Mom's Potato Latkes
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Mom's Potato Latkes

25
Lindsay 51

"Latkes (potato pancakes) are a must have at Hanukkah, but really are wonderful any time of year! This is my mother's recipe, which is honestly the best latke I've had. I usually end up having to make a second batch because they disappear so quickly. I've tried other recipes and always return to these. Lovely topped with sour cream or applesauce."

Ingredients 25 m {{adjustedServings}} servings 390 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 390 kcal
  • 19%
  • Fat:
  • 30.4 g
  • 47%
  • Carbs:
  • 24.7g
  • 8%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 672 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Mix potato, onion, eggs, crackers, salt, and pepper together in a large bowl.
  2. Pour enough vegetable oil into a skillet to fill about 1/2-inch deep; heat over medium-high heat.
  3. Drop spoonfuls of the potato mixture, first pressing potato mixture against the side of the bowl to remove excess liquid, into the hot oil; slightly flatten the latkes into the oil with the back of your spoon so they are evenly thick.
  4. Cook in hot oil until browned and crisp, 3 to 5 minutes per side. Drain latkes on a plate lined with a paper towel.
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Reviews 25

  1. 28 Ratings

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Lindsay
10/28/2013

This is my recipe. I wanted to let folks know that before you put the potato mixture in the pan, take the scoop and make sure to drain the liquid out by holding the spoonful of potato against the side if the bowl. Also we usually crush the saltines in a Baggie, saves on mess. The saltines act as a binder. Hope you love these as much as we do. My favorite way to eat them is with sour cream. The don't reheat well in microwave (in my experience) but do reheat fairly well in a toaster oven.

Baking Nana
11/3/2013

Thanks for a great recipe, Lindsay. We enjoyed these very much. I took your advice and used tongs to grab the potatoes without a lot of liquid. Note: I peel russet potatoes and place in cold water in a salad spinner. Then use the food processor to grate the potatoes. The grated potatoes go back into the cold water in the salad spinner. Triple rinse the potatoes until the water is no longer starchy. Spin dry, shake and spin again.

Casey M
12/1/2014

These are darn good...and a little indulgent maybe. These have origin in the Middle East and Europe. Yet, like many things, food is enjoyed and needed by every culture...from the Middle East to Scandinavia to Thailand. Universally good food is just that. It worked well for me to use a little oil on the pan for each pancake and not immersing it, adding more when flipping. Glad I watched the video to freshen up my potato squeezing technique. I don't have a spinner...plus it makes me dizzy. Grated cheese might be good. Seems any kind of binder works...might try pulverized flavored croutons after the roasted Panko crumbs after the home made whole wheat seasoned bread crumbs after the Cheezy crackers (ok, I'll stop now).