How To Cook Potkes: Hanukkah’s Must-Munch Stoner Snack

[Editors Note: Grass is still illegal in most places around the country (how’s it goin’ Washington and Colorado?). As such, we encourage you to remember that this recipe is delicious without adding any illicit substances. Whatever else you wanna do, that’s on you]

Latkes are possibly the best thing about Hanukkah. Sure, presents are nice, but unless they’re really good, like a human heart in a jar or tickets to the Qudditch World Cup, you forget about them pretty quickly. Latkes however…mmmm. As soon as Halloween is over you start fantasizing about them. They’re fried and crispy and oily and unhealthy. Plus, you can eat them with either salty or sweet condiments, which makes them the perfect stoner treat.

In celebration of Chronicah (it’s totally a thing), here is a recipe that most certainly won’t be found in your bubbie’s cookbook (unless she’s FUCKING AWESOME). Presenting…potkes. Yep, they’re exactly what they sound like. You’re welcome.

This bubbie approves.


As with Hanukkah itself, the most important part of this recipe is the oil. It won’t burn for eight days and eight nights, but it will make you feel like your whole body is a beanbag chair. Here’s what you’ll need:

  • 48 oz of Canola cooking oil (if you prefer vegetable or corn oil those will work as well, but Canola is the best)
  • 1 oz of danky dank nugs. Grind that shit up.
  • A pot or large saucepan.
  • A stell or metal strainer.

Be warned: this will get smelly. If you have sensitive neighbors or still live with your parents, cause some kind of distraction, like setting a neighboring building on fire. [Editors note: Don’t set neighboring buildings on fire] 

To make the oil:

  • Pour the entire bottle of canola oil into a large pot, big enough to hold all of your dreams. Heat on medium until it warms up but DO NOT let it boil.
  • Add the ground herb to the oil, which you should keep just shy of simmering.
  • Simmer for the next two hours, stirring about every ten minutes. Again, DO NOT let the oil boil. If it starts to bubble just lift the pot off the flame for a minute until it cools back down. The oil will turn a bit green/brownish, this is normal.
  • Take as many Instagram shots as you want. If it’s not on the internet, how do we know we exist?
  • Once the two hours are up, take the pot off the stove and let it cool for thirty minutes or so.
  • Pour the oil through the strainer a few times to make sure that all the bits and pieces are out. Toss what’s strained out, don’t be stupid and try to smoke it.

Yay. now you have yummy cannabis oil. It’s time to make your potkes! This recipe makes 4-6 servings, the perfect amount to get you and your friends stoned out of your gourds and save some oil for later. You’ll need:

  • 6 potatoes, about 2 pounds
  • 1 tbsp salt
  • 2 tsp pepper
  • 2 large eggs
  • 2 tbsp flour
  • 1/2 cup breadcrumbs (optional)

Now it’s frying time.

  • Wash, peel and grate the potatoes. Squeeze to drain the excess liquid.
  • Add eggs, flour, salt and pepper and mix it till your arm feels like you’ve been masturbating for a solid hour.
  • Form the mix into little patties, about three inches wide and ½ inch thick is a good rule.
  • Heat up your special oil in a large, deep pan. Put enough oil in there to completely cover the bottom and reach about halfway up the potkes.
  • Fry the potkes on both side until they are golden, or a little browner if you like them crispy.
  • Usually you’d let these cool on some paper towels to soak up the excess oil, but obviously you don’t want to waste this shit. Eat em soaked and greasy.
  • Lay back, put on Disraeli Gears and enjoy.

Happy Hanukkah, fellow wastoid Jews!

Have an extra crunchy Hanukkah

What do you think?

About The Author

Mark Dommu

Heeb's Culture Editor is a writer and performance artist living in Brooklyn and the reigning ‘Buffy the Vampire Slayer’ trivia champion of NYC. Mark created, writes and stars in ‘I Give Good Hebrew’ and is the Editor-in-Chief of The Culture Whore , which curates and celebrates the best art being made in Brooklyn/NYC and around the world.

7 Responses

  1. ender wiggin

    Are you kidding? 1. heating canna infused oil hot enough to fry with is a great way to destroy anything useful.
    2. the great majority of that oil is still in the pan. you want it in you belly, not getting nasty in your fryer.

  2. Espike

    Oy, way too much “nugs” are you trying to make people sick? .1 to .2 Oz’s will be more than enough

  3. Mark Dommu
    Mark Dommu

    You’re not supposed to use the entire bath of oil to make the latkes. Save some to make brownies or Christmas cookies…just don’t bring them to your office.

  4. Yiddishe Maydel

    Well, I will say that it’s a lovely, lovely thought. And I’m still tryin to do it!! I bet if you hit Emeril Lagasse up, he could do it! haha Happy Chanukah and Holiday Season. Peace. : )

  5. ender wiggin

    normal ratio for budder is an ounce of veg to a pound of butter, though that’s usually using trim, a lb of butter is only 16 ounces, so his measurements there seem just fine. The rest of it still seems like an utter waste though. i mean sure, you could save that nasty left over oil you just had your fry up in, which has no active THC or CBD left, thanks to heating it hot enough to fry in. but left over fry oil isn’t really appetizing at the best of times.

    I’m not trying to troll, this is just bad information man. It would be an utter waste of time and bud. making an infused butter/oil/lard/olive oil of choice is a great method to medicate, and the instructions you give for making it were just fine, Low and Slow for plenty of time is precisely the road to go down. (double boiler or crock pot on low work well too) From there you can use it anywhere you would normally use budder or oil, but you want to incorporate it in the dish, and keep it under 300 degrees. potatoes and pot butter go great together in nearly any form. fry these up as normal then soak them in butter while they’re hot and will directly absorb it and it would be perfectly on point.

  6. ender wiggin

    a couple of good solid alternatives for holiday cooking: wavy gravy. make yourself a roux using equal parts budder and flour, low heat, let it melt until it begins to go blond, light brown. now expand it with a couple cups of drippings, from bird or beast of choice, add a little salt and pepper. (or giblets if you’re into giblet gravy)

    or stoner stuffing: simply make stuffing as normal and melt 4 ounces of infused butter into it, the breading absorbs it perfectly, and the tastes complement well, a spoonful or two will do.

    i’m sorry i don’t know traditional jewish dishes well enough to offer a precisely on topic analogy, but in the end…keep the temp low so as not to boil off active volatiles, and use it anywhere that you’d use butter or oil.


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