With this traditional latke recipe, you can’t go wrong! These delectable potato latkes are pan-fried in batches till golden brown and are made from grated potatoes, grated onion, and a flour and egg binder. These piping-hot, crispy, onion-flavored potato pancakes are a must-have for Hanukkah, but they’re also delicious at other times of the year. Serve with smoked salmon, applesauce, or sour cream.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 12 latkes |
Ingredients
- 3 medium russet potatoes, peeled
- 1 large egg, beaten, or more to taste
- 2 tablespoons all-purpose flour
- 1 tablespoon grated onion
- ½ teaspoon salt, or more to taste
- ¼ cup peanut oil for frying, or as needed
Instructions
- Slice peeled potatoes and run through a food processor fitted with the grater attachment. Place shredded potatoes in a cheesecloth and wring, extracting as much moisture as possible.
- Measure 2 cups shredded, drained potatoes and place into a medium bowl; save any extra for another use. Add egg, flour, onion, and salt, and stir until well combined.
- Heat 1/4 inch of oil in a large, heavy-bottomed skillet over medium-high heat. Place large spoonfuls of potato mixture into the hot oil, pressing down on them to form 1/4- to 1/2-inch-thick patties. Cook until golden brown, 4 to 5 minutes. Flip and repeat on the other side.
- Remove to a paper towel-lined plate to drain while you cook any remaining latkes. Serve hot.
- You can use Yukon Gold potatoes instead of russets.
- The original recipe called for 3 eggs and 1 1/2 teaspoons salt. Based on reviews, we have reduced these amounts in the recipe.
Reviews
I remember making this for Hanukkah in grade 2. I’m now 32 years old and still make them on occasion for breakfasts. Essentially its a hash brown just shredded. They taste amazing with apple sauce. give it a try! my mother has an egg allergy so we actually use Mayo as a mix (non-egg) Mayo and its turns out even better.
I was in a hurry for a side so I used frozen tater tots. Thawed them in microwave and crushed them up and followed the recipe. They came out really good! My family liked them and it sure beat shredding the potatoes.
This was too much like a hash brown for my family. We use more flour and it’s more of a pancake filled with potato and onion goodness. I use a griddle with a little oil and cook them just like a pancake. My kids have tried them both ways and don’t like them the way this recipe makes them. They like them with a bit more of a pancake consistency.
Great recipe! Made exactly the same way as my mother did, with one minor difference. I have made them twice since Hanukkah began on 12/18. This recipe gave me between 8-12 decent size latkes. I plan to make them again before the holiday ends. Highly recommend. Great with either sour cream or apple sauce.
I loved this simple recipe. Easy to make a double batch. I substituted matzah meal for the flour. Served it with applesauce and sour cream and bit of chives. Great first night of Hanukkah
It was delicious and wish I’d made more!! I added garlic powder with the salt and pepper and of course we enjoy3d it with sour cream. The kids loved it !!
I think this recipe was simple and easy and was very delicious! I usually don’t cook last minute but for this recipe, any time!
Promised a yield of 10 to 12 latkes but I only ended up with 4
Delicious!
These were delicious! I made no changes.
Tried to make a smaller quantity. Used too much egg and I would add herbs and more onion next time
I made this recipe as written. My husband and I just didn’t like them.
Quite good! Followed the recipe exactly and then drained some of the eggy liquid from the mix after Reading so many reviews saying to use fewer eggs. These came out beautifully.
Best recipe ever! Squeeze the liquid out and let the potatoes be almost dry before you proceed. Make super crispy potato latkes
Loved this recipe!! I used the already shredded potatoes found in the refrigerated section of the grocery store (made this recipe so easy !) Will definitely make again.
Made these yummies today!!! Made it just like the recipe but extra onions (2 TBSP), and wow, yum!!! I saw a suggestion said to serve it with sour cream, applesauce and topped with green onions. I never would of thought of topping the sour cream and applesauce together but wow, what a great flavor. Tasted wonderful with the Beef Brisket I prepared too and wow!! Best dinner. I was going to take a photo with the sour cream and applesauce toppings but I ate it before I thought of it. I will be making these more often!! I highly recommend this recipe! Happy Hanukkah!
Yummy!!! I mixed fresh green onions in the batch at the same time instead of a garnish.
I used leftover mashed potatoes instead of the grated ones and it turned out delicious …
I made these with grated potato and onion, I used about 1/2″ oil in the pan to almost deep fry them, they were really really good!
Draining the water from potatoes is key; I reduced the eggs. Doubled the recipe but only used 4 large eggs total. Salt after cooking.
They were good but I think it calls for too much salt. I wish I had used half.