Traditional Hanukkah Potato Latkes

Potato Latkes
Credit: Lisa Romerein/Getty Images
Ratings (62)
  • Total: 50 mins
  • Prep: 20 mins
  • Cook: 30 mins
  • Yield: 20 latkes (serves 6)
Nutritional Guidelines (per serving)
644 Calories
43g Fat
55g Carbs
11g Protein
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Nutrition Facts
Servings: 20 latkes (serves 6)
Amount per serving
Calories 644
% Daily Value*
Total Fat 43g 55%
Saturated Fat 7g 36%
Cholesterol 151mg 50%
Sodium 315mg 14%
Total Carbohydrate 55g 20%
Dietary Fiber 6g 23%
Protein 11g
Calcium 92mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Fried food is traditionally eaten on Hanukkah in commemoration of the oil that miraculously burned for eight days when the Maccabees purified and rededicated the holy Temple in Jerusalem. This recipe for classic potato latkes—also known as levivot in Hebrew—uses a food processor to simplify the prep. The resulting latkes have a smoother, more uniform texture than hand-grated latkes. Of course, if you don't have a food processor, you can go the old school route and use a box grater for the onions and potatoes. What kind of potatoes should you use? Many longtime latke makers swear by Russets, but when it comes down to it, both work—so use your favorite (or a mix!).

Ingredients

  • 2 1/2 to 3 pounds potatoes
  • 2 onions (peeled)
  • 3 large eggs (lightly beaten)
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 to 3/4 cups all-purpose flour 
  • 1 cup canola oil (for frying)
  • Garnish: applesauce or sour cream for serving

Steps to Make It

  1. Line a platter or plate with paper towels and set aside. 

  2. Peel the potatoes. Place them in a bowl and add enough cold water to cover them, so they won’t turn brown. When ready to prepare the latkes, drain the potatoes.

  3. Place potatoes and onions in a food processor fitted with a knife blade (also known as the s-blade). Pulse until smooth. Drain the mixture well.

  4. Pour the potato mixture into a large bowl. Add the beaten eggs, salt, and pepper, and mix well. Add enough flour so that the mixture holds together.

  5. Pour 1 inch of oil into a large, deep frying pan. Heat the oil over medium-high heat.

  6. Carefully drop 1/4 cup of the potato mixture into the hot oil. Flatten the pancake slightly so the center will cook. Repeat with additional batter, taking care not to crowd the pan. 

  7. Fry for several minutes on each side until golden brown and cooked through. Transfer to the paper towel-lined platter to drain, and continue frying the the remaining latke batter in batches.

  8. Serve immediately with applesauce or sour cream if desired.