Potato Latkes

These Potato Latkes are a traditional recipe that has been handed down through generations. They’re super crispy, delicious and everyone will be begging for more! They’re the perfect way to celebrate Hanukkah!

A few years ago, my friend Alexis shared her old family recipe with me and let me tell ya, they make the best latkes I’ve ever eaten! Since I got this recipe from her, it’s become a tradition in my family to make latkes together on the first day of Hanukkah each year. My kids look forward to it all year and we all stuff our bellies so full we can hardly move! Learn how to make your own below.

What are potato latkes

• Potato latkes are small crispy potato pancakes made of finely shredded potatoes and fried in oil. 
• Potato latkes are often eaten on Hanukkah to celebrate the story of the miracle when just one day’s supply of oil allowed the menorah to remain lit for eight whole days.
• Although many of us associate potato latkes with Hanukkah, they actually originated in Eastern Europe and were a common peasant food. Potatoes were plentiful and cheap and easy to keep, so they were a staple in most Eastern European’s diets.

What you will need to make potato latkes

• Eggs – Eggs act as the binding agent in this recipe. An egg substitute would work as well. 
• Yellow onion – You won’t need much, and it will need to be very fine. I’ve found shredding it with a cheese grater is the way to go.
• Green onion – You will need quite a bit of these though, three cups in fact! The recipe calls for three cups, but I never have that many green onions around, so I typically only use about two cups when I make this.
• Potatoes – Any kind of starchy potato will work for this recipe, but I always use large Russet potatoes for mine. Occasionally, I will substitute two or three cups of potatoes with turnips instead. 

• Matzo Meal – Sometimes this is a little tricky to find, but you’ll surely find it in international or world food markets all year, and usually in all the large chain stores during the holiday season. However, all-purpose flour is perfect substitute and works just as well.
• Baking powder – Baking powder releases carbon dioxide into the batter which will increase volume and also lighten the texture of these latkes. 
• Salt and pepper – I always use about 1 1/2 teaspoons of each, but add as much or little as you desire.
• Toppings – I love these potato latkes with sour cream, but applesauce is also a great choice. And some people prefer jam. 

How to make this potato latke recipe

• Prepare eggs and onions – Beat 3 large eggs together and add finely grated onion, salt and pepper in a large bowl. Mix in chopped green onions and let the mixture sit for about 15 minutes.
• Prepare potatoes – Meanwhile, prepare potatoes by peeling and cutting them into 3/4 inch cubes. You will need about 10 cups of cubed potatoes. Place a third of the potatoes into a food processor and pulse until most of the potatoes are reduced to “rice size” pieces. Grating the potatoes is an option as well. Transfer the small potatoe pieces to a clean kitchen towel or cheese cloth and squeeze out as much liquid as possible. Dump the potato pieces into the egg mixture. Repeat with two more batches of potatoes until all the potatoes have been processed.
• Mix potatoes and egg mixture – Next, stir the potatoes into the egg mixture and then add Matzo Meal (or flour) and baking powder in and mix thoroughly.
• Cook in oil – Heat 3 tablespoons of canola oil in a skillet over med heat. When the oil is hot, use one heaping tablespoon of potato mixture and flatten with bottom of a cup into a 2 1/2 inch round shape. Fry until golden brown, which is about 3 minutes per side.
• Enjoy – They are best eaten right away, when they are still piping hot, but they can be made ahead of time and reheated in an oven preheated to 350 degrees for 15 minutes or until crisp. Top with applesauce, sour cream, or jam.

Check out exactly how we make these Traditional Potato Latkes

Potato Latkes

Yield: 25

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

These delicious Potato Laktes are easy to make and a perfect way to celebrate Hanukkah!

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Ingredients

• 3 large eggs
• 6 tablespoons grated onion
• 2 teaspoons salt
• 1 1/2 teaspoons pepper
• 3 cups chopped green onions
• 4 3/4 pounds of potatoes (about 10 cups of 3/4 inch cubes)
• 3 tablespoons Matzo meal
• 1 1/2 teaspoons baking soda
• 3 tablespoons of canola oil

Instructions

1. Beat eggs, grated onions, salt and pepper in a large bowl.

2. Mix in green onions and let stand for 15 mins.

3. Meanwhile, prepare potatoes by peeling and cutting them into 3/4 inch cubes. Place a third of the potatoes into a food processor and pulse until most of the potatoes are reduced to "rice size" pieces. Grating the potatoes is an option as well.

4. Transfer the small potatoe pieces to a clean kitchen towel or cheese cloth and squeeze out as much liquid as possible. Dump the potato pieces into the egg mixture.

5. Repeat with two more batches of potatoes until all the potatoes have been processed.

6. Stir the potatoes into the egg mixture and then add the Matzo Meal (or flour) and baking powder in and mix thoroughly.

7. Heat oil in a skillet over med heat. When oil is hot, use one heaping tablespoon of potato mixture and flatten with bottom of a cup into a 2 1/2 inch round shape.

8. Fry until golden brown (about 3 minutes per side).

9. They are best eaten right away, when they are still piping hot, but they can be made ahead of time and reheated in an oven preheated to 350 degrees for 15 minutes or until crisp.

10. Top with sour cream, applesauce, or jam.

Nutrition Information

Yield 6 Serving Size 6
Amount Per Serving Calories 482Total Fat 10gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 8gCholesterol 93mgSodium 1100mgCarbohydrates 88gFiber 10gSugar 6gProtein 14g

Nutrition information will differ depending on the brand of products used.