AI-generated photo.
Israeli · Signature, Hanukkah · Israel · Holiday
Latkes
Also called לביבות
Latkes (לביבות), a Hanukkah dish from Israel.
Pai editors’ mark 5 / 5
Plan, list, and collections
Latkes is cooked in Hanukkah as its own plate, not as a copy of a restaurant menu. Fry shredded potato and onion into crisp cakes and serve them with apple and sour cream. They are the Hanukkah pancake. Amounts are for 4 from foods this library can count.
Health
How this plate sits
Counted from the ingredient table. The score, richness, and badges describe one serving as written. The ring and the nutrient table follow the serving count above. This is general information, not medical advice.
79
Health score
Light & nourishing
Moderate
Richness
Light
Light to very rich, from fat, saturated fat, sugar, and the cream or butter in the plate.
- Protein 9%
- Carbs 52%
- Fat 39%
Suits · Diabetes-friendly
Sugar, fiber, and the starch mix sit in a gentler range. Your own portion still decides the day.
Suits · Heart-friendly
Saturated fat, cholesterol, and sodium stay modest, with some fiber.
Watch · Weight loss
Calories, protein, or richness make this a fuller plate than a light day wants.
Watch · High protein
Protein is about 4.8 g, under the 25 g mark.
Suits · Low sodium
About 319 mg of sodium, under the 450 mg mark.
Watch · Gluten-free
Wheat or gluten is in the required list.
Watch · Dairy-free
A milk ingredient is in the required list.
Suits · Vegetarian
No meat, poultry, fish, or shellfish in the required list.
Suits · Pregnancy
No alcohol, liver, or caffeine in the required list. Cook meat, eggs, and seafood through.
Watch · Gentle when sick
Frying makes this a harder plate when you feel unwell.
Suits · Kid-friendly
Heat stays mild, and the required list has no alcohol or liver.
Calories by ingredient
Each number is that ingredient’s table calories, split across the servings.
- Potato87 kcal
- Neutral oil53 kcal
- Sour cream20 kcal
- Egg18 kcal
- All-purpose flour18 kcal
- Apple10 kcal
Glycemic load
Estimated glycemic load for this count: 18.5. The bands come from the ingredient table.
Portion
One serving is about 211 kcal. Two portions would be about 422 kcal if you want a fuller plate.
Allergens. Egg, Gluten, Milk, Wheat
Make it healthier
Serve three-quarters of the plate
The ingredient mix stays the same. Calories are three-quarters of the counted serving.
About 158 kcal after the change.
Use half the kosher salt and finish with citrus or vinegar.
The same plate with less sodium. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
Swap egg for the same weight of firm tofu or chickpeas when you want a meatless pot.
The seasoning and the method stay. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
| Nutrient | Amount | % daily value |
|---|---|---|
| Calories | 211 kcal | 11% |
| Protein | 4.8 g | 10% |
| Carbohydrate | 28 g | 10% |
| Fiber | 3.2 g | 11% |
| Total sugars | 3.9 g | 8% |
| Fat | 9.3 g | 12% |
| Saturated fat | 2.3 g | 12% |
| Cholesterol | 52 mg | 17% |
| Sodium | 319 mg | 14% |
| Potassium | 553 mg | 12% |
| Calcium | 36 mg | 3% |
| Iron | 1.4 mg | 8% |
| Magnesium | 32 mg | 8% |
| Zinc | 0.6 mg | 5% |
| Vitamin A | 33 mcg | 4% |
| Vitamin C | 24.1 mg | 27% |
| Vitamin D | 0.3 mcg | 2% |
| Vitamin E | 0.7 mg | 5% |
| Vitamin K | 14 mcg | 12% |
| Thiamin (B1) | 0.2 mg | 13% |
| Riboflavin (B2) | 0.1 mg | 11% |
| Niacin (B3) | 1.5 mg | 9% |
| Vitamin B6 | 0.4 mg | 23% |
| Folate | 35 mcg | 9% |
| Vitamin B12 | 0.1 mcg | 5% |
These figures follow the USDA-linked ingredient table where a safe FoodData Central row exists. Optional ingredients are left out. A few pantry items still use Pai's curated numbers because no close USDA row was found. 50 g is the daily value for added sugar. This figure is total sugar, including fruit and milk.
- A serving stays under about 420 calories, so it can sit inside an ordinary day.
- Sodium stays in a comfortable range.
- The method is a fry, so it stays out of the lightest group even when the rest of the plate is modest.
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.
Equipment
- Heavy pot
- Scale
- Slotted spoon
- Thermometer
Ingredients
Each line is stored in grams. The second amount is the other system, so a cup measure and the gram weight stay together.
Potato3 potatoes450 g
Egg1 egg50 g
Yellow onion0.33 onion50 g
All-purpose flour2 tbsp20 g
Neutral oil2 tbsp26.37 ml
Apple0.5 apple80 g
Sour cream3 tbsp40 g
Kosher salt0.5 tsp3 g
The first amount follows the unit toggle. The second is the other system. Both follow the serving count.
If you need to swap
- Use half the kosher salt and finish with citrus or vinegar.. The same plate with less sodium.
- Swap egg for the same weight of firm tofu or chickpeas when you want a meatless pot.. The seasoning and the method stay.
Method
AI-generated photo.
1Set out a scale and the equipment for Latkes. Heat to 350°F / 177°C oil and give it 5 minutes so the surface is actually hot. Weigh potato, egg, yellow onion, all-purpose flour, neutral oil, apple, sour cream, kosher salt. Latkes is cooked in Hanukkah as its own plate, not as a copy of a restaurant menu. Fry shredded potato and onion into crisp cakes and serve them with apple and sour cream. They are the Hanukkah pancake. Amounts are for 4 from foods this library can count.
Heat 5 min
AI-generated photo.
2Latkes is cooked in israel. Also called לביבות. A thermometer in the thickest center beats guessing from the color.
AI-generated photo.
3Cook the aromatics first, then the main ingredient for Latkes, until the edges take a little color. Fry in small batches so the oil temperature does not crash.
Build the base
AI-generated photo.
4Add the remaining weighed foods and cook Latkes at 350°F / 177°C oil. Start checking at 6 minutes. Latkes is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was 350°F / 177°C oil.
Fry 6 min
- 🇮🇱 IsraelMiddle Eastsig-israel-latkes-step-4
Latkes, step 5
Step 5 · Latkes
5Check the center of Latkes, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
- 🇮🇱 IsraelMiddle Eastsig-israel-latkes-step-5
Latkes, step 6
Step 6 · Rest 5 min
6Rest Latkes for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in israel, with the sauce or garnish that belongs to it. Film Latkes in this shot order and no other: beans or grains tender at the edge of a bite; the lid lifted for one quick look; parchment pressed into the pan; a spoon making a path through the sauce. Slate words for the editor: harbor, yarrow, peel, nappe, glaze, zestline, pebble, griddle, blister, velvety.
Rest 5 min
How you know it is done
Latkes is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was 350°F / 177°C oil.
If it goes wrong
- Latkes looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes.
- Latkes turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
Storage
Cool Latkes, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
How this dish helps your daily life
- Latkes belongs to Hanukkah. The method above is the one that makes it recognizable.
- Every ingredient is weighed, so the calorie, protein, and sodium lines come from the table rather than a guess.
Notes
Pregnancy. Cook meat, poultry, eggs, and seafood through. Skip alcohol if a bottle is listed, or cook it until the steam no longer smells of it. There is no raw-fish step.
From the kitchen. Fry shredded potato and onion into crisp cakes and serve them with apple and sour cream. They are the Hanukkah pancake.
Allergens in the required list: Egg, Gluten, Milk, Wheat.
Your stars and note
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.