Dad's Potato Latkes
Recipe type: Holiday, Jewish Dish
Prep time: 
Cook time: 
Total time: 
  • 3 large russet potatoes
  • 2 eggs
  • canola or vegetable oil
  • toppings of your choice: applesauce, sour cream, or ketchup
  1. Peel the potatoes, and keep them in a bowl of water until you are ready to grate them.
  2. Grate the potatoes by hand using a box grater or a large microplane grater. Place the gratings in a large bowl.
  3. When you have finished grating all of the potatoes, wring the liquid out from the potatoes using your hands or a cheese cloth. Discard the liquid.
  4. Mix the eggs with a fork in a small bowl, then add them to the shredded potatoes, mixing with your hands to distribute evenly.
  5. In a pan with high sides, add enough oil to have about .5" coating the pan, and heat the oil until it looks like it has thinned out a bit. Test to see if the oil is ready by throwing in one potato shred. It should slowly brown. Adjust the heat as necessary.
  6. Use your palm to measure the size of the potato pancakes (latkes). Press potato and egg mixture into one hand, using the other hand to squeeze out any extra egg or air.
  7. Carefully place the latke in the hot oil. If it seems loose when you slide it in, don't worry - once the potato shreds start to crisp up, the bottom will hold together. Place a few latkes in the pan at once, giving them room to fry. If they are too close together, they will stick to each other.
  8. Once the bottom is golden brown (about 2 to 3 minutes), use a spatula to flip.
  9. When both sides are perfectly golden, transfer the latke to a plate covered with several layers of paper towel.
  10. Latkes taste best fresh off the stove!
  11. Traditional toppings include applesauce and sour cream. But I will never deny anyone ketchup for their fried potatoes.
Recipe by My Utensil Crock at