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Sevi Alvarez enjoying a plate of Susan's latkes

Latkes for Chanukah

Submitted by Susan Sklar. She says "I keep my latkes simple and always serve them hot."
Course Side Dish
Cuisine Jewish


  • ​4 russet potatoes peeled and quartered
  • 1 white or yellow onion quartered
  • 2 eggs quickly whisked
  • 2 tsp salt
  • 1 tsp baking powder
  • 2 tbs flour or cornstarch for gluten free​. ​
  • peanut oil for frying


  1. Peel and cut potatoes and onions in small enough chunks to place in Cuisinart or other food processor. Use the shredder blade.
  2. Mix with all other ingredients.
  3. Squeeze out extra moisture from mixture with a paper towel or cheesecloth. ​
  4. Heat oil ​until a few sh​r​eds of potatoes sizzle when you throw them in. ​
  5. Cook latkes, watching carefully to keep them from burning, about 5-6 minutes on each side. Keep monitoring the temperature of the burner so that the latkes don't cook too quickly.
  6. When they're cooked, let them drain on paper towels on a plate to remove the excess oil. ​
  7. ​Serve with applesauce, sour cream, yogurt, etc.