Potato Latkes

Latkes are a staple of the Hanukkah table. Potato pancakes are a real treat, and many people's favourite thing about the holiday.

Number of servings : 8

Prep time: 12 minutes

Cooking time: 18 to 24 minutes

Type of meal : | Side Dishes | Side Dishes

Special diet :


4 medium Idaho potatoes
6 tablespoons (90 mL) canola oil or olive oil
3 eggs, beaten
2 tablespoons (30 mL) matzoh meal
2 teaspoons (10 mL) kosher salt
½ teaspoon (3 mL) coarse black pepper
Applesauce or sour cream (optional)


  1. Prepare a large bowl filled with cold water
  2. Peel potatoes, and as you finish each, place in cold water to prevent browning.
  3. Heat oil in a large skillet over medium heat.
  4. Cut potatoes lengthwise into halves or quarters so they fit into food processor feed tube. Process potatoes using the blade that creates thin, shoestring-like strips and transfer to a large bowl.
  5. Add eggs, matzoh meal, salt and pepper, and mix well.
  6. Drop 6 to 8 spoonfuls of mixture into hot oil. Using the back of a spoon, pat down each latke to flatten it. Put as many as you can in the skillet without crowding. Putting them too close together will make them soggy.
  7. Fry 3 to 4 minutes on each side, until golden and crisp around the edges; repeat procedure until finished with all the batter.
  8. Blot excess oil with paper towels.
  9. Serve warm with applesauce or sour cream, if desired.

Tip: Corn meal is a great substitute for matzoh meal and will also make your latkes nice and crispy.

Nutritional information: