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Potato Latkes Published on: December 8, 2020

Potato Latkes

These latkes are perfect for Hanukkah!  Serve them with applesauce and sour cream.
Cook Time10 minutes
Total Time10 minutes
Course: Side Dish
Author: Marybeth


  • Knife
  • Cutting board
  • Shredder for grating potatoes
  • Cast iron frying pan
  • Cheese cloth (or thin kitchen towel) for draining liquid from potato mixture
  • mixing bowl
  • Forks
  • 2 cookie sheets
  • wire cooling rack
  • paper towels


  • lb baking potatoes - Russets are usually recommended; I like Yukon gold
  • ½ medium yellow onion, peeled and quartered
  • 1 egg
  • 2 tbsp matzo meal or unseasoned dry bread crumbs
  • 1 tsp kosher salt
  • tsp freshly ground black pepper
  • 1 cup oil for frying - I use Canola; you can also use rendered chicken fat


  • Scrub potatoes, cut in half, and grate. Peel and grate onion. Mix grated potato and onion together.
  • Use cheesecloth or kitchen towel to drain excess liquid from the grated potato and onion. Set aside some of the liquid to be combined with the egg, matzo or bread crumbs, salt, and pepper. Add this back into the grated potato and onion mixture so that it is evenly distributed.
  • Form latkes using an ice cream scoop or measuring cup (1/4 cup).
  • Fry latkes in preheated oil until dark golden-brown (4-5 minutes per side).
  • Remove latkes from frying pan and place on a cookie sheet lined with paper towels.
  • After oil has drained, place latkes on a cookie sheet with a wire rack.
  • Serve with sour cream and applesauce. Enjoy!


Heat oven to 200 degrees F.
Line 1 cookie sheet with paper toweling for fried latkes as they are removed from the frying pan. Next, transfer drained latkes to a cookie sheet with a wire rack. Keep latkes in a 200-degree oven until you are ready to serve them.
* I make latkes every year for Hanukkah from memory. However, I referenced the Classic Latke recipe for additional details.

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