Very Basic, Quick and Simple Potato Latke Recipe

Danielle Renov Recipe By
  • Cooking and Prep: 45 m
  • Serves: 4
  • Contains:

Look no further for that easy, tried-and-true latke recipe to star at your Chanukah party. 


Ever wondered which potatoes are the best latke potatoes? Danielle tests them for you in this video. Check out more from Matter of Taste.

Ingredients (8)

Main ingredients

Start Cooking

Prepare the Batter

  1. In a large bowl combine eggs, salt, pepper, and baking powder. Set aside.

  2. In a food processor fitted with the “kugel” blade, add onion and potatoes. Process.

  3. Use your hands to scoop out potato mixture and over the sink or a bowl press your hands together to try and squeeze out as much “juice” as possible.

  4. Add “dryer” potato mixture to the egg bowl. 

  5. Repeat until all the potatoes and onion have been added. Mix until combined.

  6. Add flour and stir until fully incorporated.


After grating the onion and first three potatoes with the kugel blade I like to switch to the fine “stringy” grater (C blade) and do the last potato like that. This gives the latkes just the right amount of fluffiness with all the goodness of the crispy strings!

Also, instead of using my hands to squeeze out the potatoes, I like to use a large fine mesh strainer. I press down with the back of a large spoon to push all the liquid out of the potato. I then transfer my grated potato and onions to a bowl to mix with all the other ingredients and then return the completed latke mixture to the strainer so that any more liquid that accumulates can just drip right through to a bowl. This will keep the last latke you fry just as crispy as the first one!


  1. Heat a large pan over medium-high heat. Add enough oil to fill the pan one inch high.

  2. When oil is hot, use a ladle to drop in large scoops of potato mixture,  making sure not to over crowd the pan. (This may take a few batches but the more room each latke has to fry, the crispier the result will be!)

  3. Allow each latke to fry for two minutes on the first side, then flip and fry one more minute. Remove to a cooling rack or paper towel to drain (To Paper Towel or Not To Paper Towel) and repeat with remaining batter.

  4. Serve hot and enjoy!

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