Mom's Potato Latkes

Mom's Potato Latkes

27
Lindsay 56

"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."
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Ingredients

25 m servings 390 cals
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Original recipe yields 4 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

27

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 th...

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 c...

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...

One word: Delicious! I'm glad I chose this recipe to make latkes for the first time. The addition of saltine crackers is what pushed me to try this particular recipe. Very easy to make and tasty...

this recipe is great I did learn a new trick to them crispy and less greasy use a hand towel or cheese cloth to remove extra water from the potatoes by squeezing them.

These are amazing! The only change I made was to use a 20oz bag of pre shredded potatoes. They have much less moisture so you don't have to squeeze all the water out. They came out perfect, a...

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 ...

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

I made these for a party I went too.. I fried them as people came up.... The only thin I changed was to use Matzos crackers... I am making them tonight for my friends Seder dinner... Love thi...