Potato Latkes

Ideal for Chanukah, but what's not to like any time of the year?


  • grater or food processor with shredding disk
  • sieve
  • large bowl
  • small bowl
  • cutting board and knife
  • measuring cup and spoons
  • large spoon
  • heavy frying pan (cast iron is ideal)
  • paper towels
  • spatula
  • ovenproof pan or dish


  • 4 large russet potatoes or 8 medium Yukon Gold potatoes
  • 1 large onion
  • 2 large eggs
  • 1/4 cup (60 mL) flour or 1/2 cup (125 mL) matzo meal (more traditional)
  • 1 tsp (5 mL) salt
  • pinch of pepper
  • plenty of oil for frying


  • sour cream or thick yogurt
  • applesauce


  1. Scrub potatoes well. Grate potatoes (or shred in food processor). Note that it is not necesary to peel the potatoes.
  2. Place grated potatoes in a sieve and let them drain. As a final gesture, squeeze them thoroughly to get rid of excess water. Alternatively, you can place the grated potatoes in a clean kitchen towel, roll it up and wring them out.  Turn the potatoes into a large bowl.
  3. Peel the onion and chop it finely. Add the onion to the large bowl.
  4. Beat the eggs in a small bowl and add them to the potatoes and onions.
  5. Add the flour or matzo meal, and season with salt and pepper. Mix well.
  6. Add enough oil in frying pan so that it’s about 1/8 inch deep. Heat over medium-high heat. The oil is ready when it bubbles vigorously around a little test potato latke. (This is also a great way to test for seasoning.)
  7. Drop spoonfuls of the potato mixture into the pan. The oil should be deep enough to come up about halfway on the sides of each latke. The size of your latkes is up to you.
  8. Brown on each side, remove from the pan, and drain on paper towels. Place on an ovenproof dish so you can keep the latkes warm in the oven at about 250° F until you have finished frying.

Serve with sour cream (or thick yogurt) and applesauce as toppings.