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Crisp & Delish Potato Latkes

potato latkes

Crisp & Delish Potato Latkes

Celebrate the Festival of Lights (a.k.a. Hanukkah) with these wonderful Crisp & Delish Potato Latkes! Latkes, or potato pancakes, are traditionally served to celebrate the 8 magical nights of Hanukkah. Feel free to get creative with the toppings - sour cream, applesauce, jam, tzatziki, hummus, smoked salmon, sliced cucumbers, etc.!
Servings 22 latkes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • lbs Yukon gold potatoes
  • 1 small Onion
  • 2 large Eggs, whisked
  • 2 tbsp Flour
  • ½ tsp Baking powder
  • ¼ tsp Member's Mark™ Whole Black Pepper Grinder
  • ½ tsp Member's Mark™ Mediterranean Sea Salt Grinder
  • Avocado oil or canola oil, for frying
  • Butter, for frying


  • Optional step: Preheat oven to 250°F and line a large baking sheet with parchment paper. This is to keep your latkes warm and crisp before serving. 
  • Use either a food processor with a shredding attachment or a hand grater, shred the potatoes and onions. You may need to work in batches to fit the potatoes in a food processor.
  • Place the shredded potatoes and onions in a cheesecloth, nut milk bag, or clean kitchen towel. Squeeze as much of the liquid out as possible. This is to ensure supreme crispiness!
  • Transfer the potatoes and onion to a large bowl. Add in the whisked eggs, flour, baking powder, Member's Mark™ Whole Black Pepper Grinder, and Member's Mark™ Mediterranean Sea Salt Grinder. Mix well.
  • Line a large plate with paper towels to drain each batch of latkes.
  • Heat a heavy-bottomed, 12-inch cast iron skillet over medium-high heat. Add 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop scoops of 1½ to 2 tablespoons of the mixture into the skillet, cook for 1 minute, then press down gently with a spatula to flatten. It’s important not to crowd the skillet.
  • Fry until golden brown on one side (about 2-3 minutes). Carefully flip with a spatula. Continue to cook until the second side is golden brown and crisp (another 2-3 minutes longer). When they're done, transfer the latkes to the paper towel-lined plate to drain briefly, then to the prepared baking sheet. Place in the oven to keep warm while you fry additional batches.
  • When the latkes are done, transfer to the paper towel-lined plate to drain briefly. Transfer latkes to the prepared baking sheet. Place in the oven to keep warm while you fry additional batches.
  • Repeat the process with the remaining mixture. This recipe should make between 22-26, depending on how large the patties are. Serve with your choice of delicious toppings!
Course: Side Dish
Keyword: grinder, hanukkah, holiday, latkes, pepper, potato, salt
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