Crispy potato latkes are the Hanukkah star this week. Here’s everything you need to know on how to make them.

Easy Potato Latkes


  • 1 ½ pounds potatoes (such as Russet, shredded)
  • 1 small onion (shredded, (or 1/2 medium))
  • 1 large egg
  • 2 tablespoon breadcrumbs (unseasoned)
  • ½ teaspoon salt (or to taste)
  • ½ teaspoon pepper (or to taste)
  • ½ cup canola oil (for frying)


  • Remove the Liquid: Place about 4 paper towels folded in half over a medium size bowl and add the potatoes and onions. You can use a cheesecloth as well. Gather the corners of the paper towels up and squeeze as much of the liquid out of the potatoes and onion as possible.
  • Mix: Transfer the potatoes and onion to another bowl. Add in the egg, breadcrumbs, salt and pepper. Mix everything well and set the batter aside while the oil heats up.
  • Cook: Add the oil to a large skillet and heat it over medium-high heat. Using a 1/4 cup measuring cup, scoop the mixture onto a flat spatula and flatten it with your fingers to form a patty. Transfer this to the skillet and repeat until the skillet is full, but don’t overcrowd. Cook about 4 to 5 minutes per side, or until golden brown. Adjust heat if necessary. Repeat with remaining latkes.
  • Finish: Transfer the cooked latkes to a paper-towel lined plate plate. Finish cooking the rest of the latkes.
  • Serve: Serve with sour cream or applesauce and enjoy.


  • Refrigerate leftovers in an airtight container for 3-5 days.
  • To reheat your lakes, place them in a 300°F oven for 5 to 10 minutes or until crisp.

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