Foolproof Potato Latkes Recipe -
Foolproof Potato Latkes Recipe
  • READY IN 40 mins

Foolproof Potato Latkes

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 10 latkes Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  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.
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  • 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.

Reviews More Reviews

Most Helpful Positive Review
Dec 14, 2009

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 pepper and garlic powder. The recipe made a lot, depending on how big your latkes are. I even sent someone home with the recipe. This is a holiday staple recipe for us now.

Most Helpful Critical Review
Dec 14, 2009

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


25 Ratings

Dec 11, 2009

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 that, it was great. Thank you for a great dish.

Dec 30, 2009

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 turned out quite delicious with sour cream and bacon bits. Be warned, though: don't prepare this too far in advance as the potatoes will start to brown. It still tastes fine (at least to me), but it looks a little less yummy. Thanks for sharing, Basg!

Jan 03, 2011

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 juices pooled at the bottom of the mixing bowl. I used a 1/3 cup measuring cup. This recipe gave me 8 uniformed patties. Fried for approximately 4 mins. each side. Terrific with our beef polska keilbasa and saurkraut. Don't forget the homemade applesauce and sour cream!

Dec 21, 2009

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 diameter. It was just enough flavoring.

Jan 11, 2011

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

Dec 13, 2010

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 they were very good


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  • Calories
  • 289 kcal
  • 14%
  • Carbohydrates
  • 36.8 g
  • 12%
  • Cholesterol
  • 74 mg
  • 25%
  • Fat
  • 13.4 g
  • 21%
  • Fiber
  • 4.6 g
  • 18%
  • Protein
  • 6.8 g
  • 14%
  • Sodium
  • 1068 mg
  • 43%

* Percent Daily Values are based on a 2,000 calorie diet.

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