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    Potato Peeler, Cheese Grater, 2 Large Bowls, Ladle, Clean Cloth, Large Pan, Spatula, Cookie Drying Rack


    Starchy Potatoes – 2 large, 1 small
    Onion – 1/2 Small Yellow
    Ice Water – Enough to submerge shredded potatoes and onions
    Salt – 3/4 Teaspoon
    Pepper – 1/2 Teaspoon
    Egg – 1
    Vegetable Oil – For Frying

    *Makes 14 Latkes


    1. Peel potatoes.
    2. Using the cheese grater shred the largest potato into a large bowl. Then shred half of the onion into the bowl, continue shredding the potato and onion back and forth, ending with a potato.
    3. Add ice water to the potato/onion mixture, make sure everything is submerged and let sit for 2-5 minutes.
    4. Carefully transfer the potato/onion mixture to a clean bowl, let the water drip out before transferring.
    5. Once the potato/onion mixture is removed, ladle out water from the bowl careful to keep the starch at the bottom and set aside (it’s ok if there is a tiny bit of water left in the bowl).
    6. Wrap the potatoes in a clean kitchen cloth and squeeze out all of the water (or as much water as you can). You can do this in 2 or 3 batches. 
    7. Add the dried potatoes to the bowl with starch in it. Add the salt, pepper, egg and mix everything until well combined.
    8. Fill a large pan with vegetable oil and heat until you add a piece of potato and it bubbles right away.
    9. Make patties with the potato mixture, plop them into the oil and cook each side for 3-4 minutes.
    10. Once done frying, place latkes on a cookie drying rack to crisp up.
    11. Eat latkes with applesauce, sour cream or ketchup and enjoy!