Potato latkes

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Serves: 12

By LemonMagnolia

(1 Vote) 1


  • 1 pinch nutmeg

  • 2 eggs

  • 4 large potatoes peeled

  • 115g plain flour

  • 1 small onion grated (you can use a food processor)


  1. Heat about a 1/3 inch of oil in a heavy frying pan until very hot.
  2. While the oil is heating, place the flour, eggs, onion, salt and pepper, and nutmeg in a bowl, and mix thoroughly.
  3. Quickly grate the potatoes in a food processor, using the thin grating blade for soft latkes or the thick grater blade for crunchier latkes.
  4. Add the potatoes to the batter, mixing quickly with a spoon and without pressing too hard in order not to draw unwanted moisture.
  5. Work quickly so they do not have time to discolour.
  6. Form small cakes of the thick batter with both hands without squeezing too tight, and lower them into the hot oil (at this point reduce the flame just slightly: leave it on high but not the highest), or drop the batter by heaping tablespoons.
  7. Fry until golden, about 3 minutes on each side. Remove and drain on paper towels. Serve with sour cream.

If you fancy these latkes for breakfast, try serving them with a poached egg.

Handy Hint

Not only are these great Hannukah fare - they are perfect as nibbles at parties or even for breakfast with poached eggs.

Additional Information

  • Can Freeze

  • Make Ahead

  • Potato

  • Budget

  • Side

  • Breakfast Meal

  • Vegetarian

  • Dairy Free

  • Nut Free

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Your comments

  • 17/12/08 11:17

    These latkes are perfect brunch fodder.