Recipe: Latkes

Latkes, or potato pancakes, are a traditional Jewish food this time of year.  Whether or not you celebrate Chanukah, these are sure to be a hit.  My oldest had a class Thanksgiving feast, and each child had to help make and bring in a traditional family dish.  We made latkes, and his classmates happily gobbled them up.  I thought this would be a great recipe to share with Chanukah around the corner.  These will definitely be making an appearance next week on our dinner table!



Latkes (recipe from Family Fun Dec/Jan 2008 issue)


  • 4 lbs. potatoes (Russet or Yukon Gold)
  • 2 medium onions
  • 2 tsp. salt
  • pepper
  • 4 eggs

Grate the potatoes and onions with a food processor or by hand.  I leave the skins on the potatoes, but you can also peel them.  Make sure to buy organic potatoes if leaving the skins on!  **Critical Step**  Wrap about a third of the mixture in a tea towel and wring out excess liquid.  Repeat for remainder of mixture.  Add salt and pepper to taste to the mixture and combine.  In a separate small bowl, beat eggs with a fork and pour over potato mixture.  Sir to combine.  Cover bottom of a skillet with olive oil and heat on medium heat.  Using an ice cream scoop, drop 3-4 mounds into the skillet, flatten with a fork, and fry about 5 minutes on each side, or until nicely browned.  You know the oil is ready when the latkes bubble after being placed in the skillet.

Serve topped with unsweetened applesauce and/or sour cream.  Enjoy!


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