Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Potato Latkes

By , from the Ronnie Fein collection
Serves 6
Yield 12 to 16 latkes


4 medium baking potatoes
1 large onion, cut into chunks
3 Tbsp. flour or matzo meal
2 large eggs
1 tsp. salt or to taste
½ tsp. baking powder
~ Freshly ground black pepper to taste
~ Vegetable oil
~ Dairy sour cream or applesauce, if desired


  1. Shred the potatoes in a food processor. Return the shreds to the food processor, this time with the S-blade (the sharpest blade, not the dough hook). Add the onion chunks. Process until the potatoes and onions are in tiny pieces. Place the mixture in a strainer (or kitchen towel) and squeeze out as much of the liquid as possible. Discard the liquid.
  2. Place the potatoes in a bowl and, if desired, scoop about 3 tablespoons of the potato starch that remains from the discarded liquid and add it to the potato mixture (or use the flour or matzo meal). Stir in the eggs, salt, baking powder, and black pepper.
  3. Heat about ¼-inch vegetable oil in a large skillet over medium heat. When the oil is hot enough for a breadcrumb to sizzle, add 2 to 4 tablespoons of the potato batter to the pan, depending on the size pancakes desired. Fry for 2 to 3 minutes per side, or until well browned. Drain the latkes on paper towels. Serve with sour cream or applesauce, if desired.


To reheat the cooked latkes, preheat the oven to 450 degrees. Place the latkes in a single layer on a cookie sheet. Bake for about 5 to 7 minutes. If frozen, bake for about 15 minutes. Turn the latkes 2 or 3 times during baking.

Related post: Hanukkah traditions

bulgur with lentils

This content is from the Ronnie Fein collection.

There are 3 comments on this item
Add a comment
0% recommend this recipe
1. by Carrie Floyd on Dec 1, 2010 at 9:32 AM PST

I follow the same recipe but prefer to grate the potatoes and onions by hand (alternating the two) with a box grater; I like how the long strips of potato taste and look when fried! These are especially good with Roasted Applesauce.

2. by Greek Salad on Dec 4, 2010 at 4:20 AM PST

Seems to be an easy to make recipe and looks great. Just added it to my todo list :)

3. by Ronnie Fein on Dec 5, 2010 at 10:43 AM PST

The older I get the easier my recipes become. Enjoy it!

Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [ "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer