Classic Potato Latkes

Potato Latkes are another traditional favorite for Hanukkah. Simple ingredients come together in this classic deep-fried side.
  • Servings: 12-15 latkes
  • Prep Time: 30-40 minutes
  • Cook Time: 10-15 minutes


  • 1 pound Yukon Gold potatoes, peeled
  • ½ cup finely grated onion
  • 1 large egg, lightly beaten
  • 3 tablespoons finely chopped fresh flat-leaf parsley
  • ½ teaspoon salt, plus extra for seasoning
  • ½ teaspoon freshly ground black pepper
  • ½ to 3/4 cup vegetable oil


1. Coarsely grate the potatoes with a box grater. Soak the potatoes and onion in cold water for 5 minutes, then drain well in a colander.
2. Spread the grated potatoes and onion on a clean tea towel. Twist the towel tightly to wring out as much liquid as possible. Transfer the potato mixture to a large bowl and stir in the egg, parsley, salt, and pepper.
3. In a large nonstick skillet, heat ¼ cup of the oil over medium-high heat. Spoon the potato mixture into the skillet in 4 places, using about 2 tablespoons mixture per latke, and spread them into 3-inch rounds with a fork. Cook for 2 to 3 minutes, until brown. Turn
the latkes over and cook for an additional 2 to 3 minutes, until the second side is brown. Transfer to paper towels to drain and season with salt. Repeat with the remaining potato mixture, using additional oil as necessary. Serve.

Enter Your Log In Credentials
Send this to a friend