Potato Latke Recipe

A Jewish Hanukkah Latke Recipe

I know this recipe is a little too late, today being the last day of Hanukkah. Still, who does not enjoy some fried food once in a while? So even though we say good-bye to Hanukkah and await its arrival next year, if you have never tried them before, give these latkes a shot.

Note: I almost never measure. So please use your best judgment and cooking sense :).


Potatoes – 4-5 medium (or more if you want to make more latkes) – Yellow or Yukon Gold
Onion – 1
Egg – 1
Olive Oil – 1 Tbs.
Flour – 2 Tbs.
Salt and pepper- to taste
Thin (small) kitchen towel or cheese cloth

For Frying:
Vegetable Oil/Canola oil – 0.75 cup

Sour Cream or Applesauce (to dip – optional)



1. Peel your potatoes. Hand grate all your potatoes and keep the potato shavings submerged in water to prevent browning.

2. Chop onion.

3. Scoop grated potatoes and chopped onion in a blender and mix – this doesn’t have to be a fine blend. Coarse is just fine. In so doing, you should have drained most of the water, however, the mix may still be moist (see next step).

4. Next, drain the potatoes-onion mix using a thin kitchen towel, two sheets of paper towel, or a cheese cloth, and save in a separate container.

5. Add one egg and fold into the potatoes-onion mix.

6. Add olive oil.

7. Add flour (you may need to add more depending on how moist your mix is. The more flour you add, the stiffer your latkes will be).

8. Add salt and some pepper as per your taste.


Heat oil in a shallow pan (some people deep fry their latkes, I shallow fry). Wait for it to get really hot. If the oil isn’t hot enough, the latkes will soak up the oil leaving the final product greasy. To test, you can drop a little potatoes-onion mix into the hot oil. If it sizzles, it is ready.

Place a spoonful of mix gently into the hot oil and flatten with the back of a spoon. You may even use the spoon to give the mix its round shape.


Keep a plate with paper towel ready for when you take the latkes out of the pan. Let the paper towel soak in the extra oil.

Serve hot with sour cream. Some people eat latkes with applesauce.



A former Communication Studies professor turned a somewhat reluctant stay-at-home-mom (SAHM), I blog about my adventures raising two multiracial kids. I write about parenting and living a multicultural Indian-Canadian-American HinJew life with honesty, a few tears, lots of laughter, and gallons of coffee.
Blogger at: www.thephdmama.com
Follow me: @thephdmama

You may also like...

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.