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Parve
Medium
45 Minutes
Diets 
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.
4 medium potatoes, peeled
1 large onion, peeled
2 eggs
2 teaspoons Haddar Kosher Salt
1 teaspoon black pepper
1 teaspoon Haddar Baking Powder
3 tablespoons flour
oil, for frying
In a large bowl combine eggs, salt, pepper, and baking powder. Set aside.
In a food processor fitted with the “kugel” blade, add onion and potatoes. Process.
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.
Add “dryer” potato mixture to the egg bowl.
Repeat until all the potatoes and onion have been added. Mix until combined.
Add flour and stir until fully incorporated.
Heat a large pan over medium-high heat. Add enough oil to fill the pan one inch high.
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!)
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.
Serve hot and enjoy!
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Can you please list the amount of potatoes in weight rather than quantity? Thanks!
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.
Kugel blade? I use the “c” blade for kugel. Which one do you use?
The S, I believe.
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.
Best basic latka recipe. Was a bit too salty so you may want to cut back a bit.
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.
Amazing!!!
So easy…. and we all enjoyed it!!
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.
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
Yum For the first time in my life, I actually liked the latkas I made!!!
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!
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 ??
It’s a spikey blade, you might find the same on a hand grater.
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.
It is the “S” blade 🙂
Yummy My whole family really enjoyed these. I found them nicely seasoned
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.