-
-
My review
Mom's Potato Latkes
125
Lindsay
"Latkes (potato pancakes) are a must have at Hanukkah, but really are wonderful any time of year! This is my mother's recipe, which is honestly the best latke I've had. I usually end up having to make a second batch because they disappear so quickly. I've tried other recipes and always return to these. Lovely topped with sour cream or applesauce."
Featured in Allrecipes Magazine — Subscribe!
Added to shopping list.
Go to shopping list.
Ingredients
25 m servings 390Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Mix potato, onion, eggs, crackers, salt, and pepper together in a large bowl.
- Pour enough vegetable oil into a skillet to fill about 1/2-inch deep; heat over medium-high heat.
- Drop spoonfuls of the potato mixture, first pressing potato mixture against the side of the bowl to remove excess liquid, into the hot oil; slightly flatten the latkes into the oil with the back of your spoon so they are evenly thick.
- Cook in hot oil until browned and crisp, 3 to 5 minutes per side. Drain latkes on a plate lined with a paper towel.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 99128 Ratings
-
-
-
-
-
Most helpful positive review
10/28/2013
This is my recipe. I wanted to let folks know that before you put the potato mixture in the pan, take the scoop and make sure to drain the liquid out by holding the spoonful of potato against th...
Most helpful critical review
12/21/2015
I did not have saltines, so used flour and increased the salt. Added some garlic too.
Most helpful
Most positive
Least positive
Newest
10/28/2013
This is my recipe. I wanted to let folks know that before you put the potato mixture in the pan, take the scoop and make sure to drain the liquid out by holding the spoonful of potato against th...
11/3/2013
Thanks for a great recipe, Lindsay. We enjoyed these very much. I took your advice and used tongs to grab the potatoes without a lot of liquid. Note: I peel russet potatoes and place in c...
12/1/2014
These are darn good...and a little indulgent maybe. These have origin in the Middle East and Europe. Yet, like many things, food is enjoyed and needed by every culture...from the Middle East to...
12/18/2014
These are amazing! The only change I made was to use a 20oz bag of pre shredded potatoes. They have much less moisture so you don't have to squeeze all the water out. They came out perfect, a...
12/17/2014
A huge hit with everyone in the family BUT we followed the video, not the directions printed here. The directions here don't mention you should soak the potatoes in water to get rid of excess st...
9/7/2014
I liked these. If looking for a potato latke recipe, that is more about the potato than a bunch of flour than this is the recipe. I am not a fan of shredding potatoes, so I just used a 20oz bag ...
3/23/2015
Excellent, and just like my Mom's. She made these frequently during Lent as a side dish with salmon patties and stewed tomatoes. I was missing Mom last night and craving this meal, and I was v...
12/19/2014
this recipe is great I did learn a new trick to them crispy and less greasy use a hand towel or cheese cloth to remove extra water from the potatoes by squeezing them.
12/14/2014
One word: Delicious! I'm glad I chose this recipe to make latkes for the first time. The addition of saltine crackers is what pushed me to try this particular recipe. Very easy to make and tasty...