Classic Potato Latkes Recipe (2024)

This looks identical to my ol' (Russian-American) Pops' recipe. But you've gotta use a box grater because I think knuckle skin is the secret ingredient that makes this recipe transcendent.

I’ve used this recipe for years, but with one trick: brush each side with oil, flatten and bake in a 425 oven until crisp on both sides. You can do all of them at once and not have used oil to deal with later. They come out crispy and perfect each time!

A good friend, her husband always makes the latkes, gave me this tip. After grating (whether in food processor or box grater), rinse and spin dry in a salad spinner.I have done this every since, it makes The crispiest latkes.

All purpose flour? Safflower oil? Where did your bubbe come from?Hanukah latkes have to be made with left-over matzah meal. This is critical! All of the left-over matzah meal must be used before next Passover because that is the tradition! More importantly, using matzah meal in the latkes connects one holiday of freedom to another holiday of freedom giving the latkes extra special taste!

I have made many, many potato pancakes in my day, and I can assure you, no matter how hard you have tried, you haven't yet squeezed enough water out of the potato shreds. That is all.

I think I made this up but it is very helpful. After the batter is all put together (with or without bloody knuckles), put it in a colander and put the colander in a bowl. By doing this, there are no soggy latkas at the end. All the potentially pooled liquid has slipped through the colander holes.

.Absolutely delicious but no way this recipe makes 36 latkes. My first batch yielded 12. Even making tiny ones that would have produced 24. For 36 fairly small latkes, double the recipe. I had 40 people to my hanukkah party. I made them in the afternoon and stood them on their sides in rows in an aluminum pan so they didn't get soggy. Popped the pans in the oven at 350 for around 15 minutes before serving. 130 latkes gone in maybe 20 minutes. Next year I'll make more!

I have used a box grater on the coarsest side to make these before there were food processors! I am sure that many a Jewish grandma did the same. BTW- I am only Jewish by osmosis. I grew up in Brooklyn in an Italian-Jewish neighborhood.

A good, classic recipe. I'm in the matzoh meal camp myself. As to the grated knuckles, I firmly believe that if my grandmothers had had access to food processors, you can bet they would have used them and would have thought foolish anyone who didn't.

I use Yukon gold potatoes. They have less starch so they don’t turn color on you and they fry up to a delicious brown.

Please no flour or baking powder. It makes them gluey. Matzoh meal or dry bread crumbs.

I followed the recipe except I baked them at 350 for 30 minutes, then broiled each side for 2 minutes using a light brushing of evoo.They were perfect, not oily and the house wasn’t overwhelmed by the hot oil bath smell. Try it, you’ll like it!

Can I prep these so that all I have to do is fry at dinner time?

I use matzah meal instead of flour, and put everything in the food processor. It is a little simpler, and just as good.

anybody tried panko breadcrumbs instead of flour or matzoh meal?

really good this timeused russets, squeezed out watermed to med low

Can I prep these so that all I have to do is fry at dinner time?

DO NOT SKIP OUT on sprinkling with salt!!!! Really brought them to the next level.

Hand-grate with a box grater, use matzo meal instead of flour, and fry in schmaltz. These were amazing! My family went bonkers for them.

Matzo meal

I made them medium sized I got about a little less than 2 doz.

These were delightfully crisp and light, made with gf flour blend and grated onion/potato without using the grater but processing until achieving a course mince. Such a marvelous way to translate a family tradition to my college age daughter! Many thanks!

Warning: makes only about 20 latkes if you like them medium sized. Good recipe though.

I used matzoh meal instead of flour and it was perfect! I'm making them again, bite-sized, for a Christmas party, topped with sour cream and a strip of lox. Latkes at Christmas? Who knew!

.Absolutely delicious but no way this recipe makes 36 latkes. My first batch yielded 12. Even making tiny ones that would have produced 24. For 36 fairly small latkes, double the recipe. I had 40 people to my hanukkah party. I made them in the afternoon and stood them on their sides in rows in an aluminum pan so they didn't get soggy. Popped the pans in the oven at 350 for around 15 minutes before serving. 130 latkes gone in maybe 20 minutes. Next year I'll make more!

I thought these were perfect -- best latkes I ever had or made

I've made this terrific, basic recipe several times this past year. Nothing like Latkes for breakfast with a little sliced apple or sour cream and cranberry sauce on the side! For the flour, I generally substitute a combo of sprouted whole grain spelt and teff flours--anything to up the iron and micronutrient content in a recipe my kids will gobble up, regardless!

Only 2 potatoes? For 36latkes? Also, you have to run them through the processor twice or the it not sufficiently grated.

How could two russets (however large) possibly make three dozen latkes (however small)?My father, who made the world's best potato latkes, never, ever added baking powder and used matzo meal instead of flour.Squeezing grated potatoes/onions in cheesecloth works beautifully. Have never tried a salad spinner, but next chance I will.