Bobbi's Best Potato Latke Recipe

By • November 19, 2010 • 3 Comments

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Author Notes: This one comes from my husband's mother who was a fine cook. We've tried many nouveau latke recipes but always come back to the original. The smell of frying latkes at Hanukkah wouldn't be the same without it.KarenO

Serves a crowd

  • 5 lb potatoes
  • 4 onions
  • 3 eggs
  • 1 tablespoon flour (or more)
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 pinch white pepper
  • sour cream
  • applesauce
  • canola oil
  1. Peel and grate the potatoes (medium grind, not fine). This can be done on a box grater or in a food processor (so much easier!). Ring them out in a clean towel to get most of the water out.
  2. Peel and grate the onions.
  3. Mix all the ingredients together in a large bowl. Add salt to taste and more flour if needed (the mixture shouldn't be watery).
  4. Fry in plenty of canola oil until crisp, flipping once.
  5. Serve with sour cream and/or applesauce.
  6. NOTE: These freeze well so you can make them ahead and pop them frozen into a 350 oven for 10-12 minutes.
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Tags: Hannukkah, serves a crowd

Comments (3) Questions (0)


over 4 years ago KarenO

Let us know if you try it. Grating everything in a Cuisinart saves a lot of time and works equally well as a box grater. And you can make these ahead of time, freeze, and heat them at 350 for 10-12 minutes. I can't wait for Hanukkah!


over 4 years ago drbabs

Barbara is a trusted source on General Cooking.

Great traditional recipe!


over 4 years ago KarenO

I guess I hit the wrong Comments button. My comment was in response to yours, drbabs.