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Latkes Recipe

Potato pancakes or latkes on a light rustic wood surface
Photo Credit
Kiian Oksana/shutterstock
The Editors
Yield
12 servings
Category
Potatoes
Course
Side Dishes
Occasions
Chanukah
Preparation Method
Fry
Sources
Yankee Magazine
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Explore the crispy delight of latkes. These golden potato pancakes are shallow-fried to perfection, offering a crunchy exterior and a fluffy inside.

Latkes are also a beloved Hanukkah tradition because they are meant to remind Jews of the miracle of the oil associated with Hanukkah. 

These are made with grated potatoes, flour, and eggs; they’re best prepared fresh, still sizzling at the edges. We like to serve our latkes with extra-delicious homemade applesauce. They’re also good with sour cream and chives.

Ingredients
4 large russet (baking) potatoes
1 medium onion
1 egg, lightly beaten
1/2 teaspoon baking powder
2 tablespoons flour
1 teaspoon kosher or sea salt, plus extra for seasoning
Vegetable oil
Freshly ground black pepper
Sour cream or applesauce
Garnish: fresh chives
Instructions
  1. Peel and grate potatoes and onion. Transfer to a sieve or kitchen towel and squeeze out excess water. 
  2. In a large bowl, combine the grated mixture, egg, baking powder, flour, and salt. 
  3. Warm a thin layer of oil (about two tablespoons) in a large, heavy skillet over moderate heat. 
  4. Drop batter into skillet one heaping spoonful at a time (but don’t crowd the pan). Flatten gently; don’t push potatoes too hard into the oil. (Each latke should be about 2 inches wide.) 
  5. Fry in batches, turning once, 4 minutes per side or until golden brown. 
  6. Drain on paper towels and season well with salt and pepper. 
  7. Add a dollop of sour cream or applesauce, garnish with fresh chives, and serve immediately.

 

About The Author

The Old Farmer’s Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer’s Almanac Editors
 

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Comments

Spinnin Jenny (not verified)

1 year 4 months ago

I’ve never grated potatoes or onions for potato cakes. I’ve always just used leftover mashed potatoes with a little onion powder, egg, self-rising flour and milk. I don’t like chunks of onion but want the onion flavor. My family is from Eastern Kentucky and aren’t Jewish but we love these. I’m in Georgia now.

I enjoy the stories surrounding the recipes and the comments are very helpful.

Meg Larsen (not verified)

3 years 4 months ago

You don't offer a print option in your new format,

Thank you for your feedback.  Please see above we have restored the print button.  It is to the right of the social and email icons below the top photo.

I used to make latkes every year for my uncle. He passed at the age of 98! When the Festival of Lights is observed each year, I’m reminded of him and his love of latkes and the aroma that filled the house.

Eric Aschendorf (not verified)

4 years 4 months ago

As a child I grew to love Latkes. We ate them all year with baked, sliced Apples & a touch of Honey. As I've aged, I discovered that the Apples & Honey serve an important service; they absorb or cover the effect of the oil in my digestive system (I no longer do well with fried foods). I still love them, now if I could just get my Wife to make them. She contends that if I want them, then I will have to make them except near Chanukah, it's her gift to me then.
Have a Happy Chanukah & a Merry Christmas & help everyone you can to find the Light of G_D, especially at this time of year!

Christy (not verified)

4 months 2 weeks ago

Amen!

And it is so beautiful to hear your story of your childhood and of your darling wife! God bless you with many latkes and the light of God
presence this year!!

alex (not verified)

6 years 6 months ago

thanks for all the great information you have provided for me it was really helpful! Now i know when i need to learn something about Hanukkah i can come to this website!!!