Foolproof Potato Latkes

Foolproof Potato Latkes

Basg 6

"This is my mother's latke recipe which has been a smashing hit at dozens of Chanukah parties. The secret is in the potatoes, which are crushed rather than grated, resulting in a light, crispy latke."


40 m servings 289 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 289 kcal
  • 14%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 36.8g
  • 12%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 1068 mg
  • 43%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Place 1/4 of the potatoes, onion, eggs, salt, flour, and baking powder in the work bowl of a food processor; pulse several times until the vegetables are finely chopped. Add the rest of the potatoes, and pulse again until all the potatoes are finely chopped and the mixture is thoroughly combined.
  2. Heat canola oil in a skillet over medium heat. Scoop up about 1/3 cup of the potato mixture per latke, and place into the hot oil. Fry the patty until brown and crisp on the bottom, flip it, and cook the other side until brown, 2 to 3 minutes per side. Repeat with the rest of the potato mixture, replenishing the oil as needed. Serve hot.


  • Cook's Note:
  • Applesauce and sour cream are favorite accompaniments with these latkes. Make an interesting tuna salad, cut up some veggies, and you have a full meal.
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  1. 25 Ratings


Phenomenal recipe! My first time making latkes on my own and all my guests were raving. I don't own a food processor so I peeled and grated the potatoes and onion. I added a couple of dashes of ...

This was great! My family loved it. I think I needed more potatoes. My batter was too thin and I struggled a little bit. Next time I will make sure I have a thicker consistency. But even with th...

Very good! I didn't bother cubing the spuds since they were going to be processed. I quartered them and it worked fine. I also only used about 1 thick slice of onion, and that was enough. These ...

Finally, perfect latkes! A few adjustments: I used 5 smallish russet potatoes and left the skins on, 1 egg and added black pepper to the mix. I did not squeeze the grated potatoes. The potatoes ...

Very tasty and easy to make. I doubled the recipe but not the onions. I like the taste of onions but I thought that 2 onions was too much. I used 1 medium size onion...about 2 inches in diame...

Excellent recipe. It really is foolproof. Success on my first try.

Great and simple! The Commenter above may have used too large of an onion, or too small potatoes. I used very large potatoes and a medium red onion (I also added crumbled bacon) and I thought th...

way too much onion...... had to smother it in ketsup of all things just to get 1 down... might try again without the onion

The recipe was perfect. I lost my original recipe that I had for years and printed this one out. perfect. A few minor changes though. I let the potato/onion mixture sit in a colander and I p...