Potato Latkes

Total Time:
32 min
32 min

4 Servings

  • 1 -1/2 pounds russet potatoes peeled
  • 1/4 cup finely chopped shallots
  • 2 large eggs, lightly beaten
  • 2 tablespoons flour (or more) or matzo meal (during Passover)
  • 1 1/2 teaspoons salt and freshly ground black pepper
  • Vegetable oil for frying

In a food processor grate the potatoes. Line a sieve with cheesecloth and transfer potatoes to the sieve. Set sieve over a bowl, twist cheesecloth into a pouch, squeezing out some moisture. Let mixture drain for 15 minutes. After 15 minutes, pour off liquid from the bowl but leave the white potato starch that settles in the bottom of the bowl.

To that starch add shallots, eggs, flour, 1-1/2 teaspoons of salt and freshly ground pepper. Return drained potatoes to this mixture and toss to combine.

Preheat oven to 200 degrees. Line a baking pan with paper towels. When you are ready to eat, in a large skillet heat 1/4 inch of oil over medium high heat until hot. Drop heaping tablespoonfuls of potato mixture and cook for 3 to 4 minutes a side; latkes should be golden and crisp on both sides. Eat right away or keep warm in oven. Serve with applesauce or sour cream or cottage cheese mixed with sour cream.

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    Really good better than Bubbies!
    Can you warm them up in the microwave?
    SO GOOD!! All of the latkes I've ever made have been very time consuming but these were finished in about 30 minutes!! Totally making these again! :)
    The recipe was a perfect addition to breakfast. The only thing was even after I strained the liquid out of the potatoes, when I added the eggs, the mixture was completely wet, I had to add more flour, but it was excellent in the end! Will try again.
    First time I have tried this recipe and my husband (and I) just loved it. It was fantastic. Can't wait to try it on our friends. Thank you!!!!!
    I just used regular onions and it was delicious. I never would have thought of using the potato starch!!!
    These are wonderful. I grated the onions so they would mix in, talk about taste! The outside was crispy, the inside was like velvet. This is a keeper. I'll be making these Christmas morning. Thank you Ina!
    I made about 120 Latkes using your recipe for our holiday celebration. I found the latkes a little heavy. When I made them at home I used all purpose potatoes and added a little baking powder (one teaspoon to the Matza meal to the recipe. My version came out light and airy with nice little crunchy crispy potato "straws" on the edges. I served them with both apple sauce and sour cream to my guests so they could use what they wanted. I served them as a hot appetizer for my party. My guests loved them. I wanted to share my little tweeking of your recipe because I got such rave reviews.
    These were the best latkes I ever had. Ohmyg-d! 
    Only suggestion is to drizzle with maple syrup. 
    I loved these. I pan fried them with clarified butter rather than veg oil. They held together great and were very tasty! I will be making these again! I served them with both apple sauce and sour cream. YUM!
    I made a batch for my co-workers and they were a huge success. A food processor helps greatly to speed grating up.
    Simple, classic recipe. Followed the directions precisely. Latkes were perfect! Happy Hanukkah!
    I like recipes that have really simple ingredients and techniques. If you're looking to make "great, classic ANYTHING" ......just follow the recipe STUPID and stop whining! This is a simple, great, CLASSIC recipe and you don't have to be Jewish, pretentious (you just THINK that's how your grandmother made them, grandmothers always had a little magic up their sleeve to make them. In case you haven't looked, of the HUNDREDS of latke recipes online, they all have essentially the same ingredients. This isn't a recipe as much as it is a tradition!!!! Make them over and over, for your family and friends, maybe yourself and EAT!!!! Happy Chanukah!!!!!!!!!!!!!!!
    Every single year I have been making Latkes for Chanukah but this year, I wanted to try something different. For my home economics class at school this week, we competed in an eighth grade Iron Chef. The secret ingrident was squash so I made squash Latkes. I would definitely make them again. So, instead of the potato, try using 3/4 cups of butternut squash for this recipe. I guarantee you will love it!  
    What can I say, traditions change!  
    Tasty, yes. But lose one star for not telling us how many potatoes to use. Why not say "three large or four medium potatoes" instead of giving pounds. Not all of us have a scale in the kitchen!
    Nooo, not all of us have a kitchen scale. BUT, the place you're procuring your potatoes does. You can weigh out just what you need for this recipe. If you buy them in a bulk bag, just find similarly sized loose potatoes, weigh out the appropriate amount, and jot down the number needed. Then when you get home, you know how many you need to take out of the bag. The recipe gives weight because YOUR medium potato, might be someone else's small. But 10 pounds is 10 pounds. Good luck :)))
    Enjoyed...texture, flavors and ease of making! Suggestion: Try this latke recipe and compare to two others. Annie...Fremont...CA
    Snowy AM in NY and I can't think of a better thing to do and eat as I write my review-the best,the tastiest,the classical of all latkes. No oven for me as I devour them right out of the pan,I savoured them alone,w/homemade applesauce and then w/sour cream,tomorrow warmed up. Mine cooked crispy,brown all around & with a creamy potato center-THE BEST
    These were great. People, read the recipe thoroughly and you will see why you keep a warm oven.
    I added a bit of garlic....absolutely wonderful! Will make again!
    This was my first time making latkes, but won't be my last. They turned out great. I added a clove of garlic to mine and the flavor blended in perfectly. I am going to try these with minced jalape?o next time.
    These were awesome. Very easy and delicious. If you salt the shredded potatoes before they drain, it will draw the moisture out. You can use 1 tsp of the 1 1/2 tsp needed in the recipe.
    my daughter and I made these last night - served with smoked salmon/sour cream and CAVIAR. WOW, were they ever great. Made 3 times the recipe but only used 4 eggs etc and they were perfect. BTW the pronunciation when I lived in Rochester New York was latkies (very Yiddish) and now that I live in Toronto, it is pronounced latkas (very Hebrew). For years I thought I was saying it wrong - oh well - different pronunciations but same great taste. Have tried many different recipes and even purchased them (too thick) and these came out perfect. Thanks again.
    I made these for my family on the first night of Hanukkah and they were a HUGE HIT! Thank you! :)
    I tried these out on my kids and they were a big hit! They are easy to make and taste great! I followed the recipe to the tee except that I sauteed my onions before I mixed them in with the other ingredients simply because I did not want to run the risk of biting into onions that were not completely done and after I took them out of the oil, I sprinkled them with shredded cheese! They were awesome!
    Although this was my first time ever making Potato Latkes, you would not have known it from the results! The recipe was easy to follow and the Potato Latkes came out perfectly! My husband said that this recipe is a keeper!
    I've also made Latkes many different ways over the years. I've used graters and mandolines to grate the potatoes. Not only are these Latkes the best tasting ones that I've ever made (my wife was eating them cold the next day), but the suggestion to use the Food Processor was fantastic. I've saved this recipe in my Recipe File and I know that I will be using it for years.
     Tip: Try throwing in some minced garlic to half the batch. Adds great flavor!
    I've made latkes many different ways and this recipe was a big hit with my 6 and 9 year old. It was perfect ... a delicious side to my mother-in-law's beautiful brisket! Happy Hanukkah!
    This is very similar to the way I've always made latkes, but I tried with shallots instead of onions, and they turned out just fine. I also must take issue with the reviewer who said this isn't a traditional Jewish recipe, that flour or Matzoh meal doesn't belong. And if you don't believe *me*, check the recipe posted by the Israel Ministry of Foreign Affairs -
     I hope you all enjoy Paula's recipes as much as I do!
    We tried these and found them to be very tastey! Food processor or grater, who cares? Onion or shallots, who cares? Make food your own, you'll enjoy it much more. Cook with your family and see how much closer you'll be with each other. Oh, and as for the person that thinks the use of shallots is just plain pretentious, just have another glass of wine and sit down!!!!!!!!
    Did your Grandmother use a Food Processor 50 years ago? I bet not, so why did you change? Being creative is the great thing about cooking and is how many great new recipes evolve. Step out a bit and you'll be glad you did. These were pretty tasty.
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    This recipe is featured in:

    The Best Hanukkah Recipes