side dishes


This is the latke recipe for Hanukkah from GAM GAM Kosher Restaurant at the main entrance of the Jewish Ghetto of Venice, Italy. It may very well be the most eaten latke recipe on the planet, as we have served hundreds of thousands of latkes to guests from all over the world for more than 20 years! It is one of the most requested items on our menu, so we serve it all year.

One of the best ways to get in the holiday mood is by enjoying special treats. And, with this latke recipe for Hanukkah, the house will smell so delicious, the neighbors will beg you to share it.

gondola near a bridge on the Grand Canal of Venice, Italy

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Latkes are delicious served with sour cream, apple sauce or whatever you fancy. And it goes without saying, that the best latkes are followed up with delicious Hanukkah doughnuts, or sufganiyot.

Holiday foods are a great way to create beautiful memories. So get started with this easy and inexpensive recipe.

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Hanukkah latkes in a blue dish

World Famous Latke Recipe

5 from 6 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 latkes
Calories 111
This is the latke recipe from GAM GAM Kosher Restaurant at the main entrance of the Jewish Ghetto of Venice, Italy


  • 5 potatoes
  • 1 small onion
  • 3 eggs
  • 1/3 cup flour
  • 2 tsp salt
  • 1/2 tsp black pepper
  • 4 cups vegetable oil for frying (Fill the pot with approximately 2 inches (5 cm) of oil. During Hanukkah, I use 1/2 vegetable oil and 1/2 extra virgin olive oil, but all vegetable oil is fine.)


Batter Preparation

  • Grate peeled potatoes and onion by hand or in a food processor.
  • Squeeze out most of the excess water, but not all.
  • Beat the eggs with a fork and mix thoroughly into the potato-onion mixture.
  • Mix the salt and pepper into the flour add it to the potatoes. Mix well with a fork. Be sure that there are no lumps and that everything is combined well.
  • Heat the oil on medium flame in a deep pot, like a pasta pot.
  • Lower the flame to medium low.

Shaping the Latkes

  • Shape a 1/3 cup of batter into a slightly flattened ball (not like a flat pancake). To get the right shape, take a scoop of batter in your hands, gently squeeze out a bit of the liquid and then form the latke as you toss it back and forth between your hands as you would a tennis ball. 12 times seems to be the magic number for me.
  • Fry approximately 4 minutes. Flip over using a slotted spoon and fry for another 4 minutes.
  • Remove from the pot to a plate covered with paper towels to drain the excess oil.


Tip: Cooking time will depend on your stove and the size of the pot you are using. Cook one batch and test for doneness, and adjust cook time if necessary.
Calories: 111kcal
Course: Side Dish
Cuisine: Kosher
Keyword: Chanukah, Hanukkah, holiday foods, Latkes, side dishes


Calories: 111kcal | Carbohydrates: 19g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 41mg | Sodium: 409mg | Potassium: 406mg | Fiber: 2g | Sugar: 1g | Vitamin A: 59IU | Vitamin C: 18mg | Calcium: 19mg | Iron: 1mg

Have you had latkes at GAM GAM before? What other recipes would you like me to post on the blog? I love hearing from you, so scroll down and let me know in the comments below!

These delicious stuffed mushrooms make a quick and easy side dish, main dish for vegetarians or even a healthy snack.

I found these gorgeous oversized mushrooms at the supermarket and decided they would be perfect as stuffed mushrooms. Such an easy, yet elegant dish.

I love mushrooms because there are so many varieties and they are rich in fiber and protein.  Mushrooms also contain vitamins, nutrients and powerful antioxidants like selenium, which is very important for the immune system.  Selenium can also have an effect on fighting inflammation.

Easy Elegant Stuffed Mushrooms

No ratings yet
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
I make a double batch of these stuffed mushrooms because everyone always wants seconds!


  • 8 mushrooms
  • 2 carrots
  • 8 cracker squares (1 individual pack of saltine style crackers)
  • salt and black pepper to taste
  • 2 tablespoons extra virgin olive oil


  • Wash the mushrooms well
  • Trim the very ends of the mushrooms stems
  • Peel the carrots
  • Use your thumb to pop off the mushroom stems
  • Chop the stems and carrots into bits
  • Place the chopped mushroom stems and carrots in a bowl.
  • Crush the crackers in the package or in a baggie to avoid a mess and add them to the vegetables.
  • Add the olive oil, salt and pepper.
  • Mix until well incorporated.
  • The mix should be moist, but not soggy. (Add some more olive oil if necessary).
  • Line a baking sheet with foil for easy clean up.
  • Lay out the mushroom caps and sprinkle tops and bottoms with salt and pepper.
  • Fill with the vegetable mix.
  • Sprinkle with olive oil.
  • Bake at 350F/180C for approximately 15 minutes. Cook longer if you desire a crispier texture
Course: Side Dish
Cuisine: Vegetarian
Keyword: kosher, mushroom recipes, side dishes, Vegetarian

I’d love to hear from you! Does this sound like something you’ll enjoy? What other types of recipes would you like me to post? Let me know in the comments below!

Over the years, many of you have asked which products I use and recommend. This post contains some of my affiliate links for “making every day the best day” while cooking, entertaining and living life.  If you buy something through one of those links, you won’t pay a penny more, but I’ll get a small commission which helps keep the lights on. Thanks!

This delicious traditional potato kugel recipe will make everyone happy around the table.

It is often served on Shabbat as a dinner side dish or as a side for lunch the following day. This cozy, comfort food is an Ashkenazi Jewish recipe that will have everyone feeling at home.

I usually double this potato kugel recipe. This way, there is one for Shabbat and one for Friday afternoon so everyone can “Taste a little bit of Shabbat” before Shabbat actually begins.

The Best Potato Kugel Ever

4.55 from 20 votes
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
A classic family recipe!


  • 6 potatoes
  • 1 onion
  • 3 beaten eggs
  • 1/3 cup flour
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons extra virgin olive oil
  • 1/4 teaspoon baking powder
  • 2 teaspoons vegetable oil to heat in pan (optional)


  • Grate potatoes and onion with a food processor like the one in the notes or by hand
  • Squeeze out a little of the liquid
  • Place in a large mixing bowl
  • Add remaining ingredients, except for vegetable oil.
  • Mix well
  • Heat vegetable oil in an empty baking pan. This helps cook the bottom of the kugel. (I've found that in larger ovens, it helps with getting that yummy crispiness).
  • Carefully remove the pan and pour in the mixed kugel ingredients.
  • Gently smooth out the top of the kugel with a spatula or back of a tablespoon.
  • Bake at 350F / 175C for approximately 45 minutes to an hour depending on your oven


Tip: If at some point during the cooking, you achieve the color you want, cover with aluminum foil for the remainder of the cook time. (I need to do this when I use my smaller oven because the kugel browns more quickly).
My family loves to dip the kugel in matbucha!  I pulse fresh tomatoes for the matbucha with this food processor that I also use to grate the potatoes and onion for this potato kugel.  It is large enough for all my recipes and small enough to put away in a cabinet when I need more counter space. 
Course: Side Dish
Cuisine: Jewish, Kosher
Keyword: kugel, potato, recipes, Shabbat, side dishes
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