Potato Latkes

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Learn how to make the classic Hanukkah staple.

By Kelly Kalick
Dec 13, 2022
60 Minutes
12 Servings

Latkes are thin, crispy potato pancakes served hot with applesauce or sour cream (or both, if you’re looking for sweet and savory flavors) traditionally served during Hanukkah but delicious all year round.

This classic family recipe comes to us from Made In co-founder Jake Kalick’s mother, Kelly. Using less than ten ingredients, this recipe comes together in just one hour thanks to the high-heat and browning capabilities of our Carbon Steel Pan.

Potato Latkes

Learn how to make the classic Hanukkah staple.

Kelly Kalick

60 Minutes
12 Servings
  • 3 large russet potatoes (about 2 pounds), peeled
  • 2 medium yellow onions (about 1 pound), peeled, halved lengthwise
  • 2 large eggs, separated
  • ¼ cup all-purpose flour (or use potato starch to be gluten free)
  • 2 ½ teaspoons kosher salt, such as Diamond Crystal
  • Freshly ground black pepper (about ½ teaspoon)
  • ¾–1 cup vegetable or peanut oil
  • Applesauce, for serving
  • Sour cream, for serving

    Set up a food processor fitted with a grating blade. (Alternatively, use a box grater.) Working quickly so potatoes don’t brown, add 1 potato to chute lengthwise (if too long, cut potato in half at an angle to maximize shred length), followed by half an onion. Alternate between potatoes and onions until you have used all 3 potatoes and 3 of the 4 onion halves (reserve remaining half onion). If food processor bowl gets too full, transfer some of the mixture to a large bowl while you process the rest.


    Once processed, transfer mixture to a tea towel or cheesecloth (fold the cheesecloth so it is triple thick). Wrap into a tight ball and squeeze out as much liquid as you can. This will take many turns. Feel free to use side of sink to press mixture to get as much liquid out as possible, until no more liquid is produced.


    Once mixture is as dry as possible, transfer to a large bowl. Hand grate reserved half onion into bowl and toss with 2 forks. (Hand grating onion helps to bind mixture together and contributes to a creamy latke interior.) Beat 1 of the eggs in a small bowl. Add flour, salt, pepper, and beaten egg to potato-onion mixture and mix again. If it looks too dry and not cohesive, beat second egg, add to potato-onion mixture , and mix well.


    Line a Sheet Pan with one side of a brown paper bag or paper towels.


    Heat a large Carbon Steel or Stainless Steel Frying Pan over medium-high. Then add ¼ cup of the oil. Put a few strands of potatoes in pan—if they sizzle, pan is ready. Using forks, scoop up about ⅓ cup of mixture. Add to pan and lightly form into a 3” round. Very gently pat down with forks. The latkes should have strands around edges and be about 1-inch thick. Do not incorporate liquid that will form at bottom of bowl (use forks to lift mixture and allow it to drain before cooking). Working in batches of about 3 at a time, and reducing heat if they start to darken too quickly, fry until golden brown on one side, 4–6 minutes. Then flip and fry the other side to golden brown, 4–6 minutes more. Transfer to prepared Sheet Pan, season lightly with salt, and continue frying remaining mixture. Add oil if needed and wipe out pan if loose strands start to burn. Remove any crispy bits that remain in pan (these are great for snacking). The latkes should be golden brown and crunchy on the outside and creamy on the inside.


    6. Serve with applesauce and/or sour cream, if desired.

    If not eating right away, refrigerate overnight on a parchment-lined Sheet Pan (with layers of parchment in between) and reheat on a Sheet Pan at 350F until hot, about 5 minutes.