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Mom's Potato Latkes

Mom's Potato Latkes

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
Lindsay

Lindsay

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 lakte 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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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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:
  • 106 mg
  • 35%
  • Sodium:
  • 672 mg
  • 27%

Based on a 2,000 calorie diet

Directions

  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 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

Baking Nana
9

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.

Lindsay
5

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.

moaa
4

moaa

11/17/2013

Awesome! I topped mine with grape/apple relish. Make sure to squeeze out the excess liquid from the potatoes.

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