Hanukkah 2026
Hanukkah dinner menu and latke timeline for 8 guests
Short answer: Plan about 4 latkes per guest, which is 32 for 8 people or roughly 4 pounds of potatoes. Fry in 4 batches starting 40 minutes before candle lighting, hold them on a rack in a 200°F oven, light the menorah, then serve. Never leave hot oil unattended and keep a lid within reach.
Disclosure: some links on this page are affiliate links. As an Amazon Associate I earn from qualifying purchases. It costs you nothing extra and doesn’t change what we recommend. We don’t show prices because they change; each button opens the live price. Details.
The most common Hanukkah dinner problem is a host who spends the evening at the stove and misses the candles. This is a plan that fixes that: a dairy-and-fried menu, amounts for 8, and a timeline that puts the menorah first.
The two customs the menu follows
Chabad's guide gives two customs for the table. First, because oil is central to the Hanukkah miracle, foods cooked in oil are traditional, and the best-known are latkes and sufganiyot (jelly doughnuts). Second, it is customary to eat dairy foods. So a meal that is vegetarian or dairy, with fried potatoes at the center, is following both.
A menu for 8
| Dish | Amount for 8 | Note |
|---|---|---|
| Potato latkes | 32 (about 4 lb potatoes) | Fried in batches |
| Applesauce | 3 to 4 cups | Make ahead; warm or cold |
| Sour cream | 2 cups | Or yogurt |
| Green salad | 1 big bowl | No oven or stove |
| Roasted vegetables | 3 lb | Oven, before the latkes |
| Cheese or egg dish | 1 baking dish | Can be baked before guests arrive |
| Sufganiyot | 8 to 12 | Buy from a bakery; frying twice is a lot |
On amounts: about 4 latkes per adult and 2 per child is a planning rule, not a published standard. The yield, roughly 16 latkes per 2 pounds of potatoes, is typical for recipes with 3-inch latkes. Make a test one and adjust.
The timeline: dinner on Sun, Dec. 6 to Thu, Dec. 10
Times are counted from candle lighting (T). On these nights, lighting is around 4:44 to 5:04 p.m. in the cities listed in the dates guide. Use your own town's time.
| When | Task |
|---|---|
| Day before | Make applesauce. Buy potatoes, onion, oil, eggs. Set out the menorah and candles. |
| Morning | Bake the cheese dish, cover, and refrigerate. |
| T minus 90 | Roasted vegetables in the oven; set the table. Put out a rimmed sheet pan with a rack. |
| T minus 70 | Peel and grate potatoes and onion. Squeeze very dry in a clean towel. Mix with egg and flour or matzo meal. |
| T minus 55 | Oven to 200°F. Heat 1/2 inch of oil in the skillet. Test with a pinch of batter, which should sizzle at once. |
| T minus 45 | Batch 1 (4 to 5 latkes, about 3 to 4 minutes a side), onto the rack in the warm oven. |
| T minus 35, 25, 15 | Batches 2, 3, 4. Skim the pan between batches. |
| T minus 10 | Turn the stove off and let the oil cool away from the heat. Fill the serving dishes. |
| T | Light the menorah. Sit with the candles for the first half hour, as Chabad suggests, or eat while they burn. |
| T plus 20 | Latkes, applesauce and the rest. |
The times assume one skillet. With two skillets, cut the frying to two rounds.
Friday, Dec. 4 and Dec. 11
On the two Fridays, Chabad says the menorah is lit before the Shabbat candles, which are lit 18 minutes before sunset. That means frying has to be done in the afternoon. A common approach is to fry earlier in the day, cool the latkes on a rack, and reheat them in a hot oven just before the candles are lit. The rules about reheating on Shabbat differ between communities, so ask your rabbi what applies to you.
Frying safety
NFPA's cooking guidance, in summary:
- Never leave hot oil unattended. If you must leave the kitchen, turn off the burner.
- Keep a lid within reach. If oil catches fire, turn off the heat and slide the lid over the pan; do not lift it until the pan is completely cool.
- Never put water on a grease fire.
- Keep children and pets out of the cooking area, and keep the pan handle turned inward.
- If the fire is not out, get everyone out and call 911.
Let the oil cool completely before you pour it into a container for disposal. Do not pour it down the drain.
Storing leftovers
Latkes and the rest should be refrigerated within 2 hours, as USDA advises for cooked food. Reheat on a sheet pan in a hot oven until crisp, which also takes them to a safe temperature. Our leftovers guide has the general rules.
Six tools for frying latkes at home
None of these is required, but together they take the stress out of frying for a crowd.
-
Lodge 12-inch pre-seasoned cast-iron skilletOur pick
A heavy skillet holds oil at a steady temperature when cold potato batter goes in, and a 12 inch pan fits 4 to 5 latkes at a time.
- Look for:
- A 10 to 12 inch pan with a pour spout and a helper handle.
- Best for:
- Cooks who fry for more than 4 people.
- Skip if:
- Skip if you have a heavy stainless or non-stick skillet you trust.
Check price on AmazonOpens Amazon search results -
Taylor 12-inch candy and deep-fry thermometer with pan clip
Oil at the right temperature is the difference between crisp and greasy latkes, and oil that is too hot is a fire risk.
- Look for:
- A clip-on candy and fry thermometer that reads from 100°F to 400°F.
- Best for:
- Anyone who has not fried at home before.
- Skip if:
- Skip if you test with a bit of batter and are comfortable.
Check price on AmazonOpens Amazon search results -
OXO Good Grips splatter screen (fits pans up to 13 in)
A mesh screen reduces oil spatter on your arms and stovetop while letting steam out.
- Look for:
- A 13 inch fine-mesh screen with a heat-safe handle.
- Best for:
- Households with children near the kitchen.
- Skip if:
- Skip if you already have one that fits the pan.
Check price on AmazonOpens Amazon search results -
Aunt Martha's flour sack dish towels
Squeezing the grated potato dry in a clean towel is the single biggest factor in crisp latkes. A thin cotton towel works best.
- Look for:
- A set of 4 to 6 plain, lint-free cotton towels that you do not mind staining.
- Best for:
- Anyone making latkes from scratch.
- Skip if:
- Skip if you have plain cotton cloths.
Check price on AmazonOpens Amazon search results -
Nordic Ware oven-safe baking and cooling grid (half sheet)
Latkes held on a rack over a sheet pan stay crisp; stacked on paper towels, they steam.
- Look for:
- A rack that fits a half-sheet pan and is oven-safe.
- Best for:
- Cooks making more than 12 latkes.
- Skip if:
- Skip if you already own a rack that fits a pan.
Check price on AmazonOpens Amazon search results -
Jew-Ish: A Cookbook (Jake Cohen)
A holiday cookbook gives you the menu around the latkes: kugel, brisket, sufganiyot and more.
- Look for:
- A Jewish holiday cookbook with tested recipes and clear photos.
- Best for:
- Cooks who want more than latkes.
- Skip if:
- Skip if you have a family recipe box.
Check price on AmazonOpens Amazon search results
Related
Dates and the Friday rules are in the candle-lighting guide. For gifts, see the kids plan and the broader Hanukkah gifts and essentials.
Questions people ask
How many latkes per person?
Plan about 4 per adult guest as the main part of a meal and about 2 for a child. Typical recipes yield roughly 16 latkes from 2 pounds of potatoes, so 32 latkes for 8 people takes about 4 pounds.
Can you make latkes ahead?
Raw grated potato darkens quickly, so grate it close to frying. You can fry latkes earlier in the day, cool them on a rack, then reheat on a sheet pan in a 400°F oven for about 8 to 10 minutes until crisp. Refrigerate leftovers within 2 hours.
What do you serve with latkes?
Applesauce and sour cream are the classic pairing. Chabad.org notes the custom of eating dairy foods on Hanukkah, so a salad, roasted vegetables, cheese dishes and a dessert make a balanced meal without meat.
Why are fried foods eaten on Hanukkah?
Chabad.org explains that because of the significance of oil in the Hanukkah miracle, it is traditional to serve foods cooked in oil. The most popular are potato latkes and sufganiyot, which are jelly doughnuts.
How do I cook on a Friday night Hanukkah?
On Dec. 4 and Dec. 11 the menorah is lit before the Shabbat candles, 18 minutes before sunset in most places. Finish all cooking before then, and ask your rabbi how your community handles keeping food warm.
What do I do if oil catches fire?
Turn off the burner and slide a lid over the pan; leave it covered until completely cool. Never use water on a grease fire, because it spreads the burning oil. If the fire does not go out, leave the house and call 911.
Sources
Numbers and rules on this page come from these pages, checked October 24, 2026. Sources can change; check them before a high-stakes meal.
Holiday gift lists + the hosting checklist
One short email when a new guide goes up, plus the printable hosting checklist. Real send-by dates, no countdown-timer tricks. Unsubscribe whenever.
We use your email only to send these guides. See the privacy page.