Recipe by 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 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."
Watch video tips and tricks
saltine crackers, or as needed, crushed
ground black pepper
vegetable oil, or as needed
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.
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.
Awesome! I topped mine with grape/apple relish. Make sure to squeeze out the excess liquid from the potatoes.
I liked these. If looking for a potato latke recipe, that is more about the potato than a bunch of flour than this is the recipe. I am not a fan of shredding potatoes, so I just used a 20oz bag of simply shredded potatoes. I measured it and it came to 4 cups. I used the whole bag anyhow and it was fine. I followed through the rest of the recipe, although I did not have saltine crackers. So, I used 3 sweet potato and chive flat stick crackers. They can't be seen or tasted anyhow. It is more for a binder. I just pureed the crackers and onions in my Vitamix blender moving the dial to medium for about 10 seconds. That made that part super easy too. I was hoping to not have to use a full 1/2 cup of vegetable oil. I used safflower oil and I did end up using 6 Tablespoons of it divided. Extra oil is needed, in this recipe, to make the potatoes crispy and hold together. With a muffin scoop, and as made, I got 10 patties at 162.5 calories each. ty
This was great! I loved the salad spinner tip, I'm sure that is what made these so good. I don't have a lot of practice making potato cakes, and these were easy to work with and just delicious. Thank you Lindsay!
These are a great treat for the Potato Latke lover…I liked the simplicity of the recipe and really appreciated the advice to make sure and drain the excess liquid from the potatoes…. We had these with sour cream and my daughter topped hers with a spicy cranberry chutney… Thank you Lindsay for a lovely recipe.
Excellent just as written. I let the shredded potatoes sit for a while before mixing with the other ingredients and the moisture came out on it's own. I used these as a side to lamb loin chops. We ate these without any toppings and they were perfect. When I make again, I may try to cut back a bit on the oil. Thank you Lindsay!
Loved it. I did not add the salt due to my diet and the latke were great. Will be making again thank you Lindsay for sharing this wonderful recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Mom's Potato Latkes
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 273
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