Randy Mayor; Melanie J. Clarke
6 servings (serving size: 2 patties)

Latkes are a classic Hanukkah dish. The patties are cooked in oil, symbolizing the small amount of oil in a temple lamp that burned for eight days, the miracle the holiday commemorates. Garnish with extra green onions.

How to Make It

Step 1

Combine potato and onions; squeeze moisture from potato mixture over a sieve. Combine potato mixture, flour, salt, and egg whites in a large bowl. Divide mixture into 12 equal portions, and squeeze out any remaining liquid. Discard liquid. Shape each portion into a 1/4-inch-thick patty.

Step 2

Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add 6 patties to pan; cook 5 minutes on each side or until golden. Repeat procedure with remaining 1 tablespoon oil and 6 patties.

Ratings & Reviews

mary327's Review

December 09, 2012

stalteril's Review

December 11, 2011
This has become my go to recipe for latkes. Light and crispy. I disagree with previous review about need for food processor. Grater is fine. Put grated potatoes in a dishcloth and twist to remove liquid.

Kimi11's Review

December 01, 2010
Lovely subtle taste. I used matzo meal instead of the flour and it worked just as well, probably didn't even need either since it was such a small amount. Would definitely make these again - simple, straightforward and easy to make.

ChefMarji's Review

November 15, 2010
These are really delicious, and super easy, provided you have a food processor to shred potatoes. My family loved them. I would make them again in heartbeat. The one thing I would just reiterate, is that you MUST squeeze out all the liquid from each individual cake, before you fry them, or they'll fall apart! I've learned that the hard way!