Potato Latke Recipe

Oh I just love Potato Latkes!

We eat them throughout the year not just at Chanukkah. I like to eat them with sour cream on top that is sprinkled with sea salt and fresh cracked pepper. Sometimes I like to eat Potato Latkes with applesauce on the side. We prefer our latkes to be somewhat lacy and crispy in comparison to thick potato pancakes. I learned that if I use a starchy potato it gives a crisper latke than using white boiling potatoes. Try our Potato Latke recipe and let us know what you think. Feel free to share your own recipe with us.

Potato Latkes
Potato Latkes are delicious and time of year but they are traditionally eaten during Hanukkah.
Posey Salem:
Cuisine: Jewish
Recipe type: Sidedish
  • 2 medium sweet onions, grated
  • 1½ pounds Yukon gold or Russet potatoes, coarsely grated, and placed in a cheese cloth to squeeze out as much water as possible
  • 2 fresh eggs, beaten
  • 4 tbsp matzo meal
  • 1 tbsp baking powder - aluminum free
  • 1 tsp sea salt
  • ½ tsp organic turbinado sugar
  • ¼ tsp pepper - freshly ground
  • Peanut oil for frying
  • Applesauce, Sour Cream or Plain Greek Yogurt to use for toppings
  1. In a small bowl, combine the matzo meal, baking powder, salt, pepper and sugar - set aside.
  2. In a large bowl, combine the potatoes, onion, beaten eggs and the contents of the small bowl above. Mix well - we use our hands.
  3. Place approximately a half-inch of peanut oil in a heavy skillet and heat to a frying temperature, but not so hot that it smokes.
  4. Take about 2 tbsp of the potato mixture and flatten into a patty shape (about 3" across). Place 3 or 4 of them in the skillet and fry over moderate heat, for approximately 4 minutes or until bottom is crispy and golden brown. Turnover and fry the other side.
  5. Using a slotted spatula, remove Latkes to a plate that is covered in layers of paper towel.
  6. Continue as above until all potato mixture is used. Replace oil in skillet as needed.
  7. Serve immediately and top as you like with either sour cream or yogurt or with chunky applesauce.
My family prefers our Latkes to be crispy, so we spread the potato mixture out even more as we place it into the skillet. This makes them thinner and crispier. Many other people prefer their Latkes to be thicker and softer - your choice.

Potato Latkes ~ Yummmm!!!

How do you make Potato Latkes? Please share with us.


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  1. Those were good this morning!
    I think I’ll make them sometime.



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