Potato Latkes I Recipe - Allrecipes.com
Potato Latkes I Recipe
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Potato Latkes I
Watch how to make these top-rated potato latkes. See more

Potato Latkes I

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"A classic potato latke, you can't go wrong with these crispy hot cakes. Serve with applesauce, sour cream and chopped green onions! Happy Hanukkah!"

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Ingredients Edit and Save

Original recipe makes 10 to 12 latkes Change Servings


  1. Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.
  2. In a medium bowl stir the potatoes, onion, eggs, flour and salt together.
  3. In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot!
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Oct 13, 2006

What I like to do with these is to grate the potatoes, as opposed to shredding. I find the texture much more appealing. More like a potato pancake, instead of a true latkes, but that's just my personal preference. For every 2 cups of grated potato, one egg is really a sufficient binder, and any more than that just makes them too heavy. I also use alot less salt, but that again is to taste. Instead of the flour, I have also found better results substituting matzoh ball mix, which contains baking soda and seasonings. They seem to come out lighter, and more flavorful this way. Don't forget to add the grated onion... it's an absolute must in my opinion, and here again, I add twice as much. And I personally have never bothered with the cheesecloth thing. As you lift out spoonfuls, the moisture simply seeps to the bottom of the bowl. No problem. Don't wait for Hannukah to enjoy these treats, and don't forget the applesauce (or sour cream.) Enjoy!

Most Helpful Critical Review
Dec 14, 2010

ok, so latkes might not be for me, and they definately aren't for the boyfriend. while i could eat them, and they weren't bad he just couldn't get through it i'll be making him something later.

Nov 19, 2007

I love making Latkes the easy way!! I use the Simply Potatoes already grated! They make wonderful and delicious Latkes!!

Dec 11, 2006

These latkes were so awesome, just like my grandmother and mom used to make. I only used 1 egg per 2 cups of potato. I used the food processor's large grater blade and kept the grated potato in ice water until I had all the ingredients in the bowl and then squeezed the water out and added them. I used matzoh meal instead of flour and I used about triple the grated onion. I fried them in vegetable oil. They were great, but definitely on the salty side. The mixture was a little watery but it made no difference in the end, there was liquid in the bowl when I was done. I think the matzah meal was key. Next time I would use less salt.

Dec 19, 2003

This was a bit eggy for me. I will definitely only use 1 egg next time. I prefer to be able to taste the potato more. Also, I read an article about the perfect latke and it said the best temperature is 350 degrees. I used my metal thermometer to make sure it was that hot before I started and it made a big difference. The cooked perfectly. I have had them fall apart before in the past.

Apr 17, 2006

I made these for Easter/Passover and they turned out great! I remember when my mom would make these, and she would always complain about the shredding of the potatoes, but it really wasn't a big deal--in fact, it was kind of fun. To keep the potatoes from oxidizing, I would ring out the water from the potatoes after every two thirds of a potato peeled with paper towels (because I didn't have cheese cloth on hand). Paper towels worked just fine. The sooner you ring out the potatoes after shredding, the less oxidation occurs. Once rung out, they keep pretty well. I also added extra onion. I was told to be a true latke, you make them small and thin, and cook the heck out of them. The cooking took longer than the shredding, that's for sure. Excellent as leftovers, too.

Oct 24, 2006

This was AMAZING. I didnt have peanut oil so I used vegetable.

Nov 27, 2006

These were really delicious! I doubled the onions and still needed more...I'll add more next time. I went with other reviewers and added garlic powder and only used 1 egg per 2 cups of shredded potatoes. It was a bit on the salty side so next time I'll reduce the salt. Very easy to make - great recipe...thanks Rachel!!!


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  • Calories
  • 102 kcal
  • 5%
  • Carbohydrates
  • 11.3 g
  • 4%
  • Cholesterol
  • 93 mg
  • 31%
  • Fat
  • 4.4 g
  • 7%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 620 mg
  • 25%

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

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