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Mom's Potato Latkes


"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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25 m servings 390 cals
Original recipe yields 4 servings


  • 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

See full nutrition

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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  • Prep

  • Cook

  • Ready In

  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.

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Read all reviews 66
  1. 83 Ratings

Most helpful positive review

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...

Most helpful critical review

I did not have saltines, so used flour and increased the salt. Added some garlic too.

Most helpful
Most positive
Least positive

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...

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.

A huge hit with everyone in the family BUT we followed the video, not the directions printed here. The directions here don't mention you should soak the potatoes in water to get rid of excess st...

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 ...

Excellent, and just like my Mom's. She made these frequently during Lent as a side dish with salmon patties and stewed tomatoes. I was missing Mom last night and craving this meal, and I was v...

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...