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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

Print

Potato Latkes


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.

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  1. Michelle

    December 1st, 2010 at 6:02 am

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

  2. bakedbree

    December 1st, 2010 at 4:07 pm

    thank you Michelle! You too!

  3. Nina

    December 1st, 2010 at 6:51 am

    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!

  4. bakedbree

    December 1st, 2010 at 4:07 pm

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

  5. Jenny

    December 1st, 2010 at 9:21 am

    Yummmy!!!!

  6. bakedbree

    December 1st, 2010 at 4:06 pm

    yummmmy indeed! Miss you friend.

  7. Denise

    December 1st, 2010 at 10:13 am

    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.

  8. bakedbree

    December 1st, 2010 at 4:06 pm

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

  9. wendycakes

    December 1st, 2010 at 10:53 am

    happy happy hanukkah! the potato latke looks absolutely delicious.

  10. bakedbree

    December 1st, 2010 at 4:05 pm

    to you as well! Thank you.

  11. corey

    December 1st, 2010 at 12:10 pm

    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!

  12. bakedbree

    December 1st, 2010 at 4:05 pm

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

  13. juliet

    December 1st, 2010 at 10:04 pm

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

  14. bakedbree

    December 4th, 2010 at 11:22 am

    sounds good Juliet!

  15. Aliza

    December 2nd, 2010 at 2:37 am

    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!

  16. bakedbree

    December 4th, 2010 at 11:22 am

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

  17. Jennie @ Oh, Sweet Day!

    December 2nd, 2010 at 4:48 am

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

  18. bakedbree

    December 4th, 2010 at 11:21 am

    thank you Jennie.

  19. Amanda L.

    December 2nd, 2010 at 1:35 pm

    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!

  20. bakedbree

    December 3rd, 2010 at 5:33 pm

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

  21. Diem

    December 5th, 2010 at 3:29 pm

    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.

  22. bakedbree

    December 6th, 2010 at 2:37 pm

    Thank you neighbor!

  23. Susan

    January 19th, 2011 at 2:08 am

    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!

  24. bakedbree

    January 19th, 2011 at 7:47 pm

    that sounds delicious. I might need to try that.

  25. Tracee

    December 3rd, 2012 at 3:35 pm

    How many latkes does this recipe yield?

  26. bakedbree

    December 3rd, 2012 at 6:01 pm

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

  27. tina juarez

    January 2nd, 2013 at 1:18 am

    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!

  28. bakedbree

    January 14th, 2013 at 9:52 pm

    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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