Union Chef: A Classic Latke

By Sandy Southivilay

A Hanukkah feast wouldn’t be the same without the customary latkes. Make these classic potato pancakes as an appetizer and dip them in a delicious applesauce or sour cream. Whichever way you choose to make your latkes, make them right and support good jobs by using our union-made recipe. Happy Hanukkah!


– 2 ½ lbs potatoes (Dole)
– 2 well-beaten eggs (Horizon)
– 1 large finely chopped onion (Dole)
– ¾ tsp of salt (Morton)
– ¼ tsp of pepper (Watkins Seasoning)
– canola oil (LouAna, Meijer)
– starch
– applesauce (Mott’s)
– sour cream (Hiland)


1. Shred the potatoes with a hand grater directly into a bowl of cold water. This will protect the potatoes from discoloration.
2. Prepare the latkes by draining the potatoes with a cheese cloth or paper towel. Add starch to prevent the latkes from falling apart.
3. In a large bowl, mix in the finely chopped onions, eggs, salt, pepper, and shredded potatoes.
4. Scoop a spoonful of mixture into your palm. Shape the mixture into a tightly packed disk.
5. Add the canola oil to the frying pan. Turn the heat on to high (Between 360 and 370 degrees F).
6. Gently place the latke into the frying pan and let it fry until golden brown.
7. Serve with applesauce or sour cream on the side.

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