with your favorite herbs!
Irresistible Hanukkah Brunch: Savor Festive Latkes Today
Ingredients
Equipment
Method
- Start by peeling and grating the Russet potatoes. Place them in a bowl of cold water to keep from browning.
- Finely chop the onions and sauté them in a little oil over medium heat until translucent for 3-5 minutes.
- Drain the grated potatoes and mix them in a bowl with the sautéed onions, eggs, flour (or matzo meal), and salt.
- Heat enough oil in a skillet to cover the bottom (about 1/4 inch) over medium-high heat until shimmering.
- Scoop 1/4 cup of the potato mixture into the hot oil for each latke, flattening slightly, and fry for 3-4 minutes per side until golden brown.
- Remove the latkes from the skillet and place them on paper towels to absorb excess oil. Serve hot with cranberry applesauce.
