• Micah

Giant Latke (Potato Pancake)

Updated: Apr 13, 2020

Happy Hanukkah! Celebrate this year with a mess-free GIANT Latke (Potato Pancake)!

It's the start of Hanukkah - which is the "festival of lights" that happens around this time every year in the jewish calendar. Hanukkah time brings about memories of presents, family gatherings, and most importantly, FOOD. The iconic Hanukkah dish is the latke, a potato pancake fried in oil.

In all honesty, frying latkes is delicious but MESSY, and you find yourself spending more time in front of the stove than with your loved ones. Plus, you smell like fried potatoes for WEEKS on end. Or at least I do. When it's just a small crowd, making a big batch of latkes can seem like a pain in the tush, so I've started making one GIANT latke that I don't have to risk oil burns for. It's a lighter way to celebrate, and it means that my fryer is ready to make some fluffy sufganiyot (doughnuts) instead - priorities, amirite?!

I used a spiralizer to make long ribbons of potato, but you could also simply grate them. The trick is wringing out excess liquid from the potatoes for extra crispy latkes. Feel free to add in sweet potato, parsnips, or even beetroot for an autumnal twist. If you're a Trader Joe's fiend like me, add in a dash of their Everything Bagel Spice!

So go ahead, do something different for Hanukkah this year - but, the beauty of this recipe is that you don't need to wait until those 8 festive days to make this GIANT latke (potato pancake), it's simple enough to enjoy all year round!

#vegan #glutenfree #potatorecipe #hanukkahrecipes #hanukkah #veganrecipes


Gluten Free Gingerbread Waffles

Prep Time: 10 minutes

Cook Time: 12 minutes

Serves: 4


  • 3 medium (500g) potatoes - yukon gold or marie piper work best

  • 1 tbsp fresh chives, chopped

  • 2 tbsp spelt flour (or all purpose flour)

  • 1/4 tsp sea salt

  • Pinch black pepper

  • 2 tbsp olive oil


  1. Use a spiralizer to spiral the potatoes, or coarsely grate them.

  2. Put potatoes on a piece of kitchen roll, squeeze to remove some of the liquid.

  3. Transfer to a medium bowl. Add chives, flour, sea salt and pepper, stirring until combined.

  4. Add oil to a cast iron pan over medium heat. Put potatoes in an even layer in the pan.

  5. Cook on medium for 6-8 minutes, or until the potatoes are deeply golden.

  6. Flip onto a plate, and put potato latke back into the pan, with the uncooked side down. Cook for an additional 2-3 minutes.

  7. Serve with sour cream, applesauce or greek yogurt.


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