From the Kitchen

latkes by megan chromik
 Photo courtesy Megan Chromik.

We had a lot of requests to add a Hanukkah meal this season, and Iʼm proud to say we were happy to accommodate! One of the reasons we never prepared one is that in our old facility we were unable to prepare the most traditional of Hanukkah dishes, latkes, to our satisfaction. We lacked the correct equipment to do so. However, our new facility has a great griddle which allows us to properly prepare this Hanukkah staple!

A few notes: Some might argue that latkes should use grated potatoes instead of the puree I use here. Argue away—these latkes are awesome. Also, I like using peanut oil for the beautiful golden color it imparts, as well as the slightly nutty flavor. It is also non-dairy, which may be important to those who keep kosher. However, feel free to use any appropriate frying oil or even butter (clarified, if possible) if you prefer. Latkes are traditionally served with either applesauce or sour cream. Enjoy! -Chef Jon

Serves 6-8


2 whole large spuds, peeled and diced

1 medium yellow onion, peeled and diced

2 large eggs

Juice of 1 lemon

Kosher salt and pepper to taste

1.5 C matzo meal

Peanut oil for griddling

Method of Preparation:

Add raw, diced potatoes, onions, eggs, lemon juice, salt and pepper to the bowl of a food processor. Puree until smooth. Add the matzo meal until the mixture retains its moisture (you may not need all the matzo meal).

Heat a large non-stick skillet over medium-high heat until hot. Add just enough peanut oil to lightly cover the bottom of the pan. Drop the latke batter in 2 oz drops and cook until golden brown on both sides. Serve with applesauce and/or sour cream.


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