Creamy Toppings for Hanukkah Latkes

Creamy Toppings for Hanukkah Latkes
Prep Time BG 10

Prep Time


Cook Time BG 5

Cook Time


Total Time BG 15

Total Time


Serving BG 1



Recipie by Heather McPherson


Greek Yogurt & Wild Lox Salmon

Yield: 1 1/4 cups

Greek yogurt can sub for cream cheese and sour cream in many dishes. It’s soft but firm texture makes this spreadable bliss.

  • 7 ounces plain Greek yogurt
  • 3- to 4 ounces smoked wild lox salmon (see note), chopped
  • 2 teaspoons capers, or to taste
  • Kosher salt and freshly ground pepper to taste

With a spatula blend yogurt and lox by hand until the mixture is nice salmon color all the way through.

Fold in capers and season with salt and pepper to taste.

Gouda & Apple

Yield: 2 cups

Think of this as applesauce re-imagined. The shredded cheese melts effortlessly on to the warm latke and the shredded apples lend a nice tangy flavor note.

  • 1 cup shredded smoked gouda cheese
  • 1 cup shredded green, Fuji or Gala apple, or a combination
  • Kosher salt and freshly ground pepper to taste

Combine the grated cheese and apple.

Season with salt and pepper.

Dollop onto hot cooked latkes.

Sour Cream, Chive & Radish

Yield: 1 1/2 cups.

The peppery radish is a nice crunchy surprise to this blend.

  • 8 ounces sour cream
  • 5 radishes (or taste), diced small (see note)
  • 1 teaspoon freshly chopped chives, or to taste
  • Kosher salt and freshly ground pepper to taste

Blend sour cream with radishes and chives.

Season with salt and pepper.

Recipe note: To finely dice radishes, cut them as you would a shallot: Crosswise slits to the top, then lengthwise slits across the bulb. With a few slices the radish will yield nice small dice.

Mixed Vegetable Latkes

Yield: 28 latkes

  • 2 cups shredded Yukon gold potatoes
  • 1 cup shredded carrots
  • 1 cup broccoli slaw
  • 1 1/4 cups chopped sweet onion
  • 1/2 cup matzo meal
  • Kosher salt and freshly ground pepper to taste
  • 1 1/4 teaspoons dried Italian seasonings
  • 4 eggs, beaten
  • Vegetable oil for frying


  1. Combine the shredded and chopped vegetables, matzo meal, salt and pepper to taste, Italian seasoning and eggs.
  2. In a nonstick frying pan, heat 1 tablespoon olive oil over medium-high heat. Place about 2 tablespoons or 1/8 cup of the mixture into the pan and fry each latke until golden on each side. Remove from skillet and let drain on paper towels. Transfer to a baking sheet and keep the latkes warm in a 200F until all are cooked, adding more olive oil to skillet as needed.
  3. Serve with toppings as desired.

Nutritional Information

Serving BG 1



Calories BG 160


per serving

Fat Calories BG 4.5


from fat

  • 4.5g Total Fat
  • 1g Saturated Fat
  • 35mg Cholesterol
  • 26g Carbohydrates
Florida Dairy Farmers
1003 Orienta Avenue
Altamonte Springs, Florida, 32701
Phone: (407) 647-8899