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Potato Pancakes Latkes Recipe from Nerd Chefs

Classic Potato Pancakes (Latkes)

  • Author: Mike
  • Total Time: 60 minutes
  • Yield: 4 1x


Potato Pancakes might be the most well known Hanukkah food, but there's no reason to limit it to just 8 days a year! They're simple to make, perfectly crispy and goes great with both holiday and non-holiday meals all year round!


  • 2 lb russet potatoes
  • 1 small yellow onion
  • 1 tbsp flour
  • 2 eggs (beaten)
  • 2 tsp kosher salt
  • 2 tsp freshly ground black pepper
  • 1 tsp smoked paprika
  • Avocado oil (or other cooking oil (for frying))


  1. Begin by peeling your russet potatoes and discard the peels. Fill a large bowl about a 1/3 of the way with very cold water and grab a large cheese or box grater.
  2. Grate the potato using the larger side of the grater directly into the bowl, so that your potatoes fall directly into the cool water.
  3. Next, grate one small yellow onion into the bowl as well.
  4. When potatoes and onions are all grated, add more cold water until completely submerged and place in fridge for 30 minutes.
  5. Once your potatoes and onions have sat in the fridge for 30 minutes, drain them into a colander. I typically let me sit for a couple minutes, then really start pressing them to help get all the excess water out. Then, I grab fistfuls and squeeze to get any remaining water, placing the drained potatoes on a separate plate covered with paper towel. You really want to get all the water out you can possibly get.
  6. In a small bowl, beat two eggs well.
  7. Mix in flour, kosher salt, fresh ground black pepper and smoked paprika (my one twist on the otherwise classic dish).
  8. Place grated potatoes back in a large bowl (make sure it's a dry bowl!) and pour egg mixture on top.
  9. Mix well until potatoes are well covered with egg mix. Cover potato mix tightly with plastic wrap, as it can oxidize quickly as it sits out.
  10. Preheat a large frying pan (affiliate) over medium heat.
  11. Add enough about a 1/4 of cooking oil the the bottom of the pan. I used Avocado Oil for this, but you can easily use vegetable oil as well.
  12. I suggest starting with just one small pancake first, then tasting for salt and other seasoning. To do so, place a tablespoon of the potato mix in the preheated oil and press flatly with a spatula.
  13. Cook for about 3 minutes, until edges begin to brown. Then flip and cook until opposite side is golden brown.
  14. Taste and adjust seasonings as desired, if needed.
  15. If seasoning is on point, continue cooking with slightly larger pancakes, using the same process. Do not overcrowd the pan and cooked in batches. I could fit about four on at a time in my pan.
  16. When they are finished, remove to a plate with a paper towel to drain. Serve warm and enjoy!
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Category: Side Dish
  • Cuisine: Hanukkah, Holiday, Jewish


  • Serving Size: 0
  • Calories: 545
  • Sugar: 0
  • Sodium: 0
  • Fat: 0
  • Saturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 0
  • Fiber: 0
  • Protein: 0
  • Cholesterol: 0
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