Easy Potato Latkes
Easy potato latkes are a staple during Hanukkah, whether you celebrate the holiday or not. These crisp potato pancakes are the perfect side to any weeknight meal, topped with yogurt, applesauce or your choice of toppings.
They’re made with the classic ingredients, and lightly pan-fried in some avocado oil.
The Jewish holiday of Hanukkah calls for eating all the fried goods- like latkes and jelly donuts, aka sufganiyot, which I love to pair with a main course and a few sides as a holiday meal.
Growing up, my mom would always make us homemade donuts this time of year. It’s something I enjoy every Hanukkah, without feeling a need the need to “healthify” it.
Every year, I like to create a simple menu to throw together that always includes both of these dishes with a few new recipes I shared that year.
For this year’s menu, I served these latkes with my BBQ Pistachio Crusted Salmon, Kale Apple Salad, Pickled Beet Deviled Eggs and my creamy Red Lentil Soup.
What you’ll need to make these easy potato latkes:
- Russet potatoes: the key to getting the potatoes crispy is to grate them. I used a box grater, but a food processor grating blade would be your easiest option
- Yellow onion
- Eggs
- All-purpose flour, or spelt flour
- Salt & pepper
- Avocado oil or other neutral oil for frying
Simply grate the potatoes and onions and squeeze out all of the liquid using a dish rag. Mix the grated veggies in a bowl with the eggs, flour salt & pepper.
Form into patties and fry in a heated pan with oil until crispy and golden.
Can you bake these latkes?
Personally, I prefer pan-frying them. I mean after all, that is how they’re supposed to be made.
While I haven’t tested baking them myself, if you did want to bake them you can do so by greasing a sheet pan with olive oil, and flattening the mixture to form patties, then baking them on 400 F for about 15-18 minutes, flipping halfway through.
If you haven’t already, be sure to check out my Sweet Potato Apple Latkes for a sweeter version of the classic latkes. Serve them with applesauce (my fave!), sour cream, or any topping you like.
They’re so easy, and delicious- I hope you enjoy them!
What to serve with your potato latkes
Maple Dijon Salmon
Lemon Parmesan Crusted Sole
Mediterranean Orzo Salad
Easy Potato Latkes
Ingredients
- 2 medium russet potatoes (around 1 lb), peeled
- 1 small yellow onion, or half a large
- 1 egg
- 2 tbsp all-purpose flour, or substitute spelt or oat flour
- 1 tsp salt
- 1/2 tsp crushed black pepper
- Avocado oil or light olive oil for frying
- Applesauce or sour cream to top
Directions
- Grate your potatoes and onion with a box grater or food processor grating blade.
- Put the mixture into a thin dish rag or cheese cloth and squeeze out as much of the liquid as you can. If you don't have either, take some of the mixture between your hands and squeeze out the liquid in small batches. Discard the liquid and place the mix back into the bowl.
- Add in the egg, flour, salt & pepper to the bowl and mix well.
- Heat a large skillet with 1/4 cup avocado oil on medium/low heat. Once hot, pour 3 tbsp of the mix into the pan to form a pattie, and flatten it down with a spatula or back of the measuring cup.
- Cook each latke for 2 minutes on one side, then flip for additional minute or until golden brown. Transfer to a cooling rack as you prep the rest of the latkes. Add in more oil as needed between each batch.
- Serve fresh with toppings of choice
Have literally made these over a dozen times already and still can’t get enough!!! These are amazing
So happy to hear that!