Comida Kraft
Recipe Box

Classic Potato Latkes

No referer *
(26) 23 Reviews
Prep Time
Total Time

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.

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
% Daily Value
Total fat 16g
Saturated fat 5g
Cholesterol 85mg
Sodium 40mg
Carbohydrate 22g
Dietary fiber 2g
Sugars 6g
Protein 5g
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

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  • billinarizona |

    You can tell by how this was made, that she is not Jewish. If my Mother saw how this was made she would turn over in her grave. Grating it by hand is ok and that is how my mother did it. Sometimes I would wonder if there was not a little blood in it as doing it by hand when you get down to the little piece it is not to hard to **** you fingers. Now if you have a food processer that comes with the large **** grater it makes it much easier, I use that and then put it back in the processer and give it just a bissel of a whirl to make it just a little finer. Don't drain out all the delicious juice, just dump it in a bowel, grated potatoes and onion and add the two eggs. Salt and pepper to season it and then the magic ingredient, Matzo Meal. NOT FLOWER, Put in enough Matzo meal to firm it up but not too dry. Fry to golden brown on each side and enjoy.

  • shaloma |

    These remind me of the ones my mother used to make but we ate them with applesauce.......yummy!

  • colleen_cormier |

    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.