Potato Latkes I

378 Reviews 25 Pics
Rachel
Recipe by  Rachel

“A classic potato latke, you can't go wrong with these crispy hot cakes. Serve with applesauce, sour cream and chopped green onions! Happy Hanukkah!”

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Ingredients

Adjust Servings

Original recipe yields 10 to 12 latkes

Directions

  1. Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.
  2. In a medium bowl stir the potatoes, onion, eggs, flour and salt together.
  3. In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot!

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Reviews (378)

Rate This Recipe
~TAYLOR~
770

~TAYLOR~

What I like to do with these is to grate the potatoes, as opposed to shredding. I find the texture much more appealing. More like a potato pancake, instead of a true latkes, but that's just my personal preference. For every 2 cups of grated potato, one egg is really a sufficient binder, and any more than that just makes them too heavy. I also use alot less salt, but that again is to taste. Instead of the flour, I have also found better results substituting matzoh ball mix, which contains baking soda and seasonings. They seem to come out lighter, and more flavorful this way. Don't forget to add the grated onion... it's an absolute must in my opinion, and here again, I add twice as much. And I personally have never bothered with the cheesecloth thing. As you lift out spoonfuls, the moisture simply seeps to the bottom of the bowl. No problem. Don't wait for Hannukah to enjoy these treats, and don't forget the applesauce (or sour cream.) Enjoy!

Savta Sinda
639

Savta Sinda

I love making Latkes the easy way!! I use the Simply Potatoes already grated! They make wonderful and delicious Latkes!!

Laura K
498

Laura K

These latkes were so awesome, just like my grandmother and mom used to make. I only used 1 egg per 2 cups of potato. I used the food processor's large grater blade and kept the grated potato in ice water until I had all the ingredients in the bowl and then squeezed the water out and added them. I used matzoh meal instead of flour and I used about triple the grated onion. I fried them in vegetable oil. They were great, but definitely on the salty side. The mixture was a little watery but it made no difference in the end, there was liquid in the bowl when I was done. I think the matzah meal was key. Next time I would use less salt.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 102 cal
  • 5%
  • Fat
  • 4.4 g
  • 7%
  • Carbs
  • 11.3 g
  • 4%
  • Protein
  • 4.5 g
  • 9%
  • Cholesterol
  • 106 mg
  • 35%
  • Sodium
  • 620 mg
  • 25%

Based on a 2,000 calorie diet

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Potato Latkes with Caramelized Pears, Goat Cheese, and Sherry Vinegar Drizzle