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.
Yield: 20-24 latkes, or 4-6 servings
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.
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.
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.
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.
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.
Very Good need more recipes
Thanks for the recipe
The recipe should read Matzoh meal not matzoh.
When we lived in W. Germany, back in the 70’s, our landlord would come over at about 11 p.m. on New Year’s Eve and insist we make our latkes and be ready to eat them at the stroke of midnight, out in the middle of the village street with all our other neighbors to usher the new year in. Of course much wine flowed and everyone partied. The only difference in the latkes was they added a little nutmeg to the mixture before frying. It’s a nice change occasionally. So, with that said I will wish everyone a wonderful and safe Holiday Season. May your days be filled with joy and laughter and May God Bless You Through the Next Year.
So we’re being given lesson in English? Matzoh and not matzoh – gosh I’ll sleep tonite knowing that!!!!
Linda was not correcting the spelling… she was clarifying that it is matzoh MEAL that is required, not simply matzoh. Now you can really sleep better knowing your recipe will turn out properly 😉
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!
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.
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
I had a neighbor who made these. I just loved them. I tried the recipe. It brings back fond memories
The recipe for the latkes looks yummy!!
Its helpful to grate the onion and the potato and add the salt and let it set so that it drains.