This Classic Potato Latke Recipe Is a Hanukkah Favorite

How to Make Classic Potato Latkes

Fried latkes are the food of Hanukkah — and they just so happen to be super easy to cook. This recipe uses only a handful of ingredients and a few simple steps. Cook ’em fast and serve ’em warm before digging into some cute dreidel cupcakes.

Good to Know: The most time consuming part of making latkes is shredding up all those potatoes. You can do this by hand using a cheese grater. However, if you have a food processor with a grater blade, you can have all your prep work done in less than two minutes.

Potato Latkes

Yield: 20-24 latkes, or 4-6 servings


  • 1½-2 pounds baking potatoes
  • 1 small, sweet onion
  • 1 large egg
  • 1 teaspoon baking powder
  • Salt and pepper, to taste (approx. ½ teaspoon salt)
  • 3 tablespoon all purpose flour or matzoh
  • Canola or vegetable oil, for frying
  • Instructions

    Shredding Potatoes in the Food Processor

    1. With a cheese grater or with a food processor fitted with a grater attachment, shred the potatoes and onions into fine strands. Place in a colander and press down with a spatula to squeeze out some of the excess moisture. Allow mixture to sit for 5-10 minutes.

    Shaping Potato Pancakes

    2. Add egg, baking powder, flour, salt and pepper to the shredded potato mixture and form into small, flat pancakes about 3″ across and no more than ½” thick. Thicker pancakes may not cook evenly.

    Cooking the Latkes on the Stovetop

    3. Fill a frying pan with about ½” of oil and turn the heat to medium-high. Drop a strand of the potato mixture into the oil to test it. When the potato sizzles and begins to turn brown, the oil is hot enough. Transfer the latkes into the pan 2 or 3 at a time. Cook until pancakes are dark golden, about 4 minutes, then flip and cook the second side until it is also a dark golden brown.

    A batch of Freshly Cooked Latkes

    4. Place finished latkes on a paper towel-lined plate or cooling rack to drain any excess oil. Serve immediately, with applesauce and sour cream.

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    13 Responses to “This Classic Potato Latke Recipe Is a Hanukkah Favorite”

    1. Ruth Orthner


    2. Judy Kline

      Have not had these for a long time. I love them. Mom made them all the time. I used to make them a lot too but got out of the habit since my husband passed into heaven.

    3. Altaf

      Very Good need more recipes Thanks

    4. Md0cter

      Thanks for the recipe

    5. Linda Weisberg

      The recipe should read Matzoh meal not matzoh.

    6. Keziah

      My Nan made these at least once a week. We never knew what they were called, but we looked forward to them on a Friday night for tea. Yum! Great recipe!

    7. Janet G

      My late husband introduced me to Potato Latkes. Whenever we always had them on special occasions and he would cook for me. They are just so good I finally learned how to make them myself.

    8. ursula fedor


    9. Sharon

      Molly Yeh lines her colander with 2 layers of cheesecloth; puts in her grated potatoes and onions; sprinkles with kosher salt and lets sit for 30-45 minutes. Then she pulls up the cheesecloth and squeezes out the excess moisture. That is what my grandmother did when she made latkes enjoy

    10. Leitha

      I had a neighbor who made these. I just loved them. I tried the recipe. It brings back fond memories