“Perfect with any pot roast, or at any Hanukkah feast.”
12 latkes

Ingredients Nutrition


  1. Peel and coarsely shred the potatoes. (Place in cold water as you work to prevent darkening.) Rinse potatoes and drain well. Pat dry with paper towels.
  2. In a large mixing bowl combine egg, flour, salt and pepper until smooth. Stir in potatoes and onion until vegetables are coated with egg mixture.
  3. In a 12-inch skillet heat 1/2-inch cooking oil over medium-high heat. For each latke, drop 1 rounded tablespoon potato mixture into hot oil, flattening slightly. Fry for 2 to 3 minutes or until edges are crisp. Turn and cook for 2 to 3 minutes more or until golden.
  4. Drain on paper towels. Cover with foil and keep warm. Repeat frying.
  5. For make ahead latkes: Prepare, cook and drain latkes. Cover and chill up to 24 hours in the refrigerator. To reheat, arrange on an ungreased baking sheet. Bake, uncovered, in a 400-degree oven for 10 to 12 minutes or until heated through, turning once.

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