Potato Latkes

best potato latke recipe

Today is the first day of Hanukkah and to celebrate I always make potato latkes. When I was growing up, we celebrated all of the Christian and Jewish holidays. Looking back, we were so lucky. We got to celebrate and take part in so many different and beautiful traditions and holidays. One of my all time favorites was my mom making us latkes for our big Hanukkah dinner. My mom makes the best latkes I have ever eaten. Now as a grown up with a family of my own, I still do the same thing. We rock the Christmas tree and the menorah.

I really do not like to fry anything in my house, but this is the one exception that I happily make. I think that latkes taste best as soon as they are finished cooking, but it is not always the easiest way to have them. So I make them ahead of time, lay them out in a single layer with paper towels and reheat them in a 350 degree oven until they are heated through. I serve them with sour cream and my homemade apple sauce.

Happy Hanukkah!

potato latke recipe5 pounds Yukon Gold or Russet potatoes
1 onion
2 eggs
2 Tablespoons flour
salt and pepper to taste
vegetable oil

apple sauce
sour cream

potato latke recipeHave your handy assistant peel all of the potatoes for you.

potato latke recipeGrate the potatoes and onion. You can use a food processor for this, but I like to do this by hand.

potato latke recipeThis is the most important step. You need really dry potatoes to make crispy latkes. I spread the potatoes and onions on a hand towel.

potato latke recipeRoll up the potatoes and squeeze out as much water as you can.

potato latke recipePut the potatoes and onions in a bowl. Add the eggs, flour, salt and pepper. This needs a lot of salt and pepper. My mom adds a little cayenne pepper to hers, but I do not, the kids do not like spicy.

potato latke recipeHeat a saute pan with vegetable oil, about 3/4 of an inch high. Heat the oil over medium to medium high heat. Make sure that the oil is hot enough before you put a latke. If the oil is too cold, you will just get a greasy latke, not a crispy one. I make a small one first and taste it to make sure that I have enough salt and pepper before I finish cooking off the rest. Cook them until they are brown and crispy on both sides.

potato latke recipeLine a pan with paper towels to soak up the oil. I lay them out and add layers of paper towels. Serve with sour cream and apple sauce.

best hanukkah potato latke recipe

Potato Latkes

Potato Latkes

Yield: serves 8

Potato Latkes - the key to crisp latkes is getting as much water out of the potatoes as you can. And lots of salt and pepper. Fry a mini latke to check for seasoning before you cook the whole batch. Serve with sour cream and applesauce.

Ingredients

  • 5 pounds Yukon Gold or Russet potatoes
  • 1 onion
  • 2 eggs
  • 2 Tablespoons flour
  • salt and pepper to taste
  • vegetable oil
  • apple sauce
  • sour cream

Instructions

  1. Peel all of the potatoes.
  2. Grate the potatoes and onion. You can use a food processor for this, but I like to do this by hand.
  3. This is the most important step. You need really dry potatoes to make crispy latkes. I spread the potatoes and onions on a hand towel.
  4. Roll up the potatoes and squeeze out as much water as you can.
  5. Put the potatoes and onions in a bowl. Add the eggs, flour, salt and pepper. This needs a lot of salt and pepper. My mom adds a little cayenne pepper to hers, but I do not, the kids do not like spicy.
  6. Heat a saute pan with vegetable oil, about 3/4 of an inch high. Heat the oil over medium to medium high heat. Make sure that the oil is hot enough before you put a latke. If the oil is too cold, you will just get a greasy latke, not a crispy one. I make a small one first and taste it to make sure that I have enough salt and pepper before I finish cooking off the rest. Cook them until they are brown and crispy on both sides.
  7. Line a pan with paper towels to soak up the oil. I lay them out and add layers of paper towels.
  8. Serve with sour cream and apple sauce.
Nutrition Information:

Amount Per Serving: Calories: 0 Total Fat: 0g
All information and tools presented and written within this site are intended for informational purposes only.
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Oh hey there!

Well, hello there! I’m Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure.

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This Post Has 31 Comments

  1. yum! This made me so excited for the first night of Hanukkah! Have a happy night with your family 🙂

    1. thank you Michelle! You too!

  2. I want to make this tonight, but I’m wondering with what meat/veggies you can serve this? This is really new to me. Oh and have a happy night with your family!

    1. Anything really. Roast chicken and a salad or a green veg. Brisket is also good.

  3. Yummmy!!!!

    1. yummmmy indeed! Miss you friend.

  4. I have never had potato latke! They look yummy and I think we will have to try them. Thanks for sharing how you make them.

    1. they are amazing. Everything that is delicious is a latke.

  5. happy happy hanukkah! the potato latke looks absolutely delicious.

    1. to you as well! Thank you.

  6. Oh my! Those look amazing! I am so sad I forgot to pick some up. YUM! I need to add these to my holiday traditions!

    1. I’ll make you a fresh batch. For you my friend, I will fry twice.

  7. i add some grated zucchini to my latkes, and they taste even more delicious- i suggest you try it, too!

    1. sounds good Juliet!

  8. Happy Chanukah! As you seem to like healthy and different options, I made sweet potato latkes last night, and for flavoring, I added brown sugar, cinnamon and cumin. I served them with mango chutney and they were an excellent variation on the traditional ones. However, nothing says Chanukah like a latke!

    1. sweet potato latkes sound delicious. Will have to try a sweet version.

  9. Your’s are SO perfect!!! Thanks for the tips and recipe!

    1. thank you Jennie.

  10. I’m definitely going to use that trick with the hand towel! When I tried making hash browns they never cooked up quite right and now I know why!

    1. yes, the key to a crispy potato anything is a dry potato.

  11. I finally got around to making these today. Thank you so much for posting step by step photos. I altered the recipe slightly since the thought of peeling 5 lbs of potatoes was daunting. I halved it, but used 2 eggs and it worked out great. Wow, quite delicious. Your tips really make a difference. So glad my friend sent me your website.

    And we are neighbors of sort, I live in Placer County.

    1. Thank you neighbor!

  12. Hi Bree!
    Love your bloooooooooog!! the pics are amazing too!!
    This recipe looks similar to one I make, but the one I make has lots of fresh mint – chopped in addition to parsley. I also add dry mint. I deep fry it though.. OMG SO DELICIOUS!

    1. that sounds delicious. I might need to try that.

  13. How many latkes does this recipe yield?

    1. It depends entirely on how large you make them. I would say though about 24.

  14. Thanks for the great large batch recipe! I had put the potatoes & onions in the salad spinner, my newest piece of kitchen technology, thinking I could use the juices in something before I scrolled down to the towel bit; worked like a charm! I took them to my Transition Town Potluck with Purpose and they were well received! The Jewish people were surprised, too & pleased. So much easier than lefse! [another thing to do with potatoes in the dead of winter] I added an extra egg..it was too much.. Amazing how far two eggs can go! I am going to make some more and try them with plum sauce and black bean hot sauce! Happy New YEAR & THANK YOU!

    1. The key to making a good latke is to have the potatoes super dry. And yes, one egg goes a long way.

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