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+ servings
Crispy potato latkes delicious as an everyday appetizer. are the Hanukkah star but they're Here are all the tips on how to make them perfect!


YIELD 20 latkes


  • 5 medium or 4 large (2 pounds) starchy or all-purpose potatoes (like Yukon Gold, Russet, Desiree), peeled and cut lengthwise into halves
  • 2 small yellow onions , peeled and cut into halves
  • 2 eggs
  • 4 tablespoons all-purpose flour
  • 1 and ¼ teaspoons fine salt
  • ¼ teaspoon freshly ground black pepper
  • Canola or other flavorful oil , for frying


  1. Using a food processor with a coarse grating disc, grate the potatoes and onions. If you don't have a food processor, grate potatoes and onions on the large holes of a box grater.
  2. To squeeze the excess liquid out of the potatoes, place the shredded potatoes and onions in a colander set in a bowl, and press down with the back of a big spoon. Discard the extra liquid. You can also spread them on a kitchen towel and twist towel to wring out as much liquid as possible.
  3. Transfer potato mixture to a large bowl and stir in eggs, flour, salt, and pepper and mix until combined.
  4. In a large skillet over medium heat, pour in oil until it reaches ¼ - ½ inch ( ½ - 1cm) up the sides of the pan. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the pan, working in batches. Use moderate heat when cooking the latkes, otherwise, they will turn dark quickly. Use a spatula to flatten the latkes into discs. Cook until golden brown, about 4 minutes per side. Transfer the latkes to a paper towel-lined plate. Repeat with the remaining batter. Serve immediately, with sour cream or yogurt, if desired.