Last night was the first night of Hanukkah, and I learned how to make latkes from a Jewish friend. Crispy and creamy, these potato cakes are a homey, warming part of the holiday season.


December 9, 2012

30 min or less active, appetizer, fall, side, spring, summer, winter

Last night was the first night of Hanukkah, and I learned how to make latkes from a Jewish friend. Crispy and creamy, these potato cakes are a homey, warming part of the holiday season.
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Servings: 1 cake (makes about 12 cakes)
Time: About 30 minutes active; 90 minutes total
Price: About $3.50 total; $0.30 per serving
Nutrition (per serving):
Calories: 116.9
Protein: 3.1g
Fat: 4.4g
Saturated fat: 0.53g
Carbohydrates: 16.9g
Fiber: 1.4g
Sodium: 302.4mg
Cholesterol: 35.4mg
High In:
Good Source:
Low In:


  • 2 lb potatoes, peeled
  • 1/4 cup flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 medium onion, quartered
  • 2 eggs
  • 3 Tbsp canola oil


  1. Cover potatoes in water and refrigerate for 30 minutes. Drain and set aside.
  2. Meanwhile, mix together flour, soda and powder. Set aside.
  3. In a food processor, grate potatoes and onion together. Turn out into a colander in the sink. Place a bowl on top of the mixture and add a weight. Let drain 30 minutes.
  4. Put mixture into a large bowl and add dry ingredients. Add eggs, and mix together well.
  5. Heat 1 Tbsp oil in a large skillet over medium heat. Spoon scant four 1/4 cup latkes into skillet. Turn over when edges are browned about 3 minutes. Brown on the other side for another 3 minutes. Remove and drain on paper towels. Repeat with remaining mixture and serve with sour cream and applesauce.

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