Papa Leo’s traditional potato latkes (pancakes) are the perfect dish to serve for Hanukkah or any day of the year!
When Hanukkah rolls around every year, I have a hard time straying away from the traditional potato latke recipe passed down from my Papa Leo.
Crispy, salty, savory potato pancakes in all their glory – it doesn’t get any better than this, folks.
We top them simply with a little sour cream (or Greek yogurt) and apple sauce. That’s it. End of story. There is nothing else needed – this is your one way ticket to latke perfection.
A few tips I’ve learned about latkes over the years:
- Using a food processor with the grading attachment to shred the potatoes and onions will save you time and prevent bloody knuckles. Trust me on this one.
- Squeeze out as much water as possible from the grated potatoes. Paper towel or a kitchen tower work really well. Keep squeezing until you can’t squeeze any more. Note: If using a food processor, do the potatoes separately from the onions so you can squeeze them. Onion juice = flavor. Potato water = soggy sadness.
- Make more than you think you’ll need. More than likely, you’ll only make these once a year. Go crazy and make a double batch. Your family will thank you.
Potato Latkes
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Calories: 720kcal
Papa Leo's traditional potato latkes (pancakes) are the perfect dish to serve for Hanukkah or any day of the year!
Questions / Comments?
Print Recipe
Ingredients
- 4 russet potatoes peeled and grated finely water squeezed out
- 1 medium onion grated finely
- 1 egg
- 1 teaspoon salt
- 1/4 cup matzo meal or more if needed
- canola oil for frying
- sour cream and apple sauce for serving
Instructions
- Using a food processor or cheese grader, grate the potatoes and place in a bowl using a paper towel to remove excess water.
- Grate the onions then add to the potatoes.
- Add egg, salt and matzo meal to the potato/onion mixture and mix well with a fork. If mixture seems too watery, add more matzo meal.
- Heat 2-3 inches of oil over medium-high heat In a deep pan (or cast iron skillet). Add a drop of the potato mixture to test the heat of the oil. If it bubbles, it's ready!
- Using an ice cream scoop or large soup spoon, drop potato mixture in to the oil being careful not to over crowd the pan. Flatten the pancakes with a metal spatula to ensure even cooking.
- After 3-4 minutes, check for color and flip once browned on one side. Flatten again with the spatula and cook until browned on both sides.
- Lay cooked latkes on plate or baking sheet lined with paper towel to absorb excess oil.
- Continue working in batches until all of the potato mixture is gone.
- Serve with sour cream and apple sauce.
Notes
Keep potato latkes in oven heated to warm to keep hot until dinner is served.
Nutrition Information:
Calories: 720kcal | Carbohydrates: 47.8g | Protein: 7.1g | Fat: 57.2g | Saturated Fat: 4.2g | Polyunsaturated Fat: 53g | Trans Fat: 0g | Cholesterol: 45mg | Sodium: 610mg | Fiber: 3.8g | Sugar: 2.8g
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Kim
December 14, 2015 at 1:27 amFrom someone who’s never made latkes…when you say 4 russet potatoes, how many pounds should I use? The sizes vary greatly! Thanks so much.
Liz DellaCroce
December 14, 2015 at 7:53 amHi Kim – This recipe is very forgiving so no need to be that precise. Just look for 4 typical sized Russet potatoes and you’ll be ok! :)
CindyZS
February 1, 2014 at 2:59 ami just love latkes! great recipe. if u dont have a food processor, u can use a blender. growing up in a household of 9 many hands to help. in my late 20s my kids helped, then i got carpel tunnel in both hands and by 30 & 40’s just couldnt grate it anymore. plus my mom who is 25 years older than me, neither one of us good grate anymore :( well i didnt want to give up on this great food so i came up with a blender and tadah!! problem solved. home it helps for others.
Liz DellaCroce
February 2, 2014 at 1:03 pmGood idea about the blender!!!
Fonda
December 14, 2012 at 8:47 amPotato latkes and sufganiot… but the smell of fried food is permeating in our apartment. Aside from opening all the windows while frying, any other ideas to clear the air, lest the odor/aroma will linger long after Chanukah is gone… when I’ll need to start my diet!
Samantha @ FerraroKitchen
December 12, 2012 at 7:41 pmYumm..these look Perrrfect!!! And I love how you add the NI (or not?) haha
Rachael {SimplyFreshCooking}
December 12, 2012 at 4:12 pmOh, I love when my hubs makes latkes!!!! In fact, this will be in my tummy soon… thanks for the reminder!
I hate to say it, but I wish McDonalds double cheeseburgers and fries had zero cals!! Yep.
Gianna
December 12, 2012 at 1:13 pmThey look so crispy!
Tzipporah Kranz
December 12, 2012 at 11:55 amDonuts!
Brina
December 12, 2012 at 10:15 amI just made a huge batch of latkes last night, happy chanukah to you.
claire @ the realistic nutritionist
December 11, 2012 at 4:55 pmLatkes rock!
Chrik
December 11, 2012 at 2:34 pmAny fried food lol I fall for em all.
Amital
December 11, 2012 at 2:01 pmThese are basically the latkes we made, although I made a quadruple batch. I freeze them and then serve them throughout the year.
And although I don’t really like fried foods, I would be OK with these having no calories for my once a year dinner.
Rena
December 11, 2012 at 11:55 amJelly doughnuts! Too many calories, but soo good!
Elin
December 11, 2012 at 9:10 amLattes from Starbucks. They are my addiction.
Liz Rueven
December 11, 2012 at 8:40 amchocolate ganache!