Photo: Becky Luigart-Stayner; Styling: Cindy Barr
6 servings (serving size: 2 latkes)

The reserved potato starch helps bind the potato-onion mixture and adds heft to this traditional Hanukkah treat. Use the shredding blade of a food processor for the quickest prep and the fluffiest texture. Thoroughly combine the potato and onion, as the onion helps prevent discoloration. Serve latkes with applesauce and sour cream.

How to Make It

Step 1

Shred potato and onion using the shredding blade of a food processor. Combine shredded potato and onion in a colander over a large bowl, tossing well to combine. Let mixture stand 15 minutes, pressing occasionally with the back of a spoon until most of liquid drains off. Remove colander from bowl. Carefully pour off the potato liquid, reserving thick white layer of potato starch in the bottom of the bowl. Discard potato liquid.

Step 2

Combine egg substitute, flour, salt, and pepper in a small bowl, stirring with a whisk. Add egg mixture to potato starch in large bowl, stirring well with a whisk to combine. Add potato mixture and parsley to bowl, tossing well to combine.

Step 3

Heat a 12-inch nonstick skillet over medium-high heat. Add 1 1/2 tablespoons canola oil to pan, swirling to coat. Add potato mixture in 1/4-cupfuls to pan to form 6 latkes; flatten slightly. Cook 4 minutes on each side or until golden brown. Remove latkes from pan; keep warm. Repeat procedure with remaining 1 1/2 tablespoons oil and remaining potato mixture.

Ratings & Reviews

Not a Kosher Recipe

December 08, 2017
Flour is never used in latkes.  Matzoh meal is.  This is not a kosher recipe but will do okay.  

Gabizai's Review

December 18, 2008

Chesterscraps's Review

December 28, 2008
My first time making Potato Latkes was a success thanks to Cooking Light. Yum! I will surely make these again and again.

hoboshm's Review

December 24, 2008
I've looked for a latkes recipe that used ingredients that I keep in my pantry for a long time. This is the one! Very tasty, easy to prepare, and pretty. The onions DO keep the potatoes from discoloring. I changed nothing in the recipe except that I hand-grated the potatoes and onions (starting with the onions, so they'd be in the bowl when the potatoes hit) and I added a dash of nutmeg. Will definitely make again!