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.

Mom's Potato Latkes

potato

onion

eggs, beaten

saltine crackers,

salt

black pepper

vegetable oil,

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.


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 the side if the bowl.  Also we usually crush the saltines in a Baggie, saves on mess. The saltines act as a binder. Hope you love these as much as we do. My favorite way to eat them is with sour cream. The don't reheat well in microwave (in my experience) but do reheat fairly well in a toaster oven.

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 cold water in a salad spinner. Then use the food processor to grate the potatoes.  The grated potatoes go back into the cold water in the salad spinner.  Triple rinse the potatoes until the water is no longer starchy.  Spin dry, shake and spin again.

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 Scandinavia to Thailand. Universally good food is just that. It worked well for me to use a little oil on the pan for each pancake and not immersing it, adding more when flipping. Glad I watched the video to freshen up my potato squeezing technique. I don't have a spinner...plus it makes me dizzy. Grated cheese might be good. Seems any kind of binder works...might try pulverized flavored croutons after the roasted Panko crumbs after the home made whole wheat seasoned bread crumbs after the Cheezy crackers (ok, I'll stop now).

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, and absolutely delicious.  Thanks for sharing the recipe!

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 starch, then squeeze the water out of the potatoes by stuffing it into a clean dish towel, then applying as much pressure as you can. I did the same with the onion. I think this made a tremendous difference in the final texture, which was crispy and held together, rather than watery and falling apart (as has happened to me in the past).

The video also suggested serving with lox over the sour cream, also a hit.

Overall: fantastic!  Thank you.

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 of simply shredded potatoes. I measured it and it came to 4 cups. I used the whole bag anyhow and it was fine. I followed through the rest of the recipe, although I did not have saltine crackers. So, I used 3 sweet potato and chive flat stick crackers. They can't be seen or tasted anyhow. It is more for a binder. I just pureed the crackers and onions in my Vitamix blender moving the dial to medium for about 10 seconds. That made that part super easy too. I was hoping to not have to use a full 1/2 cup of vegetable oil. I used safflower oil and I did end up using 6 Tablespoons of it divided. Extra oil is needed, in this recipe, to make the potatoes crispy and hold together. With a muffin scoop, and as made, I got 10 patties at 162.5 calories each. ty

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.

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 very happy with how the latkes turned out. I layered the shredded potatoes with paper towels in a large bowl to absorb the excess moisture which worked well. Thanks for a great recipe one that I'll make for years.

I made these a few times and I think the cracker is a great idea!  My grandmother used to make these with farina or matzo ball mix.  She also mixed some salt with the shredded potatoes and let them sit for a half hour, (Salt draws the water out of the potatoes, therefore making crispier pancakes) then wring them out with cheese cloth.  She used to add parsley, scallion, and ham or bacon too.  Serve with sour cream or applesauce

I did not have saltines so used flour and increased the salt. Added some garlic too.

Crispy, fried potato patties you can serve up for breakfast, lunch, or dinner.

mom's potato latkes

Prep Time: 15 minutes

Cook Time: 10 minutes

Total: 25 minutes

Servings: 4

Cost: $4.55 /serving

Author : Lindsay

Ingredients

Instructions

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Prep Time: 15 minutes

Cook Time: 10 minutes

Total: 25 minutes

Servings: 4

Cost: $4.55 /serving

Author : Lindsay

Ingredients

Instructions

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