Traditional Potato Latkes – The Lemon Bowl®

Papa Leo’s traditional potato latkes are the perfect dish to serve for Hanukkah or any day of the year!

When Hanukkah rolls around every year, I have a hard time straying away from the traditional potato latke recipe passed down from my Papa Leo. Crispy, salty, savory potato pancakes in all their glory – it doesn’t get any better than this for a side or main dish! We top them simply with a little sour cream, fresh parsley, and apple sauce. And that’s all you need! If you’ve ever been curious about latkes, here is your sign to give them a try!

Helpful Tips

• Using a food processor with the grating attachment to shred the potatoes and onions will save you time and prevent knicking your fingers.
• Squeeze out as much water as possible from the grated potatoes. Paper towel or a kitchen tower works really well. Keep squeezing until you can’t squeeze anymore. Note: If using a food processor, do the potatoes separately from the onions so you can squeeze them. Onion juice = flavor. Potato water = soggy sadness.
• Make more than you think you’ll need! More than likely, you’ll only make these once a year. Go crazy and make a double batch, you’ll thank yourself all week long.

How to Make Traditional Potato Latkes

Start your potato latkes by using either a food processor or grater to grate your potatoes and onion.

When you’ve finished grating your potatoes, transfer them to a large bowl and use a paper towel to squeeze as much excess water out as you can. Then add the grated onion.

Into the bowl of the potato and onion, crack in your eggs.

Then stir in your matzo meal.

Finally, sprinkle in some salt for flavor.

Mix well until all ingredients are combined.

Then in a large cast iron skillet or pan, heat a couple inches of oil over medium-high heat. Once the oil is hot, use a large spoon or ice cream scoop to portion your batter into the oil.

Be careful not to overcrowd the pan and use a spatula to flatten your latkes. After a couple minutes, flip your latke so that it can cook on both sides.

Once your latkes are evenly browned, remove from the oil and plan on a pan or plate lined with paper towels to soak up any excess oil.

Continue working in batches until all of your potato mixture is gone, then serve your traditional potato latkes with sour cream and apple sauce and enjoy!

Frequently Asked Questions:

More Holiday Favorites

Eat It, Like it, Share it!

Did you try this recipe and like it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.

Whether you celebrate Hanukkah or not, my family’s Traditional Potato Latkes are a delicious dish worth trying.

Your fork is waiting.