Potato Latkes


A classic potato latke, you can't go wrong with these crispy hot cakes. Serve with applesauce, sour cream and chopped green onions! Happy Hanukkah!

Recipe From allrecipes.com

Provided by Daisy

Yield 6

Categories Side Dish,Potato Side Dish Recipes,Potato Pancake Recipes


  • Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.
  • In a medium bowl stir the potatoes, onion, eggs, flour and salt together.
  • In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot!

Potato Latkes I image

Number Of Ingredients: 6


  • 2 cups peeled and shredded potatoes
  • 1 tablespoon grated onion
  • 3 eggs, beaten
  • 2 tablespoons all-purpose flour
  • 1 ½ teaspoons salt
  • ½ cup peanut oil for frying


This potato latke recipe is tasty at any meal. For the ultimate crispiness, squeeze out all the liquid from the grated veggies before you fry them up. -Taste of Home Test Kitchen

Recipe From tasteofhome.com

Provided by Taste of Home

Time 40m

Yield 2 dozen.

Categories Side Dishes


  • Coarsely grate potatoes and onion; squeeze mixture to remove as much liquid as possible. Place in a bowl; add green onions, egg, salt and pepper. , In a cast-iron or electric skillet, heat 1/8 in. of oil to 375°. Drop batter by heaping tablespoonfuls into hot oil. Flatten to form patties. Fry until golden brown; turn and cook the other side. Drain on paper towels. If desired, serve with toppings.

Potato Latkes image

Number Of Ingredients: 8


  • 2 pounds russet potatoes, peeled
  • 1 medium onion
  • 1/2 cup chopped green onions
  • 1 large egg, lightly beaten
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Oil for frying
  • Optional toppings: applesauce, sour cream, lox, chives, pearl onions and lemon wedges


This recipe is for a classic, unadorned latke; the kind your Bubbe used to make. No kohlrabi or cumin here. Serve them hot and make more than you think you need. They go fast.

Recipe From cooking.nytimes.com

Provided by Melissa Clark

Time 45m

Yield About 3 dozen

Categories brunch, dinner, lunch


  • Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible.
  • Working quickly, transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder and pepper, and mix until the flour is absorbed.
  • In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter.

Classic Potato Latkes image

Number Of Ingredients: 8


  • 2 large Russet potatoes (about 1 pound), scrubbed and cut lengthwise into quarters
  • 1 large onion (8 ounces), peeled and cut into quarters
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 2 teaspoons coarse kosher salt (or 1 teaspoon fine sea salt), plus more for sprinkling
  • 1 teaspoon baking powder
  • 1/2 teaspoon freshly ground black pepper
  • Safflower or other oil, for frying


Latkes (potato pancakes) are a must have at Hanukkah, but really are wonderful any time of year! This is my mother's recipe, which is honestly the best latke I've had. I usually end up having to make a second batch because they disappear so quickly. I've tried other recipes and always return to these. Lovely topped with sour cream or applesauce.

Recipe From allrecipes.com

Provided by Lindsay

Time 25m

Yield 4

Categories Side Dish,Potato Side Dish Recipes,Potato Pancake Recipes


  • Mix potato, onion, eggs, crackers, salt, and pepper together in a large bowl.
  • Pour enough vegetable oil into a skillet to fill about 1/2-inch deep; heat over medium-high heat.
  • Drop spoonfuls of the potato mixture, first pressing potato mixture against the side of the bowl to remove excess liquid, into the hot oil; slightly flatten the latkes into the oil with the back of your spoon so they are evenly thick.
  • Cook in hot oil until browned and crisp, 3 to 5 minutes per side. Drain latkes on a plate lined with a paper towel.

Mom's Potato Latkes image

Number Of Ingredients: 7


  • 3 cups shredded potato
  • ¼ cup grated onion
  • 2 eggs, beaten
  • 6 saltine crackers, or as needed, crushed
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ cup vegetable oil, or as needed


Recipe From foodnetwork.com

Provided by Ina Garten

Time 20m

Yield 2 servings

Categories side-dish


  • Peel the potatoes and grate them on a box grater. Wrap the grated potatoes in a kitchen towel and squeeze out as much liquid as possible. Combine the potatoes in a bowl with the egg, flour, salt and pepper. Mix well.
  • Melt the clarified butter in a large saute pan over medium heat. Place a tablespoon of the potato mixture into the sizzling butter and cook for 2 minutes. Turn the pancakes over and cook for another 2 minutes, or until crisp on the outside and golden brown. Serve the pancakes hot from the skillet.

Potato Latkes image

Number Of Ingredients: 6


  • 2 large baking potatoes
  • 1 extra-large egg, whisked
  • 3 tablespoons all-purpose flour
  • 1 1/4 teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons clarified butter


Recipe From marthastewart.com

Provided by Martha Stewart

Categories Food & Cooking,Dinner Recipes,Dinner Side Dishes


  • Preheat oven to 200 degrees. Grate potatoes in long strips, using smooth strokes to run potatoes across grater into a large bowl of ice water. Using a strainer or slotted spoon, transfer potatoes, reserving liquid, to another large bowl lined with a clean kitchen towel; gently squeeze dry.
  • Set reserved liquid aside for 10 minutes to allow starch to sink to the bottom; carefully pour liquid from the bowl, reserving milky residue (potato starch) and discard. Transfer potatoes back to bowl with potato starch.
  • Add onions to bowl; stir in eggs, beer, flour, salt, and pepper.
  • Line a baking sheet with paper towels; set aside. In a heavy nonstick skillet, heat 1/4-inch of oil. Spoon 1/2 cup of potato mixture per pancake into skillet. Make a few at a time, being careful they don't run into each other.
  • Fry on both sides until golden brown, 4 to 6 minutes. Transfer to prepared baking sheet to drain. Keep warm in oven while preparing the others. Serve hot with applesauce, or sour cream and caviar, if desired.

Potato Latkes image

Number Of Ingredients: 11


  • 4 large russet potatoes, peeled
  • 1 small white onion, finely grated
  • 2 large eggs, lightly beaten
  • 1/4 cup beer
  • 3 tablespoons all-purpose flour
  • 1 tablespoon coarse salt
  • Freshly ground black pepper
  • Vegetable oil, for frying
  • Pink Applesauce for Potato Latkes, for serving
  • Sour cream, for serving
  • Osetra caviar, for serving


Looking for the best potato latkes recipe? You've found it. This classic, easy latke recipe yields crisp, golden brown potato pancakes every time.

Recipe From epicurious.com

Yield Makes 12 to 16 latkes

Categories Onion,Potato,Side,Hanukkah,Winter,Pan-Fry,Kosher,Gourmet,Sugar Conscious,Kidney Friendly,Vegetarian,Pescatarian,Wheat/Gluten-Free,Peanut Free,Tree Nut Free,Soy Free,No Sugar Added


  • Preheat oven to 250°F.
  • Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.
  • Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg and salt.
  • Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven.

Potato Latkes image

Number Of Ingredients: 6


  • 1 pound potatoes
  • 1/2 cup finely chopped onion
  • 1 large egg, lightly beaten
  • 1/2 teaspoon salt
  • 1/2 to 3/4 cup olive oil
  • Accompaniments: sour cream and applesauce


Latkas are a tradition for Channukah, but they are great anytime. This recipe makes about 15 latkas, but can easily be doubled or tripled. Easy to make, just allow time to stand at the stove with multiple frying pans. I use every burner that is open to speed it up. Traditionally served with applesauce on the side. Some people also top the pancakes with a little sour cream.

Recipe From food.com

Provided by karen

Time 55m

Yield 15 latkes, 5 serving(s)

Categories Breakfast


  • Wash and cut the potatoes small enough to fit through the top of the food processor for shredding. DO NOT PEEL.
  • Add potato & onion to the food processor using the shredding blade, alternating between the two (the onion keeps the potatoes from browning).
  • Mix beaten eggs, flour and salt in a large mixing bowl. Add potatoes and onions and stir well.
  • Heat 2 tbsp oil over medium-high in skillet (use multiple skillets to speed up the time to cook).
  • Using a slotted spoon, scoop about 1/3-1/2 cup of potato mixture into spoon, allowing excess liquid to drain back into the bowl.
  • Drop potato mixture into hot oil in frying pan.
  • Flip over when bottom is browned, then smash down to flatten into a pancake.
  • Fry on 2nd side until brown.
  • Drain on paper towels and then transfer to a cookie sheet in a single layer.
  • Repeat until all of the latkas are done.
  • At this point, the latkas can be served immediately, frozen or refrigerated to be served within 24 hours.
  • NOTE: Reheat refrigerated latkas at 350 degrees for 20-30 minutes and frozen ones at 450 degrees for 7-10 minutes.

Potato Latkes (Potato Pancakes) image

Number Of Ingredients: 6


  • 2 large russet potatoes
  • 1/2 onion
  • 2 eggs
  • 1/4 cup flour
  • 1 teaspoon salt
  • canola oil or vegetable oil

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