The Only Potato Latke Recipe You’ll Ever Need

Celebrate Hanukkah or enjoy a cozy night in with traditional latkes made from simple and hearty ingredients. Potato latkes, or levivot, have a recipe that’s been refined throughout the centuries to be easy to make in large quantities so family and community can gather together. All you need are seven simple ingredients and whatever garnishes and accompaniments you love. You can even prepare the mix ahead of time, and save the actual frying for right before the dinner celebration begins.

Made from a fried mix of potatoes and onions, latkes can be the main attraction of a holiday dinner course, be a favored side dish, or serve them for dinner with hearty sides. If you’re looking for a delicious traditional latke recipe, follow this recipe step by step or make it your own over the years. This recipe serves 12, with each serving having three or four latkes.

Latke Ingredients

Go to your local kosher grocery store for these ingredients:

  • 4 – 4 1/2 pounds potatoes 
  • 2 large or 3 medium onions
  • 5 eggs
  • 1/2 teaspoon black pepper
  • 1 1/2 teaspoon kosher salt
  • 1 cup flour
  • 1 cup canola oil
  • Accompaniments, including traditional options like applesauce and sour cream

Pro Tip: Use russet potatoes, which have a high starch content. This makes your latkes much less likely to fall apart or need extra flour.

Potato Latke Recipe Steps

Preparing the Latke Mix

  1. Assemble all your ingredients, as well as a platter lined with paper towels or cheesecloth, a paring knife, a large bowl, and a grater.
  2. Peel and grate the onions using the box grater. Gather the grated onion on the platter to drain excess moisture.
  3. Peel and grate the potatoes. While some recipes call for a food processor, using a grater will capture the texture of traditional latkes. Using a food processor for the potatoes and onions will make something more like ‘potato pancakes’ with a soft, pillowy texture.
  4. Squeeze the excess moisture out of the onions and potatoes, and then place the mixture in a bowl. By drying the mixture, you can more easily form the latkes.
  5. Beat the eggs and mix them, the salt, and the pepper into the potatoes and onion. 
  6. Slowly stir in flour until the mixture can hold its shape or becomes slightly firm and formable.

If you’re preparing the latke mixture in advance, cover it and place it in your refrigerator. 

Frying Your Latkes

  1. Place a deep frying pan on your stove and pour in the oil. You can adjust the amount of oil depending on whether you prefer to shallow fry or deep fry the latkes. Heat the oil over medium-high heat.
  2. Use a scoop or quarter cup to spoon out 1/4 cup of the mixture at a time into the hot oil. Lightly press down the scoop so the latke becomes a slightly flattened disk. Repeat three times to cook four latkes at a time without overcrowding.
  3. Fry until the bottom is golden brown, and then flip each one, cooking until both sides are done.
  4. Remove each latke and set it on a paper towel-lined platter to drain and cool.
  5. Continue until the entire mixture is used. If you’re cooking a large batch, you can set the complete latkes in an oven warmed to 200° F so they don’t go cold.

Latkes can be served immediately with applesauce and sour cream. If you want to prepare them ahead of time, cook them one to two hours in advance and then reheat them in the oven at 450° F for five minutes. 

Traditional latkes are a rich, traditional part of Hannukah meals, and the quality of your ingredients makes all the difference. Visit our kosher grocery store for produce, eggs, and accompaniments. You’ll also find all the kosher ingredients you need for holiday celebrations and dinners. 

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