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Rachel’s Crispy Potato Latkes Recipe

Rachel’s Crispy Potato Latkes Recipe

  • Author: Rachel Manor
  • Prep Time: 10-20 minutes
  • Cook Time: 20-30 minutes
  • Total Time: 54 minute
  • Yield: 20-25 latkes 1x




  • 4 large russet potatoes (about 3 lbs/1.5 Kg), washed and peeled
  • 1 medium to large onion, peeled
  • 2 eggs
  • 4 tablespoons all-purpose flour or a little more if needed
  • ¼ teaspoon baking powder
  • Salt and pepper to taste
  • Natural oil, like Canola, for frying

Optional for serving:

  • Applesauce
  • sour cream
  • smoked salmon


  1. Use a box grater or food processor to grate the potatoes and onion coarsely. Immerse the grated potatoes in cold water. (Optional: let them soak for 30 to 60 minutes.) Drain and rinse in cold water.
  2. Wrap the grated potatoes and onion in a clean tea towel or cheesecloth, hold over a bowl or the sink and twist the towel to squeeze out the moisture. Get as much liquid out as possible.
  3. Add grated potatoes, onion, flour, eggs, baking powder, salt, and pepper in a large bowl. Stir well.
  4. Add oil to a depth of about 1/4 inch in a large skillet set over medium-high heat. Heat until hot, but not smoking.
  5. Fry the latkes in small batches for about 3 to 4 minutes per side. Watch for crispness and color; you want them to be a beautiful golden brown.
  6. Drain on paper towels or place them on a cooling rack.
  7. Serve warm with a generous dollop of sour cream and applesauce.


Keywords: Hanukkah, latkes, fried potato cake

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