Traditional Potato Latkes

Recipe by Zoe Millstein

Potato Latkes are a traditional Jewish dish originating as early as the 14th century. Latkes, made with potatoes, onions, and an egg and flour batter, are typically served during Hanukkah.


  • russet potatoes 2, peeled and grated
  • egg 1
  • flour 1/2 cup
  • onion half, diced
  • salt 1 teaspoon
  • pepper 1/2 teaspoon
  • vegetable oil or other high-heat oil
  • Directions


    Dice half an onion and set aside.


    Peel and grate the potatoes.


    Press the grated potatoes between two paper towels to drain the water from the potatoes. Do this in small portions to ensure that all the water is drained. Place the grated potatoes in a large bowl after they are completely drained and set aside.


    Mix the egg, flour, salt, and pepper in a separate bowl.


    Add the mixture to the grated potatoes and combine to form a batter. This can be done with a spoon or with your hands.


    Fold the onion into the batter.


    Pour vegetable or other high-heat oil into a large pan. Use enough oil to cover the bottom of the pan. Heat the oil on medium heat.


    When the oil is hot, form a disc of the batter about the size of your palm. Carefully place the disc, or the latke, into the pan. Repeat this step with as many latkes as you can fit into your pan, leaving room to flip them.


    After 2-3 minutes, when the bottom of the latke is golden brown, flip it.


    Cook the latkes for another 2-3 minutes, until both sides are golden.


    Place the latkes on a plate with a paper towel to drain some of the oil.


    Repeat steps 8-11 until there is no batter left. Add more oil to the pan as needed.