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Updated: Jan 28

Potato Pancakes with all the Jewish vibes

Latkes aka potato pancakes are the staple food of Hanukkah. I make these every year for Hanukkah multiple nights and throughout the year too cause I can’t get enough of them; plus they're naturally gluten free. Take potato, onion, egg, a little salt and pepper and fry them in oil until they’re golden brown and crispy. Then, serve them with applesauce or sour cream for dipping. I like to use both and alternate between sweet and salty. I could eat dozens of these at a time and I know you would too!

Prep Time

Cook Time

Serves: Makes 30-35 latkes


  • 4 potatoes peeled

  • 1 onion

  • 4 eggs

  • Salt to taste

  • Pepper to taste

  • Vegetable oil for frying

  • Applesauce for serving

  • Sour cream for serving


1. Place cloth over a bowl. Grate potatoes into a bowl and use cloth to absorb juice. Remove excess juice from potatoes and place grated potato in bowl.

2. Grate onion into bowl and add eggs, salt and pepper.

3. Heat thin layer of oil in skillet over medium. Scoop 1/8 cup of potato mixture and drop into oil. Flatten with back of spatula and fry for 4-5 mins per side until golden brown.

4. Remove to paper towel lined plate and repeat. The first few batches will take the full time while the last few may be done quicker, due to hot skillet.

5. Serve latkes with applesauce or sour cream for dipping.

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