Recipe By Lauren Magenta
Published Nov 24th
Prep 20m Cook 45m Additional 15m Ready In 1h 20m
Servings 12 latkes Calories 113.9

These latkes are perfect for any Jewish holiday or literally any other day!

Recipe Ingredients

  • 5 medium potatoes, peeled
  • 2 tablespoons all-purpose flour
  • 2 tablespoons grated onion
  • 1 ½ teaspoons salt
  • ¼ teaspoon ground black pepper
  • 4 large eggs, beaten
  • 1 cup oil for frying, or as needed

Cooking Directions

  1. 1 Place potatoes in salted water and let sit for about 15 minutes.
  2. 2 Grate potatoes on a medium or fine setting. Press out liquid; this should produce about 4 cups grated potato.
  3. 3 Place grated potato in a bowl and stir in flour, onion, salt, and pepper. Fold in eggs.
  4. 4 Preheat the oven to 250 degrees F (120 degrees C). Line baking sheets with parchment paper.
  5. 5 Heat enough oil in a deep pan to reach 1/4 inch up the sides. Heat over medium-high heat until a drop of batter sizzles. Lower heat to medium.
  6. 6 Working in batches, drop batter into the hot oil in desired size and flatten into pancakes; brown on both sides, 5 to 7 minutes per side. Transfer to the prepared pans and keep warm in the preheated oven while you fry remaining batter.

Nutrition Facts

  • Calories 113.9
  • Carbohydrate 16.8 g
  • Cholesterol 62 mg
  • Fat 3.6 g
  • Fiber 2 g
  • Protein 4 g
  • Saturated Fat 0.8 g
  • Sodium 319.5 mg
  • Sugar 0.9 g

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Chef's Notes

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.


  1. Delicious and so easy! I had them with smoked salmon and a dill greek yogurt/sour cream sauce.
  2. Made these for First Night. They were delicious -- crispy outside and creamy in the middle. We paired them with sour cream and homemade apple-cranberry butter. They were gone too fast to get a photo but, since I'll definitely make again, there will be a future photo op.