Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Latkes Recipe
    Lost? Site Map


    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    40 mins

    10 mins

    Sackville's Note:

    Whip these potato cakes up in the food processor, fry them and then freeze ahead for super easy food on the day you need them.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note




    Units: US | Metric

    for the topping


    1. 1
      Push the potatoes through the fine grater disc of the food processor.
    2. 2
      Remove and drain in a sieve, pushing well to get out as much liquid as you can.
    3. 3
      Fit the double-bladed knife to the processor and put in the onion, eggs, salt, pepper and 2 tbsp flour.
    4. 4
      Process briefly, add the grated potatoes and give another pulse or two until the mixture is pulpy but not puréed.
    5. 5
      Add more flour if it's at all runny as opposed to just a sticky, thick mess.
    6. 6
      Fry the latkes in lumps of about 1 tbsp each in a heavy frying pan with hot oil.
    7. 7
      The oil should be about 1 cm deep and it should take 3-5 minutes a side or even less.
    8. 8
      Flatten them slightly when you turn them over.
    9. 9
      If making ahead, at this point you can spread the latkes out on a baking sheet and let cool.
    10. 10
      Keep overnight in the fridge or freeze and when you are ready to eat them cook in a 200 C oven.
    11. 11
      It will take 5-7 minutes if they're from the fridge or a bit longer if they're frozen.
    12. 12
      When ready to serve, top with a little smoked salmon and a dollop of creme fraiche and a sprig of dill.

    Ratings & Reviews:

    • on June 21, 2010


      These are fabulous! We love latkes, but don't make them as often as we'd like because of how hard it is to make them and get them to the table hot. This method was genius! I made them in the afternoon and then baked them right before dinner. I'm going to make a big batch of them and freeze them. Thanks!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 12, 2009


      Thank you so much for this recipe! my Israeli Husband loved them and my Son (who hates potatoes) ate 8! We didn't use the topping...maybe next time.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 22, 2008


      These latkes were amazing, and so easy to make. I had never prepared homemade latkes before, and was so proud of the results. I had a a few tablespoons of liquid left over at the bottom of the bowl, but the latkes themselves turned out to have a great texture and held together well.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Latkes

    Serving Size: 1 (2438 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 61.7
    Calories from Fat 31
    Total Fat 3.5 g
    Saturated Fat 2.0 g
    Cholesterol 21.0 mg
    Sodium 81.9 mg
    Total Carbohydrate 5.5 g
    Dietary Fiber 0.6 g
    Sugars 0.3 g
    Protein 2.1 g

    Ideas from


    Over 475,000 Recipes Network of Sites