Traditional potato latkes

    40 min

    This traditional Jewish recipe for potato pancakes makes exceptionally light and crisp latkes, as the potatoes are pulsed and crushed in a food processor, not grated. Traditionally made during Hannukah (as fried foods commemorate the oil that burned for a miraculous eight days and nights), but can be enjoyed year round. Serve with apple sauce and soured cream as a starter, side or vegetarian main!

    35 people made this

    Serves: 5 

    • 4 potatoes, peeled and cubed
    • 1 onion, chopped
    • 2 eggs
    • 2 teaspoons salt
    • 2 tablespoons plain flour, or as needed
    • 1 teaspoon baking powder
    • 4 tablespoons rapeseed oil, or as needed

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Place 1/4 of the potatoes, onion, eggs, salt, flour and baking powder in the work bowl of a food processor; pulse several times until the vegetables are finely chopped. Add the rest of the potatoes, and pulse again until all the potatoes are finely chopped and the mixture is thoroughly combined.
    2. Heat rapeseed oil in a frying pan over medium heat. Scoop up about 150g of the potato mixture per latke, and place into the hot oil. Fry the potato pancake until brown and crisp on the bottom, flip it, and cook the other side until brown, 2 to 3 minutes per side. Repeat with the rest of the potato mixture, replenishing the oil as needed. Serve hot.

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    Reviews in English (24)


    Phenomenal recipe! My first time making latkes on my own and all my guests were raving. I don't own a food processor so I peeled and grated the potatoes and onion. I added a couple of dashes of pepper and garlic powder. The recipe made a lot, depending on how big your latkes are. I even sent someone home with the recipe. This is a holiday staple recipe for us now.  -  13 Dec 2009  (Review from Allrecipes US | Canada)


    This was great! My family loved it. I think I needed more potatoes. My batter was too thin and I struggled a little bit. Next time I will make sure I have a thicker consistency. But even with that, it was great. Thank you for a great dish.  -  10 Dec 2009  (Review from Allrecipes US | Canada)


    Very good! I didn't bother cubing the spuds since they were going to be processed. I quartered them and it worked fine. I also only used about 1 thick slice of onion, and that was enough. These turned out quite delicious with sour cream and bacon bits. Be warned, though: don't prepare this too far in advance as the potatoes will start to brown. It still tastes fine (at least to me), but it looks a little less yummy. Thanks for sharing, Basg!  -  28 Dec 2009  (Review from Allrecipes US | Canada)