I have a serious thing for latkes. This recipe has always been my birthday meal request as long as I can remember – my mom’s recipe does NOT mess around. Mom first made this recipe from the cookbook Too Many Tomatoes, a book she received as a bridal shower gift in 1977. We’ve adapted the recipe over the years and it is just SO GOOD.
In my humble opinion, the latke is the perfect food. Crispy fried exterior, creamy potato interior, salty, comforting. I’m team sour cream with fresh dill and chives, but you could also go the apple sauce route. Kids also LOVE these – total finger food potential and what kid doesn’t love eating applesauce with pretty much anything.
One of the most memorable travel experiences of my life was going with my family to the Christmas markets in Germany. I have the most vivid memories of these incredible food stalls with HUGE troughs of oil frying up giant potato pancakes. Eating a plate of hot, crispy, greasy latkes with freezing cold hands standing amidst stalls of Christmas vendors in a fairytale setting was just an absolute dream. I’m actively harassing my entire family to plan another trip there.
This recipe is entirely prepared in a food processor to produce a “batter” for glorious frying. First the potatoes are shredded and then pulsed with just a few other ingredients. No filler here – the humble potato shines!
I also love the high/low potential of the latke: serve it simply as a side in an unfussy family style meal, or elevate smaller latkes by topping them with fabulous things and serving on a huge platter as a beautiful app. You can dress these babies up or down and every bite will still be perfection.
- 6 medium potatoes, peeled
- 1 medium onion, peeled and quartered
- 3 eggs
- 1 TBS flour
- 1 tsp salt
- sour cream, applesauce, chives, or dill to top and serve
In a food processor, using the grating blade, shred the potatoes.
Scrape the grated potatoes into a bowl and set aside.
Using the blade attachment, pulse the onions until they're minced.
Place all the potatoes (do this in 2 batches if needed) back into the food processor, and add the eggs, flour, salt, and pepper.
Pulse to reduce the mixture down to a thick, mushy "batter."
Heat heavy skillets over medium high heat, I tend to use two cast iron pans to fry.
Add your oil with a thick enough layer to fully cover the base of the pan with at least a quarter inch of oil.
Use a large spoon or scoop to ladle palm-sized circles into your pan, using the back of the spoon to gently flatten the latke out.
Fry for a few minutes per side, until you can see the edges turn crispy and brown before flipping.
Place on a paper towel lined tray to cool before serving.
This makes 16 palm-sized latkes, which are decently sized for a side. To make these as party apps, decrease the size by half and you'll be able to make 32 "slider" style latkes.