Classic Latkas with Homemade Pear Sauce & Sour Cream

latkas titleP1060504

I know each family has their own way of doing latkas, and I always ate delish fluffy blended latkas.  Feel free to prepare your potatoes as you like!! 

Thanksgiving and Hanukkah will never again coincide.

Well, almost never. If the Jews don’t ever abandon the calculations based on the Shmuelian calendar, Hanukkah will keep getting later and later — moving through winter, then into spring, summer, and finally back into fall — so that tens of thousands of years from now they will again coincide. But long before then the springtime holiday of Passover will have moved deep into summer, so be on the lookout for a memo with a calendar update in the next several thousand years.

And in the meantime, don’t miss this opportunity to enjoy an exceedingly rare confluence of celebrations.

Happy Hanukkah. And Happy Thanksgiving.”


  • 2 lbs Yukon Gold potatoes, diced
  • 3 Tablespoons sorghum flour (AP flour if you can tolerate gluten OR Matzah Meal)
  • 3 teaspoons cornstarch mixed with 1 Tablespoon of apple (or pear) sauce
  • 1/2 yellow onion
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • Oil for frying

Homemade Pear Sauce

  • 8 RIPE Bartlett or Bosc pears, peeled, seeded and diced
  • 1/4 Cup water
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground ginger

Cashew Sour Cream

  • 1 Cup raw cashews
  • 1 small lemon, juiced
  • 1-2 teaspoons apple cider vinegar
  • salt to taste


  1. Let’s start the cashew cream!  If you plan ahead, soak your cashews over night in water & drain.  If you’re like me, it’s completely fine to not soak them!  Either way you choose to do your cashews, add them to your blender with 1 teaspoon of apple cider vinegar & fresh lemon juice, blend.  If your cashews were not soaked, add 1 Tablespoon of water at a time, until desired consistency is reached.  Salt to taste.  If your sour cream isn’t sour enough, add 1 additional teaspoon of apple cider vinegar.
  2. In your blender puree your potatoes (you may have to split the potatoes and do 2 batches, depending on your blender’s power).  Add your flour, onion, baking powder, salt, and puree until combined.P1060479
  3. To make the pear sauce, in a medium sized pot add your diced pears,water, ground cinnamon, ground ginger, and bring to a boil.  Reduce heat to low-medium and simmer until the pears are softened, around 20 minutes.  Use your immersion blender and puree until the sauce is smooth.  Taste a spoonful and adjust seasonings as necessary.P1060475 cropped
  4. Heat your oil in a cast iron skillet on medium-high heat.  To fry your latkas add 1/3 Cup of your batter per latka and fry until golden (about 3-5 minutes), carefully flip and fry the remaining side until golden.  P1060480
  5. Serve the latkas topped with the pear sauce and or non-dairy sour cream.
  6. Enjoy eating whole!P1060504


  1. Pingback: Sweet Potato Fritters | Eating Whole

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