Classic Potato Latkes - Kraft Recipes Top
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Classic Potato Latkes

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6 servings, 2 latkes each

This video shows you how easy it can be to make crisp, golden brown potato latkes. If you've never tried them before, you're in for a treat!

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What You Need

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Make It

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  • Grate potatoes, then onion using large holes of box grater; place in center of large clean kitchen towel. Bring up ends of towel and twist together to form pouch. Hold pouch over sink, then squeeze to remove as much moisture from vegetables as possible. Empty vegetable mixture into large bowl. Add eggs, flour and pepper; mix well.
  • Heat 2 Tbsp. oil in large nonstick skillet on medium-high heat. For each latke, carefully drop 1/4 cup potato mixture into skillet, cooking 6 latkes at a time. Press with back of spatula to flatten. Cook 3 to 4 min. on each side or until golden brown on both sides. Remove latkes from skillet; drain on paper towels. Repeat with remaining oil and potato mixture.
  • Serve warm topped with remaining ingredients.

Special Equipment Needed

Healthy Living

Save 30 calories and 4g of fat, including 2g of sat fat, per serving by preparing with egg whites and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

Quick Classic Latkes

Substitute 6 cups frozen shredded hash browns (about 1/2 of 30-oz. pkg.) for the 1 lb. grated baking potatoes. Place hash browns in strainer. Rinse with cold water until thawed; drain. Finely chop onion. Use both to make latkes as directed.


Substitute 6 Tbsp. matzo meal for the 1/4 cup flour.


  • 6 servings, 2 latkes each

Nutritional Information

Serving Size 6 servings, 2 latkes each
Calories 250
Total fat 16g
Saturated fat 5g
Cholesterol 85mg
Sodium 40mg
Carbohydrate 22g
Dietary fiber 2g
Sugars 6g
Protein 5g
% Daily Value
Vitamin A 6 %DV
Vitamin C 10 %DV
Calcium 6 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Very yummy! Very yummy! Potatos are something we have with most meals and my husband get tired of the sameol' thing. These were a great change. Advice after peeling use a foor processor to shred the potatos
Date published: 2007-07-30
Rated 1 out of 5 by from Latkes should be grated on the finest grate side only. Latkes should be grated on the finest grate side only. the larger size hole would make it more like hashbrowns. Grate the potatoes and a small onion finely. Add two eggs. It takes lots of potatoe too. Add small amount of flour or matza meal, salt and pepper and fry in hot oil. They should be served with sour cream and applesauce.
Date published: 2005-09-13
Rated 4 out of 5 by from This was pretty good. This was pretty good. It was a nice change instead of a more traditional variation of potatoes. The flavor intensity was about a 5 out of 10 but with a bit of ketchup or salt they were pretty tasty. I will make them again.
Date published: 2007-10-25
Rated 5 out of 5 by from Oh My! Oh My!! My mother made these potatoes for me when I was little and I never knew they had a name. I thought SHE invented them. I love them, I just call them hashbrowns though, and we have them with breakfast.
Date published: 2008-12-23
Rated 4 out of 5 by from Try adding a little sage... Try adding a little sage... it works great with this recipe. You can also change it up by adding a little shredded cheese. (not too much though, or it won't hold together properly)
Date published: 2006-10-26
Rated 2 out of 5 by from Latjas It would have been nice to have a written recipe. Visio doesn't state how many potatoes, how much onion. It helped, but I feel unsure how much potato, or onion.
Date published: 2017-12-19
Rated 5 out of 5 by from Just like mom used to make. Just like mom used to make. I remember when we'd make these when grandma was here and she'd "help" by eating them before they got to us hehe. Makes me miss her.
Date published: 2008-08-02
Rated 5 out of 5 by from These are incredible. These are incredible. Reminds me of the ones my mom made growing up - only better. I bet it would be awesome with the raspberry cinnamon applesauce recipe.
Date published: 2009-01-20
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