potato latkes

I decided that potato latkes should be made throughout the year and not only in December. Potatoes serve as the base for so many amazing toppings. There are the traditional ones: apple sauce, sour cream, ketchup... or you can think out of the box. Think salsas, aioli, and savory dips. You can also mix in some pretty phenomenal ingredients to the classic potato/onion mixture --- like bacon, cheeses, additional vegetables ... the options are truly endless. 

Here's the classic recipe - the start to endless possibilities. Oh, and Happy Hanukkah! 

Here's what you'll need ... 
3 large potatoes, peeled and grated
1 small to medium onion, grated
2 eggs (beaten)
2 tablespoons flour
1 tablespoon salt
pinch of pepper
oil for frying

Here's what to do ... 
Mix together everything except oil. Heat oil so it's very hot. Drop in spoonfuls of the batter and fry until golden brown on both sides. Drain them on paper towels to remove excess oil.


  1. AJ would eat these with ketchup. But isn't bacon like a no-no for the Jewish? Kosher and all? I think some cheese and such would be DELISH. And I really wanna make these.

  2. I so want to make these, I love love potato pancakes. On so eurotrip in one of the countries it was all i ate....now where would i have been Germany? who knows, but they were so good!

  3. my fave topping for latkes (plain ones, at least!) is some smooshed-up avocado with a little salt and lemon juice! YUM.

  4. I agree that they should be made throughout the year! Such a tasty dish.

  5. I love your blog and am your newest follower. I might just make these latkes tonight :) Thanks for the inspiration


  6. I love potato latkes, though in my non-Jewish family they always started out from mashed potato leftovers. Yum!