Very Basic, Quick and Simple Potato Latke Recipe

Danielle Renov Danielle Renov
5.0 (21 reviews)

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.

45m 4
Medium Vegetarian No Refined Sugar Parve

Contains: Gluten, Wheat, Egg

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 “drier” 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.

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!

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!

Suggested Recipes

Explore

beginner dinner with danielle fried Jewish cuisine jewish food Latke matter of taste peas love and carrots peaslovencarrots potatoes quick-and-easy super easy
Did you make this recipe yet?

What Cooks Are Saying

5.0 out of 5

21 global ratings

5 star
100%
4 star
0%
3 star
0%
2 star
0%
1 star
0%

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Tell Us How It Went: Share Your Experience

14 Comments

kayla •

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

Avigael Levi Kosher.com Team •
Reply to kayla

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 •
Miriam Massouda •

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.

Chana P •

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

Fradel Freidman •

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.