Classic Latkes

Classic Latkes

These savory pancakes are perfect for Hanukkah or just when you've got potatoes sitting around.
Prep Time30 mins
Active Time15 mins
Total Time45 mins
Course: Appetizer, Side Dish
Cuisine: American, European, Jewish
Keyword: Hanukkah, Holiday, jewish
Yield: 12


  • 2 pounds russet potatoes peeled and grated
  • 1 white onion quartered and sliced thin
  • cup matzo meal
  • 1 cup fresh chives chopped
  • 4 large eggs
  • 1 tbs kosher salt
  • 1 tsp fresh ground pepper
  • canola oil for frying


  • Peel and grate potatoes. Soak and strain potatoes 2-3 times until water runs clear. Combine potatoes and onions then mix in matzo meal and chives. Season with salt and pepper. Add eggs to potato mixture and combine thoroughly.
  • Heat 2-3 tablespoons of oil in a large skillet over medium heat. Take a golf-ball sized scoop of the latke mixture, flatten it between the palms of your hands and place in the skillet. 
  • Cook latkes until they are crispy and brown but still soft in the middle, approximately 3 minutes on each side. Remove latkes from the pan and place on a paper towel or grocery bag to absorb excess oil before serving. Season with salt to taste. 
  • Work in batches so as not to crowd the skillet, adding additional oil as needed. Latkes can be placed on a baking sheet and held in the oven on low until ready to serve.
  • Recipe yields approximately 24 small latkes or 12 larger pancakes. Serve with apple sauce and sour cream.

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