Chanukah celebrates the victory of a small band of Jewish patriots against the Syrian king who outlawed their religion in the second century B.C. Today, lighted menorahs add warmth to the homes of Jews throughout the eight day celebration, while children play “Spin the Dreidel” and share gifts. For many, the crowning glory of these celebrations is the food.

The Chanukah celebration is similar in many countries, yet the festival foods often differ. Sephardic Jews of Greece often include fried desserts in the holiday meal. One popular dish is loukoumades, round fritters drizzled with honey or honey-scented syrup. In Israel, platters of sufganiyot – freshly fried doughnuts filled with rich strawberry preserves – can be found in shops and homes around the country.

In the U.S., the celebration typically centers around the latke, a fried potato pancake. This kosher recipe for “Carrot Latkes” offers a fresh twist to this holiday classic, which is typically served with applesauce or sour cream. Courtesy of “The Hadassah Jewish Holiday Cookbook: Traditional Recipes from Contemporary Kosher Kitchens” (Hugh Lauter Levin Associates), edited by Joan Schwartz Michel.

Carrot Latkes



1 pound carrots

2 eggs

1 scallion, finely chopped

1/2 clove garlic, minced

Salt & pepper

1/2 to 3/4 cup matzoh meal

Oil for frying

Sour cream and chopped

scallion greens for garnish



1. Clean carrots and grate finely. Transfer to a fine strainer or colander. Press carrots thru sieve and drain 10 minutes.

2. Beat 2 eggs in large bowl. Add drained carrots, scallion, garlic, salt & pepper. Add sufficient matzoh meal with frequent mixing until mix is fairly firm and can hold the shape of a latke.

3. Heat oil in medium skillet over medium heat. Put 2 Tbsp batter for each latke into hot oil and fry until golden on both sides, turning once. Remove from skillet to paper towels to drain. Garnish with sour cream and scallion greens.