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traditional potato latkes from The Jewish Kitchen
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Traditional Potato Latkes

Hanukkah's star dish takes center stage as potatoes and onions are grated and made into patties and fried until golden brown. Serve the latkes with cool, rich sour cream and sweet apple sauce for a delicious, traditional take on this holiday favorite.
Cuisine Jewish
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 latkes

Ingredients

  • 6 potatoes peeled
  • 1 medium onion peeled
  • 2 large eggs, beaten
  • 1/2 cup all-purpose flour
  • 6-8 tbsp. vegetable or canola oil
  • 2 tsp. Kosker salt
  • 1/2 tsp. freshly ground black pepper
  • sour cream
  • applesauce
  • 1 sprig dill for garnish (optional)

Instructions

  1. Using a box grater or the grating blade of a food processor, grate potatoes and onion. Drain in a colander and press with your hands to remove all of the excess liquid. Put into a large bowl.
  2. Add flour to the potatoes and onions. Gently fold in beaten eggs. Add salt and pepper.
  3. Heat oil to medium-high heat in a large skillet. Using a large spoon, place potatoes in oil, and flatten with the back of the spoon. Allow them to cook for about 3-4 minutes before turning, and cook for another 3-4 minutes. Test one and adjust time if needed.
  4. Put latkes on a wire rack. Place paper towels under the wire rack to catch the excess oil. Arrange latkes on large platter. Serve with sour cream and applesauce on the side. Garnish with a sprig of fresh dill.