A whole lot of latkes: a latke recipe

Who needs buttermilk pancakes when you have potato pancakes? With winter approaching in less than two weeks and Hanukkah in less than one, now is the perfect time to break out those potatoes before they go moldy over winter break. You’ve had all semester, after all, since you bought them in September, telling yourself they would be the perfect herbivore_240x310backup starch — and hey, they were decently cheap at Safeway that one time you actually made it all the way over there. Don’t let them fall by the wayside like your loaf of bread, eggs, cheese and, let’s be honest, everything else you completely forgot to take out of your fridge over Thanksgiving break. Make some latkes.

Makes about eight servings.


  • 2 tablespoons canola oil (or vegetable or olive)
  • About 5 medium-starch potatoes (peeled)
  • 1 chopped medium red onion
  • 1/4 cup of all-purpose flour
  • 1 teaspoon of salt
  • 1/4 teaspoon of ground pepper
  • 2 lightly beaten eggs


  1. Heat oven to 450 degrees F.
  2. Grease two baking sheets.
  3. With a grater or food processor, grate the potatoes until they are shredded.
  4. Combine with onion, flour, salt, pepper, eggs and the tablespoon of oil. Toss to mix well.
  5. Form into rounded spoonfuls on the baking sheets and press lightly with a fork or the bottom of a cup.
  6. Bake 10 minutes or until golden brown on bottom.
  7. Turn the latkes over with a spatula and rotate baking sheets.
  8. Bake another five minutes or until golden brown.
  9. Serve with sour cream and applesauce.
  10. Transfer to a platter and serve with the applesauce and sour cream.

Featured Image: slgckgc


Contact Holly Secon at [email protected].