Potato Latkes

Although latkes are eaten all year-round, serious, competitive latke consumption reaches its peak at the festival of Chanukah - here's Clarissa Hyman's recipe for delectable potato cakes...
Potato Latkes
  • Rating:
  • Serves: 4-5
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: medium


  • 1 kg baking potatoes, peeled and soaked in cold water
  • 1 onion, grated or finely chopped
  • 25 g flour, or fine matzo meal
  • 1 egg, beaten
  • salt and freshly ground white pepper
  • olive oil, or vegetable oil, for shallow frying


1. Finely - or not so finely, as preferred, grate the potatoes and onion together.

2. Tip the potatoes and onion into a colander and squeeze out as much moisture as you can. Roll everything up in a kitchen tea towel and wring well to extract any liquid.

3. Mix the potato and onion with the flour and egg, and season well with salt and pepper.

4. Heat the oil until moderately hot, then carefully drop-in and shallow-fry heaped tablespoons of the mixture. Lower the heat to medium, flatten each latke with the back of a spoon and fry for about 5 minutes on each side. Flip the pancakes over when the edges turn brown. If the heat is too high, the latkes will become dark brown on the outside before they're cooked inside.

5. Drain on kitchen paper, or even better, on brown paper bags, which absorb the oil and leave the latkes especially crisp. Serve hot.

6. What you're aiming for is a crisp golden exterior, creamy insides and lacy edges. Serve with sour cream and apple sauce, or with salt beef and a sour pickle. The only drawback to latke-making is that you have to keep trying so many to see if you've got them right!

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