Nashville Hot Latkes (Potato Pancakes)

Nashville Hot Latkes
Coleslaw, Horseradish Sour Cream, Pickle Chips

On the first night of Hanukkah, Nashville Hot Latkes made their debut. By the last night, they were so popular they had to make a comeback.

Nashville hot chicken has its roots in African American kitchens in Tennessee, where fried chicken is famously finished with a fiery paste of cayenne, spices, and hot oil, then served atop white bread with pickles to temper the heat.

What began as a local specialty grew into a national obsession because of that unmistakable contrast: crackling crispness, deep savory flavor, and heat that builds and lingers. The final brush of spiced oil isn’t just a garnish—it’s the defining moment, delivering the intensity that makes Nashville hot chicken so addictive.

Using fried latkes in place of chicken at Hanukkah takes that same spirit in a playful, unexpected direction. Crisp-edged and tender inside, latkes are a natural canvas for bold seasoning.

Served just like the original—with cool, crunchy coleslaw and sweet-tangy pickles—the heat feels intentional and balanced. For a more traditional nod, a side of horseradish sour cream echoes the way latkes are classically served, adding a creamy, bracing counterpoint. These latkes are spicy—no apologies there—but that’s exactly the point.

Nashville Hot Latkes Recipe

Nashville Hot Chicken Seasoning Blend 🔥

• 1 T. cayenne pepper
• 1 t. fine sea salt
• 1 t. sugar
• 1/2 t. dry hot mustard powder
• 1/2 t. garlic powder
• 1/2 t. black pepper
• 1/2 t. paprika

Mix ingredients in a small bowl. Adjust amounts to taste and to your heat tolerance level. (Makes more than needed for this recipe).

Latkes 🥔

• 2 medium-large russet potatoes (about 12 oz. each)
• 1/2 medium yellow onion
• flour
• nashville seasoning blend to taste
• sea salt and fresh ground pepper to taste
• 1 – 2 beaten eggs
• avocado/olive oil

Use a food processor medium shredding disc to shred peeled potato and onion together. Remove the potato mixture from the food processor, one handful at a time. Squeeze out as much moisture as possible by hand. Alternatively, place a handful of potato mixture in a tea towel and twist to wring out the liquid. Place each handful into a large bowl.

Toss with enough flour to very lightly coat the entire mixture. Season with some Nashville seasoning blend and salt & pepper. Don’t be shy. Lastly add one beaten egg to help bind the mixture. Add a second egg if necessary. Toss to combine.

Heat a large sauté pan over high heat. Add oil (we like California Olive Ranch Avocado/Olive Oil Blend for high heat cooking) to generously cover the bottom of the pan. When oil is hot, add mounds of the potato mixture.

This recipe makes about 8 medium-sized latkes. Cook in two batches if necessary so as not to crowd the pan. For the lacy effect, don’t compact the batter or press down on the latkes. Lower the heat to medium-high. When the bottom of each latke is a deep golden, flip and brown the other side.

Be sure to monitor the heat level to get a crispy golden exterior while cooking the interior completely to get a fluffy, creamy consistency inside. Drain on a wire rack set over a baking sheet. Sprinkle with a bit of fine sea salt while hot.

Keep latkes warm in a 200°F oven until ready to serve.

Nashville Hot Glaze 🔥

• 3 T. butter
• 3 T. brown sugar
• 1  T. hot sauce
• 2 t. nashville seasoning blend

Melt butter in a small saucepan over medium heat. Blend in brown sugar with a rubber spatula to melt. Add hot sauce and seasoning blend. Keep warm over very low heat until ready to glaze the latkes.

Horseradish Coleslaw 🥬

• 2 c. finely shredded green cabbage
• 1/2 c. shredded purple cabbage
• 1/2 c. shredded carrots
• 1/3 c. mayonnaise
• 2 t. apple cider vinegar
• 1 T. prepared horseradish
• 1/2 t. sugar
• sea salt and black pepper to taste

Combine the cabbages and carrots in a bowl. Whisk together the mayonnaise, vinegar, horseradish, sugar, salt, and pepper. Toss with the vegetables until coated. Chill briefly before serving.

Horseradish Sour Cream 🫜

• sour cream
• prepared horseradish
• fine sea salt

Blend sour cream with horseradish and salt to taste. Refrigerate until ready to serve.

To Serve 🍽️

Brush glaze over the warm latkes. Place them on a serving platter. Serve with coleslaw, pickle chips, and horseradish sour cream on the side.

More Nashville Hot Chicken 🐓

Nashville Hot Chicken Tacos

Nashville Hot Chicken Tasting in Las Vegas

Prayers 💙

Prayers for our Australian brothers and sisters during this challenging time. May next Hanukkah bring safety and peace, freedom and plenty, to all people, all over the world.