chanukah – potato latkes

by Leah Halmagyi


  • 2 brown onions, sliced
  • 2 Tbsp extra virgin olive oil
  • 6 cloves garlic, minced
  • ¼ tsp caraway seeds, cracked
  • 500g potatoes, peeled
  • ½ cup sweet potato flour
  • 100g ghee, melted
  • 1 bunch dill, chopped
  • sea salt flakes and freshly-ground black pepper
  • 100g chicken fat
  • 100ml canola oil
  • sour cream, apple sauce and rye bread, to serve


Preparation time: 20 minutes
Cooking time: 20 minutes
Serves: 4

1 Sauté the onion in olive oil in a pan over a moderate heat for 5 minutes, until softened. Mix in the garlic and caraway seeds then cook for 2 more minutes. Set aside to cool.
2 Grate the potatoes on the coarse blade of a box grater, then squeeze to remove as much liquid as possible. Mix with the onions, sweet potato flour, ghee and dill. Season with salt and pepper.
3 Form into 16 flat discs and fry in hot (180°C) chicken fat and canola oil for 6 minutes, turning several times, until golden and crisp. Drain on kitchen paper. Serve with sour cream, apple sauce and rye bread.