Total Time
Prep 10 mins
Cook 30 mins

I have been making latkes for years. I have finally perfected the recipe.


  1. In a food processor or through a salad shooter, grate peeled potatoes and onion.
  2. Line a sieve with cheesecloth and transfer potatoes and onion to the sieve.
  3. Set sieve over a bowl, twist the cheesecloth into a pouch, and squeeze out as much moisture as you can.
  4. Let the mixture drain at least 15 minutes.
  5. After 15 minutes, pour off liquid from the bowl, but leave the white potato starch that settles on the bottom of the bowl.
  6. To the starch, add the eggs, flour, salt, and pepper to taste.
  7. Return drained potato-and-onion mixture and combine well.
  8. Return this entire mixture to the sieve and set the sieve over a bowl. Your latke mixture will continue to weep while you're cooking. This is normal, but you don't want any of this moisture; it'll turn your potatoes red.
  9. Preheat oven to 200 degrees. Line a baking sheet with paper towels.
  10. In a large skillet, heat 1/4 inch of oil over medium-high heat until hot.
  11. Take about 2 tablespoons worth of the mixture into your hands and press them together to make a thin cake.
  12. Drop this pressed cake into the oil and fry until brown on both sides, 3 to 4 minutes per side; latkes should be golden and crisp on both sides.
  13. Eat right away or keep warm in oven
  14. Serve with apple sauce or sour cream.
Most Helpful

Absolutely... perfect. Thanks for posting!

Etti December 15, 2009

Fantastic! The onion adds a perfect bit of bite to the potatoes.

hondito December 14, 2009

I've wanted to try Latkes for years, so I decided to give them a go. WOW. They are delicious! I am a complete potato addict, so adore them fried/mashed/baked etc... these are my new favourite way to eat potatoes. Crisp on the outside, soft in the middle... just divine!

anniesnomsblog November 16, 2015

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