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Traditional potato latkes (pancakes)

Potato latkes are one of the most beloved Jewish foods. They are eaten at Hanukkah to commemorate the miracle of the oil in the temple that burned for eight days, although it was only enough to last for one.  



  • 1 medium onion, peeled and cut into chunks
  • 2 eggs
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 lbs russet or baking potatoes, peeled if necessary and cut into pieces for grating
  • 1/3 cup all-purpose or gluten free flour, potato starch, matzah meal or cornflake crumbs
  • 1/2 cup unflavoured vegetable oil or more if necessary
  • Applesauce, sour cream, yogurt or smoked salmon for toppings


  1. Place onions in a food processor fitted with the main blade and chop. Add eggs and blend. Add salt and pepper. Transfer the mixture to a large mixing bowl. (If doing this by hand, chop the onions, place them in a large mixing bowl, add eggs, salt, and pepper, and mix them well.)
  2. Replace the work bowl on the food processor (no need to wash) and fit it with a coarse cheese grating blade. Grate potatoes. In batches, press excess liquid from potatoes with your hands in a strainer or wring them out in a tea towel. Add to eggs in the bowl and mix well. Mix in flour or potato starch. (If doing this by hand, grate the potatoes on a grater the size you would use for Cheddar cheese. Squeeze out excess liquid with your hands or in a tea towel and stir potatoes into the egg mixture.)
  3. Shape batter into 20 to 24 patties (or spoon into oil once it is hot). Heat oil on medium to medium-high heat in a large skillet, and gently add the latkes in batches to not crowd the pan. Flatten latkes, if necessary, with the back of a spoon or spatula. Cook until brown and crisp, flip and cook the second side - about three to four minutes per side, depending on thickness. Drain on a rack set over a sheet pan. Repeat until all batter is used. Remove and discard any bits of batter in oil as best you can, and add more oil in between batches if necessary. 
  4. Serve with applesauce, sour cream, yogurt or smoked salmon. Enjoy! 

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