Dec 31 2010

Food Friday: Latke Recipe

Published by at 9:00 am under Cooking,Recipes

Latkes ready to eat

It was pointed out to me that I never posted my latke recipe. So here it is for those of you that are interested!

My recipe makes 2 large servings of latkes since it’s just me and hubb. Let’s be honest, when you’re making latkes a large serving is never bad 🙂

This recipe was originally based on the Latkes with Chutzpah recipe from the Jewish Cookbook by Pauline Frankel. However it has been significantly modified and due to my laziness in measuring and to accommodate only two people.

There are lots of pictures on the original post but just the recipe is here for those who might want to print it out.


  • 2 brown russet potatoes (medium to large)
  • 1/4 cup all-purpose flour (or a large handful)
  • 1/4 cup of parsley chopped
  • 1/2 medium onion (about 1/3 cup)
  • 1 egg
  • 1 tsp pepper
  • 1 tsp salt
  • 1/4 tsp baking powder
  • oil for frying
  • applesauce and sour cream for sides


  1. Toss all the ingredients except the potatoes and onion into a large bowl. Keep in mind all these ingredients can be eye-balled without really harming the recipe.
  2. Grate your onion and potatoes into the bowl. Now I use a KitchenAid Roto Slicer and Shredder attachment. In college, I did it by hand. In grad school I used a tiny food processor. They all work, but the KitchenAid attachment is by far the easiest (especially for large amounts of latkes).
  3. Mix it all. I use my hands because it’s fun 🙂
  4. Heat some oil in the frying pan. You want about a 1/4″ of oil on the bottom. Get it sizzling. I use olive oil because that just seems right at Hannukah. Some people swear by vegetable oil. Others use chicken fat. Use what you like.
  5. Scoop about 1/2 cup of mix onto the frying pan. Don’t squeeze out too much of the “juice” as the potato starch in that juice is part of what helps hold the latke together. I usually try to squeeze three latkes onto the frying pan at once.
  6. Let the latkes get as crispy as you like. Flip. Again, let them get as crispy as you like.
  7. Let the latke rest on paper towels and blot with towels to soak up some of the excess oil.
  8. Serve with applesauce and/or sour cream as you like. Enjoy!

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