Tonight is the 5th night of Hanukkah, the Jewish celebration of lights. Potato latkes are traditionally eaten during the eight days of festivities but you certainly don’t have to be Jewish to enjoy them. You can sometimes find them on menus at delis but they’re very easy to make at home. The potatoes and onions can be grated by hand or with a food processor. Latkes are best eaten fresh out of the pan – they don’t really re-heat very well. Serve with sour cream or applesauce.
Potato Latkes
(VEGETARIAN)
Makes about 8 large latkes
- 3 large russet potatoes, peeled
- 1 small onion, peeled
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 egg
- 3 Tablespoons flour
- Neutral oil such as safflower, for pan frying latkes
- Sour cream or apple sauce, to garnish (optional)
- Grate potatoes and onion and place in a large bowl. Season with salt and pepper and let sit for five minutes.
- After five minutes, use your hands to wring any liquid from the shredded potatoes and discard the liquid (you can also do this by pressing the potato mixture in a colander).
- Add egg and flour to the potato mixture and use your hands to thoroughly combine the ingredients.
- In a large, deep skillet, add oil so that is about 1/4″ to 1/2″ deep in the pan. Heat on high until ready to fry (to about 350 degrees Fahrenheit or until a small piece of potato dropped in sizzles and turns golden). Be sure to watch the oil carefully!
- Use a 1/3 cup measuring cup to scoop out some potato mixture. Carefully place in the oil and flatten slightly with a spatula. Repeat scooping the mixture but make sure the latkes are not crowded in the pan (you will likely have to do two batches).
- Let the latkes cook until browned on the bottom, about 3 minutes. Carefully turn over with a spatula and cook the other side. When the pancakes are dark golden and cooked through, remove from the pan and place on a paper-towel lined plate.
- Season with additional salt to taste and serve with sour cream or applesauce, as desired.
Happy Hanukkah and Enjoy!
A Potato Latke topped with sour cream.
The Seasonal Gourmet 
the potato latke looks delicious, I am foreign to this holiday, but feel entertained by the warmth, peace, and pleasant mood your post create.
Thank you for sharing!
Latkes are my favourite! That photo is mouth-watering… can’t wait to eat some more later this week.
Thank you for the delicious recipe. I’m going off to make it right now.
The first time I had them in this great SF restaurant (Firefly in Noe Valley) that even had a Passover menu, in all seriousness, it was a religious experience! I ordered another plate (and still polished off my yumalicious entre). Mmm mm good. Your recipe looks about as yummy. Thanks for sharing.
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I always love and look forward to the idea of potato latkes. It stirs memories of Jewish mothers coming to our grade school class and teaching us dreidel games. But it’s really hard to find a good one; most of the ones I’ve had in restaurants are not nearly as crispy as they should be. I should definitely try to make them sometime this season — hopefully it’ll turn out better!
Those look absolutely delicious! I’ve eaten latkes before (at a restaurant), and they were okay, but from my experience, everything tastes better homemade. Thanks for the recipe and happy holidays!
That looks scrumptious!