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Recipe by Danielle Renov

Very Basic, Quick and Simple Potato Latke Recipe

Very Basic, Quick and Simple Potato Latke Recipe add or remove this to/from your favorites
Parve Parve
Medium Medium
4 Servings
Allergens

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

Main ingredients

  • 4 medium potatoes, peeled

  • 1 large onion, peeled

  • 2 eggs

  • 2 teaspoons Haddar Kosher Salt

  • 1 teaspoon black pepper

Directions

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.

Tips:

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!

Fry

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!

Very Basic, Quick and Simple Potato Latke Recipe

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kayla
kayla
2 months ago

Can you please list the amount of potatoes in weight rather than quantity? Thanks!

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Avigael Levi
Admin
Reply to  kayla
2 months ago

1 pound of potatoes is equal to 3 to 4 medium white potatoes, 7 to 9 small red potatoes, or 12 to 15 new or mini potatoes.

Shalva Zellis
Shalva Zellis
3 months ago
sarah
sarah
5 years ago

Kugel blade? I use the “c” blade for kugel. Which one do you use?

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Cnooymow{shman
Cnooymow{shman
Reply to  sarah
5 years ago

The S, I believe.

Miriam Massouda
Miriam Massouda
1 year ago

I think the baking powder is making the latkes come out too salty, as baking powder has a salty flavour to it. I think it better to use less baking powder.

Nechama R
Nechama R
2 years ago

Best basic latka recipe. Was a bit too salty so you may want to cut back a bit.

Fradel Freidman
Fradel Freidman
2 years ago

instead of squeezing out the mixture by hand i simply put the whole batter in a cloth and squeezed it like that over the sink.

shaindy
shaindy
2 years ago

Amazing!!!
So easy…. and we all enjoyed it!!

Ruti
Ruti
3 years ago

Delicious! Very simple and straightforward, came together easily and tastes just like I hoped they would. After I dropped each spoonful in the pan, I used the spoon to bring in the edges slightly and make it rounded, and I got very nice neat circles.

shoshana littman
shoshana littman
3 years ago

the s blade is the shape s blade but the kugel blade is the c or the e on the slotted blades im not sure i always try both out to see which one is mushy and which one is stringy

Miriam
Miriam
4 years ago

Yum For the first time in my life, I actually liked the latkas I made!!!

Pessy Hoffman
Pessy Hoffman
4 years ago

THE BEST! Hands down the best latka recipe! I’ve been doing this since it’s been posted. It’s always gone in no time!

Debbie Davis
Debbie Davis
5 years ago

A Question What is a “kugel “ blade ?????
I have heard if the “S” blade, the regular blade that is most often used.
What is a “c” blade ?? It’s that the small grater blade ??

Ruchelle Feferkorn
Ruchelle Feferkorn
Reply to  Debbie Davis
5 years ago

It’s a spikey blade, you might find the same on a hand grater.

Miriam Wiesner
Miriam Wiesner
Reply to  Ruchelle Feferkorn
4 years ago

Kugel blade is the one that is very sharp and is meant to grate an onion. It doesn’t come out like string gs and its not the S blade. The S blade is just a knife that spins. Not all food processors have it.

Raquel Admin
Raquel Admin
Admin
Reply to  Miriam Wiesner
4 years ago

It is the “S” blade 🙂

Schwartz Renee
6 years ago

Yummy My whole family really enjoyed these. I found them nicely seasoned

Shifra Stitzer
Shifra Stitzer
7 years ago

Good but salty The recipe was easy to follow, and not too complicated to put together. I did find them way too salty. If I make these again I will cut the salt in half.