5 Fun and Easy Latke Recipes to Make with Your Kids

Hanukkah is almost upon us, folks. No sooner have we stopped singing “gobble gobble gobble, quack quack quack” for Thanksgiving and it’s time to break out the dreidels and frying pans.

I hear from parents online and in my community that they want to find ways to make Hanukkah unique, fun, and meaningful for their kids, without venturing into the territory of comparing it to Christmas.

READ: 5 Fun Foods You Need to Serve at a Hanukkah Party

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And I think getting a little crazy with your latkes in ways your kids will enjoy is definitely a way to make the holiday come alive. Marshmallow topped latkes? Check. Pizza latkes? Oh yeah, your kids will love to help making them.

So here are five fun, easy and sorta wacky latkes to make with your kids this Hanukkah season:

Sweet Potato Latkes with Toasted Marshmallows from The Nosher

Grilled Cheese Latkes from Melinda of Kitchen-Tested

Potato Latke Muffins from Recipeland

Classic Potato Latkes with homemade cranberry applesauce

Pizza Latkes Recipe

INGREDIENTS

4 russet (Idaho) potatoes

1 large onion

3 garlic cloves

¼ cup matzah meal or flour

2 eggs

Salt and pepper

Tomato sauce

Shredded mozzarella cheese (not fresh or will be too watery and soggy)

Fresh basil (optional)

Canola or vegetable oil for frying

DIRECTIONS

Either by hand or using a food processor fitted with grating attachment, shred potatoes, onions and garlic. Add to large bowl.

Mix in 2 beaten eggs and ¼ cup matzah meal or flour. Add ½ Tbsp salt and 1 tsp pepper or to your taste. Sit for a few minutes and drain most of the liquid.

Heat 1 inch of oil in a large frying pan over medium-high heat, or around 350 degrees.

Using a Tablespoon or your hands, loosely form latke patties, without wringing out too much liquid or patting down. Fry 3-4 minutes on each side, until golden brown.

Remove from pan and place on baking sheet with drying rack on top. Sprinkle with salt while still hot.

After all latkes have been fried, put on the broiler of your oven.

Spread each latke with about 2 tsp tomato sauce and a sprinkle of mozzarella. Quickly get them into the broiler. As soon as cheese is melted remove.

Tips: Don’t add too much sauce or cheese or the latkes may get soggy. You can also add toppings like sliced olives, a tiny bit of chopped broccoli or even pepperoni if that’s your cup of tea. Just don’t go overboard.

Shannon Sarna

Shannon Sarna is Editor of The Nosher. Born to an Italian mother who loved to bake, a Jewish father who loved to experiment, and a food chemist grandfather, loving and experimenting with diverse foods is simply in her blood. Her writing and recipes have been featured in Tablet Magazine, JTA News, New Jersey Monthly Magazine, The Jewish Week, Joy of Kosher Magazine, Vinepair, Modern Loss and Buzzfeed. She graduated from Smith College in Northampton, MA with a degree in Comparative Government and Spanish Language and Literature and lives in South Orange, NJ with her husband, daughters and rescue dogs. To see what Shannon is cooking and eating, follow her on Twitter and Instagram.